No-Churn S’mores Ice Cream
Make creamy no-churn s’mores ice cream with just a few ingredients. It’s loaded with chocolate, graham crackers, toasted marshmallows, and marshmallow fluff. And there’s no ice cream machine required!
I’ve jumped on the no-churn ice cream train and I’m never getting off. No-churn ice creams are so incredibly EASY and every bit as delicious as traditional ice cream, in my opinion. This s’mores ice cream is a recipe I’ve played around with during the last few summers and I’m finally ready to share it with you.
It’s got all of our favorite, classic s’mores flavors mixed right in— graham crackers, chocolate, and toasted marshmallow— and it’s simply irresistible! If you’re looking for an easy summer dessert that’s perfect for gatherings, making with kids (my kids love this ice cream), or simply beating the heat, this no-churn s’mores ice cream is for you.
“I made this, it’s absolutely delicioso!!!! ⭐⭐⭐⭐⭐” —from reader Irma
How no-churn ice cream works
Traditional ice cream churns in a machine as it freezes, which incorporates air and prevents large ice crystals from forming, creating its smooth and creamy texture. No-churn ice cream achieves a similar result without a machine, with the help of a few key ingredients:
Whipped cream adds air and volume, while sweetened condensed milk efficiently adds sweetness and lowers the freezing point, helping keep the ice cream soft, creamy, and scoopable instead of icy.
Ingredients you’ll need
We’ve already mentioned heavy whipping cream and sweetened condensed milk, here’s what else you’ll need to get that classic s’mores flavor combo (find the full recipe in the recipe card below):
- Marshmallow cream (or marshmallow “fluff”)
- Graham crackers
- Mini marshmallows
- Chocolate bar or mini chocolate chips (use dark, semi-sweet, or milk chocolate)
How to make s’mores no-churn ice cream
There are 4 EASY parts to this s’mores ice cream recipe:
- Marshmallow ice cream base: Whip heavy cream to soft peaks and fold in a ½ can of sweetened condensed milk and 1 tub of marshmallow cream.
- Chopped chocolate: Fold it gently into the marshmallow ice cream base.
- Graham cracker crumbs: Crush them with something heavy, like a rolling pin, but leave them a little chunky. We’ll fold in half to the ice cream, and layer the rest with the ice cream base.
- Toasted marshmallows: Spread mini marshmallows out on a sheet pan in a single layer and toast under broiler till browned, or use a kitchen torch. Once cooled, layer them into the ice cream with the graham crackers.
Tip: For a really pretty presentation on top, reserve a few graham cracker chunks, toasted marshmallows, and pieces of chocolate to press into the top of the ice cream before freezing.
How to store and freeze no-churn ice cream
- You can use pretty much any 2-quart container for this s’mores ice cream. An ice cream tub is great, but a loaf pan or tupperware container work too.
- Once your ice cream is ready, freeze it for a minimum of 6 hours. This gives the ice cream time to “cure” and harden, and the graham crackers soften a bit, and the marshmallows kind of melt into the ice cream.
- Homemade ice cream keeps for several weeks in the freezer. After that, it can get a bit icy and taste freezer burned.
- To prevent freezer burn, keep it covered, with a layer of plastic wrap pressed flush with the ice cream.
More no-churn ice cream recipes
No-Churn S’mores Ice Cream
Ingredients
- 1 cup (43 grams) mini marshmallows
- 2 cups (454 grams) heavy whipping cream
- ½ can (198 grams) sweetened condensed milk
- 7 ounce (198 grams) tub marshmallow cream
- 1 sleeve (136 grams) graham crackers , crushed
- 4 ounce (113 grams) chocolate bar (milk, semi-sweet or dark) , roughly chopped
Instructions
- Toast marshmallows: Place mini marshmallows in a single layer on a sheet pan and toast under the broiler for 1-2 minutes till browned. Watch them closely! They'll go from toasted to burned and on fire very quickly. Alternately, use a kitchen torch to lightly char mini marshmallows. (Note: Feel free to leave marshmallows untoasted if you prefer.) Set aside to cool.1 cup (43 grams) mini marshmallows
- Make ice cream base: With an electric mixer on medium high speed, beat heavy cream to soft peaks. In a separate bowl, combine the sweetened condensed milk and the marshmallow cream. Carefully fold in the whipped cream in two separate additions, being careful not to overwork the whipped cream, which can cause it to "deflate".2 cups (454 grams) heavy whipping cream, ½ can (198 grams) sweetened condensed milk, 7 ounce (198 grams) tub marshmallow cream
- When the whipped cream is just about fully incorporated, add the chopped chocolate (save a bit of chocolate to add to top of ice cream if you want), followed by half of the crushed graham crackers. Then fold gently.1 sleeve (136 grams) graham crackers, 4 ounce (113 grams) chocolate bar (milk, semi-sweet or dark)
- Layer into container: Add one third of the ice cream base to a 2-quart container and top with one third of graham crackers and toasted marshmallows. Repeat layers. Add any reserved chocolate to the top with the rest of the graham crackers and marshmallows.
- Freeze: Store in the freezer for at least 6 hours before serving. Enjoy ice cream within a few weeks for best results.
Video
Notes
- Ingredient notes:
- Half of a can of sweetened condensed milk is roughly 2/3 cup.
- You can use up to 2 cups (86 grams) of mini marshmallows if you want to use more.
- Substitute 1/2 cup (83 grams) mini chocolate chips for the chopped chocolate.
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Toasting the marshmallows in my broiler set them on fire, but other than that this turned out well.
You gotta really watch them, and maybe move the sheet pan down away from the broiler if needed. Also, isn’t burned marshmallows part of the whole s’mores experience? 😉
I’m absolutely thrilled to see this recipe for no-churn s’mores ice cream!
Delicious and loving it so much will try this for sure in upcoming weekend
I made this it’s absolutely Delicioso!!!!
There are numerous food bloggers like this, Yet the best food blog “No-Churn S’mores Ice Cream” Recipe is yours. I will attempt to make it like you.
I’ve never been a big fan of pecan pie, but I wonder if I’d like it a little bit more with chocolate and coconut?! It’s always been just a bit too sweet for me. But this looks beautiful and sounds delicious!
what an easy, amazing ice cream recipe…….shared with coworkers – we all LOVE it!
I don’t understand the “layer”ing. If you do that then it doesn’t look anything like it does in the pic. Shouldn’t all the ingredients just be mixed together in the end?
The ice cream showed in the pic was definitely all layered together. You’re welcome to mix it all in the bowl and then dump it in if you’d like. Either way will work!
Super easy and delicious recipe!