Smores Ice Cream
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.
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!
Notes
For a dairy-free twist, swap the cream for chilled coconut cream and use vegan marshmallows. Coarse graham crumbs add texture. If marshmallows stick, toss them in tiny crumbs before folding.
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