May 9, 2019

Serves: 8-10 people

S’more ice cream please! You asked, we answered. Our 2018 Limited Edition Belgian Cookie Butter ice cream will now be on shelves all year long. What better way to celebrate than with a delicious ice cream s’mores recipe? Follow the recipe below to make a treat that will leave you wanting more! Feel free to substitute homemade graham crackers for store-bought grahams for a simple to make treat.

Share your sweet moments with us by tagging Hudsonville Ice Cream in your pictures on social media. Do you have a delicious treat of your own to share? Send us a message and we might just share your creation next!

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Belgian Cookie Butter Ice Cream S’mores Recipe

  • Serves: 8-10 people

Act like it’s summer no matter what the weather with this delightful Belgian Cookie Butter ice cream s’mores recipe!


Homemade Graham Crackers

  • 2 cups Whole-wheat flour
  • 1 cup Unbleached all-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Margarine, Softened
  • 1/2 cup Brown sugar, Packed
  • 1/3 cup Honey
  • 1 tsp Vanilla extract
  • 1/2 cup Milk


  • Hudsonville Belgian Cookie Butter ice cream , Softened
  • Marshmallow crème
  • Hot fudge


Homemade Graham Crackers

  • 1)

    Sift together the whole-wheat flour, all-purpose flour, baking powder and baking soda; set aside.

  • 2)

    In a medium bowl, beat together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla.

  • 3)

    Cover dough and refrigerate overnight.

  • 4)

    Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Divide the chilled dough into quarters. On a floured surfaced, roll the dough out one quarter at a time into a 5×15 inch rectangle. Divide into rectangles using a knife. Place rectangles onto ungreased cookie sheets.

  • 5)

    Mark a line down the center of each one, and prick with a fork. For a cinnamon flavored cracker, sprinkle with cinnamon sugar mixture before baking.

  • 6)

    Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.


  • 1)

    Once crackers are cooled, place a scoop of Belgian Cookie Butter ice cream on the top of one cracker and top with a heaping scoop of marshmallow crème.

  • 2)

    Using a kitchen torch, lightly brown the top of the marshmallow crème and drizzle hot fudge to taste.

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