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S'mores Ice cream in a white dish with some of the ice cream in a waffle cone in the background.
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5 from 6 votes

No-Churn S'mores Ice Cream

This easy and delicious s'mores ice cream is the ultimate summer treat! The creamy chocolate base is loaded with crushed graham crackers and gooey marshmallows, capturing the nostalgic flavors of a classic campfire s'more. No ice cream maker is needed- Freeze, scoop, and enjoy a delightful frozen dessert that will satisfy your sweet tooth all season long.
Author: Nikki Lee
Servings: 8 servings
Prep Time 15 minutes
Set Time 4 hours
Total Time 4 hours 15 minutes

Ingredients

  • 2 ½ cups heavy whipping cream
  • ¼ cup powdered sugar
  • cup cocoa powder
  • 14 ounces sweetened condensed milk
  • ¾ cup crushed graham crackers
  • 1 cup mini marshmallows

Instructions

  • Combine the heavy cream, powdered sugar, and cocoa powder in a large mixing bowl. Using an electric hand mixer, whip the ingredients together on medium-high speed until the heavy cream begins to form stiff peaks.
  • Once the cream has formed stiff peaks, add the sweetened condensed milk, graham crackers, and marshmallows. Use a large spoon or spatula to fold the mixture together until the sweetened condensed milk is fully incorporated.
  • Pour the ice cream mixture into a 9x5 inch loaf pan or other large container. Allow the ice cream to set in the freezer for 4 hours, or until the ice cream is firm to the touch.
  • Scoop, serve, and enjoy!

Video

Notes

  • Cold Whipping Cream: Make sure your heavy whipping cream is cold before you start whipping it. Cold cream whips up faster and creates a lighter and fluffier texture.
  • Chilled Mixing Bowl and Whisk: For best results, chill your mixing bowl and whisk in the refrigerator for about 15 to 30 minutes before using them. This helps to keep the cream cold and aids in achieving the desired whipped consistency.
  • Sift the Powdered Sugar & Cocoa Powder: To avoid any lumps in your ice cream mixture, it's a good idea to sift the powdered sugar and cocoa powder before adding them to the whipped cream. This ensures a smooth texture with no lumps.
  • Gentle Folding: As soon as the cream starts forming stiff peaks, you can fold in the remaining ingredients. When combining the ingredients, use a gentle folding motion with a spatula. This helps to maintain the airiness of the whipped cream and results in a lighter texture. Over-whipping the cream will cause the ice cream to become hard and crumbly once set.
  • Freezing Time: Give your ice cream enough time to freeze properly. It's recommended to freeze it for at least 6 hours or overnight for the best consistency. This allows the flavors to meld together and for the ice cream to set properly.

Nutrition

Serving: 1serving | Calories: 435kcal | Carbohydrates: 38g | Protein: 7g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 101mg | Sodium: 89mg | Potassium: 310mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1226IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 1mg