S’more Ice Cream Sandwiches

If making homemade ice cream, after churning in your freezer bowl, spread the ice cream in a 9×13 parchment-lined pan. If using storebought ice cream, let soften a bit to make it spreadable. Freeze overnight.

The next day, match your graham crackers into pairs by size. Make the ganache and spread a thin layer on one cookie from each pair. Set on a baking sheet and freeze for 20 minutes to partially harden the chocolate. (This will create a sturdier base for holding the ice cream.)

Remove the ice cream from the pan by lifting the parchment paper and set on a cutting board. Using a knife, cut the ice cream into squares or rectangles equal to the size of your graham crackers, one portion for each pair of grahams. Place the ice cream square on the ganache and sandwich the other graham cracker on top, gently pressing together. Return back to the baking sheet and freeze until hard. Wrap individually in plastic wrap or parchment paper and keep stored in the freezer.