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Cozy up with this dreamy no-churn Smores Ice Cream—a creamy, campfire flavor frozen treat that layers chocolate, marshmallow, and graham cracker for the ultimate summer dessert.
When I first dreamed up this Smores Ice Cream recipe, I was chasing that perfect balance of nostalgia and ease. Instead of fussing with a traditional churn, I rely on whipped cream and sweetened condensed milk, so you get scoopable magic without a machine. Picture gooey marshmallow bits, crunchy graham cracker crumbs, and ribbons of fudge enveloped in velvety ice cream—just like roasting s’mores by the fire, only cooler. I serve this at backyard barbecues, potlucks, and family reunions—the kids go wild, and the grown-ups smile at that familiar campfire flavor. Plus, it’s simple enough to prepare on a weeknight, yet special enough for a festive treat.
Why You’ll Love This Recipe
• No oven or ice-cream maker needed—just a bowl, spatula, and freezer.
• Ready in under five hours (hands-on time: about 20 minutes).
• Crowd-pleasing combination of chocolate, marshmallow, and graham cracker crunch.
• Customizable: swap in peanut butter, caramel, or fruit swirls.
• Kid-friendly and nostalgia-packed—everyone gets a taste of summer.
• Freezer-stable for up to two weeks, so you can make ahead with zero stress.
• Dairy-free option available (use coconut cream and dairy-free chocolate).
• Perfect for gift boxes: portion into mini containers for edible presents.
Ingredients
1. 2 cups heavy whipping cream (chilled)
2. 1 (14-oz) can sweetened condensed milk (low-fat works)
3. 1½ teaspoons pure vanilla extract
4. 1 cup graham cracker crumbs (about 8 full sheets; use coarse pieces)
5. 1 cup mini marshmallows (or chopped large marshmallows)
6. ½ cup semi-sweet chocolate chips (or chopped dark chocolate)
7. ¼ cup fudge sauce (store-bought or homemade; see Notes)
8. Pinch of salt (to balance sweetness)
(For a dairy-free twist, swap the cream for chilled coconut cream and use vegan marshmallows. I like Wildwood or So Delicious brands.)
Directions
1. Freeze your mixing bowl and whisk (or paddle) for 10–15 minutes before starting. Chilling them helps the cream whip up faster—no kidding!
2. Pour the heavy cream into the cold bowl. Whip on medium-high speed until soft peaks form (about 3–4 minutes). Stop when the cream can hold a gentle wave.
3. Lower the mixer to low. Slowly stream in the sweetened condensed milk and vanilla extract. Whip just until combined—over-whipping can make it dense.
4. Using a spatula, fold in half of the graham cracker crumbs, marshmallows, and chocolate chips. Aim for even distribution but don’t overwork the mixture.
5. Spoon one-third of the ice cream into a loaf pan or airtight freezer container. Drizzle a layer of fudge sauce and sprinkle extra crumbs on top.
6. Add another third of the ice cream, repeat the fudge drizzle, then finish with remaining ice cream. Give one light swirl with a knife so you get ribbons of chocolate throughout.
7. Cover tightly with plastic wrap or a lid. Freeze for at least 4 hours, ideally overnight, until firm. (Tip: If you skip the wrap, freezer burn can sneak in.)
8. Let the ice cream sit at room temperature for 5 minutes before scooping—this makes serving a breeze.
Servings & Timing
Makes about 8–10 generous scoops
Prep Time: 20 minutes
Chill/Freeze Time: 4–8 hours
Total Time: 4 hours 20 minutes (or overnight chill)
Variations
• Chocolate-Peanut Butter S’mores: Swirl ½ cup peanut butter with the fudge sauce.
• Berry Campfire: Add ½ cup chopped strawberries for a fruity twist.
• Minty Marshmallow: Mix in 1 teaspoon peppermint extract and green food color.
• Vegan Delight: Use coconut cream, vegan marshmallows, and dairy-free chips.
• Coffee-Infused: Stir in 2 tablespoons espresso powder for mocha notes.
• Salted Caramel Crunch: Swap fudge for salted-caramel sauce and add toffee bits.
Storage & Reheating
Store in an airtight container in the freezer for up to two weeks—beyond that, ice crystals can form and steal the creaminess. If you’d like the soft-serve vibe, thaw in the fridge for 10–15 minutes before serving. To make ahead, prepare through Step 6, cover, and freeze; add fudge swirl and final freeze just before guests arrive.
Notes
• Use full-fat cream and a cold bowl: it whips faster and yields fluffier peaks.
• Homemade fudge sauce (melt equal parts chocolate and heavy cream) tastes richer.
• Coarse graham crumbs add texture—avoid turning them into dust.
• If marshmallows stick, toss them in tiny crumbs before folding.
• For sharper chocolate flavor, sprinkle a few extra chips on top when scooping.
FAQs
Q: Can I use low-fat cream?
A: You can, but the ice cream will be less rich and a bit icier. Full-fat delivers the best texture.
Q: How do I prevent ice crystals?
A: Seal the container well and press plastic wrap directly onto the surface to limit air exposure.
Q: Can I omit the marshmallows?
A: Yes—swap in ½ cup cookie crumbles or chopped nuts for a different crunch.
Q: What if my whipped cream deflates?
A: Gently re-whip just before folding in the other ingredients; don’t go past stiff peaks.
Q: How long can I store leftovers?
A: Up to two weeks in the freezer; beyond that the edges can harden or frost.
Q: Is this recipe kid-friendly?
A: Absolutely—little helpers will love crumbling crackers and stirring in the marshmallows.
Q: Can I make single-serve cups?
A: Sure! Portion into mini jars or silicone molds; freeze, then gift or serve individually.
Conclusion
This Smores Ice Cream brings the campfire flavor of chocolate, marshmallow, and graham cracker to your freezer—no churning machine required. It’s a nostalgic summer dessert that’s easy, flexible, and always a hit. Give it a try, then pop back here to share your favorite twist or scoop up more frozen treat recipes in my Summer Desserts category!
Smores Ice Cream
Ingredients
- 2 cups heavy whipping cream chilled
- 1 can sweetened condensed milk low-fat works
- 1 1/2 teaspoons pure vanilla extract
- 1 cup graham cracker crumbs about 8 full sheets; use coarse pieces
- 1 cup mini marshmallows or chopped large marshmallows
- 1/2 cup semi-sweet chocolate chips or chopped dark chocolate
- 1/4 cup fudge sauce store-bought or homemade; see Notes
- Pinch salt to balance sweetness
Instructions
- Freeze your mixing bowl and whisk (or paddle) for 10–15 minutes before starting. Chilling them helps the cream whip up faster—no kidding!
- Pour the heavy cream into the cold bowl. Whip on medium-high speed until soft peaks form (about 3–4 minutes). Stop when the cream can hold a gentle wave.
- Lower the mixer to low. Slowly stream in the sweetened condensed milk and vanilla extract. Whip just until combined—over-whipping can make it dense.
- Using a spatula, fold in half of the graham cracker crumbs, marshmallows, and chocolate chips. Aim for even distribution but don’t overwork the mixture.
- Spoon layers of ice cream, fudge sauce, and graham cracker crumbs in a loaf pan or airtight container. Repeat layering and finish with a swirl of chocolate.
- Cover tightly and freeze for at least 4 hours, ideally overnight, until firm.
- Let the ice cream sit at room temperature for 5 minutes before scooping. Enjoy!
