smores ice cream featured image
This super simple S’mores No churn Ice Cream is made with graham cracker crumble, chopped chocolate, and fluffy marshmallow, this is the easiest recipe to make at home, all without a machine!
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Table of Contents
  1. S’mores Ice Cream - No Ice Cream Machine Needed!
  2. Why We Love This S’mores Ice Cream
  3. Ingredients / Shopping List
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Our Homemade S'mores Ice Cream
  7. Tips
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy S'more Recipes
  11. S’mores No Churn Ice Cream Recipe

This super simple S’mores Ice Cream is a no-churn recipe and made with only 6 basic ingredients and celebrates summer in the most scrumptious ways! Filled with graham cracker crumble, chopped chocolate, and fluffy marshmallows, this is the easiest recipe to make at home, all without a machine!

smores no churn ice cream hero image

S’mores Ice Cream – No Ice Cream Machine Needed!

I’ve always had a weakness for the traditional summer campfire treat, with its ooey-gooey toasted marshmallow, real melted chocolate bar, and crunchy graham cracker, but sometimes I crave the combination of these delicious flavors, even when I don’t have an open flame.

That’s why our s’mores no-churn ice cream is the best sweet treat for all seasons. With “indoor s’mores,” you get all of your favorite tastes and textures of the classic recipe mixed into a perfect scoopable consistency straight from the freezer. 

This recipe for no-churn ice cream is so simple! Just mix a few familiar ingredients together, pour in a pan, and freeze. That’s all it takes to make our rich, creamy, homemade dessert. And just like the classic hand-held sandwich, this spoonable version combines the nostalgia of an outdoor treat with the ease of an indoor indulgence, so you get the best of both bites, but in homemade ice cream form!

Why We Love This S’mores Ice Cream

  • Easy to make without an ice cream machine
  • Takes 15 quick minutes to prep
  • Delicious s’mores flavors in every bite
  • Cool on a hot summer day (but perfect for any weather)
  • Loaded with traditional s’mores ingredients in ice cream form
  • Light and creamy texture
smores ice cream in cones

Ingredients / Shopping List

  • Heavy whipping cream
  • Sweetened condensed milk
  • Marshmallow crème: If you don’t have marshmallow crème, just add some mini marshmallows to the mixture instead.
  • Graham crackers: crumbled into pieces 
  • Chocolate bars: I used Hershey bars, but you can use your favorite type of chocolate bars, like baking bars, Ghirardelli, etc.
  • Mini marshmallows

Substitutions and Additions

  • Graham Crackers: Feel free to use your preferred flavor of graham cracker. Honey, chocolate, or cinnamon will all taste delicious!
  • Candy: Instead of chocolate bars, try adding peanut butter cups or your favorite candy bar.
  • Toppings: Top it off with hot fudge and/or salted caramel sauce.
  • Make it Hand-Held: Sandwich a scoop of s’mores ice cream between two graham crackers or chocolate chip cookies.
  • Extra Chocolatey: Serve a scoop of ice cream on top of a warm chocolate brownie.
ice cream in a loaf pan

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How to Make Our Homemade S’mores Ice Cream

This s’mores ice cream is the ultimate easy-to-make indulgence–it is no-churn, so no ice cream maker required! Only 15 quick minutes to prep this rich, creamy treat that’s frozen in your own freezer.

  1. Beat the heavy whipping cream with your mixer until medium peaks form (See FAQ for medium peak definition).
  2. Add the sweetened and condensed milk and marshmallow crème and beat together.
    mixed of whipped cream, condensed milk and marshmallow creme.
  3. Stir in the graham crackers, chocolate, and marshmallows.
    Gently stir in the graham crackers, chopped chocolate, and marshmallows
  4. Pour the ice cream mixture into your pan.
    pour the ice cream mixture into the loaf pan
  5. Top your ice cream with additional graham crackers, chocolate, and mini marshmallows.
    adding topping to the top of the ice cream mixture
  6. Wrap tightly and freeze.
  7. Scoop your s’mores ice cream into a bowl or cone and enjoy!
    a scoop of ice cream

Tips

  • I prefer to use a 9×5 inch loaf pan for this recipe, but you can use an 8×8 inch baking dish or another dish, as long as it can be frozen.
  • If you would like to have browned marshmallows on your ice cream, place the mini marshmallows on a sheet pan and broil in the oven for about one minute or until the tops are toasted and golden brown. Be sure to watch them carefully in the oven so they don’t burn. After toasting, let the marshmallows cool down completely before using, as they will become a gooey mess if they are still warm. You can also use a culinary blow torch on some of the decorated marshmallows if you have one.

Storage Tips

  • Keep this in the freezer, covered. It will last about 1-2 weeks without a change in texture if covered properly. One to two months is the maximum time I recommend keeping this ice cream stored without eating it, although I can’t imagine it not being eaten sooner!
  • I love to use these reusable ice cream containers for storage. They are great for keeping away the freezer burn!
ice cream in the bowl

Frequently Asked Questions

What are medium peaks?

Medium peaks are when we beat whipping cream to stiff peaks, where the cream will hold its shape and not move. Medium peaks occur before stiff peaks, where the cream still has some movement and flow. It isn’t slightly runny like soft peaks, but it won’t stay totally stiff either.
You will likely need to beat your heavy cream for about two minutes to get these peaks. However if you end up whipping up the cream too much, to the “stiff peaks” point, your ice cream will still work.
It is better to beat it too much than to beat it too little with this ice cream, otherwise, it might not set very well.

Can I use regular milk instead of heavy whipping cream?

You cannot use regular milk instead of heavy whipped cream in this recipe. The heavy cream as the base for the ice cream gives it an ultra-creamy texture and, when beaten with a mixer, makes it much lighter. Regular milk won’t provide a base that is nearly as light or as creamy.

Why are s’mores called s’mores?

S’mores are a simple contraction of “some more.” Because when you eat one you immediately want “some more!”

ice cream in a loaf pan

Other Easy S’more Recipes

5 from 2 votes
smores ice cream featured image

S’mores No Churn Ice Cream

Serves — 6
This super simple S’mores No churn Ice Cream is made with graham cracker crumble, chopped chocolate, and fluffy marshmallow, this is the easiest recipe to make at home, all without a machine!
Prep Time 15 mins
Chill Time 5 hrs
Total Time 5 hrs 15 mins

Ingredients
  

  • cups heavy whipping cream cold
  • ½ cup sweetened and condensed milk
  • 1 cup marshmallow crème
  • 3 graham crackers crumbled, plus more for topping
  • 4.5 ounces chocolate bars roughly chopped, plus more for topping
  • 1 cup mini marshmallows plus more for topping
  • Optional garnishes: Extra graham cracker crumbs and chopped chocolate

Instructions
 

  • Using a stand mixer with the whisk attachment or a hand mixer, beat the heavy whipping cream at high speed for about 2 minutes, until medium peaks form.
  • Slowly beat in the sweetened and condensed milk and marshmallow creme. Remove from the stand mixer or remove the hand mixer.
  • Gently stir in the graham crackers, chopped chocolate, and marshmallows until fully incorporated.
  • Pour the ice cream mixture into a 9×5 inch loaf pan.
  • Decorate the top with additional graham crackers, chopped chocolate, and mini marshmallows. Wrap with plastic wrap.
  • Freeze until solid, at least 5-6 hours (you can leave it in the freezer overnight if you’d like).
  • Remove from the freezer and use an ice cream scoop to plate the ice cream.

Jenn’s Notes

Storage:
Keep this in the freezer, covered. It will last about 1-2 weeks without a change in texture if covered properly. One to two months is the maximum time I recommend keeping this ice cream stored without eating it, although I can’t imagine it not being eaten sooner!
Tips:
  • I prefer to use a 9×5 inch loaf pan for this recipe, but you can use an 8×8 inch baking dish or another dish, as long as it can be frozen.
  • If you would like to have browned marshmallows on your ice cream, place the mini marshmallows on a sheet pan and broil in the oven for about one minute or until the tops are toasted and golden brown. Be sure to watch them carefully in the oven so they don’t burn. After toasting, let the marshmallows cool down completely before using, as they will become a gooey mess if they are still warm. You can also use a culinary blow torch on some of the decorated marshmallows if you have one.

Nutrition Info

Calories: 500kcal | Carbohydrates: 43g | Protein: 4g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 92mg | Potassium: 244mg | Fiber: 3g | Sugar: 26g | Vitamin A: 1062IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 3mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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