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Easy homemade Smores ice cream that gives you all the s’mores flavors!
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Homemade S’mores Ice Cream

Easy homemade Smores ice cream that gives you all the s’mores flavors! No churn vanilla marshmallow flavored ice cream loaded with chocolate, crackers and marshmallows.
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Prep Time 15 minutes
Freeze Time 12 hours
Total Time 12 hours 15 minutes
Servings 16 servings

Equipment

Ingredients

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

Toasted Marshmallows- For extra s'mores flavor, you can toast the marshmallows before adding them into the ice cream. This is totally optional.
  1. Preheat the oven to 450F.
  2. 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.)
  3. 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.)
  4. Remove from the oven and let them cool. Then use it in the ice cream.