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no churn s'mores ice cream - bethcakes.com

No Churn S'mores Ice Cream

This easy chocolate no churn ice cream features graham cracker crumbles and layers of toasted marshmallow.
Prep Time 30 minutes
Chill time 6 hours
Total Time 6 hours 30 minutes
Servings 6


Graham Crumbles:

  • 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.


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