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Three waffle cones filled with s'mores ice cream and arranged flat on a pink surface.

S’mores Ice Cream

  • Author: Leanne
  • Prep Time: 15 minutes
  • Freezing Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 10 scoops
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American


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!


  • 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


  1. In a deep mixing bowl, use an electric mixer to whip the heavy cream until stiff peaks form. Set aside.
  2. In a large microwave safe bowl, microwave the marshmallows for 20-30 seconds. Stir in the sweetened condensed milk.
  3. Add the marshmallow/condensed milk mixture to the whipped cream and stir to combine.
  4. Fold in the chopped graham wafer pieces (reserving some for the top).
  5. 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.
  6. 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.
  7. Run a knife through the ice cream a few times to swirl the chocolate around and create the ripple effect.
  8. Top with remaining graham wafer pieces, cover with plastic wrap and freeze for 5-6 hours.


  1. 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.
  2. If you don’t have mini marshmallows, you can use large marshmallows.
  3. You can use another type of nut butter in place of the almond butter.
  4. 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.
  5. 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.
  6. 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