No Churn S’mores Ice Cream

It wouldn’t be a summer party without a campfire, burgers and s’mores. So for an end-of-summer bbq with some of our friends, I made a big batch of this no churn s’mores ice cream. Dutch-processed cocoa powder makes a rich, smooth and creamy no churn chocolate ice cream, which I swirled with marshmallow cream, crushed graham crackers, and chopped milk chocolate. Every spoonful was gone by the end of the night. You’ll love making this easy no churn ice cream recipe this summer!

Looking for more no churn ice cream recipes? Don’t miss this mint chocolate chip ice cream, cherry cheesecake swirl ice cream, and roasted rhubarb 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.
• Bourbon or Whiskey. Adds depth of flavor and promotes a creamy texture, but you can leave it out.
• 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, whip the cream with an electric mixer until you have soft, thick peaks that hold their shape.
• In a separate bowl, whisk together the sweetened condensed milk with the cocoa powder, bourbon and vanilla. Fold in the whipped cream.
• Spoon 1/4 of the ice cream into your ice cream container/s.
• Spoon or drizzle 1/4 of the marshmallow cream over the ice cream, then sprinkle with 1/4 of the chopped chocolate and crushed graham crackers.  Use a knife to gently swirl the toppings in, but don’t mix it together too much.
• Repeat three more times with layers of ice cream, marshmallow cream, chocolate and graham crackers, gently swirling each layer.
• Cover and freeze until firm, at least 6-8 hours.

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.

How long does no-churn ice cream take to freeze?

It usually takes about 6-8 hours in the freezer for no churn ice cream to firm up to a scoopable consistency.

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.

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