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S'mores Ice Cream

Helen T. Patterson
S’mores ice cream is the perfect way to enjoy the classic campfire treat in a cool, creamy form. With layers of toasted marshmallows, rich chocolate, and crunchy graham crackers, this homemade ice cream brings together all the best flavors of s’mores in a frozen dessert. Whether you’re making it with an ice cream maker or using the no-churn method, this dessert is easy to prepare and guaranteed to impress.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Dessert, Snack
Cuisine American, Frozen Treats, Summer Desserts
Servings 8 servings
Calories 300 kcal

Equipment

  • 1 Ice Cream Maker (optional for traditional method)
  • 1 Baking Sheet (for toasting marshmallows)
  • 1 Mixing Bowl (for ice cream base)
  • 1 Whisk (for combining ice cream base ingredients)
  • 1 Spatula (for folding in mix-ins)
  • 1 freezer-safe container (for storing ice cream)
  • 1 Electric Mixer (optional, for no-churn version)

Ingredients
  

For the Ice Cream Base:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • Pinch of salt

For the S’mores Mix-ins:

  • 1 1/2 cups graham crackers crushed
  • 1 cup chocolate chips or chopped chocolate
  • 1 cup mini marshmallows for the swirl
  • 1/2 cup marshmallow fluff optional

For Toasting the Marshmallows:

  • 1 cup mini marshmallows for toasting

Instructions
 

Prepare the Ice Cream Base:

  • In a medium mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar dissolves completely.
  • Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (about 20-30 minutes).

Toast the Marshmallows:

  • Spread mini marshmallows on a baking sheet and toast them under the broiler for 1-2 minutes, watching closely to avoid burning. Set them aside to cool.

Add the S’mores Mix-ins:

  • When the ice cream reaches soft-serve consistency, gently fold in the crushed graham crackers, chocolate chips, and toasted marshmallows. Optionally, you can add marshmallow fluff to enhance the marshmallow swirl.

Layer and Freeze:

  • Transfer the ice cream to a freezer-safe container, adding extra layers of graham cracker crumbs and chocolate chunks as you go.
  • Cover with a lid and freeze for at least 4 hours or until firm.

Serve:

  • Let the ice cream sit for a few minutes to soften before scooping. Serve in cones, bowls, or as a sundae with your favorite toppings.

Notes

  • No Ice Cream Maker?
    Follow the no-churn method: Whip 2 cups of heavy cream until stiff peaks form, then fold in sweetened condensed milk, vanilla extract, and salt. Mix in the s’mores ingredients and freeze for 4-6 hours.
  • Dairy-Free Version:
    You can make a dairy-free version by using coconut cream and plant-based milk (such as almond or oat milk) in place of dairy products. Make sure to use dairy-free chocolate and graham crackers to complete the s’mores effect.
  • Adding Extra Toppings:
    Feel free to get creative with your toppings, such as adding extra graham cracker crumbs, a drizzle of chocolate syrup, or even a scoop of whipped cream for the ultimate s’mores sundae.
Keyword S'mores Ice Cream