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S’mores Ice Cream is everything I love about a campfire treat, turned into a cool, creamy, no churn frozen dessert, swirled with marshmallow and loaded with graham crackers and chunks of chocolate. I first made it on a scorching July afternoon when it was way too hot to light a fire, and it has been our summer obsession ever since. If you love our no churn cookie dough ice cream, this smores version is just as easy and even more fun.
There is no ice cream maker needed, just whip the cream, fold in the goodies, and freeze.
S’mores Ice Cream Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 6 hours 10 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 752kcal
- 🌶️ Flavor Profile: Creamy vanilla ice cream with toasty graham, marshmallow, and chocolate
- ✋ Difficulty: Easy, a true no churn dessert like our ice cream bars
Quick Answer
Whisk together sweetened condensed milk and vanilla. Whip heavy cream to stiff peaks, then fold in the condensed milk mixture and marshmallow fluff. Fold in most of the crushed graham crackers, mini marshmallows, and chopped chocolate, saving some for the top. Pour into a loaf pan, sprinkle the reserved mix-ins on top, and freeze for 6 hours or overnight before scooping.
Jump to:
- S’mores Ice Cream Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make S’mores Ice Cream
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- S’mores Ice Cream FAQs
- Other Recommended Frozen and No Bake Treats
- Homemade No Churn S’mores Ice Cream
Why This Recipe Works
Click to see the technique science
- No ice cream maker needed. Whipped heavy cream folded with sweetened condensed milk creates a rich, scoopable base that freezes creamy without any churning.
- Marshmallow fluff adds true smores flavor. Folding in marshmallow fluff plus mini marshmallows gives that gooey, toasty marshmallow taste in every bite.
- Graham and chocolate in every scoop. Crushed graham crackers and chopped chocolate bars are folded throughout, so each spoonful has the full campfire combo.
- Condensed milk keeps it soft. The sugar in sweetened condensed milk keeps the ice cream from freezing rock hard, so it stays easy to scoop.
- A loaf pan makes it simple. Everything freezes right in a 9×5 loaf pan, so there is no special equipment and easy storage.
Why You’ll Love This Recipe
- It is a no churn frozen treat that tastes just like a campfire smore.
- It needs no ice cream maker, just a bowl, a hand mixer, and a loaf pan.
- It is an easy summer crowd pleaser, just like our no churn cookie dough ice cream.
Key Ingredients
Just a handful of simple ingredients make this dreamy no churn smores ice cream.
- Heavy whipping cream: Whipped to stiff peaks, it makes the rich, fluffy no churn base.
- Sweetened condensed milk: Sweetens the base and keeps the ice cream soft and scoopable.
- Marshmallow fluff and mini marshmallows: Add gooey, toasty marshmallow flavor and texture.
- Graham crackers: Crushed and folded in for that classic crunchy smores element.
- Chocolate bars: Roughly chopped Hershey bars add chunks of melty chocolate throughout.
See recipe card for exact quantities.
Variations and Substitutions
Make this frozen treat your own with a few easy swaps.
- Toast the mini marshmallows under the broiler first for a true toasted smores flavor.
- Drizzle in hot fudge or marshmallow swirl as you layer it into the pan.
- Use chocolate graham crackers or Golden Grahams cereal in place of regular grahams.
- Swap in chopped peanut butter cups or candy bars, the way we load up our cookie dough ice cream.
How to Make S’mores Ice Cream
- In a small bowl, whisk together the sweetened condensed milk and vanilla until fully combined.
- In a large bowl, whip the heavy cream to stiff peaks with an electric mixer.
- Fold the condensed milk mixture and marshmallow fluff into the whipped cream until combined. The mixture will stay thick.
- Reserving a handful of each for the top, fold in the crushed graham crackers, mini marshmallows, and chopped chocolate.
- Pour the fluffy mixture into a 9×5 inch loaf pan and smooth the top.
- Sprinkle the reserved graham, marshmallows, and chocolate on top, cover, and freeze for 6 hours or overnight before scooping and serving.
Recipe Tips & Tricks
- Whip the cream to stiff peaks so the ice cream sets up light, fluffy, and scoopable.
- Do not overmix when folding in the condensed milk, just combine so the base stays airy.
- Reserve some mix-ins for the top so every serving looks loaded with graham, marshmallow, and chocolate.
- Use a metal loaf pan if you have one, since it chills faster than glass.
- Freeze at least 6 hours, or overnight, so the ice cream is fully firm before scooping.
- Let it sit a few minutes at room temperature before scooping if it is very firm.
Serving Ideas and Suggestions
This no churn smores ice cream is summer in a scoop. Pile it into waffle cones or bowls and add an extra sprinkle of graham and chocolate on top.
For a full frozen dessert spread, serve it alongside our oatmeal cream pie ice cream bars and a frosty shamrock shake.
Keep it covered tightly in the freezer for up to 2 weeks, pressing plastic wrap against the surface to prevent ice crystals.
S’mores Ice Cream FAQs
No. This is a no churn recipe. Whipped heavy cream folded with sweetened condensed milk creates a creamy, scoopable ice cream with no machine required.
Freeze it for at least 6 hours, but overnight is best. This gives the no churn base enough time to firm up into a scoopable ice cream.
The sweetened condensed milk helps keep it soft, but if it firms up a lot, just let it sit on the counter for a few minutes before scooping.
Yes. For a true toasted flavor, broil the mini marshmallows on a lined sheet until golden, cool them, then fold them in. Work quickly so they do not stick.
Stored covered with plastic wrap pressed against the surface, it keeps well for up to 2 weeks before ice crystals start to form.
Classic Hershey bars give the most authentic smores flavor, but any chopped milk or semisweet chocolate bar works beautifully.
Made this no churn smores ice cream? I would love to hear how it turned out, leave a comment and a star rating below and tell me how you served it!
Cool down with a scoop of our no churn s’mores ice cream alongside a slice of this cake.
For a chewy handheld smores fix, my golden grahams smores bars take ten minutes of work.
Come fall, my apple cider float is the seasonal float of choice.
Homemade No Churn S’mores Ice Cream
Ingredients
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- ¾ cup marshmallow fluff
- 9 crushed graham crackers
- 1 cup mini marshmallows
- 3 1.55 ounces Hershey Chocolate Bars rough chopped
Instructions
- In a small mixing bowl combine the condensed milk and vanilla extract. Mix well with a fork or small whisk until the vanilla is fully incorporated. Set aside.14 ounces sweetened condensed milk, 1 teaspoon vanilla extract
- In a large mixing bowl, using an electric hand mixer or mixing stand, whip the heavy cream to stiff peaks.2 cups heavy whipping cream
- When the cream is fully whipped, fold in the condensed milk mixture and marshmallow fluff. Mix lightly for about a minute or until mixtures are fully combined. The mixture will still be thick.¾ cup marshmallow fluff
- Leaving a handful of each aside, add in the crushed graham crackers, mini marshmallows, and chopped chocolate, and whisk until combined9 crushed graham crackers, 1 cup mini marshmallows, 3 1.55 ounces Hershey Chocolate Bars
- Pour into a 9×5” loaf pan. The mixture will be fluffy and should fill the pan completely. Sprinkle the remaining graham crackers, marshmallows, and chocolate on top.
- Cover and place inside the freezer for 6 hours or overnight.
- When chill time is complete, remove from the freezer and serve ice cream with a waffle cone or bowl.
Notes
- If you don’t have Hershey’s bars you can use chocolate chips.
- Make sure that you are using mini marshmallows.
- This needs to freeze for at least 6 hours before consuming.
- When folding in the marshmallow fluff, be sure to mix until it’s fully incorporated. Your marshmallow fluff will give your mixture a few lumps but this can easily be worked through when mixed fully. Mix on low to medium speed.
- Using a chilled bowl to mix everything together really helps the consistency.
Nutrition
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