Homemade S’mores Ice Cream Recipe

Overhead view of homemade s’mores ice cream scoops topped with chocolate chunks, mini marshmallows, and graham cracker crumbs in a white bowl surrounded by graham crackers and chocolate bars.

This homemade s’mores ice cream is rich, creamy, and loaded with graham crackers, chocolate chunks, and mini marshmallows for all the nostalgic flavors of a classic campfire treat. Best of all, this is a no-churn recipe, so there’s no ice cream maker required.

Prep Time15

Freeze Time4

Total Time4 15

Servings: servings

Calories: 506kcal

Author: Sandra

Ingredients

4 cups heavy whipping cream very cold (Note 1)
14 ounces sweetened condensed milk one 14-ounce can
1 tablespoon vanilla extract
1 cup graham crackers roughly chopped
1 cup chocolate chunks or chopped chocolate bar
1 cup mini marshmallows
Optional Toppings
Extra chopped graham crackers
Additional chocolate chunks
Extra mini marshmallows

Instructions

Add the cold 4 cups heavy whipping cream to a large mixing bowl. Beat on high speed until stiff peaks form, about 3-5 minutes (Note 2).
Pour in the 14 ounces sweetened condensed milk and 1 tablespoon vanilla extract. Mix on low speed just until combined, about 15-20 seconds. Do not overmix (Note 3).
Use a silicone spatula to gently fold in the 1 cup graham crackers, 1 cup chocolate chunks, and 1 cup mini marshmallows until evenly distributed. (Note 4)
Transfer the mixture to two 8 x 4-inch loaf pans, two 9 x 5-inch loaf pans, or another freezer-safe container with at least a 10-cup capacity. Smooth the top with a spatula.
Sprinkle additional chopped graham crackers, chocolate chunks, and mini marshmallows over the top, if desired.
Press a layer of plastic wrap directly onto the surface of the ice cream, then cover tightly with foil or a lid (Note 5).
Freeze for at least 6 hours or overnight before serving for the best texture (Note 6).
Let the ice cream sit at room temperature for 5-10 minutes before scooping.

Notes

Heavy whipping cream works best because of its higher fat content, which creates a rich, creamy texture.
Stiff peaks mean the whipped cream stands straight up when the whisk is lifted. Stop mixing once you reach this stage. Overbeating can make the cream grainy or buttery.
Overmixing can deflate the whipped cream and lead to a denser, icier texture.
Mini marshmallows become slightly chewy once frozen, which is normal.
Pressing plastic wrap directly against the surface helps prevent ice crystals from forming.
While the ice cream may look frozen after 4 hours, overnight freezing gives it the creamiest texture and makes it easier to scoop.

Storage

Store the ice cream tightly covered in the freezer for up to 2 weeks.

For the best texture, allow it to sit at room temperature for a few minutes before serving.

Nutrition