S’mores Ice Cream
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If you’re craving s’mores but it’s too hot for a campfire, this cool and creamy texture of this s’mores ice cream is the perfect solution. There are countless ways to bring those nostalgic flavors into a frozen treat, but for this version, I wanted chocolate to take center stage—so I started with a rich chocolate ice cream base. Best of all, it’s made with simple ingredients and requires no cooking, making it a breeze to whip up on a warm day.
Once the ice cream finishes churning, the real fun begins. I fold in chunks of chocolate-covered graham crackers and generous swirls of marshmallow fluff, which instantly bring that classic s’mores flavor to life. The marshmallow fluff adds a delightful, pillowy texture that contrasts beautifully with the creamy chocolate base and crunchy graham pieces. This recipe yields just the right amount for my 1½-quart Cuisinart ice cream maker, making it a perfect small-batch treat for summer nights or backyard gatherings.
Ingredients for S’mores Ice Cream
- COCOA POWDER (I USED HERSHEY’S)
- GRANULATED SUGAR
- BROWN SUGAR
- SALT
- WHOLE MILK (YOU COULD GET BY WITH A LOWER FAT MILK)
- HEAVY WHIPPING CREAM
- PURE VANILLA EXTRACT
- MARSHMALLOW FLUFF
- KEEBLER DELUXE GRAHAMS
Instructions for S’mores Ice Cream Recipe
Make the Ice Cream Base – In a medium mixing bowl, whisk together the cocoa powder, granulated sugar, brown sugar, and a pinch of salt until well blended. Pour in the milk and continue whisking until the cocoa and sugars are fully dissolved and the mixture looks smooth and chocolatey.
Add the Creamy Components – Stir in the heavy cream and vanilla extract until everything is combined. This luscious mixture will become your ice cream base.
Churn to Perfection – Pour the ice cream mixture into your ice cream maker and churn for about 20 minutes, or until the texture thickens to a soft-serve consistency.
Swirl in the S’mores Magic – While the ice cream is still churning, add marshmallow fluff one spoonful at a time, allowing it to swirl beautifully into the base. Next, toss in the chopped chocolate-covered graham crackers and let them blend into the mixture until evenly distributed.
Serve or Freeze – Once everything is mixed in, you can enjoy the ice cream right away as a soft and creamy treat—or transfer it to a freezer-safe container and freeze for at least 2 hours for a firmer scoop. This recipe yields approximately 1½ quarts of irresistible s’mores ice cream.
Frequently Asked Questions
Can I make this ice cream without an ice cream maker?
Yes! While an ice cream maker gives the creamiest texture, you can make a no-churn version by whipping the cream separately and folding in the other ingredients. Freeze in a loaf pan and stir every 30 minutes for the first few hours to reduce ice crystals.
What kind of cocoa powder works best?
Unsweetened natural cocoa powder works well, but Dutch-processed cocoa will give a deeper, smoother chocolate flavor. Choose based on your preference for richness.
Can I use regular marshmallows instead of marshmallow fluff?
You can, but marshmallow fluff blends more smoothly into the ice cream and gives that gooey texture reminiscent of melted campfire marshmallows. If using regular marshmallows, melt them slightly before mixing in.
How long does homemade ice cream last in the freezer?
For best texture and flavor, enjoy within 1–2 weeks. Homemade ice cream doesn’t contain stabilizers, so it may develop ice crystals over time.
What’s the best way to serve s’mores ice cream?
Serve in cones, bowls, or even sandwiched between graham crackers for a frozen s’mores sandwich. A drizzle of hot fudge or a dollop of whipped cream makes it extra indulgent.
Can I double the recipe?
Yes, but make sure your ice cream maker can handle the volume. If not, churn in batches or split into two containers for freezing.
FOR MORE RECIPES LIKE THIS, TRY:
S’mores Ice Cream
Real Mom Kitchen
Equipment
Ingredients
- ½ cup cocoa powder I used Hershey’s
- ⅓ cup granulated sugar
- ¼ cup packed brown sugar
- pinch salt
- ⅔ cup whole milk you could get by with a lower fat milk
- 1½ cups heavy cream
- 1 teaspoon pure vanilla extract
- ⅔ cup marshmallow fluff
- 16 Keebler Deluxe Grahams chopped
Instructions
- In a medium bowl, whisk together the cocoa, sugars, and salt. Add the milk to the cocoa mixture and whisk together until the cocoa and sugars are dissolved.
- Next, add the heavy cream and vanilla. Stir to combine. Pour the mixture into the ice cream and churn for 20 minutes or until thick.
- Leave the ice cream churning and add the marshmallow fluff a spoonful at a time. Once that is all mixed in add the chopped graham crackers and let mix into the ice cream. Once mixed, you can serve immediately or transfer to a freezer container and freezer for 2 hours or until firm. Makes 1 1/2 qts.
