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Homemade S'mores Ice Cream: No-Churn Required
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Homemade S'mores Ice Cream: No Churn Required

This No-Churn S'mores Ice Cream is truly the most creamiest, sweet indulge ice cream that you'll taste! Perfect for any season, this S'Mores flavor will have the entire family hooked and ready to make this a staple. The best part----it doesn't require an ice cream machine or churn and it's super easy to make. Loaded with marshmallows, graham crackers, pieces of chocolate, and a marshmallow-vanilla ice cream base.
Course Dessert
Keyword brownie, brownies, chocolate, classic, creamy, dessert, easy, fall recipe, holidays, homemade, ice cream, indulge, marshmallow, natural, no-churn, recipe, smores, summer, sweet, sweets, traditional, vegetarian
Prep Time 10 minutes
Chill Time: 8 hours
Total Time 10 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 2 cups organic heavy whipping cream (I use Organic Valley)
  • 1 (14 oz.) can sweetened condensed milk, low-fat (I use Eagle's Brand)
  • 1 tsp vanilla extract
  • 1 Tbsp pure maple syrup (Optional sweetener)
  • pinch of sea salt
  • 5-6 sticks of graham crackers, crushed small
  • 1 (4 oz.) Semi-Sweet Chocolate Bar, roughly chopped
  • 3-4 Tbsps Marshmallow fluff
  • 2 cups mini marshmallows (You can toast them if preferred!; See Notes!)

Instructions

  • In the bowl of an electric mixer on medium-high speed, whip together the heavy cream and vanilla until stiff peaks form.
  • Now, fold in the sweetened condensed milk, maple syrup, marshmallow fluff, and sea salt into the whipped cream.
  • If desired, you can fold in half of your chopped chocolate into the batter, otherwise save for garnish.
  • Immediately pour mixture into a 9×5 loaf pan (or small metal bowl) and top with marshmallows, chopped chocolate, and crushed graham crackers.
  • Freeze for 6-8 hours minimum. Best when frozen overnight.
  • To serve, remove from freezer and let sit for a couple of minutes (under 5 mins.) to soften slightly and enjoy on a cone or in a dessert bowl.
  • Bon Appetit!

Notes

  • STORAGE: When kept in an air-tight container, ice cream lasts for about 2 weeks.
  • TOASTED MARSHMALLOWS: Add marshmallows to a baking sheet lined with parchment paper and bake on 400 degrees Fahrenheit for 4-6 minutes or until nicely toasted. Resume recipe.
  • BROWNIES: If you desire to take things up a notch and add brownies, check out our favorite brownies recipe!