Capture the magic of a campfire with S’mores Ice Cream, a creamy dessert bursting with chocolate, marshmallow, and graham cracker flavors. This Homemade Ice Cream blends a rich custard base with nostalgic mix-ins, perfect for summer gatherings or cozy nights. Ready to churn in under an hour, S’mores Ice Cream brings the classic campfire treat to your freezer. Let’s get started!
Ingredients for S’mores Ice Cream
Here’s what you’ll need for S’mores Ice Cream (serves 8–10):
For the Custard Base:
- 1 cup (240ml) whole milk
- 2 cups (480ml) heavy whipping cream
- ¾ cup (150g) granulated sugar, divided
- 2 pinches salt
- 1½ tsp (7.5ml) vanilla extract
- 5 large egg yolks
For the Mix-Ins:
- 2 cups (100g) mini marshmallows, toasted
- 6 graham crackers (90g), broken into small pieces
- 1 milk chocolate bar (4–6 oz, 110–170g), chopped into chunks
Optional Finishing Layers:
- ½ cup (120g) marshmallow spread
- ½ cup (120ml) warm chocolate fudge
Equipment
- Medium saucepan
- Medium mixing bowl
- Whisk or heatproof spatula
- Ice cream maker
- Freezer-safe container (e.g., loaf pan)
- Baking sheet (for toasting marshmallows)
Ingredient Tips
- Chocolate: Use milk chocolate (e.g., Hershey’s) for classic s’mores flavor in S’mores Ice Cream; avoid dark chocolate to keep it balanced.
- Marshmallows: Toast for smoky flavor; untoasted minis work but lack depth.
- Graham Crackers: Honey or cinnamon varieties add flavor; vanilla wafers are a good swap.
- Cream: Heavy cream is key for richness; half-and-half reduces creaminess.
- Egg Yolks: Essential for custard texture; see Variations for a no-churn option.
Directions for S’mores Ice Cream
Let’s create this campfire-inspired Homemade Ice Cream!
Heat the Custard Base
In a medium saucepan, I combine 1 cup whole milk, 2 cups heavy cream, ⅜ cup (75g) sugar, 2 pinches salt, and 1½ tsp vanilla extract. I whisk over medium heat until it just reaches a boil, then remove from heat.
Prepare Egg Yolk Mixture
In a medium bowl, I whisk 5 egg yolks with the remaining ⅜ cup (75g) sugar until pale and smooth, about 1–2 minutes.
Temper and Cook Custard
I slowly pour one-third of the hot milk mixture into the yolk mixture, whisking constantly to temper. I repeat with the remaining thirds, then return the mixture to the saucepan. Over medium-low heat, I stir continuously with a spatula for 2–3 minutes until thickened, ensuring it doesn’t boil.
Chill the Base
I transfer the custard to a bowl, cool to room temperature, then refrigerate for 1–2 hours until fully chilled.
Prepare Mix-Ins
I toast 2 cups mini marshmallows on a baking sheet under a broiler for 1–2 minutes until golden, then cool completely. I break 6 graham crackers into small pieces and chop 1 milk chocolate bar into chunks.
Churn the Ice Cream
I pour the chilled custard into an ice cream maker and churn per manufacturer’s instructions (20–30 minutes). In the last 3 minutes, I add the toasted marshmallows, graham crackers, and chocolate chunks for even distribution.
Layer and Freeze
I transfer the churned S’mores Ice Cream to a freezer-safe container, drizzling ½ cup marshmallow spread and ½ cup warm chocolate fudge between layers for extra flavor, if using. I freeze for 4–6 hours until firm.
Serve
I let the S’mores Ice Cream soften at room temperature for 5–10 minutes, then scoop and garnish with extra toasted marshmallows or fudge, if desired.
Nutrition
- Prep Time: 20–30 minutes
- Cook Time: 15–20 minutes
- Chill/Freeze Time: 5–8 hours
- Total Time: 5.5–8.5 hours
- Servings: 8–10 (~½ cup per serving)
- Calories: ~225–260 kcal per serving (½ cup, without optional layers)
- Macros per Serving: 20g carbs, 3g protein, 18g fat, 0.5g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for S’mores Ice Cream
Try these twists on Homemade Ice Cream:
- No-Churn Option: Skip custard; whip 2 cups heavy cream to soft peaks, fold into 14 oz sweetened condensed milk with 1 tsp vanilla, add mix-ins, and freeze for S’mores Ice Cream, inspired by Layla Cooks’ Fig Jam Ice Cream.
- Dark Chocolate Swap: Use semi-sweet chocolate chips for a richer flavor.
- Spiced Graham: Use cinnamon graham crackers for extra warmth.
- Nutty Crunch: Add ¼ cup chopped pecans for texture.
- Vegan Version: Use coconut cream and vegan condensed milk; check marshmallow ingredients.
Serving Ideas:
- Pair with Layla Cooks’ Easy Peanut Butter Cookies for a sweet complement.
- Serve with Layla Cooks’ Vanilla Raspberry Iced Latte for a refreshing contrast.
- Enjoy with Layla Cooks’ Cucumber Blueberry Feta Salad for a light balance.
Storage
I store S’mores Ice Cream in an airtight container in the freezer for up to 2 months, pressing plastic wrap onto the surface to prevent ice crystals. I soften it at room temperature for 5–10 minutes before scooping. For make-ahead prep, I churn it 1–2 days in advance for richer flavor. If too firm, I run the scoop under warm water.
Serving Tips
- Presentation: Serve in waffle cones dipped in melted chocolate and graham crumbs.
- Garnish: Top with toasted marshmallows or a drizzle of hot fudge.
- Pairing: Enjoy with Layla Cooks’ Grilled Lemon Herb Chicken for a savory-sweet contrast.
- Portion Size: ½ cup per serving for dessert; smaller scoops for toppings.
- Occasions: Perfect for summer barbecues, camp-inspired parties, or cozy nights with S’mores Ice Cream.
FAQs About S’mores Ice Cream
Here are answers to common questions about making S’mores Ice Cream:
Can I use dark chocolate instead of milk chocolate?
Yes, but milk chocolate gives the classic s’mores flavor; dark chocolate may overpower other ingredients.
What if I don’t have an ice cream maker?
Use the no-churn method in Variations: whip cream, fold into condensed milk, add mix-ins, and freeze.
How do I prevent a grainy texture?
Chill the custard fully before churning and avoid overcooking the eggs to keep it smooth.
Can I skip toasting the marshmallows?
Yes, but toasting adds smoky flavor; untoasted marshmallows may be chewier.
Is this recipe vegan-friendly?
Use coconut cream, vegan condensed milk, and vegan marshmallows for a dairy-free version.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
S’mores Ice Cream is a nostalgic, creamy treat that brings campfire flavors to your freezer with minimal fuss. Perfect for summer or any time you crave a sweet escape, it’s a dessert that delights all ages. Try S’mores Ice Cream and relive those campfire memories!
S’mores Ice Cream
Ingredients
For the Custard Base:
- 1 cup 240ml whole milk
- 2 cups 480ml heavy whipping cream
- ¾ cup 150g granulated sugar, divided
- 2 pinches salt
- 1½ tsp 7.5ml vanilla extract
- 5 large egg yolks
For the Mix-Ins:
- 2 cups 100g mini marshmallows, toasted
- 6 graham crackers 90g, broken into small pieces
- 1 milk chocolate bar 4–6 oz, 110–170g, chopped into chunks
Optional Finishing Layers:
- ½ cup 120g marshmallow spread
- ½ cup 120ml warm chocolate fudge
Instructions
Heat the Custard Base
- In a medium saucepan, I combine 1 cup whole milk, 2 cups heavy cream, ⅜ cup (75g) sugar, 2 pinches salt, and 1½ tsp vanilla extract. I whisk over medium heat until it just reaches a boil, then remove from heat.
Prepare Egg Yolk Mixture
- In a medium bowl, I whisk 5 egg yolks with the remaining ⅜ cup (75g) sugar until pale and smooth, about 1–2 minutes.
Temper and Cook Custard
- I slowly pour one-third of the hot milk mixture into the yolk mixture, whisking constantly to temper. I repeat with the remaining thirds, then return the mixture to the saucepan. Over medium-low heat, I stir continuously with a spatula for 2–3 minutes until thickened, ensuring it doesn’t boil.
Chill the Base
- I transfer the custard to a bowl, cool to room temperature, then refrigerate for 1–2 hours until fully chilled.
Prepare Mix-Ins
- I toast 2 cups mini marshmallows on a baking sheet under a broiler for 1–2 minutes until golden, then cool completely. I break 6 graham crackers into small pieces and chop 1 milk chocolate bar into chunks.
Churn the Ice Cream
- I pour the chilled custard into an ice cream maker and churn per manufacturer’s instructions (20–30 minutes). In the last 3 minutes, I add the toasted marshmallows, graham crackers, and chocolate chunks for even distribution.
Layer and Freeze
- I transfer the churned S’mores Ice Cream to a freezer-safe container, drizzling ½ cup marshmallow spread and ½ cup warm chocolate fudge between layers for extra flavor, if using. I freeze for 4–6 hours until firm.
Serve
- I let the S’mores Ice Cream soften at room temperature for 5–10 minutes, then scoop and garnish with extra toasted marshmallows or fudge, if desired.
Notes
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