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Homemade S'mores Ice Cream

Homemade s'mores ice cream is a no-churn campfire-style frozen treat with a fudgy chocolate base swirled with toasted marshmallow cream and graham cracker crumbles. This easy s'mores frozen dessert layers hot fudge through every bite for a full s’mores experience.
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Prep Time 20 minutes
Freezing 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chocolate base
  • 2 cup heavy cream
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 0.25 tsp salt
S'mores mix-ins
  • 1.5 cup mini marshmallows toasted until golden
  • 1.5 cup graham cracker crumbles
  • 0.5 cup hot fudge sauce for swirling between layers

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Toast the marshmallows
  1. Toast the mini marshmallows on a sheet pan under the broiler for 1-2 minutes until golden, watching closely to prevent scorching.
Whip and flavor the ice cream base
  1. Whip the heavy cream until stiff peaks form so it holds its shape when folded.
  2. Whisk the sweetened condensed milk, cocoa powder, vanilla extract, and salt together until smooth.
  3. Fold the cocoa mixture into the whipped cream gently until no streaks remain.
Swirl in s'mores mix-ins
  1. Fold in the toasted mini marshmallows and graham cracker crumbles evenly throughout the chocolate base.
  2. Layer the mixture into a 9x5 loaf pan, drizzling hot fudge between layers, then swirl the top with a knife.
Freeze
  1. Freeze at least 6 hours or overnight until firm enough to scoop.

Notes

Pro tip: when toasting marshmallows, pull the sheet pan as soon as they turn golden so they don’t turn bitter. Store covered in the freezer up to 2 weeks. Freezing is best for this recipe (no refrigeration-only option for texture). For a dairy-free swap, use a 1:1 plant-based sweetened condensed alternative and heavy-cream substitute labeled for whipping, keeping the same ratios.