If you are a S’mores fan, you will love S'mores ice cream. It is a delicious, cool treat that incorporates all the great flavors of an all-time favorite summer treat, S’mores! This delicious vanilla ice cream is made with real cream combined with graham crackers, toasted marshmallows, and chunks of decadent chocolate. Plus, this at-home ice cream is no-churn, which means no ice cream maker is needed!
Toast the mini marshmallows by placing them on greased parchment paper on a baking sheet. Turn your oven on to 'broil'. Place marshmallow under the broiler. When the marshmallows are nicely toasted brown, remove the tray from the oven to let them cool while you prepare the ice cream.
In a large bowl, whip the cream with an electric hand mixer until stiff peaks start to form. This will take about 2-3 minutes on high speed.
Add the can of sweetened condensed milk and vanilla. Blend at medium speed until stiff peaks form and you have a creamy texture.
Add toasted marshmallows, chocolate chunks, and graham crackers to the ice cream. Mix in with a spatula.
Transfer the mixture to a glass baking dish or loaf pan. Top with extra graham crackers, crushed chocolate, and extra toasted marshmallows. Cover with plastic wrap. Make sure to pat the plastic wrap onto the ice cream to prevent the formation of ice crystals.
Place the ice cream in the freezer until it hardens, about 4-6 hours.
Serve with extra toasted marshmallows, hot fudge, or chocolate chips.
Nutritional information is approximate and is meant as a guideline only.Storage: Store leftovers in an airtight container in the freezer for up to 2 weeks.Top Tips:
Spray the parchment paper with avocado oil or coconut oil before adding marshmallows to prevent sticking.
Make sure that the heavy cream is chilled. Take it out of the fridge just when you are ready to use it.
Chill the beaters and bowl before whipping the heavy cream. This will help it set up faster.
Chill the sweetened condensed milk before adding it to the ice cream base.
Place the plastic wrap directly on top of the ice cream batter to prevent ice crystals from forming. Smooth it gently on top of the ice cream batter with your fingers.
Be sure to freeze the mixture for at least 4 hours before serving.
Let the ice cream soften for 10 minutes at room temperature to make it easier to scoop.