Every time I make a new no-churn ice cream flavor, my imagination bursts with more recipe ideas. I can’t help but be inspired and I’m totally rolling with it! In this case, my no-churn s’mores ice cream recipe got me thinking about how amazing it would be in ice cream cake form.  And because you probably know by now that I cannot resist a s’more under any circumstances, making this s’mores ice cream cake recipe shot to the top of my list of things to try.  I am beyond happy with how it turned out! Just look at this beauty: 

This s’mores ice cream cake is what my dreams are made of. It starts with an extra thick no-bake graham cracker crust pressed into the bottom of a springform pan. Then, you’ll add layers of hot fudge, no-churn chocolate ice cream, graham cracker crumbles, and no-churn toasted marshmallow ice cream. The layers look so pretty all together and the flavor is insanely good! If you love s’mores and you love ice cream, this cake will be what your dreams are made of too. 

Let’s talk about these ice cream layers. They both begin with the same batch of no-churn ice cream base, which then gets divided into two separate bowls to create two different flavors. One half gets flavored with melted semi-sweet chocolate to create an amazingly simple (yet delicious) chocolate ice cream. The other half is infused with marshmallow fluff before folding in toasted mini marshmallows. After about 6 hours in the freezer, each of these layers becomes the perfect ice cream texture like magic! It’s the easiest way to make ice cream ever and blows my mind every single time.  

The hot fudge sauce is homemade in this recipe, but you can absolutely use store bought hot fudge as an alternative. If you do, I recommend Hershey’s brand or any brand that you already know you love. It’s important to have a good quality hot fudge here to tie the marshmallow and graham cracker flavors together.

The layers in this cake are beautiful all on their own, which means you really don’t have to decorate after assembling and freezing it. I chose to add a half drip with the homemade hot fudge that I had leftover and tossed on some more graham crackers and toasted mini marshmallows. Once the cake sets and you reveal those layers though, I completely understand if you’d rather just dig in than add anything extra!

If you know my love for s’mores then you know that I made sure every detail was perfect. It’s a must-make for the s’mores lover in your life (especially if that s’mores lover is you!). The best part about this ice cream cake is that it’s super easy to assemble and pop in the freezer way ahead of time – up to two months ahead if you want! That makes it an awesome option to have ready to go for your next summer gathering, saving you the stress of making dessert the day of. Enjoy!

Print

S’mores Ice Cream Cake

Layers of no-bake graham cracker crust, homemade hot fudge, chocolate ice cream, and toasted marshmallow ice cream. This is what s'mores lovers dreams are made of!

Prep Time 20 minutes

Freezing Time 6 hours

Servings 15 servings

Ingredients

Hot Fudge Sauce

• 2/3 Cup (160ml) heavy whipping cream
• 2 Tbsp (30ml) light corn syrup*
• 1/3 Cup (66g) granulated sugar
• 1/3 Cup (75g) unsalted butter
• 1/2 tsp pure vanilla extract
• 1/8 tsp salt
• 4 Oz (117g) semi-sweet chocolate chips
• 2 Tbsp unsweetened natural cocoa powder

Graham Cracker Crust

• 1 1/4 Cups (130g) graham cracker crumbs
• 2 Tbsp (25g) granulated sugar
• 5 Tbsp (70g) unsalted butter, melted

S'mores Ice Cream Layers

• 1/2 Cup (88g) semi-sweet chocolate chips
• 2 Cups (480ml) heavy whipping cream, cold
• 2 tsp pure vanilla extract
• 14 Oz sweetened condensed milk, divided
• 1/4 Cup (20g) marshmallow fluff
• 1 1/2 Cups (75g) mini marshmallows, toasted**

Additional Fillings & Toppings

• 1/2 Cup graham cracker crumbs
• 1/4 Cup toasted mini marshmallows

Instructions

Make the Hot Fudge Sauce

• In a medium saucepan over medium heat, combine the heavy whipping cream, corn syrup, sugar, salt, butter, and vanilla. Whisk constantly until the butter is fully melted and the mixture begins to simmer.
• Reduce heat to medium-low and add the chocolate chips. Stir until melted.
• Whisk in the cocoa powder and continue to cook on low until fully incorporated and glossy, about 1 minute.
• Place the hot fudge into an airtight container and store in the refrigerator until room temperature, 20-30 minutes. It will thicken significantly as it cools.

Prepare the Graham Cracker Crust

• In a small bowl, combine the graham cracker crumbs and granulated sugar, then pour in the melted butter. Mix well until all the ingredients are fully combined. Place a 6-inch cardboard cake circle into the bottom of a 6-inch springform pan, then use a glass jar or cup to press the graham cracker crust evenly on top of the cardboard cake circle and into the sides of the pan. Refrigerate the crust in the springform pan until you're ready to assemble the ice cream cake.

Make the S'mores Ice Cream Layers

• Wait to make the ice cream layers until right before you're ready to assemble the cake. Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
• Melt the semi-sweet chocolate chips in the microwave in 20-second intervals, stirring after each one until the chocolate chips are fully melted. Allow to cool completely to room temperature, about 15-20 minutes.
• Add the heavy whipping cream and 2 teaspoons of the vanilla extract into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 3-4 minutes. You can alternatively use a stand mixer with the whisk attachment for this part. Place the whipped cream into the refrigerator while you move on to the next step.
• Divide the sweetened condensed milk evenly between two medium bowls. To one bowl, whisk in the melted and cooled semi-sweet chocolate. To the second bowl, whisk in the marshmallow fluff.
• Divide the whipping cream evenly between the two bowls you created in the previous step. Fold each sweetened condensed milk mixture together with the divided whipped cream to create chocolate ice cream and marshmallow ice cream. Fold the toasted mini marshmallows into the marshmallow ice cream mixture.

Assembly

• Un-latch the springform pan and place a sheet of acetate between the outer edge of the graham cracker crust and the inside of the pan. Re-latch the springform pan and tape the acetate together once it's the same diameter as the pie crust. Here are more detailed instructions on how to prepare the acetate collar.
• Reserve about 1/3 Cup of hot fudge sauce for the decorative drip, then pour the rest onto the graham cracker crust. Smooth with a rubber spatula to create an even layer. Add the chocolate ice cream on top of the hot fudge layer and smooth with a rubber spatula.
• Add about 1/3 Cup of the crumbled graham crackers on top of the chocolate ice cream before adding the marshmallow ice cream on top and smoothing it down with a rubber spatula.
• Freeze the s'mores ice cream cake for at least 6 hours. When you're ready to serve it, remove the cake from the springform pan and unwrap the acetate. Re-heat the hot fudge sauce in the microwave in 10-second intervals until it reaches room temperature, then use it to create a decorative half drip around the top edge of the cake. Garnish with more graham cracker crumbs and toasted mini marshmallows.

Notes

*The light corn syrup in the hot fudge recipe is optional, but it does help keep the fudge filling softer when frozen. I do recommend it, but you are safe to omit it if you want. 

**To toast the mini marshmallows: Line a baking sheet with aluminum foil and spray it with baking spray, then add the mini marshmallows in a single layer. I used a butane kitchen torch to toast the marshmallows from here, but you can alternatively place the marshmallows under the broiler in your oven. Keep a close eye on them to make sure they don’t get too burnt. 

Make Ahead Tips: 

1. The hot fudge can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, gently reheat it in the microwave in 10 second intervals until spreadable. 
2. The graham cracker crust can be made ahead and stored in the freezer for up to 2 months. Place a piece of plastic wrap over the top of the crust followed by a piece of aluminum foil and store it in the springform pan to keep it fresh. 
3. The ice cream layers must be made right before assembling the cake and cannot be made ahead. 
4. The assembled cake or leftovers can be stored in the freezer, wrapped in acetate or plastic wrap, for up to two months. 

Did you make this s’mores ice cream cake recipe? I want to know what you think! Tell me about it in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post The Ultimate S’mores Ice Cream Cake appeared first on Sugar & Sparrow.

It’s finally starting to get hot here in Portland, which means less wanting to use the oven and way more ice cream cravings. Ever since I learned how to make ice cream the easy way (no-churn), my imagination has been bursting with flavor ideas that keep making their way to my must-try list. And since s’mores are one of my all time favorite flavors, it was only a matter of time before I attempted to create the iconic summer treat in ice cream form. It was so much fun to make and SO DELICIOUS. 

This is the ultimate no-churn s’mores ice cream recipe: a graham cracker ice cream base, toasted mini marshmallows and graham cracker chunks throughout, and ribbons of fudge and marshmallow creme. It is almost too good to share! The best part is, it’s extremely easy to toss together. Just ten minutes, a hand mixer or stand mixer with the whisk attachment, a loaf pan, and a few simple ingredients. You don’t even need an ice cream maker!

It all starts with some heavy whipping cream that you’ll whip with a hand mixer or stand mixer with the whisk attachment until stiff peaks form. This is the base of every no-churn ice cream. To flavor it, you’ll add sweetened condensed milk, a little vanilla, and crushed graham crackers. Once you fold those together, you’ll end up with a delicious graham cracker ice cream before adding in the rest of the fixings. 

To toast the mini marshmallows, I love using my butane kitchen torch. I line a baking sheet with aluminum foil, coat it with a little baking spray, and add the marshmallows on top before torching away. Alternatively, you can use the broiler setting on your oven to toast the marshmallows. Just remember to keep an eye on them if you do – they toast very quickly under a broiler! If you like your marshmallows a little burnt, don’t even worry about it. 

For the fudge ribbon, I used Hershey’s hot fudge sauce, but you could use any brand that you love or make your own from scratch. If you’re looking for a good from-scratch recipe, I recommend this one from my mint chocolate chip ice cream cake recipe. It’s my favorite homemade hot fudge recipe and would taste amazing in this ice cream, but absolutely feel free to use a store bought option like I did. 

Since I am such a s’mores fanatic (see also my S’mores Cake Recipe and S’mores Cupcake Recipe), I made sure that this ice cream has s’mores components in every single bite. It is unbelievably decadent, smooth, and nostalgic. It’s my favorite ice cream I’ve made thus far and I cannot wait for you to make it and experience the magic yourself. If you’re a s’mores fan, I hope you flip out when you taste this!

Print

No-Churn S’mores Ice Cream Recipe

The ultimate s'mores ice cream: graham cracker infused ice cream with toasted marshmallows, graham cracker chunks, and ribbons of fudge and marshmallow creme. No ice cream maker necessary!

Prep Time 15 minutes

Freeze Time 6 hours

Servings 6 Cups (12 servings)

Ingredients

• 1 1/2 Cups (75g) mini marshmallows, toasted
• 9 graham crackers, divided
• 2 Cups (480ml) heavy whipping cream
• 14 Oz sweetened condensed milk
• 2 tsp pure vanilla extract
• 1/2 Cup (120ml) hot fudge sauce, cold
• 1/4 Cup (20g) marshmallow creme

Instructions

• Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
• Toast the Marshmallows: Line a baking sheet with aluminum foil and coat it with baking spray before adding the mini marshmallows in a single layer. Use a butane torch to toast the mini marshmallows. Alternatively you can toast the marshmallows under the broiler in your oven. If you do, watch them closely to make sure they don't burn. Set the toasted marshmallows aside to cool completely.
• Prepare the Graham Crackers: Use a food processor to finely crush half of the graham crackers (4 1/2 whole graham crackers or 9 squares). Set aside. Crumble the remaining graham crackers by hand into bite sized pieces and set aside.
• Add the heavy whipping cream into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 2-3 minutes. You can alternatively use a stand mixer with the whisk attachment for this part.
• In a separate small bowl, whisk together the sweetened condensed milk, vanilla extract, and finely crushed graham crackers. Gently fold the sweetened condensed milk mixture into the heavy whipping cream with a rubber spatula. Reserve about 1/8 Cup of toasted marshmallows and about 1/8 Cup of crumbled graham crackers, then fold the rest of the toasted marshmallows and crumbled graham crackers into the ice cream mixture.
• Pour half of the ice cream mixture into a 9x5x3 inch metal loaf pan. Add half of the hot fudge sauce and use a butter knife to swirl it around. Drop the marshmallow creme by the spoonful, 1-2 inches apart, on top of the fudge swirl. Add the rest of the graham cracker ice cream mixture on top.
• Add the remaining hot fudge sauce on top and use a butter knife to swirl it around. Add the reserved crumbled graham crackers and toasted marshmallows, then cover with aluminum foil and freeze until solid and scoopable, 5-6 hours.

Notes

Storage tips: This s’mores ice cream is best stored in an airtight container in the freezer. It will last for several months (if you can make it last that long). 

Did you make this s’mores ice cream recipe? I want to know what you think! Tell me about it in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post No-Churn S’mores Ice Cream appeared first on Sugar & Sparrow.

This no-churn mint chocolate chip ice cream entered my life at just the right time. After a long and rainy Spring in Portland, Summer has finally arrived. The temperatures are even soaring into the nineties! Perfect ice cream weather. Mint chocolate chip is such an iconic Summer flavor, which is why I chose it for the kick-off of my ice cream adventures. Now I can’t stop thinking about all the different flavors and add-ins I want to try, plus some ways to incorporate it into ice cream cakes, so stay tuned for all of that! 

If you’ve never made ice cream before, this is the perfect method to try. It’s not complicated or intimidating in any way. All you need are a handful of simple ingredients, a hand mixer or stand mixer with a whisk attachment, a loaf pan, and a freezer. Easy peasy. I did order an official ice cream scoop to get some satisfying scoop footage once the ice cream was set, but that part is completely optional. It does make it all the more legit though.

I could not stop marveling over the texture of this no-churn ice cream. After 6+ hours in the freezer, the texture was just like any ice cream I’d get from the store or my favorite ice cream shop. I thought maybe it would be more like soft serve but it was just perfect. I can’t wait to make it again and I’m kinda considering getting a separate freezer just for storing all my ice cream experiments. I’m a little obsessed. I hope you love this recipe as much as I do and feel empowered when you marvel at your mint chocolate chip ice cream perfection!

Print

No-Churn Mint Chocolate Chip Ice Cream

This unbelievably easy mint chocolate chip ice cream only requires a handful of simple ingredients to achieve perfect flavor and texture. No stand mixer required!

Prep Time 10 minutes

Freeze time 6 hours

Servings 6 Cups (12 servings)

Ingredients

• 2 Cups (480ml) heavy whipping cream, cold
• 14 Oz sweetened condensed milk
• 1 tsp peppermint extract
• 2-3 drops green food coloring* (optional)
• 1 Cup (185g) chopped chocolate semi-sweet or dark

Instructions

• Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
• Add the heavy whipping cream into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 2-3 minutes. You can alternatively use a stand mixer with the whisk attachment for this part.
• In a separate small bowl, whisk together the sweetened condensed milk, peppermint extract, and green food coloring until combined. Gently fold the sweetened condensed milk mixture into the heavy whipping cream with a rubber spatula, then fold in the chopped chocolate.
• Pour the mint chocolate chip ice cream into a 9x5x3 inch metal loaf pan, cover with aluminum foil, and freeze until solid and scoopable, 5-6 hours.

Notes

*I used AmeriColor Mint Green for the green food coloring. 

Storage tips: This mint chocolate chip ice cream is best stored in an airtight container in the freezer. It will last for several months (if you can make it last that long). 

Did you make this no-churn mint chocolate chip ice cream? I want to know how it went! Let me know in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post No-Churn Mint Chocolate Chip Ice Cream appeared first on Sugar & Sparrow.