Introducing, S’mores Ice Cream, in all its glory. Creamy, rich, filled with chocolate, marshmallow and graham crackers like only S’mores can promise.
If you love S’mores you are going to love this indulgent S’mores Ice Cream recipe!
Love a good s’mores dessert? Don’t forget to also check out my homemade S’mores Bars! SO YUMMY!
Homemade S’Mores Ice Cream
Not trying to brag, but this homemade S’mores Ice Cream business is so good my husband said it’s one of the best ice cream he has ever had. In his life.
There are so many versions of s’mores ice cream out there, this s’mores ice cream recipe is made with a rich, velvety, and creamy chocolate ice cream base. We then churn in little chunks of crushed graham cracker and layer with gooey marshmallows.
All the components of a S’mores incorporated in ice cream form. No campfire necessary, thank you very much.
Inspired by s’mores, of course, we incorporated all of the necessary s’mores components – chocolate, marshmallows and graham crackers, so that every bite will remind you of that all-American campfire dessert that everyone love so much.
It takes a little bit of planning ahead to make this s’mores ice cream recipe. Just like any other ice cream recipe, you’ll have to freeze the container used to churn the ice cream beforehand, and also give time for the ice cream to freeze completely. So you’ll need to pan at least half a day or a day ahead.
Other than a little patience and some planning ahead, s’mores ice cream is actually pretty straight-forward to make!
Serve your s’mores ice cream in a cup, in a cone, eat it out of the tub… and prepare to be swept away by its luxuriousness.
What you need to make S’mores Ice Cream
To make this S’mores Ice Cream recipe, you will need a 2-Quart Ice Cream Maker. Any ice cream maker that is 2 quart or above will fit all the ingredients.
As for the ingredients, gather these up!
- heavy whipping cream – also called heavy cream, this is cream with no less than 36% of fat content.
- 2% milk – whole milk is fine too, but avoid 1% or fat free
- unsweetened cocoa powder
- dark chocolate bar – with ~65-75% chocolate; bittersweet baking chocolate can be used as well (typically 60-72% chocolate). Pure unsweetened baking chocolate is typically too dark for this, however, you can use that and add more granulated sugar if you prefer
- granulated sugar
- vanilla extract – use pure vanilla extract for the best flavors
- graham crackers – regular graham cracker that will be broken into smaller pieces to fold into chocolate ice cream.
- marshmallow creme – basically marshmallow in semi-liquid form. Sometimes called marshmallow fluff. You can also make your own marshmallow fluff!
How to make S’mores Ice Cream
Making ice cream can sound like a daunting task. But let me assure you, it really isn’t. This S’mores Ice Cream recipe is simple to make and its flavor and texture is unmatched. Trust me!
Preparation (Do this the day before!)
The day before using your ice cream maker, make sure to freeze the ice cream maker bowl (container that you will be churning your ice cream in). Some people store this container in the freezer and just keep in there.
It takes at least 15 hours to completely freeze the bowl. Check to make sure you don’t hear liquid squishing around before churning ice cream in it.
Step 1: Make Ice Cream Mixture
When you are ready to make s’mores ice cream, combine the the following ingredients into a large pot to make the ice cream mixture:
- Heavy cream
- 2% milk
- Cocoa powder – use good quality!
- 60-70% dark chocolate – the secret ingredient that makes the ice cream super rich
- Granulated sugar
- Vanilla extract
Cook mixture until smooth. Let it cool for 60 minutes in room temperature, and bring it into the refrigerator and cool for another 3-4 hours.
Step 2: Churn ice Cream
Make sure your ice cream mixture is cool before adding it to the ice cream maker to churn.
I use my Cuisinart 2-Quart Ice Cream Maker. Any ice cream maker that is 2 quart or above will fit all the ingredients.
Add crushed graham crackers a minute or two before churning is completed. Avoid adding too soon because we don’t want to ice cream maker to crush the graham crackers further but only want the graham crackers folded into the ice cream.
Step 3: Layer S’mores Ice Cream
Microwave the marshmallow creme for 15-20 seconds in the microwave to turn it into a thick liquid.
Then layer a layer of churned ice cream followed by a few swirls of liquid-y marshmallow.
I did this five times (five layers).
Because it is fun, but can be a pain if you don’t note the below:
- Use a knife to bring the liquid-y marshmallow onto the ice cream. It is the easiest to evenly spread the marshmallow when it is in liquid form. You may have to re-microwave the marshmallow through the process.
- Liquid marshmallow will harden fairly quickly when it touches the ice cream. If you are trying to shape the marshmallow, or spread it out, do so very quickly using the knife once you bring marshmallow to the ice cream.
- Do not feel the pressure to make it look perfect! Just get the marshmallow in there and put it in different spots so each scope will catch some marshmallow.
Step 4: Freeze and Wait
Once you layer and swirl, bring S’mores Ice Cream to freezer and let it freeze for at least five hours. I typically let it sit overnight.
And this may be the hardest part of it all, but be patient. 🙂
When your S’mores Ice Cream is ready, grab and spoon and dig in.
At this point, the consistency of your s’mores ice cream should feel like actual ice cream. Hard to dig in at first because it’s frozen, but creamy and smooth once you do dig in.
You can eat it straight out of the tub. Or you can scope it out into a bowl or a cone if you want to be all civilized…
This S’mores Ice Cream recipe consist of a rich and creamy chocolate-based cream, with lots of great textures and flavors from the graham crackers and gooey marshmallow.
And if you love chocolate a whole lot like me, top it off with some of this delicious homemade hot fudge sauce.
DECADENTLY DELICIOUS is its real name.
So here you go, Homemade S’mores Ice Cream everyone. Prepare to be wowed.
Ice Cream Making Tips
A few tips for making ice cream:
- Make sure ice cream maker bowl is completely frozen – it needs to be in freezer at least 15 hours before you start churning ice cream in it. If the bowl is not cold enough, ice cream will stay in liquid form.
- Throughly chill ice cream mixture – make sure mixture is cold before adding to ice cream maker bowl to be churned
- Start motor before pouring ice cream mixture – If you pour ice cream mixture into bowl before starting motor for churning, mixture may harden instantaneously because the bowl is freezing cold.
- Freeze churned ice cream until it solidifies – this may take at least 5 hours.
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Check out these other yummy desserts on the blog!
- The Best Cookies and Cream Ice Cream
- Lemon Ice Cream
- No Bake Oreo Truffles
- Brioche Bread Pudding
- Cinnamon Bundt Cake with Cream Cheese Icing
- Chocolate Cherry Brownies
- Strawberry Shortcake with Angel Food Cake
- No-Bake Chocolate Tart
S’mores Ice Cream
- 3 cups heavy whipping cream
- 1 cup 2% milk
- 1/2 cup unsweetened cocoa powder
- 1.5 oz 65-75% dark chocolate bar
- 3/4 cup sugar
- 2 tsp vanilla extract
- 1 cup crushed graham cracker
- 1 cup marshmallow creme
- 2 tbsp crushed graham cracker optional
- In a large pot, bring to boil the first six ingredients. Once boiled, lower the heat and cook until mixture is smooth and everything is dissolved.
- Remove from heat and cool for an hour. As pot is usually hot, move mixture to another container to cool.
- Start motor on ice cream maker. Pour liquid into ice cream maker and churn (See Note 1). Churn until ice cream thickens (refer to ice cream maker manual to determine time needed).
- Pour 1 cup crushed graham cracker into the ice cream maker the last few minutes of churning. Once graham crackers are folded into the ice cream, stop the machine from churning.
- Microwave marshmallow creme for 15-20 seconds, or until it turns into liquid.
- Layer 1/5 of the ice cream onto a container. Using a knife, bring some liquid-y marshmallow creme onto ice cream and swirl it around. (See Note 2)
- Repeat Step 6 until all ice cream are gone. (See Note 3) Optional: sprinkle the top of the ice cream with 2 tbsp of crushed graham cracker.
- Bring ice cream to freezer and freeze for at least 5 hours.
- Serve and enjoy!