This easy S’mores Ice Cream recipe is smooth and creamy with melted marshmallows, graham crackers and fudgy chocolate! It’s a no-churn ice cream that takes just 15 minutes to make!
I have a serious love for no-churn ice creams! I mean, they’re easy, creamy and delicious, so what’s not to love?!
While I usually make dairy-free banana-based ice creams like this cherry chocolate chip ice cream, I was inspired by my friend Katherine, at Love in my Oven, to try a dairy version with heavy cream and condensed milk.
I recently made Katherine’s no-churn chocolate Oreo ice cream, and it was such a hit, I just had to experiment with other flavour combinations. And, since the summer is s’mores season, this s’mores ice cream felt like an obvious choice!
Why you’ll love this recipe
- It’s a simple summer dessert. You need just 6 ingredients and the ice cream is assembled in only 15 minutes. The hardest part is waiting for it to freeze!
- You don’t need an ice cream maker. You just need an electric mixer to whip up the heavy cream and then the remaining ingredients get folded into the cream. No churning required.
- No eggs, no custard. Traditional homemade ice creams use eggs to create a creamy custard base. The creamy base for this s’mores ice cream is simply heavy whipping cream and sweetened condensed milk.
- It’s delicious! It’s not too rich or sweet, but hits all the s’mores flavours with gooey marshmallow ice cream packed with chopped graham wafers and ripples of fudgy chocolate.
Details on the ingredients
Heavy cream – You’ll need 2 cups of heavy cream (or heavy whipping cream) to form the creamy and fluffy base of this ice cream. Make sure you whip it into a thicker cream before mixing it with the other ingredients.
Condensed milk – One can of sweetened condensed milk adds to the creamy texture, but more importantly, it’s the primary sweetener for this ice cream.
Marshmallows – As a signature s’mores ingredient, marshmallows are essential for this ice cream. You’ll melt one cup of mini marshmallows in the microwave for just 20-30 seconds until they’re gooey and spreadable. If you don’t have mini marshmallows, you can use large marshmallows instead.
Graham crackers (or graham wafers) – You’ll need about 8 graham crackers, broken into smallish pieces, for this ice cream. Most will get stirred into the ice cream mixture, but some are reserved for the top.
Chocolate chips – I used dark chocolate chips, but to keep this more like authentic s’mores, feel free to use milk chocolate chips or chopped up Hershey’s chocolate.
Almond butter – Melted chocolate can get a little hard in ice cream, so some almond butter is melted into the chocolate chips to make it a little softer. The result is an irresistible fudgy chocolate ripple throughout the ice cream. If you don’t have almond butter, you can use another type of nut butter.
How to make no-churn s’mores ice cream
In a deep mixing bowl, use an electric mixer to whip up the heavy cream until stiff peaks form. Set aside.
In a large microwave safe bowl, microwave the marshmallows for 20-30 seconds and then stir in the sweetened condensed milk.
Add the marshmallow/condensed milk mixture to the whipped cream and stir to combine.
Fold in the chopped graham wafer pieces (reserving some for the top).
Place the chocolate chips and almond butter in a microwave safe bowl and heat for two 30-second intervals, stirring in between and after until smooth.
In a 9 x 5 inch loaf pan, add one-third of the ice cream mixture. Drizzle on one-third of the melted chocolate. Repeat two more times.
Run a knife through the ice cream a few times to swirl the chocolate around and create the ripple effect.
Top with remaining graham wafer pieces, cover with plastic wrap and freeze for 5-6 hours.
Frequently asked questions
No, milk will not whip up the same as heavy cream. In order to get a creamy and fluffy ice cream base, you’ll want to use heavy cream or heavy whipping cream.
This ice cream was stored in a standard size loaf pan with plastic wrap covering the top, but you can use any type of freezer safe container. I would avoid glass containers as the ice cream will take longer to freeze. If you know you’re going to keep this ice cream in the freezer beyond a few days, I suggest storing it in an airtight plastic container.
For quicker freezing, I’ve also used a 9-inch square pan. As it’s shallow, the ice cream is spread out and freezes more evenly. There is also a larger surface area to run your ice cream scoop along so you’re not digging down into a deep container to get a scoop of ice cream.
This s’mores ice cream was fully frozen within 5-6 hours. If you’re using a more shallow pan (compared to a loaf pan), it will freeze in less time. Also, if you prefer a softer serve ice cream, it’ll be ready after 3-4 hours in the freezer.
If it’s stored in an airtight container, it should last for about a month in the freezer. At that time, some ice crystals may start forming. The ice cream is still fine to eat, but it will taste a little icy. If the ice cream is not stored properly, ice crystals will form within a few days.
I haven’t tried this, but since we’re melting the marshmallows into a texture that’s similar to marshmallow fluff, it may work as a substitute. Let me know if you try it!
We love it in waffle cones or served in bowls with a side of salted almond butter brownies and caramel sauce! It would also be perfect sandwiched between graham crackers or as the filling in these brownie ice cream sandwiches!
Additional recipe tips
- To keep the recipe simple, the marshmallows are just melted in the microwave. For a deeper, and a more signature s’mores flavour, you can toast the marshmallows in the oven. Just watch them closely as they will toast very quickly.
- When melting the marshmallows in the microwave, keep an eye on them. They only need 20-30 seconds to melt. You should also place them in a large bowl as they will expand in the microwave.
- To help prevent ice crystals from forming on the ice cream, store it with some plastic wrap covering the top or in an airtight freezer safe plastic container.
- Once frozen, the ice cream will be firm, so you’ll need to let it sit at room temperature for 5-10 minutes so you can easily scoop it out. If you prefer a softer serve ice cream, you’ll only need to freeze it for 3-4 hours.
- Instead of melting chocolate chips and almond butter together for the fudgy chocolate ripple, you can save time and just add chocolate chips or chopped chocolate to the ice cream.
Other ice cream recipes to try
- Chocolate Peanut Butter Nice Cream Cake
- Chocolate Peanut Butter Mocha Pops
- Blueberry Goat Cheese Ice Cream Bars
- Carrot Cake Ice Cream Sandwiches
If you make this s’mores ice cream, I’d love to hear what you think in the comments below.
HUNGRY FOR MORE? Follow Crumb Top Baking on Instagram, Pinterest and Facebook!
Print
S’mores Ice Cream
- Prep Time: 15 minutes
- Freezing Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 10 scoops 1x
- Category: Dessert
- Method: Freeze
- Cuisine: American
Description
This easy S’mores Ice Cream recipe is smooth and creamy with melted marshmallows, graham crackers and fudgy chocolate! It’s a no-churn ice cream that takes just 15 minutes to make!
Ingredients
- 2 cups heavy whipping cream
- 1 can (300 ml) sweetened condensed milk
- 1 cup mini marshmallows
- 8 graham crackers, chopped
- 1/2 cup chocolate chips
- 2 tablespoons almond butter
Instructions
- In a deep mixing bowl, use an electric mixer to whip the heavy cream until stiff peaks form. Set aside.
- In a large microwave safe bowl, microwave the marshmallows for 20-30 seconds. Stir in the sweetened condensed milk.
- Add the marshmallow/condensed milk mixture to the whipped cream and stir to combine.
- Fold in the chopped graham wafer pieces (reserving some for the top).
- Place the chocolate chips and almond butter in a microwave safe bowl and heat for two 30-second intervals, stirring in between and after until smooth.
- In a 9 x 5 inch loaf pan, add one-third of the ice cream mixture. Drizzle on one-third of the melted chocolate. Repeat the layers twice.
- Run a knife through the ice cream a few times to swirl the chocolate around and create the ripple effect.
- Top with remaining graham wafer pieces, cover with plastic wrap and freeze for 5-6 hours.
Notes
- When melting the marshmallows, keep an eye on them. They only need 20-30 seconds to melt. You should also place them in a large bowl as they will expand in the microwave.
- If you don’t have mini marshmallows, you can use large marshmallows.
- You can use another type of nut butter in place of the almond butter.
- To help prevent ice crystals from forming on the ice cream, store it with plastic wrap covering the top or in an airtight freezer safe plastic container.
- Once frozen, the ice cream will be firm, so you’ll need to let it sit at room temperature for 5-10 minutes so you can easily scoop it out.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: marshmallow ice cream, no-churn ice cream
This ice cream looks and sounds so luscious and inviting! I love that you incorporated every single s’more element in it (Because I’ve seen “S’more” ice cream recipes with only marshmallows lol) Well done!
Thanks Ben! I had to get all the elements in there!
This ice cream looks amazing! I can’t believe it only takes 15 minutes! And the s’mores flavour was a great choice! Personal favourite of mine. Love that this recipe is so easy.
Thanks Terry! Hope you get a chance to try it!