S'mores Ice Cream (No-Churn)

vintage red ice cream scooper sits in a pan of s'mores ice cream

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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!


  • 2 cups cold heavy cream
  • 14-ounce can sweetened condensed milk
  • 5-ounce can evaporated milk
  • 1 ½ tsp vanilla extract
  • ¼ tsp kosher salt
  • 2 tbsp unsweetened cocoa powder
  • 2 cups mini marshmallows
  • 6 Graham crackers


  1. Chill the heavy cream. Put the carton of heavy cream in a bowl and let chill in the freezer for 10 minutes.
  2. Meanwhile, prepare the rest of the ingredients.
  3. Set aside half of the sweetened condensed milk for mix-ins, reserving 7 ounces or half can for later.
  4. In a separate bowl, whisk together the remaining half-can of sweetened condensed milk, vanilla, evaporated milk, and salt.
  5. Remove the heavy cream from the freezer and make whipped cream. Using a hand or stand mixer, whip until peaks begin to form.
  6. Gently fold together the condensed milk mixture and half of the whipped cream. Once combined, fold together the remaining half of the whipped cream.
  7. 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.
  8. Just before removing the no-churn ice cream mixture from the freezer, prepare your mix-in ingredients.
  9. 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.
  10. In a separate bowl, crumble the graham crackers into small pieces.
  11. 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.
  12. Remove ice cream from the freezer and sprinkle on graham cracker crumble. Gently stir with a spoon.
  13. Drizzle in the chocolate condensed milk and gently swirl again.
  14. Add the browned marshmallows and gently but quickly stir in, as they will begin to firm up once mixed in.
  15. Cover with plastic wrap and continue to chill for an additional 3-4 hours.
  16. Remove from the freezer when ready to serve and enjoy!


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.