No-Churn S'mores Ice Cream

Prep Time: 20

Chill in the freezer: 8

Servings: servings as a dessert

Calories: 444kcal

Author: Marvellina

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

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US Customary - Metric

Ingredients

For the ice cream:

300 g cold heavy cream
180 g condensed milk
1 tsp vanilla extract
¼ tsp salt

Add-ins:

113 g dark chocolate chips 50% dark recommended
100 g mini marshmallows
30 g graham crackers or 2 full-sheets, break into small pieces

Instructions

Prepare the marshmallow:

Line a baking pan with parchment paper. Brush with some oil to prevent sticking. Put the mini marshmallows on top of the oiled parchment paper. Broil the mini marshmallow on high setting, in the oven for 30 seconds to 1 minute or until they are puffy and golden brown. Do not walk away during this process.
100 g mini marshmallows
Remove from the oven and let them cool down while you prepare other things

Melt the chocolate:

Place the dark chocolate chips in a heatproof bowl and melt in a 10 seconds increment until few chips are still in shape. Stir the melted chocolate until smooth. Set aside
113 g dark chocolate chips

Prepare the ice cream base:

In a chilled bowl, whip the heavy cream until soft peaks form. The cream barely holds its shape but it's thick in consistency
300 g cold heavy cream
Add condensed milk, salt, and vanilla. Whip again until the texture becomes thick and firm but still smooth. Do not overwhip as the texture turns grainy
180 g condensed milk, 1/4 tsp salt, 1 tsp vanilla extract

Assembling:

Spread 1/3 of the ice cream base into the ice cream container or tub. Drizzle with 1/3 of the melted chocolate and then use a butter knife to quickly swirl it before the chocolate is set.
Add 1/3 of the toasted marshmallow on top, then 1/3 of the graham cracker broken pieces
10 g graham crackers
Spread the next 1/3 of the ice cream base on top. Smooth with a spatula. Repeat the same again: swirl 1/3 of melted chocolate, add 1/3 of toasted marshmallow, and 1/3 of graham cracker broken pieces
10 g graham crackers
Cover with the rest of the ice cream base and drizzle with the remaining chocolate and swirl it.
10 ⅕ g graham crackers
Top with the rest of the toasted marshmallow and graham cracker pieces

Freeze:

Press a piece of parchment paper gently on top of the ice cream (this helps to minimize ice crystal formation). Cover with a lid and put in the freezer or at least 8 hours

To serve:

Scoop straight from the freezer—it’s soft enough! If you prefer, let it sit for 5 minutes at room temperature

Storage:

Homemade no-churn miso chocolate chip ice cream will keep well in the freezer for about 2 to 3 weeks, ideally stored in an airtight ice cream tub or container.
The texture may start to change if you keep it longer than 3 weeks. A little iciness might develop around the edges. It’s still safe to eat, but not as magical as when freshly frozen.

Nutrition