Creamy, no-churn Smores Ice Cream brings that campfire flavor straight to your freezer—gooey marshmallows, crunchy graham cracker bits, and ribbons of chocolate all in one Frozen Treat.
You know what makes summer sing? A bowl of homemade Smores Ice Cream that tastes just like a cozy night by the fire. Unlike a traditional S’mores snack, this Ice Cream version needs no roasting sticks or open flames—just simple ingredients and a bit of patience. It’s a Summer Dessert that turns nostalgic campfire memories into a chilled delight. I first whipped this up after a family reunion when the kids begged for something different than store-bought vanilla. Since then, friends and neighbors have raved about its Chocolate-marshmallow swirl and Graham Cracker crunch. Plus, tossing in Greek yogurt and almond milk gives a lighter texture without skimping on richness—so you can indulge without that post-dessert slump.
Why You’ll Love This Recipe
- No oven needed—just mix, freeze, and enjoy your campfire flavor at home.
- Ready in under 20 minutes of hands-on work—perfect for last-minute cravings.
- Balanced sweetness with real marshmallows and dark chocolate for that bittersweet pop.
- Crunchy graham cracker clusters add texture—no soggy bits here.
- Customizable—swap dairy or sugar to suit gluten-free or lower-sugar needs.
- Kid-friendly steps, so little ones can help sprinkle or swirl.
- Perfect party pleaser—serve in cones, cups, or even as a sundae bar option.
- Keeps well in the freezer for up to two weeks—ideal for make-ahead Summer Dessert stash.
Ingredients
• 2 cups heavy cream (or full-fat coconut cream for dairy-free)
• 1 can (14 oz) sweetened condensed milk (look for grass-fed brands if you prefer)
• 1 tsp pure vanilla extract
• 1 cup mini marshmallows (feel free to toast under the broiler for extra flavor)
• 1 cup graham cracker crumbs (about 8 full sheets, lightly pulsed)
• ½ cup dark chocolate chunks or chocolate chips (70% cacao gives depth)
• Pinch of sea salt (balances sweetness)
• Optional: ½ cup plain whole-milk Greek yogurt (for a tangy lift and silky texture)
Tips on Prepping Ingredients
• Use cold heavy cream for better whipping volume.
• If you crave texture, toast marshmallows for 30 seconds under a broiler—watch closely!
• Graham crackers: crush in a zip-top bag with a rolling pin so you get varied-size clusters.
Directions
- Whip the cream: In a large, chilled bowl, beat the heavy cream until stiff peaks form—about 3–4 minutes on medium-high with a hand mixer. (Pro tip: a metal bowl keeps things cooler.)
- Fold in sweetened condensed milk: Gently stir the condensed milk and vanilla into whipped cream until silky smooth. Avoid overmixing to keep it airy.
- Add yogurt (optional): If using Greek yogurt, fold it in now for a subtle tang and creamier mouthfeel—just a few swirls.
- Sprinkle salt: A tiny pinch of sea salt accentuates the Chocolate and marshmallow sweetness—trust me, it makes a difference.
- Layer the mix: Transfer half the ice cream base into a 9×5 loaf pan, smoothing the top with a spatula.
- First swirl: Scatter half the graham crumbs, half the marshmallows, and half the chocolate chunks over the base. Use a butter knife to gently swirl.
- Repeat layering: Pour in the remaining ice cream, then top with the rest of the crumbs, marshmallows, and chocolate. Swirl one more time for that marbled effect.
- Freeze: Cover the pan tightly with plastic wrap or a lid and freeze for at least 6 hours—overnight is best. (Data insight: desserts frozen 8+ hours hold their texture better, according to a food-science study.)
- Scoop and serve: Let sit at room temperature for 5 minutes before scooping into bowls or cones. Garnish with extra graham cracker crumbs if you like.
Servings & Timing
Makes: About 10 generous scoops (serves 6–8)
Prep Time: 15 minutes active
Freeze Time: Minimum 6 hours (overnight recommended)
Total Time: Approx. 6 hours 15 minutes
Variations
• Peanut Butter S’mores Ice Cream: Stir in ½ cup peanut butter chips for a nutty twist.
• Vegan Delight: Use coconut cream, maple syrup instead of condensed milk, and dairy-free marshmallows.
• Mint Campfire: Add 1 tsp peppermint extract and swap dark chocolate for mint chocolate chips.
• Espresso S’mores: Mix 1 tbsp instant espresso powder into the base for a coffee kick.
• Campfire Pie Cups: Spoon the ice cream into mini graham-crust muffin cups for single-serve pies.
• Boozy S’mores: Swirl in 2 tbsp bourbon or Kahlúa for grown-up indulgence.
Storage & Reheating
Store in an airtight container in the freezer for up to two weeks—beyond that, ice crystals may form. If it feels too firm, let it sit out 5–7 minutes before scooping. For refreshingly soft scoops, zap in 5-second bursts in the microwave on low—watch carefully! This recipe also makes a great make-ahead party treat; whip it up a day or two before guests arrive.
Notes
• Texture tip: If your mixture deflates, fold more gently next time—air is your friend.
• Flavor boost: Stir in a dash of cinnamon or smoked sea salt for depth.
• Marshmallow mix-in: Swap mini marshmallows with toasted marshmallow fluff dollops between layers.
• Serving spin: Top with hot fudge right before serving for a lava-flow effect.
• Ingredient note: Sweetened condensed milk brands vary in sweetness—taste as you go.
FAQs
Q1: Can I use low-fat milk instead of heavy cream?
A1: You’ll need full-fat cream for proper whipping; low-fat milk won’t hold peaks. Try a mix of ¾ cup heavy cream + ¼ cup whole milk if you want to lighten up.
Q2: Will the graham crackers get soggy?
A2: Not if you freeze the ice cream tightly covered. The quick freeze locks in crunch.
Q3: How do I avoid ice crystals?
A3: Cover the surface directly with plastic wrap or parchment before sealing the container—this barrier keeps moisture out.
Q4: Can I halve the recipe?
A4: Yes—use a smaller loaf pan or a freezer-safe bowl and adjust the mix-in amounts proportionally.
Q5: Are there nut-free marshmallow options?
A5: Most mini marshmallows are nut-free, but always check labels if allergies are a concern.
Q6: Can I stir the ingredients all at once instead of layering?
A6: Sure, but you’ll lose that pretty swirl and distinct layers of graham and chocolate.
Q7: How do I toast marshmallows indoors safely?
A7: Under the broiler on low for 20–30 seconds—stay by the oven and use a sturdy baking sheet.
Q8: Can I make scoops ahead for a party?
A8: Absolutely—freeze small scoops on a tray, then transfer to a container; they’ll thaw to perfect spoonable size in minutes.
Conclusion
This Smores Ice Cream is a no-fuss way to savor campfire flavor without sparks or smoke. Creamy, crunchy, and just sweet enough, it’s sure to become your go-to Summer Dessert. Give it a whirl, share your thoughts below, and don’t forget to explore my Chocolate Fudge Brownies or Marshmallow Popcorn Clusters for more fun treats!
Smores Ice Cream
Ingredients
- 2 cups heavy cream (or full-fat coconut cream)
- 1 can (14 oz) sweetened condensed milk
- 1 tsp pure vanilla extract
- 1 cup mini marshmallows
- 1 cup graham cracker crumbs about 8 full sheets, lightly pulsed
- 1/2 cup dark chocolate chunks or chocolate chips 70% cacao gives depth
- Pinch sea salt balances sweetness
- Optional: 1/2 cup plain whole-milk Greek yogurt for a tangy lift and silky texture
Instructions
- In a large, chilled bowl, beat the heavy cream until stiff peaks form. (Pro tip: a metal bowl keeps things cooler.)
- Gently stir the condensed milk and vanilla into whipped cream until smooth. Avoid overmixing.
- Fold in Greek yogurt for a tangy lift and creamier texture.
- Add a pinch of sea salt to enhance sweetness.
- Transfer half the ice cream base into a loaf pan, then add graham crumbs, marshmallows, and chocolate. Repeat layering.
- Cover and freeze for at least 6 hours or overnight.
- Let sit for 5 minutes before scooping. Enjoy with extra graham crumbs if desired.
