Layered Frozen S’mores Pops

These Frozen S’mores Pops are so fun and easy to make! A delicious treat for kids and adults alike!

S’mores without a campfire, a flame, or a single sticky marshmallow on anyone’s hands — that’s the whole appeal of this one. Graham cracker crumbs, melted chocolate, mini marshmallows, and a whipped marshmallow mixture get layered into dixie cups, frozen on a stick, and peeled out like a popsicle.

The texture is part of why these work. The marshmallow whip layer freezes into something soft and creamy rather than rock-hard, the graham cracker stays crunchy even after hours in the freezer, and the chocolate sets into distinct pockets you bite through rather than a uniform mush. It’s s’mores, reorganized into something you can hand to a kid outside in July without worrying about the mess.

This is also one of the few recipes in my house where the kids do most of the actual work. Crushing graham crackers and spooning layers into cups is exactly the kind of task that holds their attention for the ten minutes it takes, and they’re invested in the outcome because they built it.

Here is what you need:

4 Hershey chocolate bars (chopped, divided): Standard 1.55 oz bars. Two tablespoons get set aside raw for the top garnish; the rest gets melted for the layering. Chop into small, even pieces before microwaving so it melts uniformly without overheating any one section.

1½ cups heavy whipping cream: Cold cream whips faster and to a more stable peak than room-temperature cream. This is what gives the marshmallow layer its light, almost mousse-like texture rather than something dense.

1 jar marshmallow crème (7 oz): Fluff or any standard marshmallow crème brand works. It’s sticky, so working it into the whipped cream with the mixer rather than by hand keeps things manageable.

¼ cup milk: Thins the marshmallow-cream mixture slightly so it’s easier to spoon into the small dixie cups without tearing the whipped texture.

4 graham crackers (coarsely crushed): A zip-top bag and a rolling pin or the bottom of a glass works fine — you want coarse crumbs with some texture, not fine dust, so there’s still crunch in the frozen pop.

¾ cup mini marshmallows: Standard bag of minis. These stay distinct and chewy even after freezing — they don’t fully harden the way the marshmallow cream mixture does.

How To Make Layered Frozen S’mores Pops

Step 1: Prep the chocolate
Set aside 2 tablespoons of chopped chocolate for the topping. Microwave the remaining chocolate in a small bowl in 30-second intervals, stirring between each, until fully melted and smooth — about 1 minute total. Set aside to cool slightly.

Step 2: Make the marshmallow cream mixture
Using a mixer, beat the heavy whipping cream on high until soft peaks form. Add the marshmallow crème and beat for about 30 seconds until combined. Add the milk and mix until fully incorporated and smooth.

Step 3: Set up your cups
Line up 8–10 dixie cups on a tray.

Step 4: Layer
Into each cup, add 2 teaspoons of crushed graham cracker, followed by 3–4 mini marshmallows, then about 2 teaspoons of melted chocolate, then about 3 tablespoons of the marshmallow cream mixture. Repeat the full layer sequence once more in each cup.

Step 5: Top and insert sticks
Top each cup with the reserved chopped chocolate and a final sprinkle of crushed graham cracker. While the top layer is still soft, push a popsicle stick into the center of each cup, down to roughly the middle of the cup’s depth.

Step 6: Freeze
Carefully transfer the tray to the freezer, keeping cups upright. Freeze for at least 4 hours, until completely firm.

Step 7: Unmold and serve
Carefully tear away the paper cup from the outside of each pop. If it’s sticking, hold the outside of the cup in your hands for 10–15 seconds to help it release. Serve immediately.

FAQs

STORAGE

Store unmolded pops individually wrapped in plastic wrap in a freezer-safe bag or container for up to 1 week. Wrapping individually prevents them from sticking to each other and keeps the surface from picking up freezer odors.

If you haven’t unmolded them yet, the cups themselves can stay in the freezer in a covered container for the same amount of time — unmold just before serving.

No fire pit, no flame, no sticky hands — just a freezer and about ten minutes of layering. These hold up well in the freezer for a week, so making a double batch ahead of a pool day or a backyard hangout is a genuinely good move. Tag me on Instagram if you make them.

Here are some more fun S’mores treats to try: