This easy recipe for No churn S’mores Ice Cream starts with a toasted marshmallow ice cream base, and mixes in crushed graham crackers and a rich chocolate sauce. Your favorite campfire treat in ice cream form!
Yes! No Churn S’mores Ice Cream! I have been seeing these no churn ice cream recipes floating around the internet for a few years now, but for some reason I never decided to try it. I was skeptical – how can you take 3 ingredients, throw them in a loaf pan, freeze it and call it ice cream? Well, I’m here to tell you it works, and it is GOOD.
I’ve always been a sucker for s’mores. The toasty marshmallow, the melty chocolate, the nuttiness of the graham cracker. It all goes together to make such a perfect bite. It really isn’t summer without s’mores, right? Show me anything s’mores flavored and I will probably try it. But usually I walk away disappointed, and just want a real s’more. When I had the idea for a s’mores flavored ice cream, I had to think a little bit about the best way to capture the s’more flavor and put it in an ice cream. I knew for sure I wanted a marshmallow ice cream as the base, and I am so happy with how it turned out.
I found a recipe to use as a jumping off point on A Happy Food Dance. It was exactly what I wanted – simple, just a few ingredients, no churn and super marshmallow-y. The best part about it is that you toast the marshmallows first, so you get perfect, burnt caramelized flavor that only comes from a toasted marshmallow. The marshmallows also break into pieces in the ice cream, so as you are eating it you get bites of gooey marshmallow throughout. The best!
Next I wanted the chocolate. A perfect s’more has melted chocolate in every bite. We melt some chocolate with some half and half or milk and swirl it in. It does harden in the freezer, but you get plenty of chocolate mixed throughout. I used Lindt chocolate bars, and I do recommend using the highest quality chocolate that you can. I know that some people think that a certain chocolate needs to be used in s’mores, but what can I say, I’m a bit of a chocolate snob. I found some great high quality chocolate when I was picking up the ingredients at my Fred Meyer. And I decided to use dark chocolate to contrast with the sweetness of everything else, but you could do a mix of milk and dark, or even go with all milk chocolate if you prefer.
And to complete the trifecta, we can’t forget the graham crackers. I crushed them up in a zip top bag, into a mixture of fine powder with a few bigger pieces mixed in. The best way to get the ingredients evenly mixed together is to layer them. I started with a lined loaf pan and layered some chocolate and graham cracker, then some ice cream base, and then repeated. I was afraid everything would sink to the bottom but it didn’t. 6 hours later, scoop yourself some No Churn S’mores Ice Cream and say cheers to summer! Have you ever made no churn ice cream?
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|No Churn S'mores Ice Cream|| |
- 1 pint heavy whipping cream
- 7 ounces sweetened condensed milk (1/2 a can)
- 1 teaspoon vanilla extract
- 10 oz marshmallows (1 bag)
- 6 graham crackers sheets, crushed
- 7 ounces dark chocolate (I used 2 Lindt bars), chopped into small pieces
- 2-4 tablespoons half and half (or other milk)
- On a lined baking sheet, spread the marshmallows into a single layer. Place under the broiler for 2-4 minutes, until the tops are nicely toasted. Watch carefully as they will burn easily. Remove from oven and set aside.
- To make the ice cream base, you can use either a stand mixer or a blender.
- Add the heavy cream to a stand mixer and whip until it forms soft peaks. Remove bowl from mixer and fold in the sweetened condensed milk and the vanilla with a spatula, being careful not to deflate the whipped cream. Add the marshmallows and fold them in, breaking them up into smaller pieces as you do, until they are fully incorporated. (The ice cream will be lumpy, that is OK)
- Add heavy cream, sweetened condensed milk and vanilla to a blender, blend for two minutes. Pour into a mixing bowl, add the marshmallows and carefully fold them into the ice cream base with a spatula, breaking them up into smaller pieces. (The ice cream will be lumpy, that is OK)
- Using a double broiler, heat the chocolate and the half and half over low heat, stirring as it melts, until fully melted and smooth. Don't let it get too hot or it could seize up and get lumpy.
- line a loaf pan with parchment paper. Drizzle ⅓ of the chocolate and sprinkle ⅓ of the graham crackers on the bottom. Pour in half of the ice cream mixture. Top with another ⅓ of the chocolate and graham crackers. Pour the rest of the ice cream base into the pan, and top with the remaining chocolate and graham crackers. Cover ice cream plastic wrap and freeze for at least 6 hours, or until firm.
**Depending on how much air you whip into the cream, you may have some leftover ice cream base. On one batch I did and on one batch I didn't. You can freeze the extra base in another pan for more ice cream!
Marshmallow Ice Cream adapted from A Happy Food Dance
Blender Method from Fearless Dining
Disclaimer: I partnered Fred Meyer for this recipe, however, my opinions, as always, are 100% my own. Integrity is important to me, and I only share brands and products that I think are awesome.