Description
This Frozen S’mores recipe offers a delightful twist on the classic campfire treat by combining a crunchy graham cracker crust with creamy vanilla yogurt, mini chocolate chips, and marshmallows—all frozen to perfection. It’s a no-bake, refreshing dessert that’s easy to prepare and perfect for hot days or anytime you crave a sweet, nostalgic treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted coconut oil or butter
- 2 tablespoons honey or maple syrup
Filling & Toppings
- 2 cups vanilla Greek yogurt or non-dairy yogurt
- 1/2 cup mini chocolate chips
- 1/2 cup mini marshmallows
- 1/4 cup chocolate syrup (optional)
Instructions
- Prepare the baking dish: Line an 8×8 inch baking dish with parchment paper to ensure easy removal of the frozen s’mores later.
- Make the crust mixture: In a medium bowl, combine graham cracker crumbs, melted coconut oil or butter, and honey or maple syrup. Stir well until all crumbs are coated and the mixture holds together when pressed.
- Form the crust: Press the graham cracker mixture evenly into the bottom of the prepared baking dish, creating a firm, even crust layer. Set aside for now.
- Prepare the yogurt layer: In a separate bowl, mix the vanilla Greek yogurt or non-dairy yogurt with the mini chocolate chips to evenly distribute them throughout the yogurt.
- Assemble layers: Spread the yogurt and chocolate chip mixture evenly over the graham cracker crust. Then sprinkle mini marshmallows on top and drizzle with chocolate syrup if using.
- Freeze: Cover the dish tightly with plastic wrap and place it in the freezer for at least 3 to 4 hours or until the dessert is fully firm and frozen.
- Serve: Once frozen, remove from the freezer, cut into squares, and serve immediately for a cool, creamy take on traditional s’mores.
Notes
- You can substitute coconut oil with melted butter or use vegan butter for a dairy-free option.
- Maple syrup or honey both work as natural sweeteners for the crust; choose according to your taste preference and dietary needs.
- Non-dairy yogurt varieties like almond or coconut yogurt can be used to make this recipe vegan.
- If you prefer gooier marshmallows, you can broil them briefly before adding them on top, then freeze.
- This dessert should be kept frozen until serving as the texture softens quickly at room temperature.
- Store any leftovers covered in the freezer for up to 5 days for best freshness.
