Can you use milk instead of heavy cream?

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.

How do you store homemade no-churn ice 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.

How long does it take for homemade ice cream to freeze?

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.

How long will this s'mores ice cream last?

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.

Can you replace the marshmallows with marshmallow fluff?

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!

What are the best ways to serve s'mores ice cream?

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 !

S'mores Ice Cream

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

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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.