S’mores Ice Cream

Oh, honey, let me tell you about this game-changer in the ice cream world — we’re diving headfirst into S’mores Ice Cream today. Imagine all the gooey goodness of s’mores but in ice cream form. It’s genius, I promise. It’s perfect for satisfying those campfire cravings without needing to actually, you know, start a fire.

I stumbled upon this beauty during one of our Sunday night family feasts. My husband, who has the sweet tooth of a toddler in a candy store, fell head over heels for this concoction. Now, it’s become such a staple that my kids think it’s the only kind of ice cream people eat. Every time we make this, it’s like a mini vacay back to those camping trips where we’d scorch marshmallows just the way we like it — slightly charred and delightfully gooey.

Why You’ll Love This S’mores Ice Cream

First and foremost, you’re gonna love this because it’s like a hug in a scoop. No campfire required, people. Plus, it’s got all the elements — the crunch, the goo, the creamy ahhh that just makes your taste buds do a happy dance. And because everything’s better when you can sneak it out of the freezer at midnight.

How to Make It

Alright, first up, grab yourself some marshmallows and toast them. I’m talking the kind of toasting where you’re secretly hoping they catch fire just a smidge. Then, and this is the good part, mix those beauties into your ice cream base. Don’t stress too much on making it perfect — lumpy is charming here! Toss in graham crackers in big chunks — no time for those perfectly crumbled pieces. And finally, melt some chocolate to swirl in. Remember: swirl, don’t mix. We want those ribbons of chocolate glory.

Ingredient Notes

– Marshmallows: These guys transform into gooey caramelized nuggets. If you toast them too much and they turn into little charcoals… well, start over.
– Chocolate: I like to use good ol’ chocolate bars; it just feels more “campy.”
– Graham Crackers: Keep ’em chunky for that perfect crunch amidst the creaminess. Don’t be dainty!

Recipe Steps:
1. Toast marshmallows until golden and slightly charred.
2. Whip up your favorite ice cream base until creamy.
3. Fold marshmallows and chunky graham crackers into the base.
4. Melt chocolate and swirl it into the mixture using a spoon.
5. Freeze until scoopable, then enjoy!

What to Serve It With

Throw it in a waffle cone or become an absolute legend and serve it with extra toasted marshmallows on top. Grown-up fancy? Drizzle of espresso over it. Thank me later.

Tips & Mistakes

Storage Tips

Store this dream in the coldest part of your freezer and try not to eat it all in one go. If you do, I won’t judge. And yes, it’s totally breakfast-approved. Who’s to say ice cream isn’t the breakfast of champions?

Variations and Substitutions

Swap out marshmallows for a vegan version if needed. Or, if you’re out of graham crackers, go wild — fudge stripes or chocolate biscuits work too. Trust me, I’ve been in that “whoops, no groceries” situation way too often.

Frequently Asked Questions

S'mores Ice Cream

A creamy homemade ice cream packed with the classic flavors of graham crackers, toasted marshmallows, and rich chocolate.

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Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cups heavy cream
• ▢ 1.5 cups whole milk
• ▢ 1 cup granulated sugar
• ▢ 5 large egg yolks room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup graham cracker crumbs toasted
• ▢ 1 cup mini marshmallows lightly toasted
• ▢ 0.75 cup semisweet chocolate chunks

Instructions

Preparation Steps

• In a medium saucepan, heat heavy cream, milk, and half of the sugar over medium heat until warm but not boiling.
• In a separate bowl, whisk egg yolks with remaining sugar until pale and thick.
• Slowly pour warm milk mixture into egg yolks, whisking constantly to temper the eggs.
• Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
• Remove from heat and stir in vanilla extract. Let the custard cool completely, then chill in the refrigerator for at least 4 hours.
• Churn the custard in an ice cream maker according to the manufacturer's instructions.
• During the last 5 minutes of churning, add graham cracker crumbs, toasted marshmallows, and chocolate chunks.
• Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.

Notes

For best texture, toast the marshmallows quickly with a kitchen torch or under the broiler until golden brown.