Easy No-Churn S’mores Ice Cream recipe
Easy No-Churn S’mores Ice Cream recipe is one of those desserts you can make without an ice cream maker. It’s simple, quick to prep, and comes together in one large mixing bowl.
This homemade ice cream has everything you love about s’mores. You get graham cracker crumbles, bits of chocolate, and soft marshmallow flavor in every bite.
If you’re looking for an ultimate summer treat, this is a great one to try. It’s one of those favorite desserts that feels fun but is still easy to make at home.
Ingredients
This recipe calls for simple ingredients you can find at any grocery store. Each one helps create a creamy texture and that classic s’mores flavor.
- Heavy whipping cream: Whips into a light base that gives the no churn ice cream its creamy texture
- Marshmallow fluff: Adds sweetness and that soft marshmallow flavor throughout the ice cream base
- Sweetened condensed milk: Keeps the ice cream smooth and scoopable without an ice cream maker
- Vanilla extract: Adds a warm background flavor to the homemade vanilla ice cream base
- Salt: Balances the sweetness and enhances all the flavors
- Graham crackers: Crushed into graham cracker crumbles for that classic s’mores texture
- Semi-sweet chocolate chips: Add bits of chocolate and balance the sweetness with a deeper chocolate taste
- Mini marshmallows: Used as garnish and add extra texture and fun
Take a look at the recipe card at the bottom of this post for the full recipe.
Add-ons & Substitutions
You can easily adjust this no churn s’mores ice cream recipe based on what you like or have on hand.
- Swap semi-sweet chocolate for milk chocolate if you prefer a sweeter ice cream flavor
- Add fudgy chocolate chunks for a richer bite
- Toast mini marshmallows lightly for a toasted marshmallows flavor
- Use chocolate graham crackers for a deeper flavor
- Mix in a swirl of melted marshmallows for extra texture
- Try adding peanut butter for a different twist on favorite flavors
How to Make
Start by pouring your cold heavy cream into a large mixing bowl. Whip it until stiff peaks form. You’ll know it’s ready when the cream holds its shape and doesn’t collapse when you lift the whisk. This step builds the base for a light and creamy texture.
Add the marshmallow fluff, sweetened condensed milk, vanilla extract, and salt to the whipped cream. Gently mix until everything is combined. The mixture should look smooth and slightly thick, like a soft ice cream base.
Fold in the graham cracker crumbles and chocolate chips. Stir gently so you don’t deflate the cream. You want those bits of chocolate and graham crackers evenly spread through the ice cream mixture.
Pour the ice cream mixture into ice cream containers or a loaf pan. Smooth the top, then sprinkle extra graham cracker crumbles, chocolate chips, and mini marshmallows over the surface.
Cover and freeze for at least 4 hours, or until the ice cream form is firm enough to scoop. When ready, use an ice cream scoop to serve and enjoy your homemade ice cream.
Your ice cream should last quite awhile frozen if covered properly. Your graham crackers will taste crispier in the first three days, but overall the flavor will stay the same.
Expert Tips
- Use very cold heavy cream so it whips faster and gives the creamiest ice cream
- Fold gently to keep air in the ice cream base for a light texture
- Break graham crackers into small and medium pieces for better texture
- Add some toasted marshmallows on top for extra flavor and contrast
- Let the ice cream sit at room temperature for a few minutes before scooping
- Use a shallow ice cream container so it freezes more evenly
Frequently Asked Questions
Do I need an ice cream maker for this recipe?
No, this is a no churn ice cream, so you don’t need an ice cream maker at all.
How do I store homemade ice cream?
Store it in airtight ice cream containers in the freezer. This helps keep the texture smooth and prevents ice crystals.
Can I make this recipe ahead of time?
Yes, this is a great make-ahead dessert. Prepare it the day before and let it freeze overnight.
How long does this ice cream last in the freezer?
It’s best enjoyed within 1 to 2 weeks for the best flavor and texture.
Can I freeze it longer?
Yes, but the texture may become slightly firmer over time. Let it sit at room temperature before scooping.
What makes this taste like s’mores?
The mix of graham crackers, marshmallow fluff, and bits of chocolate creates that classic s’mores flavor in ice cream form.
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No-Churn S’mores Ice Cream
Ingredients
- 1 1/2 Cup heavy whipping cream chilled
- 1 Cup marshmallow fluff
- 1 can sweetened condensed milk
- 1/2 Cup whole milk
- 2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 Cup graham cracker chunks plus extra for garnish
- 2/3 Cup Semi-sweet dark chocolate chips plus more for garnish
- 1/4 cup Mini marshmallows for garnish
Instructions
- Whip your heavy cream until stiff peaks form1 1/2 Cup (354.9 ml) heavy whipping cream
- Add marshmallow fluff, condensed milk, whole milk, vanilla extract and salt, and mix until combined1 Cup (127 g) marshmallow fluff, 1 can sweetened condensed milk, 1/2 Cup (118.3 ml) whole milk, 2 teaspoon vanilla extract, 1/2 teaspoon (0.5 teaspoon) salt
- Fold in graham crackers and chocolate chips and pour in a loaf pan or freezable container. Garnish with graham crackers, chocolate chips and mini marshmallows, cover and freeze for at least 4 hours1 Cup (90 g) graham cracker chunks, 2/3 Cup (120 g) Semi-sweet dark chocolate chips, 1/4 cup (12.5 g) Mini marshmallows for garnish
Notes
Expert Tips
- Use very cold heavy cream so it whips faster and gives the creamiest ice cream
- Fold gently to keep air in the ice cream base for a light texture
- Break graham crackers into small and medium pieces for better texture
- Add some toasted marshmallows on top for extra flavor and contrast
- Let the ice cream sit at room temperature for a few minutes before scooping
- Use a shallow ice cream container so it freezes more evenly
