S’mores are a great year-round dessert. With just 6 ingredients, turning it into S’mores ice cream with toasted marshmallows is a winner!
Am I the only one that feels like S’mores are always in season? It’s not just me, right? Ok great!
Why not take this fun dessert, and add a more summer-y feel to set it apart from what we regularly make in cooler temperatures, by adding it to ice cream!
What I love most about this recipe is the toasted marshmallows, which is the fun part of making S’mores, amiright? It gives the ice cream a hint of that sweet toasted flavor we all adore! And, it’s no churn, which means no additional equipment!
How to roast marshmallows without a campfire
Luckily, we do not need a campfire or an open flame to roast marshmallows! Getting your marshmallows nice and toasty can be done one of 2 ways.
Initially, you’ll need to place the marshmallows onto a baking sheet. From there, either:
- Roast the marshmallows under the broiler and toast to your liking. On average, this will only take up to a minute, so you absolutely have to keep an eye on the marshmallows so that they do not burn!
- Use a butane kitchen torch. The direct flame will be similar to that of a campfire. Simply hold the flame directly over each marshmallow. My kitchen torch from Jo Chef worked perfectly for this!
Types of graham crackers to use for S’mores
The great part about S’mores is that you can use any flavor of graham crackers you’d like!
For my ice cream recipe, I used graham crackers sweetened with honey. I wanted to stick to the sweeter theme of the ice cream. If you want, you can use the cinnamon flavor, or even chocolate graham crackers!
What chocolate should I use to make S’mores ice cream?
I like to be able to taste the flavor of the chocolate, so I went with semi-sweet chocolate chips. They aren’t as sweet as milk chocolate, and not as bitter as dark or bittersweet chocolate. You can switch it up and add white chocolate chips if you’d like!!!
I also went with mini chocolate chips instead of regular. When adding toppings to ice cream, you want to be mindful of their size. The toppings will be harder to chew once frozen, especially with chocolate chips which are already hard. Regular chocolate chips will still be the perfect size, but I preferred the miniatures for this particular recipe.
Additional toppings for S’mores ice cream
I’ve debated with myself on if I wanted to make the ice cream base chocolate or vanilla. I figured vanilla would be best, and I could add additional chocolate to my liking depending on my mood.
So if you’re looking to kick this up a notch, drizzle your scooped ice cream with chocolate sauce or hot fudge! Sooooooo delicious, since it gives that melted chocolate feel, similar to making fresh S’mores!
Homemade ice cream storage:
Once the ice cream is made, it’s best for it to be stored in an airtight container, similar to how store-bought ice cream is packaged. A tupperware container works perfectly.
It also helps to press a layer of plastic wrap or parchment paper directly onto the ice cream. This will prevent ice crystals from forming. After adding that additional layer, you’ll still need to close the container with the airtight lid.
If you’re looking for another no-churn ice cream recipe, check out my Cookie Butter Ice Cream!!!
No Churn S’mores Ice Cream with Toasted Marshmallows
Equipment
- Handheld or stand mixer
- Baking sheet
- Rubber spatula
- Airtight container
- Parchment paper or plastic wrap
Ingredients
- 8 marshmallows cut into halves
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 2 tsp vanilla extract
- ½ cup mini chocolate chips
- 4 graham crackers broken into chunks
Instructions
- Place marshmallows onto a baking sheet. Toast the marshmallows under a broiler on high, or with a kitchen torch, for one minute, or until toasted to your liking. Once toasted, set the marshmallows aside to cool.
- Whip the heavy cream on high, in a large bowl with a hand mixer or on a stand mixer, for 2-3 minutes. The whip cream is the right consistency when stiff peaks are formed.
- Pour the condensed milk and vanilla extract into the whipped cream. Whip on low for 30 seconds to incorporate.
- Add the cooled marshmallows, chocolate chips, and graham cracker chunks into the ice cream base. Gently mix the ingredients together with a rubber spatula.
- Pour the ice cream mixture into an airtight and freezer safe container. Press a layer of plastic wrap or parchment paper directly onto the ice cream.
- Cover the container with an airtight lid and freeze for 2 hours for a soft serve consistency, or at least 4 hours for a scoopable consistency.
Notes
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