My Mini Frozen S’mores Cupcakes recipe is made of nice cream, a vegan summer dessert that the whole family will love!

National S’mores Day just passed so to celebrate I’ve decided to dig DEEP into my little bag of culinary tricks (and treats) and present to you my new obsession – this mini frozen s’mores cupcakes recipe. YAAAAS – you read that right.
This s’mores cupcakes recipe has a delicious no bake crust, nice cream in the middle, and topped with marshmallows, chocolate and graham cracker crumbles. What’s not to love?
Table of contents
Why This Recipe Works
- Cooling and refreshing for summer
- No bake recipe
- Sweetened with fruit
- Loved by kids and adults
- 100% plant-based
Key Ingredients
Graham crackers. Although some graham crackers are marketed as “honey graham”, they don’t always have honey. I was surprised to see how many of the leader brands actually were vegan!
Dates. These are sticky and sweet, making them perfect for the base of this s’mores cupcakes recipe. Make sure you remove all the pits.
Frozen banana. If you haven’t made nice cream before, let me tell you: blending frozen banana together yields a creamy, lightly sweet product that is SO refreshing in the heat.
Coconut cream. You can buy this separately or store a full fat canned coconut milk in the fridge. The coconut cream is the thick part at the top that separates.
Vegan marshmallows. Most marshmallows are not vegan due to gelatin, so look for a plant-based brand.
Vegan dark chocolate. Essential for this s’mores cupcakes recipe. Choose your favourite kind of chocolate, it all gets melted down anyway.
How To Make This Recipe
Step 1: In a food processor, puree the crust ingredients until smooth. Pack into the bottom of 12 silicon muffin holders and pop in the freezer.
Step 2: Clean out the food processor and puree the bananas and cocoa powder until smooth. Divide between the 12 crusts.
Step 3: Top with coconut cream and place in the freezer for at least 30 minutes.
Step 4: Remove from freezer and carefully unmold. Place on a baking sheet and pack the tops with marshmallows and graham cracker pieces. Using a blow torch, lightly toast the marshmallows. Pack them back in the freezer for at least another 30 minutes.
Step 5: Drizzle with dark chocolate before serving and enjoy!
Expert Tips
NOW I have a theory that you can tell a lot about a person based on how they like their marshmallow toasted. Personally, I’m partial to a full on BURNT marshmallow that you have to lift the charred shell off to uncover the creamy gooey middle beneath. That might get to be a bit challenging when you’re trying not to melt the nice cream layer below, so a light toasting is generally advised with these vegan frozen s’mores cupcakes. I will save my burn techniques for the campfire.
Recipe FAQs
Yes for sure. Regular graham crackers, chocolate and marshmallows will all work.
I would guess up to 3 months, although we always go through them in less than a month.
More Recipes You Might Like
If you loved my mini frozen s’mores cupcakes, try these summer desserts too.
- Banana Popsicles with Berries and Chocolate Shell
- Watermelon Cake
- Vegan Banoffee Pie Popsicles
- Tofu Cheesecake with Oreos and Chocolate
What dessert recipes do you love for the summer? Have you tried my s’mores cupcakes recipe yet? Leave me a comment below if you enjoyed it!

Mini Vegan Frozen S’mores Cupcakes
Ingredients
Crust:
- 1 cup roughly chopped vegan graham crackers about 4-5 sheets
- 1 1/4 cup dates pitted and minced
Filling:
- 2 cups frozen sliced banana
- 2 tsp unsweetened cocoa powder
- 2 tbsp coconut cream
Topping:
- 2 cups coconut cream
- 2 cups mini vegan marshmallows
- 1/4 cup melted vegan dark chocolate
- 1/4 cup vegan graham crackers crushed
Instructions
- In a food processor, puree the crust ingredients until smooth. Pack into the bottom of 12 silicon muffin holders and pop in the freezer.
- Clean out the food processor and puree the bananas and cocoa powder until smooth. Divide between the 12 crusts.
- Top with coconut cream and place in the freezer for at least 30 minutes.
- Remove from freezer and carefully unmold. Place on a baking sheet and pack the tops with marshmallows and graham cracker pieces. Using a blow torch, lightly toast the marshmallows. Pack them back in the freezer for at least another 30 minutes.
- Drizzle with dark chocolate before serving and enjoy!
Nutrition

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Lori says
Could I make these without the blow tourch and just freeze the marshmallows? I don’t have a blow tourch haha
Abbey Sharp says
Yeah you can definitely try that!
Leslie says
Frozen smores? YES, please!!! These look amazing! I kind of want to make these RIGHT NOW!!! YUM!
Abbey Sharp says
aw yeah!
Emily @Sinful Nutrition says
Such a fun treat! I am all about s’mores in the summer!
Abbey Sharp says
So yum!
Carrie A Groff says
These look so good! Can I hire you to come and be my personal chef? LOL I totally love BURNT marshmellows! And my husband LOVES ice cream cake!
Abbey Sharp says
haha burnt marshmallows for the win!
Deborah Brooks says
never would have guessed those were vegan. They are super cute looking and I bet tasty too
Abbey Sharp says
Right! So fun