Introducing, S’mores Ice Cream, in all its glory. Creamy, rich, filled with all kinds of good stuff only S’mores can promise. Life is too short to eat regular ice cream.
Is this thing healthy? Err…not really. Soul-healing and emotionally uplifting? OH YOU BETCHA. So grab a spoon, dig in, close your eyes (necessary to block off all your other senses and zoom in on the taste – or so says my sister), and savor every bite. The world needs some S’mores Ice Cream to chase the blues away.
Isn’t that what we all need on a Monday? A little pick-me-up. A little healing. A little push to get over the weekend-is-over blues.
Not trying to brag, but this 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. And he has lived a good 36 years old, and has had lots of amazing ice cream in those 3.5+ decades. He also lived all of his life in the United States, where ice-cream is all over. And in Texas, where it is always HOT.
The beauty of this S’mores Ice Cream lies in the rich, velvety, and creamy chocolate ice cream based. We then churn in little chunks of crushed graham cracker and layer with gooey marshmallow. All the components of a S’mores incorporated in ice cream form.
One of the many things I love about this ice cream recipe? No eggs is involved. Translation: so much easier to make!
How to make S’mores Ice Cream
Start by combining the the following ingredients into a large pot:
- Heavy cream
- 2% milk
- Cocoa powder – use good quality!
- 60-70% dark chocolate – the secret ingredient that makes the ice cream super rich
- 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.
Make sure your 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.
Next, 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 s 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.
Once you layer and swirl, bring ice cream to freezer and let it freeze for at least five hours. I typically let it sit overnight. Be patient. 🙂
And then…grab and spoon and just eat your heart out. Or you can scope it out into a bowl or a cone if you want to be all civilized…
This is a rich and creamy chocolate-based ice cream, with lots of great textures and flavors from the graham crackers and gooey marshmallow.
DECADENTLY DELICIOUS is its real name.
So here you go, S’mores Ice Cream everyone. Prepare to be wowed.
More Ice Cream!
Check out these other Ice Cream recipes on the blog!
S'mores Ice Cream
S'mores, in ice cream form! Rich and creamy chocolate ice cream churned with crushed graham crackers and gooey marshmallows. The perfect dessert!
- 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.
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!
Note 1: Remember to freeze freezer bowl in ice cream make at least 12 hours (or accordingly to your ice-cream manual) before preparing the ice cream
Note 2: Liquid marshmallow will harden fairly quickly when it touches the ice cream. Spread out, swirl and/or shape marshmallow very quickly using the knife once you bring marshmallow to the ice cream. It is the easiest to evenly spread the marshmallow when it is in liquid form.
Note 3: You may have to microwave the marshmallow several times throughout the process to keep it in liquid form.
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