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S’mores Ice Cream

S’Mores Ice Cream is the ultimate summer treat. It has all the flavors of the campfire version but with added cold, creamy, refreshingness (yes, that’s a word.)

low angle shot of a bowl of s'mores ice cream with a graham crackers.

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It’s a perfect combo of chewy marshmallows, bits of chocolate, the crunch of graham crackers, and an ice cream base with extra flavor from sweetened condensed milk and vanilla extract. And it’s no-churn so no ice cream maker needed!

It never really feels like summer until you’ve enjoyed your first s’mores of the season. But what if it’s so hot that you can’t even imagine building a fire to roast marshmallows?

You can try my amazing Air Fryer S’mores, but if you want all those flavors AND a cold, creamy dessert, S’mores Ice Cream is definitely the best way to beat the heat.

For those times, there is S’Mores Ice Cream. This No-Churn S’mores Ice Cream recipe is super simple to make and includes all the great flavors of s’mores. From bits of semisweet chocolate to crunchy crumbled graham crackers and chewy mini marshmallows, this refreshing summer treat has it all.

And on top of this being a super delicious treat, making ice cream is a fun summertime activity. And since this one doesn’t require an ice cream machine so you can whip it up any time.

low angle shot of a bowl of smores ice cream with a hand lifting a spoonful of the ice cream.

I included S’mores Ice Cream with a custard base recipe in my The Homemade Ice Cream Recipe Book. That one is amazing, but as a custard based, churned ice cream, it takes a bit more effort. This no-churn ice cream could not be easier, and you don’t even need an ice cream maker.

As soon as the weather starts to warm up around here, I start dreaming of warm summer days and nights, swimming holes and grandma’s pool, and, of course, ice cream.  Just the thought of this one makes me start to drool a little.

This chunky vanilla ice cream gets flavor from sweetened condensed milk and of course all the delicious mix-ins—graham crackers, chocolate chips, and marshmallows.

overehead shot of the ingredients needed to make s'mores ice cream.

Ingredients you need

For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.

This simple no-churn S’mores Ice Cream recipe uses only 6 ingredients. Here’s what you need:

  • Heavy cream—This forms the ice cream base . If you choose to substitute a lower fat dairy product, like half-and-half or whole milk, your ice cream may have a less smooth, creamy texture. You can also substitute non-dairy milks, like almond milk or coconut milk, but the texture will be a bit different.
  • Sweetened condensed milk—I love love love the flavor of sweetened condensed milk. It adds some thickness here, as well as some sweetness, but my favorite part about it is that indescribably delicious SCM flavor.
  • Vanilla extract—Provides roundness and depth. I love vanilla!
  • Crushed graham crackers—I have a serious weakness for graham crackers. I cannot have them in the house without eating the whole box. This is a great way to use them up!
  • Mini marshmallows—S’mores Ice Cream obviously needs marshmallows and the minis add just the right amount of chew in the ice cream. If you’re feeling ambitious, you can spread these on a sheet of parchment and toast them lightly under the broiler. Chop up your toasted marshmallows a bit and let them cool completely before adding them to the ice cream mixture.
  • Mini chocolate chips—I like to use the mini chocolate chips because they get more evenly distributed and incorporate into the ice cream more easily.

How do you make it

For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.

This No-Churn S’mores Ice Cream is so easy to make! You don’t even need an ice cream maker. All you need is an ice cream bowl and a whisk or a mixer with a whisk attachment. Here’s how:

  1. Whip the cream to stiff peaks.
  2. Fold in the sweetened condensed milk and vanilla extract.
  3. Fold in the graham crackers, marshmallows, and chocolate chips.
  4. Transfer the mixture to a loaf pan or silicone ice cream tub and freeze for at least 12 hours, preferably overnight.
  5. Enjoy it in a bowl or cone and/or topped with your favorite toppings!
overhead shot of a bowl of s'mores ice cream with a graham crackers.

More summer desserts you’ll love

If you’re looking for sweet treats for long summer days, try some of my other summery desserts. I’d be remiss if I didn’t first mention this unbelievable Air Fryer Fried Ice Cream. And yes, you can make it with S’mores Ice Cream!

Rocky Road Ice Cream also includes mini marshmallows, but this time in a chocolate ice cream base with crunchy pecans. Later in the summer or early fall, you’ll have to try Pumpkin Ice Cream with your favorite pumpkin pie spices.

Triple Berry Hand Pies, Mini Blueberry Pies, Blueberry Clafoutis, and Chocolate Covered Strawberry Cheesecake Bites take advantage of the sweet summer berries.

Yield: Serves 10

No Churn S'mores Ice Cream

low angle shot of a bowl of s'mores ice cream with a graham crackers.

S’Mores Ice Cream is the ultimate summer treat. It’s a perfect combo of chewy marshmallows, bits of chocolate, the crunch of graham crackers, and an ice cream base with extra flavor from sweetened condensed milk and vanilla extract. And it's no-churn so no ice cream maker needed!

Prep Time 10 minutes
Additional Time 12 hours
Total Time 12 hours 10 minutes

Ingredients

  • 2 cups heavy cream
  • 1 (14-ounces) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • ½ cup crushed graham crackers
  • ½ cup mini marshmallows
  • ½ cup mini chocolate chips

Instructions

  1. Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually work up to high speed, beating the cream until it forms stiff peaks, about 3 minutes.
  2. Add the sweetened condensed milk and vanilla and fold them into the whipped cream gently, being careful not to deflate it.
  3. Next add the graham crackers, mini marshmallows, and chocolate chips and fold them in.
  4. Transfer the mixture to a loaf pan or silicone ice cream tub and wrap it tightly with plastic wrap.
  5. Place it in the freezer for at least 12 hours, preferably overnight.
  6. Scoop and serve with your choice of toppings. Store wrapped in the freezer for up to three weeks.

Notes

You can keep the ice cream in the freezer, tightly covered, for up to 3 months.

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By on May 20th, 2022

About Robin Donovan


Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

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