Happy Wednesday, friends! I’ve been sitting on this No Churn S’mores Ice Cream recipe for a couple of weeks now and wasn’t sure I was going to share it because I don’t love how the photos turned out. (Attempted to use an artificial light and don’t quite have the hang of it yet.)
But! This ice cream was TOO GOOD not to share. I kid you not, my parents and I destroyed this batch of it in an embarrassingly short amount of time. We don’t need to go into too much detail here. 😂
No Churn S’mores Ice Cream
No Churn S’mores Ice Cream is great for many countless reasons, a few of which are as follows:
- S’mores flavored things are great any time of the year.
- No churn, so super easy.
- I toasted the marshmallow fluff as I layered it in the pan.
The toasted part is a huge deal for me. A torched marshmallow has such a specific and nostalgic flavor. I will never create a “s’mores” recipe that doesn’t include it. (At least from this point forward.) It is essential! Non negotiable for me.
This recipe uses a container of marshmallow fluff because I happened to have one in the pantry that I’ve been trying to use. (Purchased by mistake!) I busted out my kitchen torch to toast it right in the pan, and oh my goodness when you get a bite of it 😍😍😍
If you don’t have a kitchen torch, but would still like to include that toastiness (recommended), I suggest browning some mini marshmallows on a parchment-lined baking sheet under the broiler. I think the consistency of the fluff works really well in this ice cream, so mini marshmallows will be a little different. But still delicious.
The last thing to note is that I baked the graham crumbles, but you can layer in plain graham cracker crumbs if you’d like to simplify things a little bit. Baking them creates the crumbles though, which means you get a little bit better flavor and texture in each bite.
Happy no-churning, friends!
More S’mores Recipes:
No Churn S'mores Ice Cream
- ¾ cup graham cracker crumbs
- 3 tbsp butter melted
- Pinch of salt
S'mores Ice Cream:
- 1 14-oz can sweetened condensed milk
- 3 tbsp unsweetened cocoa powder
- 2 oz chocolate melted and cooled
- 1 tsp vanilla extract
- 1 pint heavy cream
- 1 container marshmallow fluff
To make the graham crumbles:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Stir together graham crumbs, butter, and salt until the crumbs are evenly coated. Use your hands or a fork to break the mixture up into crumbles.
- Spread onto the prepared baking sheet and bake for 8 minutes. Let crumbles cool completely.
To make the ice cream:
- In a medium bowl, stir together the sweetened condensed milk, cocoa powder, melted chocolate, and vanilla.
- In a large bowl or the bowl of a stand mixer, whip heavy cream on high speed until stiff peaks form. Fold sweetened condensed milk mixture into the whipped cream. Whip again until stiff peaks form.
- In a 9” x 5” loaf pan, add about ¼ of the chocolate mixture and then drizzle with marshmallow fluff. (You may want to spoon some marshmallow fluff into a bowl and microwave for 5-8 seconds to make it easier to drizzle.)
- Use a kitchen torch to toast the marshmallow fluff. This step is optional and the ice cream is just fine without toasting the marshmallow!
- Sprinkle about ⅓ of the graham crumbs over the marshmallow. Repeat layers two more times, ending with a final layer of chocolate mixture on top.
- Cover with plastic wrap and freeze for about 6 hours or overnight.