No-Churn S’mores Ice Cream

Creamy no-churn s’mores ice cream loaded with toasted marshmallows, melted chocolate swirls, and graham crackers. Easy homemade summer dessert with no ice cream machine needed.

This no-churn s’mores ice cream has become one of those summer desserts my kids ask for on repeat. The combination of toasted marshmallow, melted chocolate, and graham crackers tucked into creamy vanilla ice cream just screams summer.
I actually own an ice cream churner, but honestly? Most of the time I just want something easier. This no-churn ice cream base has been my go-to for years because it’s reliable, creamy, and takes very little effort. No eggs. No cooking custard. No ice cream machine.
The best part about this recipe is that every bite tastes like real s’mores. You get gooey toasted marshmallow ribbons, pockets of chocolate that harden slightly like magic shell, and graham cracker bits throughout the ice cream. If your family loves s’mores season as much as mine does, this is a must-make.

Why You’ll Like This Recipe

1. No ice cream machine needed, even though the texture is still creamy and scoopable.
2. Every classic s’mores flavor is included: toasted marshmallow, chocolate, and graham crackers.
3. The chocolate swirl creates little crunchy chocolate flakes throughout the ice cream.
4. It’s much easier than making traditional custard-based ice cream.
5. Perfect make-ahead summer dessert for cookouts, BBQs, and family movie nights.
6. The ice cream stays surprisingly soft straight from the freezer.

Ingredients and Substitutions

1. Heavy cream gives the ice cream its creamy texture. Make sure it’s very cold before whipping.
2. Sweetened condensed milk sweetens the ice cream and helps keep it soft and scoopable.
3. Vanilla extract adds warmth and flavor. You can use vanilla bean paste too.
4. Salt balances the sweetness and makes the chocolate flavor pop.
5. Dark chocolate chips work best because they balance the sweetness from the marshmallows and condensed milk. I recommend around 50% dark chocolate.
6. Mini marshmallows toast faster and distribute more evenly throughout the ice cream.
7. Graham crackers add that classic s’mores crunch. Honey graham crackers work especially well.

Helpful Tips for Success

1. Don’t Walk Away While Broiling the Marshmallows
Mini marshmallows can go from golden brown to burnt in seconds. Stay close and keep an eye on them the entire time.
2. Slightly Oil the Parchment Paper
Toasted marshmallows become sticky once cooled. A little oil helps prevent them from sticking too much.
3. Use Cold Heavy Cream
Cold cream whips faster and creates a more stable ice cream base.
4. Don’t Overwhip the Cream
Once the mixture looks thick and smooth, stop whipping. Overwhipping can make the texture grainy.
5. Swirl the Chocolate Quickly
The melted chocolate hardens fast when it touches the cold cream. Work quickly with the butter knife for nice chocolate ribbons.
6. Keep Some Graham Crackers Chunky
Tiny crumbs disappear into the ice cream. Leave some larger pieces for texture.
7. Freeze Overnight for Best Texture
Eight hours works, but overnight gives the best consistency and flavor.

What Makes This No-Churn Ice Cream So Creamy?

A lot of people assume no-churn ice cream turns icy, but this base stays creamy because of two important ingredients:
1. Whipped heavy cream creates air and lightness.
2. Sweetened condensed milk lowers the freezing point, helping the ice cream stay soft.
That combination creates a texture that’s surprisingly close to churned ice cream without the extra work.

Variations You Can Try

1. Campfire S’mores Ice Cream
Add a drop of liquid smoke or smoked salt for subtle campfire flavor.
2. Cookies and S’mores
Mix in crushed chocolate sandwich cookies instead of graham crackers.
3. Peanut Butter S’mores
Swirl in melted peanut butter between the layers.
4. Extra Chocolatey Version
Add mini chocolate chunks in addition to the melted chocolate swirl.
5. Coffee S’mores
Dissolve 1/2 teaspoon instant espresso powder with 1/2 tsp of warm liquid and add this to the ice cream base.

What to Serve This With

1. Warm brownies for an extra decadent dessert.
2. Fresh strawberries or raspberries to balance the richness.
3. Crushed pretzels for a sweet-salty crunch.
4. Hot fudge sauce for serious chocolate lovers.

Frequently Asked Questions

1. Can I use milk chocolate instead of dark chocolate?
   Yes, but the ice cream will taste sweeter overall. Dark chocolate balances the sweetness better.
2. Can I make this ahead of time?
   Absolutely. This is a perfect make-ahead dessert.
3. Why is my chocolate hardening too quickly?
   That’s normal. The cold ice cream causes the melted chocolate to firm up almost immediately.
4. Can I use large marshmallows?
   Yes, just cut them into smaller pieces before broiling.
5. How long does no-churn ice cream last?
   It’s best within 2 to 3 weeks for the creamiest texture.
6. Can I use store-bought marshmallow fluff instead?
   You can, but toasted marshmallows give much better flavor. Besides, it’s very hard to swirl the marshmallow fluff into the ice cream

Storage

1. Store the ice cream in an airtight freezer-safe container.
2. Press a piece of parchment paper or plastic wrap directly onto the surface to reduce ice crystals.
3. The ice cream keeps well for about 2 to 3 weeks.
4. Let the ice cream sit at room temperature for about 5 minutes before scooping if you prefer a softer texture.