Smores Ice Cream
Creamy, no-churn Smores Ice Cream with marshmallows, graham crackers, and chocolate. A frozen treat perfect for summer.
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.
Notes
For a lighter texture, you can use Greek yogurt and almond milk. Customize by swapping dairy or sugar for specific dietary needs. The ice cream can be stored in the freezer for up to two weeks. Enjoy the nostalgic campfire flavors in a chilled delight.
Nutrition
Calories: 280kcal
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