Review: Ben & Jerry's s'mores ice cream

I think I've pretty much declared every Sunday Ben and Jerry's ice cream day. So i'll pick one, eat it and post a review. This week i decided to try the s'mores one. It says it's a "chocolate ice cream with fudge chunks, toasted marshmallow & a graham cracker swirl". And for once, that's actually what it tasted like. There was a distinct marshmallow, graham cracker, and chocolate taste. The weird part was, some of the graham cracker swirls were liquid and some were almost like cookie dough. But that was the great part about it! I kind of wished there was more graham cracker cookie dough pieces but that also might have ruined it. When there was, it almost tasted salty. Not really salty but almost like a good, sweet kind of salty.
Overall, it was a pretty good ice cream but it was too chocolatey and i think next time i'll just stick to regular s'mores.
Rating: 3/5

S'mores Cheesecake Bars

If you haven't tried these or even thought about making these, then i think you must be crazy.
I was kind of skeptical to try this recipe at first because i didn't think s'mores and cheesecake went together very well. But after i tasted it, i couldn't have been more wrong! The cheesecake bars really resemble s'mores and they're very rich and almost melt in your mouth. Sure, they have to sit in the fridge for a few hours for the cheesecake to set, but the wait is worth it. Even the little ones will like these.
S'mores cheesecake bars:
(slightly adapted from Annie Eats )
Ingredients
For the crust:
1 cup graham cracker crumbs
1 tbsp sugar
4 tbsp unsalted butter or margarine, melted
For the cheesecake:
4 oz bittersweet chocolate, finely chopped
10 oz cream cheese, at room temperature
2/3 cup marshmallow cream
2 tsp cocoa powder
3/4 tsp vanilla extract
2 large eggs
1 1/2 cups mini marshmallows
1 1/2 cups milk chocolate chips, melted
Directions:
To make the crust, preheat oven to 350 degrees F. Line a 8x8 baking pan with foil; spray lightly with cooking spray. Combine the graham cracker crumbs, melted butter, and sugar in a small bowl. Stir together with a fork until well combined. Press the mixture in an even layer into the bottom of the prepared baking pan. Bake 6-8 minutes; Transfer to wire rack will you prepare the filling. Reduce oven temperature to 325 degrees F.

To make the filling, melt the bittersweet chocolate in a greased pan over low heat. Stir constantly until chocolate is melted and smooth. Set aside. In a large bowl with a mixer, beat the cream cheese and marshmallow cream until smooth and well combined, about 2 minutes. Blend in cocoa powder, vanilla, and eggs until incorporated. Stir in the melted chocolate until well blended. Pour the filling over the graham cracker crust and smooth the top with a spatula. Bake about 30 minutes or until the center is just set (does not jiggle when shaken) Remove from oven.

Evenly top the cheesecake layer with mini marshmallows. Return to oven for 2-3 minutes or until the marshmallows begin to melt into each other. Transfer to wire cooling rack. Once the cheesecake is cool, drizzle the top with melted chocolate. Transfer to refrigerator and chill 2-3 hours before slicing and serving.