This homemade smores ice cream recipe is everything you love about a smore, but in ice cream form! Soft, creamy vanilla marshmallow ice cream loaded with chocolate, crushed graham crackers and toasted marshmallows.
If you love smores, try my soft and chewy Smores cookies!
SMORES ICE CREAM
Summer calls for ice cream, bonfires and smores! So, I figured why not combine these two classic desserts to make this homemade no churn Smore’s ice cream! Creamy, smooth vanilla marshmallow ice cream loaded with swirls of chocolate fudge, crushed graham crackers, chocolate chunks and toasted marshmallows. Once you try this ice cream flavor, its going to become your go-to flavor!
WHAT YOU NEED-
- Heavy Cream– The key ingredients in homemade no churn ice cream is the heavy whipping cream. The high fat content is what you need, you can NOT substitute for half and half or whole milk.
- Condensed Milk– Condensed milk not only is the main sweetener in this dish, but it also helps give you the right ice cream texture. You can use regular or fat free condensed milk. Be sure you are using condensed milk NOT evaporated milk!
- Vanilla– The key flavor in your vanilla ice cream comes from vanilla bean paste! I highly recommend using vanilla bean paste for the ultimate flavors. If you cannot find vanilla bean paste, then you can use vanilla extract.
- Marshmallow Fluff– Adding marshmallow fluff to the vanilla ice cream base gives the ice cream a fluffy, pillowy texture just like a marshmallow! You can use either marshmallow fluff or crème.
- Fudge– I love adding swirls of rich chocolate fudge to this smores ice cream. You can use either homemade fudge or store-bought fudge.
- Crackers– You can’t have a s’more without the graham crackers! You can use crushed original or cinnamon graham crackers.
- Hershey’s– You can totally just add chocolate fudge to this ice cream. But if you love chocolate, I recommend adding chopped Hershey’s chocolate to the ice cream also!
- Marshmallows– Be sure to use mini marshmallows for this recipe. You can use regular marshmallows or toast them for the ultimate effect!
HOW TO MAKE HOMEMADE NO CHURN ICE CREAM
Have this delicious ice cream flavor ready in no time!
- With a hand mixer or stand mixer, mix the heavy whipping cream until it becomes light, fluffy and stiff peaks form.
- Add vanilla, marshmallow crème and condensed milk and mix just until combined.
- Pour 1/3 of the ice cream mixture into a loaf pan or ice cream container. Drizzle with warm chocolate fudge all over the ice cream, then gently swirl. Then top with crushed crackers, chocolate chunks and marshmallows.
- Repeat the layers until all the ice cream mixture has been used. Top with more fudge swirls. And crushed crackers, chocolate chunks and marshmallows.
- Cover the surface with plastic wrap or parchment paper and freeze for 8–12 hours, or until firm.
- Let the smores ice cream sit at room temperature for a few minutes before scooping and serving.
| Ice Cream Scoop Tip: For easier scooping, keep a cup of hot water nearby and dip your ice cream scoop in the water before and between scoops! |
TOASTING MARSHMALLOWS IN THE OVEN
If you want to go above and beyond with the smores flavors, you can toast your marshmallows before adding them into the ice cream! You can toast marshmallows in the oven!
- Preheat the oven to 450°F.
- Line a baking sheet with parchment paper and lay out all the mini marshmallows onto the sheet. (Be sure to leave some space in between each marshmallow to allow them to puff up.)
- Bake at 450°F for 4-5 minutes, or until the marshmallows are puffed and golden. (Be sure to keep an eye out on the marshmallows, to avoid them from burning.)
- Remove from the oven and let them cool. Then add to this homemade ice cream.
QUESTIONS YOU MIGHT HAVE:
I use THIS 2-quart ice cream container for this recipe, and it fills the entire container. Typically, a 2-quart ice cream container contains about 16 servings.
Once you try to find out how easy it is to make homemade ice cream, you will make it all the time, so I recommend investing in these ice cream containers! But no worries, you can also use a metal loaf pan!
Yes, if you love chocolate, you can totally swap for a chocolate ice cream base.
No, I like to add it for extra fluff and marshmallow flavor, but you can totally just keep the base a classic vanilla ice cream.
No! The crackers do not get soggy. They add so many delicious flavors.
No! Toasting the marshmallows is totally optional!
OTHER ICE CREAM FLAVORS TO TRY-
Try my other delicious and easy ice cream flavors!
Follow along for a new flavor every week this summer!
Homemade S’mores Ice Cream
Equipment
Ingredients
- 3 cups heavy whipping cream
- 1/2 cup condensed milk
- 2 Tbsp vanilla bean paste
- 7 oz marshmallow crème
- 1/2 cup chocolate hot fudge
- 1 cup graham crackers crushed
- 1 cup mini marshmallows toasted if preferred**
- 1/2 cup Hershey’s milk chocolate chopped
Instructions
- Add the heavy whipping cream to a deep mixing bowl. Using a hand mixer or stand mixer, beat at high speed for about 4-5 minutes, or until stiff peaks form and the cream is light and fluffy. (It should resemble whipped cream.)3 cups heavy whipping cream
- Add the condensed milk, marshmallow cream and vanilla paste to the whipped cream. Mix at low speed just until fully combined and smooth. (Taste the mixture and if you prefer a sweeter ice cream, mix in a little more condensed milk.)1/2 cup condensed milk, 2 Tbsp vanilla bean paste, 7 oz marshmallow crème
- Pour about 1/3 of the vanilla ice cream mixture into an ice cream container, loaf pan, or metal bread pan.
- Add the chocolate fudge to a bowl and warm it for a couple of seconds. (Warming the fudge helps to drizzle and create ribbons.)1/2 cup chocolate hot fudge,
- Drizzle some warm chocolate fudge over the ice cream. Using a butter knife or fork, gently swirl the fudge into the ice cream. (Avoid overmixing so you can still see ribbons of chocolate.)
- Sprinkle it with crushed graham crackers, chopped Hershey’s chocolate and marshmallows.
- Repeat the layering process 2–3 more times until all the ice cream mixture has been used. Smooth the top layer with a spatula, then add a final drizzle of fudge and gently swirl.
- Sprinkle with a final layer of crushed crackers, marshmallows and chocolate chunks.
- Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to help prevent ice crystals and freezer burn, then cover tightly with a lid or foil.
- Freeze for at least 8-12 hours, or overnight, until the ice cream is fully firm and scoopable.
- When ready to serve, let the ice cream sit at room temperature for 4–5 minutes to soften slightly. Scoop into bowls or cones and enjoy. (For easier scooping, dip your ice cream scoop into hot water and wipe it dry before each scoop.)
Notes
- Preheat the oven to 450F.
- Line a baking sheet with parchment paper and lay out all the mini marshmallows onto the sheet. (Be sure to leave some space in between each marshmallow to allow them to puff up.)
- Bake at 450F for 4-5 minutes, or until the marshmallows are puffed and golden. (Be sure to keep an eye out on the marshmallows, to avoid them from burning.)
- Remove from the oven and let them cool. Then use it in the ice cream.
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