Indulge in the classic campfire treat with a twist - a creamy and decadent no churn s'mores ice cream that combines rich chocolate, gooey marshmallow, and crunchy graham cracker. No ice cream maker necessary!

As of yesterday, summer is officially upon us! While it might still be (wonderfully IMO 😊) cloudy and rainy here in the PNW, that doesn't mean we can't start enjoying the tastes of the season. Why don't we start with the most important? AKA...dessert! And what could be more summer-esque than no churn s'mores ice cream??
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Why "No Churn"
All of my homemade ice cream recipes (so far) are no churn desserts. But why go no churn?
Because. It's. So. Easy! It's much simpler than traditional ice cream making. Whisk everything up in a standing mixer (or by hand but I for one don't have the patience and too much chronic tennis elbow for that), pour it into a bread pan and freeze. That's it! No expensive extra appliance you have to find a spot to store in your crowded kitchen. Granted, the texture of the ice cream won't be quite as velvety as the churned option but it's absolutely delicious and IMO the trade off of time, money, and simplicity is well worth it.

Ingredients
To make this delicious no churn s'mores ice cream:
- First and foremost, full fat heavy whipping cream - this is the base of your ice cream and is what will get you that fluffy, smooth texture.
- Sweetened condensed milk - This is where the aforementioned "sweetness" comes from as well as adding more creaminess.
- An assortment of your favorite kind of semisweet AND dark chocolate. When it comes to S'mores, I like to mix up the depth chocolate flavors. I find straight semi-sweet too sweet, almost headache inducing. Swapping some out for dark chocolate fixes that right up.
- Marshmallow creme and mini marshmallows - Can't have S'mores without marshmallows! I do also add mini marshmallows (toasting optional but truly lovely), but the creme really does add extra oomph and a true S'more taste to this dessert.
- Finally, grab some graham crackers!

Tips and Tricks
For perfectly creamy, decadent no churn s'mores ice cream:
- Chill the heavy whipping cream. It whips up faster, fluffier, and more stable that way!
- Use a chilled bowl for mixing. Same reasoning as above. Keeps your ingredients a nice cold temperature and helps to avoid any of the fat of the cream from separating. and breaking (gross).
- Layer the ice cream for best (tastiest) results. Not to worry, this is all listed out in the recipe!
- While freezing for the first time and while storing in the freezer, make sure to either tightly cover with Saran wrap or use an airtight container. This will help it last longer and avoid freezer burn.

Frequently Asked Questions
🤷🏼♀️ I don't have an ice cream maker so TBH I haven't a clue what goes into it! I'm not even sure if you'd use sweetened condensed milk 😬.
Depends on which marshmallows you buy. I only buy vegan marshmallows (they taste exactly the same IMO) and the marshmallow creme has no gelatin! If you also use vegan marshmallows then yes this recipe is vegetarian. If you use marshmallows that have gelatin, no it is not.
For the chocolate ganache I strongly suggest using semi-sweet chocolate. The fat content is just the right amount to get that smooth texture and delectable flavor. Otherwise, it's really up to you! I find milk chocolate WAY too sweet, and even all semi-sweet is a bit much for me so I like to use at least half dark chocolate.


No Churn S'mores Ice Cream
- Total Time: 4 hours 30 minutes
- Yield: Serves 4 to 6 1x
- Diet: Vegetarian
Description
Indulge in the classic campfire treat with a twist - a creamy and decadent no churn s'mores ice cream that combines rich chocolate, gooey marshmallow, and crunchy graham cracker. No ice cream maker necessary!
Ingredients
For the Ice Cream
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla paste
- 1 teaspoon vanilla extract
- 7 ounces marshmallow creme
- 1 cup broken/crushed up graham crackers
- 1 cup mini marshmallows*
- 1 cup semisweet and dark chocolate chunks
For the Chocolate Ganache Drizzle
- ½ cup semi-sweet chocolate chunks
- ½ cup heavy whipping cream
Instructions
- Make the Chocolate Ganache: Scald heavy cream (should be steaming but not boiling) in the microwave or stove top. Pour cream over chocolate morsels and let sit for 10 minutes. Whisk until smooth and shiny. Let cool while making the ice cream base.
- Optional: lightly toast the mini marshmallows on a sheet pan prepared with parchment paper using a creme brulee torch.
- In a large mixing bowl, whisk together the sweetened condensed milk, infused heavy whipping cream, vanilla extract, and vanilla paste on a medium-high speed until stiff peaks form.
- Gently fold in half of the graham crackers, half of the mini marshmallows, and half of the assorted chocolate chunks until just combined.
- Very gently swirl/fold in ⅓ of the marshmallow creme.
- Sprinkle the bottom of the bread pan with ⅓ of the remaining graham cracker. Pour in ½ of ice cream mixture. Drizzle with another ⅓ of the marshmallow creme and half of the chocolate ganache. Use a knife to swirl it into the mix. Top with half the of the remaining chocolate chunks, ½ of the remaining mini marshmallows, and with another ⅓ of the remaining graham cracker.
- Finish layering by pouring in the remaining ice cream mixture, drizzling with the remaining marshmallow creme and chocolate ganache, using a knife again to swirl them into the mix. Top with the last of the chocolate chunks, mini marshmallows, and graham cracker.
- Cover bread pan with Saran Wrap and freeze at least 4 hours for soft-serve style or for 6 hours, up to overnight.
Notes
I like to use vegan marshmallows (no gelatin) to ensure that vegetarians can enjoy this recipe as well but the type of marshmallows used is entirely up to you.
- Prep Time: 20 minutes
- Freezing Time: 4 hours to Overnight
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
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