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!

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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!

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