S’mores No-Churn Ice Cream
This easy S’mores No-Churn Ice Cream is the ultimate summer treat that packs all the campfire flavor you love into a creamy, frozen dessert!
I love campfire s’mores as much as anyone, but when the summer heat really hits, the last thing I want to do is sit next to a hot fire. So, I figured why not take all those classic flavors—toasted marshmallows, graham crackers, and rich chocolate—and turn them into a refreshing frozen treat instead? My girls are absolutely obsessed with anything s’mores related right now, so this recipe was a massive hit in our house.
The best part? You do not even need an ice cream maker to pull this off! It takes just a few minutes of prep time before it goes into the freezer.
To get that perfect texture, this recipe starts with a simple base of whipped heavy cream and sweetened condensed milk. Then, we swirl in graham cracker pieces, chocolate chips, chocolate syrup, and plenty of gooey marshmallow fluff.
I also love to add mini marshmallows right on top before freezing. It looks so summery and rich when you scoop into it, making it the perfect dessert for a summer pool party or a casual weekend family treat.
Ingredients for Easy Homemade S’mores Ice Cream
The Ice Cream Base: Heavy whipping cream and a can of sweetened condensed milk create a rich base. A splash of vanilla extract adds great flavor. You just whip the cream to stiff peaks and fold everything together. This gives you a perfect texture without any churning.
The S’mores Mix-Ins: Roughly chopped graham crackers provide that classic crunch. Next, add the semi-sweet chocolate chips. Finally, swirl in big ribbons of Marshmallow Fluff and chocolate syrup to bring the traditional campfire flavor to every single scoop.
Fun Toppings: Another generous drizzle of chocolate syrup looks beautiful over the top. You can also throw on a handful of mini marshmallows.
Tips for making the Best No-Churn Ice Cream:
Get the Perfect Marshmallow Swirl: Marshmallow fluff can be a little stubborn and sticky to work with. But if you microwave it for about 10 seconds, it softens up beautifully! This makes it so much easier to drop spoonfuls into the base and swirl it around with a butter knife, but you must work quickly as it will harden fast.
Tips for the Graham Crackers: Try breaking your graham crackers into a mix of small crumbs and larger chunks. The crumbs flavor the ice cream base, while the larger pieces stay nice and crunchy even after freezing overnight.
Layer Up: Once I have the base mixed and ready, I pour half of it into the pan. I did a swirl of melted marshmallow fluff and chocolate syrup. Then I added the remaining mixture with more swirls of marshmallow fluff and chocolate syrup.
Chilling Your Tools: Pop your metal loaf pan and your mixing bowl into the freezer for about 15 minutes before you start whipping the heavy cream to help the cream whip up much faster and keep everything nice and stable.
Storing Your Ice Cream: Press a piece of plastic wrap directly onto the surface of the ice cream before putting the lid on your container. This prevents any pesky ice crystals from forming, so your dessert stays perfectly smooth and creamy for weeks.
Looking for more No-Churn Ice Cream Ideas? Try these recipes!
No-Churn Chocolate Cookies and Cream Ice Cream
No-Churn Strawberry Ice Cream
No-Churn Cookie Dough Ice Cream
S'mores No-Churn Ice Cream
This easy S'mores No-Churn Ice Cream is the ultimate summer treat that packs all the campfire flavor you love into a creamy, frozen dessert!
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- 6-7 sheets graham crackers
- 1 cup semi-sweet chocolate chips/chunks
- 5 ounces marshmallow fluff
- chocolate syrup
- 2/3 cup mini marshmallows
Instructions
- In a large mixing bowl, beat the heavy whipping cream until stiff peaks start to form, about 7 minutes. Fold in the sweetened condensed milk and vanilla extract until combined.
- Take 5-6 of the graham cracker sheets. Break a couple of them into mostly crumbs. The remaining should be broken into chunks and folded into the mixture along with the chocolate chips.
- Get a loaf pan and pour in about half of the mixture. In a small bowl, heat the marshmallow fluff for about 10 seconds. Drizzle or spoon half of it into the mixture and use a knife to swirl it. Add a drizzle of chocolate syrup over the top and swirl with a knife. Repeat this process with the remaining mixture.
- Top with additional graham cracker pieces, chocolate chips, marshmallows, and chocolate syrup.
- Cover the pan with saran wrap or foil. Freeze for at least 8 hours, if not overnight. Serve and enjoy!
Nutrition Information:
Yield:
10Serving Size:
1/8thAmount Per Serving: Calories: 504Total Fat: 24.6gSaturated Fat: 15.4gUnsaturated Fat: 12gCholesterol: 67mgSodium: 126mgCarbohydrates: 67.2gFiber: 2gSugar: 53.4gProtein: 5.8g
