In the peak of summer, there’s a treat everyone’s reaching for: ice cream. Once the cooler summer nights settle in, s’mores over an outdoor firepit start calling our names. What better way to enjoy a delicious cool treat than to combine these two summertime classics into one with s’mores ice cream?
No-churn ice cream is easier than you might think. Skip the egg yolks and ice cream maker—this homemade s'mores ice cream recipe requires just a few ingredients and simple steps. Bring this treat to your next summer cookout, or enjoy it at home on a warm summer evening!
What is “no-churn” ice cream?
If you can turn heavy cream into whipped cream, then you can make this ice cream recipe. Its base consists of just heavy cream, condensed milk, vanilla, and a pinch of salt.
“No-churn” refers to the process of churning ice cream in an ice cream maker. However, with no-churn ice cream, you will simply whip heavy cream into whipped cream and fold in the condensed milk.
Ingredients for S’mores ice cream
To get started making s’mores ice cream, you’ll need a few key ingredients. Additionally, you’ll want to make sure you have some of the kitchen appliances to make no-churn ice cream.
Kitchen tools and products you will need include:
- Hand mixer
- Loaf pan
- Parchment paper
- Plastic wrap
Ingredients for s’mores ice cream include:
- Heavy whipping cream
- Condensed milk, sweetened
- Evaporated milk
- Cocoa powder, unsweetened
- Marshmallows
- Graham crackers
- Vanilla extract
How to make S’mores ice cream
In this s’mores ice cream recipe, we skip the chocolate bar and create a chocolate syrup that emulates the melty chocolate you’d find sandwiched between graham crackers and fire-roasted marshmallows. There are a few ways to do this.
First, the ingredient that inspired the s’mores ice cream recipe is probably not what you’d imagine—chocolate hummus. That’s right, I’m talking about Trader Joe’s chocolate hummus that was, sadly, discontinued in 2023.
However, there are many great substitutions for this quirky ingredient, including Boar’s Head dark chocolate hummus and Marketside chocolate hummus. If you can’t get chocolate hummus, no worries! The s’mores ice cream recipe includes an alternative using cocoa powder and condensed milk.
1. Chill your whipping cream
The base of no-churn ice cream is whipped cream—very, very cold whipped cream! The best way to achieve this is by chilling a carton of heavy whipping cream in the freezer while you prepare the ingredients.
2. Whisk condensed milk
Start by whisking together your vanilla, salt, and half of your condensed milk.
3. Make whipped cream
Now that your whipping cream is nice and ice cold, you can whip it like whipped cream. Using a hand mixer or KitchenAid, whip until peaks form.
4. Fold it all together
This is where the “no-churn” comes in. Gently fold together the whipped cream and whipped condensed milk, which will soon emulate a creamy ice cream texture.
5. Freeze it
In a loaf pan lined with parchment paper, gently pour in your ice cream mixture. Be careful not to pack it in; instead, gently dollop your mixture in using the rubber scraper used to fold together the condensed milk and whipped cream. From here, cover it with plastic wrap and freeze for two hours.
6. Make s’mores!
The fun part! Now, you’ll make your chocolate drizzle sauce (if not using chocolate hummus), roast your marshmallows, and crumble your graham crackers. Remove the ice cream loaf pan and gently swirl in your ingredients, topping the ice cream with graham cracker crumbles.
Tightly cover the loaf pan with plastic wrap and return to the freezer for another 3-4 hours. Then, scoop, serve immediately, and enjoy your homemade s’mores ice cream!
No-Churn Ice Cream Mix-Ins
The great thing about this recipe is that you can swap the mix-ins to create nearly any flavor. Go ahead, dream big! Mix it up—literally—with different variations of ice cream mix-ins.
Once you’ve mastered this super easy no-churn s’mores ice cream recipe, try a few of these add-ins to create endless ice cream varieties:
- Fruit preserves
- Day-old baked goods
- Fresh pineapple, coconut flakes, and nutmeg
- Crushed chocolate-covered espresso beans
- Peanut butter, dark chocolate chunks, and sliced banana
- Balsamic-soaked strawberries
- Your favorite “treat” cereal
How to serve s’mores ice cream
The easiest, most obvious way to enjoy this s’mores ice cream is by the scoop. But, why not get a little more creative? Try serving your ice cream one of these few ways!
- Over freshly baked brownies
- Affogato-style over coffee or espresso
- Pour a shot of bourbon over a scoop
- Sandwiched between two soft-baked cookies
S'mores Ice Cream & No-Churn Ice Cream FAQs
‘No-churn’ refers to not having to use an ice cream maker to make ice cream. Ice cream makers are bulky, expensive, and take up a lot of storage space. No-churn ice cream involves making whipped cream and folding in condensed milk and freezing it. This emulates an ice cream texture without the expensive equipment.
The base of no-churn ice cream is heavy whipping cream and sweetened condensed milk.
You will want to allot at least six hours or overnight for no-churn ice cream to set.
Of course! Follow this s’mores ice cream recipe and substitute your favorite mix-ins in place of the chocolate, graham crackers, and toasted marshmallows.
Technically speaking, you can store homemade s'mores ice cream for about a month. However, I recommend using it within a week or two for the best texture and flavor.
S'mores Ice Cream (No-Churn)
Homemade s'mores ice cream is super simple using a basic no-churn ice cream recipe and mixing in toasted marshmallows, creamy chocolate, and crunchy graham crackers!
- Prep Time: 20 minutes
- Total Time: 6.5 hours
- Yield: 8
- Category: Ice Cream
- Cuisine: Dessert
Ingredients
- 2 cups cold heavy cream
- 14-ounce can sweetened condensed milk
- 5-ounce can evaporated milk
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 tablespoon unsweetened cocoa powder
- 2 cups mini marshmallows
- 6 Graham crackers
Instructions
- Chill the heavy cream. Put the carton of heavy cream in a bowl and let chill in the freezer for 10 minutes.
- Meanwhile, prepare the rest of the ingredients.
- Set aside half of the sweetened condensed milk for mix-ins, reserving 7 ounces or half can for later.
- In a separate bowl, whisk together the remaining half-can of sweetened condensed milk, vanilla, evaporated milk, and salt.
- Remove the heavy cream from the freezer and make whipped cream. Using a hand or stand mixer, whip until peaks begin to form.
- Gently fold together the condensed milk mixture and half of the whipped cream. Once combined, fold together the remaining half of the whipped cream.
- Line a loaf pan with parchment paper, and scoop in the no-churn ice cream mixture using a rubber scraper. Cover the loaf pan with plastic wrap and place in a deep freezer or the back of the freezer for 2 hours.
- Just before removing the no-churn ice cream mixture from the freezer, prepare your mix-in ingredients.
- In a small mixing bowl, combine the remaining half of the condensed milk with the cocoa powder. Gently whisk together the condensed milk and cocoa powder until completely incorporated.
- In a separate bowl, crumble the graham crackers into small pieces.
- Set your oven to broil Place marshmallows on a parchment-lined sheet pan and broil until they begin to slightly brown and melt, about 2 minutes.
- Remove ice cream from the freezer and sprinkle on graham cracker crumble. Gently stir with a spoon.
- Drizzle in the chocolate condensed milk and gently swirl again.
- Add the browned marshmallows and gently but quickly stir in, as they will begin to firm up once mixed in.
- Cover with plastic wrap and continue to chill for an additional 3-4 hours.
- Remove from the freezer when ready to serve and enjoy!
Notes
If you are using the "chocolate hummus" in lieu of the chocolate sauce, increase your use of sweetened condensed milk to 10 ounces when mixing with vanilla and folding into the whipped cream.
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