This Graham Cracker Ice Cream takes the nostalgic and irresistible honey-molasses flavor of graham crackers and infuses it into a creamy, rich, no-churn ice cream. It’s flecked with mini chocolate chips and finished with a buttery graham cracker crumble that adds delicious texture.
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I have a serious weakness for graham crackers. Maybe it's their distinctive flavor-texture combo, or maybe it's how they evoke memories of childhood campouts and snack times, but I love them so much that I literally can’t stop eating them. If there is an open package of graham crackers in my pantry, I guarantee you, they will be gone by the end of the day.
There's an ice cream shop near my mother-in-law's house in Old Lyme, Connecticut—Hallmark Drive-In—that makes a totally addictive Graham Cracker Ice Cream studded with crispy, crunchy, chocolate-covered graham cracker bits. As you can probably guess, I eat way too much of it on our summer visits.
This recipe is my attempt at recreating Hallmark’s version. I haven’t found the right chocolate-covered graham cracker bits, so I substituted mini semisweet chocolate chips. It’s okay, though, because the true magic of this recipe is the graham cracker flavor infused throughout. Soaking the crackers in the milk softens them, and also infuses the base with their delicious flavor. The result is an ice cream that’s rich and creamy with layers of texture from the crumble and chocolate chips that are mixed in and sprinkled on top.
I love that you can make this ice cream without an ice cream maker—just a bowl, a mixer, and a little patience while it freezes. You can also add variations like a dash of cinnamon, some candied ginger bits, or a drizzle of honey.
Ingredients You Need
If you’re lucky, you might already have all of these ingredients (I mean, I'd have to go buy a new package of graham crackers because of the problem mentioned above, but you totally might!) Here’s everything you need:
- Graham crackers: These are the base of the ice cream and the star of the show. You’ll need some for soaking and some for the buttery crumble.
- Whole milk: Soaks into the graham crackers, creating a flavorful base for the ice cream.
- Brown sugar: Adds sweetness with a hint of molasses to complement the graham crackers.
- Heavy cream: Whipping this into peaks gives the ice cream its smooth, airy texture.
- Vanilla extract: A little goes a long way to enhance the flavor of the graham crackers.
- Butter: Binds the graham cracker crumble and gives it a delicious richness.
How To Make Graham Cracker Ice Cream
You’ll be surprised at how simple this ice cream is to make. Here’s how:
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- Start by crushing some of the graham crackers into fine crumbs and soaking them in milk to soften.
- Make the crumble by mixing crushed graham crackers with butter and some of the brown sugar.
- Whip the heavy cream, the remaining brown sugar, and vanilla to soft peaks.
- Fold the soaked graham cracker-and-milk mixture into the whipped cream.
- Stir in the graham cracker crumble, saving some to sprinkle on top.
- Pour the mixture into a loaf pan, top it with the reserved crumble, and freeze until firm.
Expert Tips for Success
If you want the smoothest, creamiest ice cream with the best texture, these tips will help:
- Crush graham crackers finely: Use a food processor if you have one, but if not, a resealable bag and rolling pin work just fine.
- Chill the cream before whipping: Cold cream whips faster and holds its peaks better.
- Don’t overmix: Be gentle when folding the ingredients together to keep the ice cream light and fluffy.
- Use an ice cream maker if you want: You can absolutely use an ice cream maker if you have one. Unless you have one with a built-in compressor, remember to pop the container into the freezer the day before you plan to make the ice cream.
What to Serve With It
This ice cream stands on its own as a perfect dessert, but it also pairs well with a drizzle of honey or a sprinkle of cinnamon. You could serve it as a topping for Apple Galette or Mini Blueberry Pies, or make ice cream sandwiches with Peanut Butter Cookies, Old Fashioned Quaker Oatmeal Cookies, or Honey Cookies.
If you love no-churn ice cream, try S'mores Ice Cream, Rocky Road ice Cream, Mississipi Mud Ice Cream, or, for the perfect late summer to early fall treat, Pumpkin Spice Ice Cream.
Graham Cracker Ice Cream Recipe
Robin Donovan
Ingredients
- 18 pieces graham crackers divided
- 1 ¼ cups whole milk
- 1 cup brown sugar divided
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
- 4 tablespoons butter
- ½ cup Mini Chocolate Chips
Instructions
- Prepare the graham cracker base: Process 10 graham crackers into fine crumbs using a food processor. Soak them in milk for about 15 minutes or until softened.
- Make the graham cracker crumble: Process the remaining graham crackers into crumbs. Add butter and ¼ cup of the brown sugar, mixing until the crumbs clump slightly when pressed.
- Whip the cream: In a large bowl, beat the heavy cream, remaining brown sugar, and vanilla until soft peaks form.
- Combine the base and cream: Gently fold the soaked graham cracker mixture into the whipped cream.
- Add the crumble and chocolate chips: Stir in most of the graham cracker crumble, reserving a portion for topping, and chocolate chips.
- Assemble and freeze: Pour the mixture into a loaf pan, sprinkle the reserved crumble on top, and freeze for at least 5 hours or until firm.
Nutrition
