No Churn Homemade S’mores Ice Cream is the answer to your easy-dessert-in-the-summertime prayers! It’s oh so creamy and packed full of chocolate, marshmallows, and graham crackers.
I’m continuing the everlasting summer train, even though you’d never know it was summer based on this weather. It’s been cold and rainy for the last few days, only to be followed by an impending hurricane coming to the East coast on Thursday to undoubtedly drench the area even more. That’s okay because ice cream lives on in this household rain or shine.
By now, you probably know my obsession with s’mores. They are the kid classic but I’m okay with being a grown a*s adult chomping on gooey marshmallow and melted chocolate smashed between two crisp graham crackers. Ain’t no shame in that game.
No Churn, No Headache
This ice cream is a no churn ice cream, so forget about remembering to put your ice cream bowl in the freezer overnight and chilling your mixture for hours and hours before churning — only to put it in the freezer for even more hours before eating it.
This no churn s’mores ice cream still has the same creaminess but with half the time required. And who doesn’t like chunks of chocolate, marshmallow and graham crackers in their ice cream?
Ingredients to Make Homemade S’mores Ice Cream
You only need a few ingredients to make this:
- heavy whipping cream
- sweetened condensed milk
- cocoa powder
- vanilla
- chocolate chips
- mini marshmallows
- graham crackers
- salt
This ice cream is the answer to your s’mores prayers.
How to Make Homemade S’mores Ice Cream
Step 1: Whip, baby, whip.
Whip heavy cream, salt, vanilla, and cocoa powder until mixture reaches stiff peaks (when you put your beater into the mixture and it keeps its mountain shape).
Step 2: Fold gently.
Gently fold in the sweetened condensed milk, taking care to fold rather than stir (like you’re making mousse). This is how the ice cream will get some air in it to be fluffy. Then fold in chocolate, marshmallows and graham crackers until just combined.
Step 3: Freeze for a little while.
Spoon ice cream in a freezer-safe container with a lid and freeze for 4-6 hours before serving.
Variations
You want to turn this into Rocky Road? Skip the graham crackers and add some toasted almonds instead. YASSSSSSSS!
Now who’s in?!
Other Favorite Summer Desserts
- Shortcut Cookies and Cream Ice Cream Cake (it uses boxed cake mix and is SO GOOD and SO EASY)
- Brownie Pizza Cake with Fresh Berries and Whipped Cream
- No Bake Strawberry Cheesecake
- Homemade Strawberry Cake
xox,
kathryn
As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!
No Churn Homemade S’mores Ice Cream
Ingredients
- 3 cups heavy whipping cream
- 1 14 oz. can of sweetened condensed milk
- 1/4 cup unsweetened cocoa powder
- 1 tsp. vanilla
- 1 cup chopped semi sweet chocolate chips
- 2 cups mini marshmallows
- 1/2 cup graham crackers roughly broken into medium-sized pieces
- Pinch of salt
Instructions
- Whip heavy cream, salt, vanilla, and cocoa powder until mixture reaches stiff peaks (when you put your beater into the mixture and it keeps its mountain shape).
- Gently fold in the sweetened condensed milk, taking care to fold rather than stir (like you’re making mousse). This is how the ice cream will get some air in it to be fluffy. Then fold in chocolate, marshmallows and graham crackers until just combined.
- Spoon ice cream in a freezer-safe container with a lid and freeze for 4-6 hours before serving.
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