Every now and then, I get the urge to create something that blends childhood nostalgia with the indulgence of a grown-up dessert. This S’mores Explosion Cookie Dough Ice Cream Roll is one of those magical creations that brings together everything I love—gooey, rich cookie dough, creamy ice cream, and the irresistible flavor of toasted s’mores. The inspiration for this recipe came from a summer camping trip years ago when I tried my first s’mores sandwich. That combination of graham cracker, melted chocolate, and gooey marshmallow became etched into my memory. I’ve taken those flavors and turned them into something even more decadent, something that feels both playful and luxurious.
You will love this recipe because it combines layers of flavor and texture in the most satisfying way. The cookie dough is soft yet firm enough to hold its shape when rolled, the marshmallow swirl adds just the right amount of chewiness, and the creamy ice cream ties everything together into a cool and luscious bite. Every slice is packed with chocolate chunks, bits of graham cracker, and mini marshmallows—making it as beautiful as it is delicious.
This recipe is incredibly versatile. You can swap out the ice cream flavor for your favorite—vanilla bean, chocolate fudge, or even peanut butter swirl work wonderfully. You can also add in extra textures like crushed pretzels, cookie crumbs, or chocolate sprinkles to make it your own. This dessert adapts well to different occasions, whether it’s a family barbecue, birthday celebration, or just a fun weekend treat.
It’s also very affordable to make. The ingredients are pantry staples for most households, and you don’t need any fancy equipment—just a baking sheet, parchment paper, and a freezer. Plus, you can prepare it ahead of time and keep it frozen until you’re ready to serve.
Ingredients for the S’mores Explosion Cookie Dough Ice Cream Roll:
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1 ½ cups all-purpose flour (heat-treated for safety)
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½ cup unsalted butter, softened
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¾ cup brown sugar
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¼ cup granulated sugar
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2 tablespoons milk
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1 teaspoon vanilla extract
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¼ teaspoon salt
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½ cup mini chocolate chips
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½ cup chopped chocolate chunks
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½ cup crushed graham crackers
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¾ cup mini marshmallows
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3 cups vanilla ice cream (softened)
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Additional crushed graham crackers and marshmallow bits for topping
HOW TO PREPARE THIS RECIPE
Step-by-step instructions for preparation
S’mores Explosion Cookie Dough Ice Cream Roll – Ultimate Sweet Treat
Making this ice cream roll is surprisingly quick and easy, and the results are guaranteed to impress. It’s the perfect blend of chewy, creamy, and crunchy in every bite. Even if you’ve never made a rolled dessert before, don’t worry—the process is simple and absolutely worth it.
Step-by-step Instructions for Preparation:
Step 1: Prepare the Cookie Dough Base
Begin by making a safe, no-bake cookie dough. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy and smooth. Add in the milk, vanilla extract, and salt. Stir until well combined. Slowly mix in the heat-treated all-purpose flour, blending until no dry streaks remain. Fold in the mini chocolate chips, chopped chocolate chunks, crushed graham crackers, and mini marshmallows until everything is evenly distributed.
Step 2: Form the Dough Layer
Lay out a sheet of parchment paper (about 12×16 inches) on a flat surface. Transfer the cookie dough mixture onto the parchment. Using a rolling pin or your hands, press and shape the dough into a rectangle roughly ½ inch thick. Be sure to keep the edges neat, as this will help when rolling.
Step 3: Freeze the Dough
Place the flattened dough rectangle on a baking tray and transfer it to the freezer for 20–30 minutes. This step firms up the dough so it can hold the ice cream layer without collapsing.
Step 4: Add the Ice Cream
Once the dough is firm, take it out of the freezer. Spread the softened vanilla ice cream evenly over the surface of the cookie dough layer. Use a spatula to ensure a smooth and level surface, leaving a small border around the edges to prevent overflow during rolling.
Step 5: Roll the Dough
Starting from one of the shorter ends, gently lift the parchment paper to begin rolling the dough and ice cream into a tight log. Use steady pressure and continue peeling the parchment away as you roll. Don’t worry if a little ice cream squeezes out—it will firm back up.
Step 6: Freeze Until Firm
Wrap the rolled log tightly in parchment paper, then again in plastic wrap to avoid freezer burn. Place the roll back in the freezer for at least 4 hours, or until it is fully set and sliceable.
Step 7: Add the Final Toppings
Once the roll is completely frozen, remove it from the freezer. Unwrap and place it on a cutting board. Garnish the top with additional crushed graham crackers, mini marshmallows, and melted chocolate if desired. Let the roll sit at room temperature for 5 minutes before slicing with a sharp knife.
This recipe is also very customizable. If you want to switch things up, you can add crushed cookies, drizzle caramel over the top, or substitute the vanilla ice cream for any flavor you love. It’s easy to make it your own without changing the basic steps.
One of the best things about this dessert is that it’s popular with many people. Kids love the marshmallows and chocolate chunks, while adults appreciate the nostalgic s’mores flavors with the rich cookie dough and ice cream combination. It’s the kind of dessert that disappears quickly at any gathering and always gets people talking.
Whether you’re serving it at a birthday party or making it as a surprise treat after dinner, this S’mores Explosion Cookie Dough Ice Cream Roll delivers joy in every slice. It’s a freezer-friendly dessert that stores well, making it easy to prepare ahead of time for stress-free hosting.
PrintS’mores Explosion Cookie Dough Ice Cream Roll – Ultimate Sweet Treat
This S’mores Explosion Cookie Dough Ice Cream Roll is the ultimate frozen dessert for anyone who loves classic campfire flavors with a twist. It features a soft, edible cookie dough base packed with chocolate chips, graham crackers, and marshmallows—rolled with creamy vanilla ice cream into a sliceable, crowd-pleasing treat.
- Prep Time: 30
- Total Time: 30 minutes
- Yield: 10 1x
Ingredients
- 1 ½ cups all-purpose flour (heat-treated for safety)
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup mini chocolate chips
- ½ cup chopped chocolate chunks
- ½ cup crushed graham crackers
- ¾ cup mini marshmallows
- 3 cups vanilla ice cream (softened)
- Optional: Additional crushed graham crackers, mini marshmallows, and melted chocolate for topping
Instructions
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add milk, vanilla extract, and salt. Stir until well combined.
- Gradually mix in the heat-treated flour until no dry streaks remain.
- Fold in mini chocolate chips, chopped chocolate chunks, crushed graham crackers, and mini marshmallows.
- On a sheet of parchment paper (12×16 inches), press and shape the dough into a rectangle about ½ inch thick.
- Place the cookie dough sheet on a baking tray and freeze for 20–30 minutes until firm.
- Spread the softened vanilla ice cream evenly over the chilled cookie dough, leaving a small border along the edges.
- Carefully roll the dough into a tight log, starting from one short end. Use the parchment to assist in rolling.
- Wrap the roll in parchment, then plastic wrap. Freeze for at least 4 hours until fully set.
- Once frozen, unwrap and garnish with extra graham cracker crumbs, marshmallows, or a drizzle of melted chocolate.
- Let the roll sit at room temperature for 5 minutes before slicing and serving.
Notes
Always use heat-treated flour for safety when preparing edible cookie dough.
Softening the ice cream slightly helps spread it more evenly.
A serrated knife works best for slicing the frozen roll cleanly.
Keep the roll tightly wrapped to avoid freezer burn during storage.
FAQs
S’mores Explosion Cookie Dough Ice Cream Roll – Ultimate Sweet Treat
Can I use store-bought cookie dough instead of homemade?
Yes, you can use store-bought cookie dough as a shortcut. However, for the best flavor and control over ingredients (like adjusting sweetness or texture), I recommend making it from scratch. Just ensure it’s safe to eat raw or bake it slightly and cool it before using.
What kind of ice cream works best for this recipe?
Vanilla ice cream is a classic choice and complements the s’mores elements beautifully. However, you can also try flavors like chocolate chip, marshmallow swirl, or even peanut butter for a fun twist. Just make sure it’s slightly softened before spreading to avoid tearing the dough.
How do I keep the roll from breaking when I roll it?
Chilling the cookie dough before rolling is essential. Freezing it for 20–30 minutes helps it firm up just enough to roll easily. Also, roll gently and evenly using the parchment paper to assist with lifting and rolling.
Can I make this recipe ahead of time?
Absolutely. This dessert freezes perfectly. You can make it a day or even two in advance and keep it tightly wrapped in the freezer. Just allow it to sit for 5 minutes before slicing for best texture.
Is this recipe suitable for kids?
Yes, it’s a favorite with kids! The marshmallows, chocolate, and cookie dough are all kid-friendly ingredients. You can even let them help with mixing or decorating the final roll with toppings.
How long does it last in the freezer?
Stored properly in airtight wrap or container, the ice cream roll will stay fresh in the freezer for up to 2 weeks. Be sure to keep it tightly wrapped to avoid freezer burn or ice crystals forming.
Can I add other mix-ins to the dough?
Definitely. Crushed pretzels, caramel chips, or even sprinkles can be added for extra flavor and crunch. Keep mix-ins to about 1 cup total so the dough still holds together well.