No Churn S'mores Ice Cream
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.
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.
Notes
Homemade ice cream can be frozen for about 2 weeks.
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