Lemon Ice Cream S’mores

I still remember the first time I made this Lemon Ice Cream S’mores for a summer get-together — I was juggling a bowl of lemon pudding and a not-so-flat sheet of parchment like a circus act, but everyone loved it. If you’ve ever worried that layered, frozen desserts are too fussy for a weeknight, I totally get you — they can look intimidating. The good news? This recipe is forgiving, straightforward, and perfect for beginners. I’ll walk you through each step so you can relax, have fun, and enjoy a bright, creamy treat without stress.

A Quick Look at This Lemon Ice Cream S’mores Recipe

This Lemon Ice Cream S’mores recipe blends two standout ingredients: tangy instant lemon pudding and pillowy marshmallow cream, layered between crisp graham cracker squares. It’s a comforting, no-bake freezer dessert that’s refreshing on a hot day and easy to assemble ahead of time. Great for home cooks who want a show-stopping dessert without complicated baking techniques. Keep reading for simple tricks to get neat layers and a few easy variations that make this recipe feel extra cozy.

Ingredients You’ll Need for Lemon Ice Cream S’mores

Essentials

• 12 graham cracker sheets (about 12 whole sheets, broken into 24 squares total so you have 12 pieces for the bottom and 12 for the top)
• 192 grams (about 6.75 oz or one 3.4–3.5 oz instant lemon pudding mix — check package sizes; use the total grams listed) instant lemon pudding mix
• 3 1/4 cups (approximately 780 ml) cold milk — for the pudding
• 225 grams (about 8 oz or one standard tub) whipped topping (like Cool Whip), divided — you’ll use 1/2 cup in the pudding layer and the rest in the marshmallow layer
• 140 grams (about 5 oz) cream cheese, softened
• 198 grams (about 7 oz) marshmallow creme (marshmallow fluff)

Optional add-ons

• Zest of 1 lemon for extra bright flavor on top or stirred into the pudding
• Fresh berries (raspberries or blueberries) to scatter between layers or on top when serving
• Crushed graham crackers for a bit of extra crunch sprinkled on the final top layer
• White chocolate shavings for a pretty finish
• A small drizzle of lemon curd for extra tartness

Substitutions and shortcuts

• Instant pudding mix: If you can’t find lemon instant pudding, use vanilla instant pudding and stir in 2–3 tablespoons of fresh lemon juice and 1 teaspoon lemon zest for a similar flavor.
• Milk: You can use whole, 2%, or even dairy-free milk (almond or oat) if you need a non-dairy version. Note: dairy-free whipped toppings sometimes behave a little differently.
• Whipped topping: If you prefer to make your own whipped cream, whip 1 1/4 cups heavy cream with 2 tablespoons powdered sugar and a splash of vanilla until soft peaks. Fold as directed. Homemade whipped cream is lighter and gives a more delicate texture.
• Cream cheese: For a lighter version, use Neufchâtel cheese (lower-fat cream cheese) or soften the cream cheese slightly longer at room temperature so it blends more smoothly.
• Marshmallow creme: If you don’t have marshmallow creme, you can carefully melt 1 1/2 cups mini marshmallows with 1 tablespoon light corn syrup in the microwave in short bursts, stirring until smooth. Cool slightly before mixing with cream cheese.
• Pan size shortcut: The recipe is written for a 9×13-inch pan. If you have an 8×8, you can halve the recipe; if using a larger pan, the layers will be thinner.

How to Make Lemon Ice Cream S’mores Step-by-Step

I like to break this recipe into clear, manageable steps so it never feels overwhelming. Gather your ingredients, line the pan, and we’ll go layer by layer. Expect active time around 20–30 minutes and chill time around 6 hours or overnight.

1. Prepare your pan

   • Line a 9×13-inch baking dish with a sheet of parchment paper. Leave an overhang on two sides so you can lift the whole dessert out later — this makes slicing cleaner and easier.
   • Flatten the parchment gently so it lies snugly in the dish. If the paper wants to spring up, press it firmly into corners and smooth it down.

2. Break the graham crackers

   • Take your 12 whole graham cracker sheets and break each one in half so you have 24 square pieces. You’ll arrange 12 pieces across the bottom of the pan and reserve 12 to place on the top later.
   • Fit the 12 bottom pieces neatly in a single layer. They don’t need to be perfectly snug; small gaps are fine because the pudding will fill them.

3. Make the lemon pudding layer

   • In a medium bowl, whisk together the 192 grams of instant lemon pudding mix and 3 1/4 cups cold milk until thickened according to the pudding package directions (it usually takes a couple of minutes).
   • Fold in 1/2 cup of the whipped topping (reserve the rest for the next layer). Stir until the pudding is smooth and slightly lighter in texture.
   • Use an offset spatula or spoon to spread the lemon pudding mixture evenly over the layer of graham crackers in the pan. Smooth it gently so the top is even.
   • Place the pan in the freezer for 15 minutes. This short chill firms the pudding so the next layer won’t mix into it and your layers stay distinct.

4. Prepare the marshmallow-cream cheese layer

   • While the pudding is chilling, place the cream cheese in a mixing bowl. If you haven’t softened it yet, microwave for 10–15 seconds to take the chill off so it blends smoothly.
   • Add the marshmallow creme to the cream cheese. Beat with an electric mixer (or whisk vigorously by hand) until the mixture is smooth, light, and free of lumps.
   • Fold in the remaining whipped topping (about 1 3/4 cups if using a standard 8-oz tub — you can measure by volume rather than weight). Gently incorporate it until the mixture is light and fluffy. Taste and add a bit of lemon zest if you want a punchier lemon note.

5. Assemble the top layers

   • Remove the pan from the freezer once the pudding layer is slightly firm (about 15 minutes).
   • Spread the cream cheese–marshmallow mixture evenly over the chilled pudding layer. Use gentle, even strokes to avoid digging down into the pudding.
   • Arrange the remaining 12 graham cracker pieces on top of the marshmallow layer in a single layer. Try to keep them even for a neat presentation.

6. Freeze until set

   • Cover the pan with aluminum foil. This prevents freezer burn and keeps any stray freezer flavors away from your dessert.
   • Freeze the assembled pan for at least 6 hours, or ideally overnight. This allows the layers to set firmly so you can slice clean squares.

7. Slice and serve

   • When ready to serve, remove the pan from the freezer and let it sit on the counter for 5–10 minutes. This small thaw window makes slicing easier.
   • Use the parchment overhang to lift the whole dessert from the pan. Place on a cutting board and remove the foil and parchment on top.
   • With a sharp knife (dip it in hot water and wipe dry between cuts for cleaner edges), cut into 12 even pieces.
   • Serve immediately or return extras to the freezer. For softer slices, allow pieces to sit at room temperature for a couple of minutes before eating.

Extra tips while making it

• Soften your cream cheese to room temperature so it blends without lumps. Cold cream cheese will leave little pockets that are tricky to smooth out.
• Use an offset spatula or the back of a spoon to get even layers.
• If you like a little crunch on top, sprinkle crushed graham cracker crumbs or white chocolate shavings after you remove the foil but before you freeze — press lightly so they stick.

Common Mistakes to Avoid

This dessert is forgiving, but a few simple missteps can affect the texture or appearance. I make these mistakes sometimes — and I’ll tell you how to avoid them.

Mistake 1: Not softening the cream cheese

Trying to mix cold cream cheese with marshmallow creme leads to lumps and a bumpy top layer. Soften cream cheese at room temperature for 20–30 minutes, or microwave briefly in 5–10 second bursts just until tacky. Smooth mixing gives you a silky layer every time.

Mistake 2: Skipping the short freeze after the pudding layer

If you skip the 15-minute chill, the cream cheese layer can sink into the pudding and blend the layers. That short set keeps each layer distinct and prettier on the plate.

Mistake 3: Cutting while fully frozen

Cutting when completely rock-solid can shatter the top crackers. Let your Lemon Ice Cream S’mores sit at room temperature for 5–10 minutes before slicing. Use a hot, clean knife (dip in hot water and wipe dry) to get neat squares.

Serving Suggestions for Lemon Ice Cream S’mores

This dessert is a lovely cool treat on its own, but a few small touches make it feel extra special when serving family or guests.

Create a pretty platter

• Arrange Lemon Ice Cream S’mores squares on a large tray and scatter fresh berries and mint leaves around them for color. This is great for parties because it’s easy to grab-and-go.

Make them into ice cream sandwiches

• Take two graham cracker squares from the top and bottom and sandwich a chunk of the lemon-mallow filling in the middle for handheld treats. Wrap individually for picnics or kids’ lunches.

Add a simple drizzle or sprinkle

• Warm a few tablespoons of lemon curd and drizzle lightly over each square just before serving, or sprinkle white chocolate shavings or crushed graham crackers for texture and a pretty finish.

Conclusion

I promise — Lemon Ice Cream S’mores is much easier than it looks. The layers are forgiving, the steps are straightforward, and you can customize it with berries, zests, or different toppings to suit your taste. It’s a cozy, make-ahead dessert that’s perfect for family nights, potlucks, or sunny weekend gatherings. If you’re planning a small celebration and want a French-inspired beverage pairing to go with these citrusy squares, take a look at 230 Fifth’s French drinks menu for inspiration. Try it this weekend — then come back and tell me how it went.

FAQs About Lemon Ice Cream S’mores

Q1: Can I make Lemon Ice Cream S’mores ahead of time?
A1: Yes — this recipe is ideal for making ahead. Freeze it for at least 6 hours or overnight. Keep it covered in the freezer; cut squares just before serving for the neatest presentation. If you need to transport it, keep it in the pan on a flat surface in a cooler.

Q2: Can I use fresh lemon curd in my Lemon Ice Cream S’mores?
A2: Absolutely. You can swirl a thin layer of lemon curd into the pudding mixture for an extra citrus punch, or drizzle a little over each square when serving. A little goes a long way, so start with a tablespoon or two.

Q3: How do I store leftovers of Lemon Ice Cream S’mores?
A3: Store leftovers in an airtight container in the freezer for up to 1–2 weeks for best texture. If you keep them longer, they may dry out or absorb freezer flavors. Thaw for 5–10 minutes before serving for best texture.

Q4: Can I make Lemon Ice Cream S’mores dairy-free?
A4: Yes — use a dairy-free instant pudding (or vanilla pudding with lemon juice), dairy-free milk (almond or oat), and a non-dairy whipped topping. Substitute dairy-free cream cheese if you can find it, and be cautious with marshmallow creme (many are vegan-friendly but check labels). Texture may vary slightly but will still be tasty.

Q5: My Lemon Ice Cream S’mores turned out a little soggy — what went wrong?
A5: A soggy result usually means the graham crackers softened too much before freezing. To avoid that, assemble the bottom layer just before chilling, and don’t let the assembled pan sit at room temperature for long. Also, the short 15-minute pre-freeze for the pudding layer helps prevent the top layer from sinking into the pudding and creating a sloppy middle. If it happens, a little extra time in the freezer will firm it up again.

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