No-Churn S'mores Ice Cream
This easy, no-churn ice cream captures all the flavors of classic s’mores in a creamy, decadent treat. A rich marshmallow base is swirled with crushed graham crackers, and chunks of chocolate, creating the perfect balance of crunchy, chocolatey, and toasty goodness—no ice cream maker required!
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.