Irresistible S’mores Ice Cream Recipe You Must Try Now

Author: Carry

Published: July 26, 2025

Nothing takes me straight back to summer campfires like the smell of toasted marshmallows and graham crackers. My S’mores Ice Cream Recipe captures that magical childhood nostalgia in creamy frozen form – because honestly, who wants to wait for a campfire when you could be eating this dreamy dessert straight from your freezer?

I’ve spent years perfecting this recipe to get that perfect balance of crunchy graham cracker bits, melty chocolate chunks, and gooey marshmallow swirls in every bite. It’s like your favorite summer treat got a luxurious upgrade – cold, creamy, and packed with all those familiar flavors that make s’mores so irresistible. Trust me, one spoonful of this homemade ice cream will have you reminiscing about sticky fingers and starry nights!

Table of Contents

Why You’ll Love This S’mores Ice Cream Recipe

Here’s why this recipe will become your new summer staple:

No churn? No problem! Just freeze the base in a shallow dish, stirring every 30 minutes until set (I’ve done this in a pinch!).
Total crowd-pleaser – kids and adults alike go wild for that classic s’mores flavor in creamy form.
Endlessly customizable – swap in dark chocolate, add crumbled bacon for salty-sweet magic, or drizzle with caramel.
Summer nostalgia in every bite – it’s like a campfire party in your mouth, minus the mosquito bites!

This no-churn recipe is as easy as it is delicious. It joins a delightful family of no-bake frozen desserts, much like our No-Bake Ice Cream Sandwich Cake and creamy Rice Krispie Ice Cream. Plus, it’s a great way to reinvent classic treats with minimal effort.

Ingredients for S’mores Ice Cream Recipe

Here’s everything you’ll need to make this nostalgic treat – I promise it’s worth every indulgent ingredient!

2 cups heavy cream (the higher the fat content, the creamier your ice cream!)
1 cup whole milk (don’t skimp – 2% just won’t give the same rich texture)
3/4 cup granulated sugar (I’ve tried cutting back, but this is the sweet spot for balance)
1 tsp vanilla extract (the good stuff – it makes a difference)
1/2 cup graham cracker crumbs (crush them yourself for the best texture)
1/2 cup mini chocolate chips (or chop up your favorite chocolate bar for extra melty bits)
1 cup mini marshmallows (trust me, the minis distribute perfectly)

Pro tip: Have everything measured and ready to go before you start – cold ingredients make the creamiest ice cream!

How to Make S’mores Ice Cream

Let’s dive into the magical process of transforming simple ingredients into creamy, dreamy s’mores ice cream! I’ll walk you through each step so you can recreate that campfire nostalgia in your own kitchen.

Preparing the Ice Cream Base

Start by whisking together your heavy cream, whole milk, sugar, and vanilla extract in a large bowl. Here’s my secret: whisk until you can’t feel any sugar granules when you rub a bit between your fingers – this usually takes about 2-3 minutes of vigorous mixing. The sugar needs to be completely dissolved for smooth texture. Resist the temptation to rush this step!

Churning and Adding Mix-Ins

Pour your silky base into your ice cream maker and let it work its magic! During the last 5 minutes of churning (when it’s thick like soft-serve), that’s your cue to sprinkle in the graham cracker crumbs and chocolate chips. The machine will distribute them evenly while still keeping some satisfying chunks. Once churned, gently fold in the mini marshmallows with a spatula – I do this in about 3 batches to prevent clumping.

Freezing for Perfect Consistency

Transfer your ice cream to an airtight container and press parchment paper directly onto the surface before sealing. This little trick prevents ice crystals! Freeze for at least 4 hours (I know it’s hard to wait!). The texture transforms from soft-serve to scoopable perfection during this time. If you can resist digging in immediately, it’s even better after overnight freezing!

Tips for the Best S’mores Ice Cream

Want your s’mores ice cream to taste like it came from an old-fashioned creamery? Here are my tried-and-true tricks:

Toast those marshmallows! Spread them on a baking sheet and broil for 30 seconds until golden – the caramelized flavor takes this to another level.
Use the richest cream you can find – I look for 38-40% fat content. Your ice cream maker will thank you with the creamiest texture.
Scrape the sides of your ice cream maker every 10 minutes – this prevents crystallization and ensures even freezing.
Freeze your mix-ins for 15 minutes before adding – cold chocolate chips and graham crumbs won’t melt into the base.

Trust me, these little touches make all the difference between good ice cream and “oh wow!” ice cream!

S’mores Ice Cream Variations

This recipe is your playground – get creative with these delicious twists!

Dark chocolate lovers: Swap in 70% cacao chunks for a sophisticated bitter-sweet balance
Cinnamon kick: Use cinnamon graham crackers and a pinch of cayenne for a Mexican hot chocolate vibe
Adult version: Soak marshmallows in bourbon overnight – the alcohol prevents freezing solid while adding amazing depth
Peanut butter fans: Swirl in melted PB with the chocolate chips – instant PB cup magic!

My kitchen motto? There are no bad s’mores experiments – just delicious discoveries!

Serving and Storage

For the full s’mores experience, serve scoops in chilled bowls with a warm chocolate fudge drizzle and extra crushed graham crackers on top – the contrast of temperatures is magical! Store leftovers in an airtight container with parchment pressed directly on the surface (this prevents freezer burn). It keeps beautifully for up to 2 weeks, if you can resist eating it all in one sitting! Pro tip: Let it sit at room temperature for 5 minutes before scooping for perfect creamy texture.

Craving More?

If you enjoy chocolate-rich creations, don’t miss our indulgent Chocolate Cottage Cheese Cake or candy-themed favorites like the Homemade Reese’s Peanut Butter Cups. Prefer easy, heat-free options? Try our Peanut Butter No Bake Bars for a quick sweet fix.

S’mores Ice Cream Nutrition

Let’s be honest – this is pure indulgence! While nutrition facts are estimates only, expect rich sweetness with about 320 calories and 18g fat per generous 1/2 cup serving. Worth every delicious bite!

FAQs About S’mores Ice Cream

Can I make this without an ice cream maker? Absolutely! Pour your mixed base into a shallow pan and freeze, stirring vigorously every 30 minutes for about 3-4 hours. The frequent stirring mimics churning – it’s more work but totally doable!

How do I keep marshmallows from freezing rock hard? My tricks: use mini marshmallows (they stay softer), fold them in last, and consider lightly toasting them first. The sugar syrup created from toasting helps prevent complete freezing.

Any vegan substitutions? Try coconut milk for the cream, maple syrup instead of sugar, and vegan marshmallows. The texture will be slightly different but still delicious! For graham crackers, check labels as some brands contain honey.

Why is my ice cream too icy? You might have overmixed after adding the marshmallows or didn’t use enough fat. Next time, work quickly when folding and don’t skimp on that heavy cream!

For more delicious recipes and inspiration, follow us on Pinterest!