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!
Course Dessert Recipes
Cuisine American
Prep Time 10 minutesminutes
Additional Time 12 hourshours
Total Time 12 hourshours10 minutesminutes
Author Robin Donovan
Ingredients
2cupsheavy cream
114-ounces can sweetened condensed milk
1teaspoonpure vanilla extract
½cupcrushed graham crackers
½cupmini marshmallows
½cupmini chocolate chips
Instructions
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.
Add the sweetened condensed milk and vanilla and fold them into the whipped cream gently, being careful not to deflate it.
Next add the graham crackers, mini marshmallows, and chocolate chips and fold them in.
Transfer the mixture to a loaf pan or silicone ice cream tub and wrap it tightly with plastic wrap.
Place it in the freezer for at least 12 hours, preferably overnight.
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.