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
Ingredients
- 1 pint heavy whipping cream
- 7 ounces sweetened condensed milk 1/2 a can
- 1 teaspoon vanilla extract
- 10 ounces 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
Instructions
To Toast the Marshmallows:
- 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.
For The Stand Mixer Method:
- 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)
For The Blender Method:
- 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)
To Make The Chocolate Sauce:
- 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.
To Assemble the Ice Cream:
- line a loaf pan with parchment paper. Drizzle 1/3 of the chocolate and sprinkle 1/3 of the graham crackers on the bottom. Pour in half of the ice cream mixture. Top with another 1/3 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.
Notes
**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!
Nutrition
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.
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L. Gallagher says
My husband and I made this last night before bed. It came out so good that we ate it for breakfast! We used Dove dark chocolate because that is what we had in the house and used a hand held brûlée torch for the marshmallows. I melted the chocolate in the microwave to save time and it came out great! I think we might try mini marshmallows next time! Great recipe. I am on a no-churn ice cream making kick!
Meghan says
So happy you loved it!
Sandi (@fearless_dining) says
This may just be the ultimate ice cream flavor…it was almost 100 degrees today. I would have loved to have a bowl of this.
Meghan says
OMG, that is too hot Sandi! I hope you got to have some cold ice cream to cool off!
jane @ littlesugarsnaps says
This sounds like such a treat. My kids would be in heaven if I made it for them. I love that your instructions whip the cream to add some air – I recently tried my first no churn and it said nothing about whipping the cream – by the look of your photos your icecream is streaks ahead as it does look light and airy.
Meghan says
Oh good, I’m glad that was helpful Jane! Thanks so much!
Puja Darshan says
Wow Meghan, this looks super delicious…. 🙂
Feel like grabbing one!!!
Meghan says
Thank you so much Puja!
Sandi (@fearless_dining) says
Looks so creamy and delicious for a hot summer day 🙂
Meghan says
Thank you Sandi!
E.A. says
This is incredible! I had no idea that ice cream was possible to make w/o a churned…I LOVE the s’more combo & hope to pull this off soon~~As usual, those amazing photos bring the reality of whipping this up, RIGHT to my tastebuds!! Yumm~??❤️
Krysten (@themomnoms) says
I’m making this for some friends this weekend.
I hadn’t found a dessert that I was in love with until I saw this on Instagram 😛
You always make me hungry with the ice cream!
Meghan says
Thank you so much Krysten! I would love to hear about it if you make it!
Lauren Gaskill says
This ice cream is so beautiful and full of so many delicious things! I’m all for anything that involves s’mores. 🙂 Hope you’re doing well dear!
Meghan says
Yes, s’mores are the best, right!?! Thank you dear!
Allyson says
I usually scroll past ice cream recipes since I don’t have an ice cream maker and I don’t have room to buy one. But this looks fantastic, easy, and actually doable. I’m absolutely making this.
Meghan says
Me too Allyson! I have never been able to justify buying an ice cream maker, so I am so glad that no churn is an option. Thanks so much, I do hope you make it and love it!