Make my Frozen S’mores Jars if you have a s’mores craving but don’t want the campfire! This gluten free, dairy free summer dessert is my new favorite treat—ready in less than 20 minutes! They are perfectly portable and made with layers of cracker crumbles, homemade whipped cream, decadent chocolate and gooey toasted marshmallows.
Whether you’re hosting backyard parties, packing treats for events or looking for a sweet Mother’s Day gift idea, these no-mess dessert cups are as delicious as they are easy. Enjoy them all summer long—or all year round—because S’mores are yummy enough to be celebrated beyond the season! If you love this recipe, try my s’mores hot chocolate, chocolate strawberry bark or this gluten free chocolate cake!
Why You’ll Love This Recipe
No oven needed! Just layer, chill, and enjoy—perfect for warm days or quick treats.
Thanks to whipped coconut cream, it’s creamy and dreamy without any dairy!
This dessert is made with gluten free graham crackers!
Make them ahead and store in the freezer for effortless desserts on demand.
Add berries, nut butters or nuts to make it totally your own.
The gooey toasted marshmallow topping makes it a hit with little ones (and grown-ups too!).
Served in jars, it’s already portioned out—cute, convenient and ready to serve.
Equipment Needed
I used mini jars and a hand mixer for these frozen s’mores jars.
Ingredients Needed
Gluten free graham crackers (crushed): These form the base of your crust- I like to use Simple Mills Sweet Thins.
Coconut milk (refrigerated overnight): Chilling the cans separates the cream from the liquid—scoop out the thick, rich cream on top to create a luscious, dairy free filling. Choose full-fat coconut milk for the best texture.
Vanilla extract: This adds a delicious flavor to the coconut whipped cream.
Chocolate chips: Use dark, semi-sweet or dairy-free chocolate chips depending on your dietary preference.
Marshmallows: Use vegan marshmallows if you’re keeping the recipe fully plant-based.
Step By Step Instructions
Step 1: Start by gathering all your ingredients.
Step 2: Scoop the thick cream from the top of the chilled coconut milk cans into a mixing bowl.
Add vanilla, then whip with a hand mixer until light and fluffy—this will be your coconut whipped cream.
Step 3: In a food processor, combine graham crackers or cookies to make the graham cracker crumble.
Step 4: Spoon the crumble into the base of each jar or serving dish, pressing it down firmly.
Step 5: Melt the chocolate chips until smooth, then pour a layer over the crust.
Step 6: Spoon the whipped coconut cream over the top. Freeze until set.
Step 7: Place your marshmallows on a baking sheet and broil them until golden and toasty—watch closely so they don’t burn!
Finish by placing a few toasted marshmallows on top of each jar just before serving.
Storage
Store the assembled jars in the freezer for up to 1 week. For the best texture, let them sit at room temperature for 10–15 minutes before serving.
Add the toasted marshmallows just before eating to keep them from getting sticky or soggy!
Variations
Add a drizzle of natural peanut butter between the crust and whipped cream layers.
Mix in fresh or freeze-dried raspberries for a pop of tartness.
Stir a bit of instant espresso powder into the melted chocolate for a rich, coffee-flavored layer.
Swap graham crackers for crushed gluten free chocolate cookies or ginger snaps to change up the flavor!
How To Serve
There’s so much you can do with your s’mores jars – here are a few ideas:
- Serve these as a little Mother’s Day lunch treat at the end of the meal.
- Top them with strawberries, fresh raspberries and toasted almond slivers.
- Going to a friends house for lunch? Make a few of these and wrap them with ribbons as a cute gift.
Recipe FAQ
What size jar should I use?
4 to 6-ounce jars work perfectly for individual servings. They’re just the right size for layering without overwhelming the portion—plus they look super cute and are easy to store.
Can I make these in advance?
Yes! These jars are perfect for making ahead. You can prep them up to a week in advance and keep them in the freezer. Just wait to add the toasted marshmallows until right before serving them.
What can I use instead of graham crackers?
You can substitute gluten free graham crackers with crushed gluten free cookies, like digestive biscuits, vanilla wafers or even chocolate sandwich cookies. For a grain free option, try blending dates and nuts for a naturally sweet, chewy crust. I used Simple Mills Sweet Thins.
Related Recipes
Be sure to try these sweet treat ideas next:
Gluten Free Chocolate Lava Cake
Homemade Chocolate Quinoa Bites
Vegan Chocolate Covered Strawberries
If you make these frozen s’mores jars and love them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
Frozen S’mores Jars
Equipment
- 1 bowl
- 1 electric mixer
- 1 food processor
- 2-4 mini jars
- 1 bowl
- 1 spoon
- 1 baking sheet
Ingredients
- 2 cups gluten free graham crackers crushed
- 2 cans coconut milk (refrigerated overnight)
- 1 tsp vanilla
- 1 cup chocolate chips melted
- 1 cup marshmallows
Instructions
- Gather your ingredients.
- Make the whipped cream by adding the solid parts of the coconut milk to a bowl with vanilla and mixing with a hand mixer until fluffy.
- Add graham crackers to a food processor to make crumbs.
- Press crust into the bottom of each jar.
- Melt chocolate and pour over crust.
- Add whipped cream on top and freeze.
- Add marshmallows to a baking sheet and cook on broil until browned.
- Add to the top of each jar and enjoy!
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