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
Units
Scale
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
- 1/2 cup semi-sweet chocolate chunks
- 1/2 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 1/3 of the marshmallow creme.
- Sprinkle the bottom of the bread pan with 1/3 of the remaining graham cracker. Pour in 1/2 of ice cream mixture. Drizzle with another 1/3 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, 1/2 of the remaining mini marshmallows, and with another 1/3 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
