No Churn S'mores Ice Cream - Curly Girl Kitchen

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This easy s’mores ice cream has a rich and creamy no churn chocolate ice cream base, swirled with marshmallow cream, graham crackers and chopped chocolate.

You might also love these no churn recipes for coffee chocolate ripple ice cream, black cherry vanilla chocolate chunk ice cream, and cookie monster ice cream.

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Ingredients

Heavy Whipping Cream. Adds richness and fat for a smooth, creamy ice cream.
Sweetened Condensed Milk. Contributes sweetness and a smooth texture.
Cocoa Powder. I like to use Dutch-processed cocoa powder, but you can use any good-quality, unsweetened cocoa powder that you like.
Vanilla Extract. Flavor.
Marshmallow Cream. What would no churn s’mores ice cream be without marshmallows? I’ve tried this recipe with toasted marshmallows folded into the ice cream, and didn’t love it. The marshmallow cream has a lovely texture and swirls beautifully with the chocolate ice cream. You could even try my recipe for homemade marshmallow fluff that I swirled onto my S’mores Cake.
Milk Chocolate. A traditional s’more is made with Hershey’s milk chocolate, so for that classic s’mores flavor, use milk chocolate. However, you can absolutely use any kind of chocolate that you love, including semi-sweet and dark.
Graham Crackers. The crumbled graham crackers add texture and crunch.

Instructions

In a large bowl, whisk together the sweetened condensed milk with the cocoa powder, vanilla, and salt.
In a separate bowl, whip the cream with an electric mixer until you have soft, thick peaks that hold their shape. Whisk half the whipped cream into the chocolate mixture to loosen it up, then whisk in the rest of the whipped cream. This is the ice cream base.

Step 1 for making s'mores ice cream - mixing cocoa powder and sweetened condensed milk.

Step 2 for making s'mores ice cream - mixing cocoa powder and sweetened condensed milk.

Spread 1/4 of the ice cream into a freezer safe container with a 2 1/2 quart capacity. Dollop 1/4 of the marshmallow cream over the ice cream, then sprinkle with 1/4 of the chopped chocolate and 1/4 of the chopped/crushed graham crackers.
Repeat three more times with layers of ice cream, marshmallow cream, chocolate and graham crackers.
Cover and freeze until firm, at least 10 hours, or overnight.

Step 7 for making s'mores ice cream - layering with marshmallow cream, chopped chocolate, and graham crackers.

Step 8 for making s'mores ice cream - layering with marshmallow cream, chopped chocolate, and graham crackers.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

What can I use instead of graham crackers?

Any flavor of graham crackers will do, including honey, cinnamon or even chocolate. But if graham crackers aren’t available, you can use digestive biscuits, biscoff cookies, shortbread cookies or vanilla wafer cookies.

Can I use chocolate chips instead of chopped chocolate?

You can, but it won’t be the same. When you chop chocolate, you get lots of variety in the chocolate pieces, ranging from bigger chunks to fine shards, which is just so good mixed into ice cream.

Biscoff cookies and swirls of caramel and cookie butter in banana ice cream. — Biscoff Banana Ice Cream

Scoops of vanilla malted milk ice cream with strawberry swirl. — Biscoff Banana Ice Cream

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No Churn S’mores Ice Cream

Heather Smoke

This easy s'mores ice cream has a rich and creamy no churn chocolate ice cream base, swirled with marshmallow cream, graham crackers and chopped chocolate.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote

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Prep Time 15

Freeze Time 8

Total Time 8 15

Course Dessert

Cuisine American

Servings2 quarts

Equipment

Electric Mixer (Stand or Hand-Held)

Ingredients

1 can (14 oz) sweetened condensed milk
½ cup unsweetened cocoa powder, sifted to remove lumps
2 tsp vanilla extract
¼ tsp coarse Kosher salt (if using table salt, use half the amount)
2 cups cold heavy whipping cream
5 oz marshmallow cream or "fluff"
2 bars Hershey's milk chocolate, chopped, about 2/3 cup chopped chocolate
4 graham crackers, roughly chopped or crushed about 3/4 cup

Instructions

In a large bowl, whisk together the sweetened condensed milk with the cocoa powder, vanilla, and salt.
In a separate bowl, whip the cream with an electric mixer until you have soft, thick peaks that hold their shape. Whisk half the whipped cream into the chocolate mixture to loosen it up, then whisk in the rest of the whipped cream. This is the ice cream base.
Spread 1/4 of the ice cream into a freezer safe container with a 2 1/2 quart capacity. Dollop 1/4 of the marshmallow cream over the ice cream, then sprinkle with 1/4 of the chopped chocolate and 1/4 of the chopped/crushed graham crackers.
Repeat three more times with layers of ice cream, marshmallow cream, chocolate and graham crackers.
Cover and freeze until firm, at least 10 hours, or overnight.