There’s something about s’mores that feels cozy, nostalgic, and just right for fall. The gooey marshmallows, melty chocolate, and crunchy graham crackers are a trio that never goes out of season—and this No-Churn S’mores Ice Cream captures all that classic flavor in a creamy frozen dessert you can make right in your kitchen. No fire pit, no ice cream maker, and no baking required.
If you’ve never made homemade ice cream without a machine, this recipe is the perfect place to start. It’s quick, satisfying, and makes a fantastic treat for fall parties, movie nights, or just a weekend pick-me-up. When it comes to no bake fall desserts, this one’s always a favorite in our house.
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Ingredients for Easy No-Churn S’mores Ice Cream
This recipe is made with simple ingredients that come together for the ultimate s’mores-inspired dessert. Here’s what you’ll need:
- 1 10 oz. bag large marshmallows, cut in half (Or 1 10 oz bag of mini marshmallows)
- 2 cups heavy whipping cream, cold
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 ½ cups crushed graham crackers (about 8 graham crackers)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- 1/2 cup chopped chocolate or chocolate chips (Or mini chocolate chips!)
How to Make No-Churn S’mores Ice Cream
1. Toast the Marshmallows:
- Line a baking sheet with a silicone baking mat
- If using large marshmallows, cut each marshmallow in half before spreading the marshmallows out on the prepared baking sheet. If using mini marshmallows, no need to cut them in half; just spread them out on the baking sheet.
- Broil on high for 2-3 minutes until golden brown (watch closely to prevent burning).**If using mini marshmallows aim for 1-2 minutes and start checking at 1 minute
- Let cool slightly, then transfer to a mixing bowl.
2. Make the Marshmallow Ice Cream Base:
- In a large mixing bowl, whip the heavy cream until stiff peaks form.
- In another bowl, mix the toasted marshmallows, sweetened condensed milk, vanilla extract, and salt. Stir until well combined.
- Gently fold the marshmallow mixture into the whipped cream until smooth and combined.
3. Prepare the Graham Crackers:
- In a small bowl, mix crushed graham crackers, melted butter, and brown sugar until it forms a wet sand-like texture.
- Try to squeeze your graham cracker crumbs together into larger clumps with your hands. I would say maybe clumps that are about an inch in diameter are good, but certainly it’s not a science.
Assemble the Ice Cream:
- In a freezer-safe container, layer half of the ice cream mixture, then drizzle some of the graham cracker mixture and sprinkle some chocolate.
- Repeat the layers until all ingredients are used
- Swirl everything gently with a knife.
Freeze:
- Cover with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.
Pro Tips for the Best No-Churn S’mores Ice Cream
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Toasting matters – Don’t skip this step! Toasting the marshmallows brings that signature s’mores flavor that makes this one of the most memorable no bake fall desserts you’ll make all season.
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Use a silicone mat – It makes cleanup a breeze and helps prevent sticking.
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Chunk your graham crackers – Squeezing your graham mixture into clusters creates satisfying texture throughout the ice cream.
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Prep ahead – This is a great make-ahead treat for fall gatherings with family and friends. It will last for weeks in your freezer, as long as you keep it in an airtight container.
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Let it sit – Straight from the freezer, no-churn ice cream can be firm. Give it a few minutes at room temperature before scooping.
FAQs
Can I use marshmallow fluff instead of toasted marshmallows?
Yes! About ¾ to 1 cup of marshmallow fluff can be swirled in instead of using toasted marshmallows. It saves time, but the toasted version adds a deep, roasty flavor that feels just right for fall.
How long does this ice cream last in the freezer?
Stored in an airtight container, it’ll stay fresh for up to two weeks—though in my house, it rarely makes it past a few days.
Do I have to use a loaf pan?
Nope! Any freezer-safe container will do. I’ve even used a large Tupperware before when my loaf pan was just a little too small.
Can I use chocolate fudge instead of chocolate chips?
Absolutely. A drizzle of store-bought fudge sauce works great and adds extra richness to this homemade ice cream.
There you have it—an easy fall dessert that brings all the cozy s’mores vibes into a creamy, dreamy ice cream treat. Whether you’re hosting a get-together, looking for a fun dessert to make with the kids, or just want a sweet treat after dinner, this no bake fall dessert is always a hit.
Let me know if you give it a try—I’d love to hear how it turns out!
No-Churn S'mores Ice Cream
Equipment
- electric mixer Or stand mixer
- 2 Large mixing bowls
- Freezer-safe container with a lid That holds at least 6 cups.
Ingredients
- 10 oz large marshmallows cut in half (Or 10 ounces of mini marshmallows)
- 2 cups heavy whipping cream cold
- 14 oz sweetened condensed milk
- 1 tsp vanilla
- 1/2 tsp salt
- 1 1/2 cups graham cracker crumbs about 8 graham crackeres
- 6 Tbsp unsalted butter melted
- 2 Tbsp brown sugar
- 1/2 cup chopped chocolate or chocolate chips or mini chocolate chips work too
Instructions
Toast Marshmallows
- Line a baking sheet with a silicone baking mat (I would recommend that over parchment paper just because the marshmallows get really sticky and it will harder to scrape them off paper)
- If using large marshmallows, cut each marshmallow in half before spreading the marshmallows out on the prepared baking sheet. If using mini marshmallows, no need to cut them in half; just spread them out on the baking sheet.
- Broil on high for 2-3 minutes until golden brown (watch closely to prevent burning). If using mini marshmallows aim for 1-2 minutes, start checking at 1 minute.
- Let cool slightly, then transfer to a mixing bowl.
Make the Marshmallow Ice Cream Base
- In a large mixing bowl, whip the heavy cream until stiff peaks form.
- In another bowl, mix the toasted marshmallows, sweetened condensed milk, vanilla extract, and salt. Stir until well combined.
- Gently fold the marshmallow mixture into the whipped cream until smooth and combined.
Prepare the Graham Cracker Swirl
- In a small bowl, mix crushed graham crackers, melted butter, and brown sugar until it forms a wet sand-like texture.
- Try to squeeze your graham cracker crumbs together into larger clumps with your hands. It just makes sure you have more of graham cracker swirl instead of graham cracker dust scattered throughout your ice cream.
Assemble the Ice Cream
- In a freezer-safe container, layer half of the ice cream mixture, then drizzle some of the graham cracker mixture and sprinkle some chocolate.
- Repeat the layers until all ingredients are used
- Swirl everything gently with a knife
- Cover with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.
