This easy chocolate no churn ice cream features graham cracker crumbles and layers of toasted marshmallow.
Prep Time 30minutes
Chill time 6hours
Total Time 6hours30minutes
¾cupgraham cracker crumbs
S'mores Ice Cream:
114-oz can sweetened condensed milk
3tbspunsweetened cocoa powder
2ozchocolatemelted and cooled
1container 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.