Last year around this time, I shared my 10-minute S’mores Refrigerator Cake and people went crazy for it – I still get pictures sent to me by people who’ve tried the recipe and loved it.
This summer, I’m going to be sharing a whole bunch of s’mores-inspired recipes – starting with this no-churn S’mores Ice Cream!
I feel like the pictures for this post are sooo bad but I have a good excuse! Not only was I trying to take pictures as I was whipping up this creamy s’mores ice cream – I was also making a quick how-to video to share with you!
(Check it out on Facebook and Instagram.)
Bad pictures aside, this homemade no-churn ice cream takes only 10 minutes to whip together and if you make it before you start making supper (because we have our priorities…) you can be enjoying it by dessert!
How to Make S’mores Ice Cream
- 2 cups whipping cream (35% heavy cream)
- 1-10oz can sweetened, condensed milk
- 1 teaspoon vanilla
- 1/2 cup chocolate chips and chocolate squares
- 1/2 cup marshmallow fluff (or melted marshmallows)
- 3 Tablespoon mini marshmallows
- 2-4 graham crackers
- 3 Tablespoons chocolate syrup
Other than the whipping cream and sweetened condensed milk, all of these ingredient amounts are suggestions – feel free to make your own homemade s’mores ice cream as marshmallow-y, chocolate-y, and cookie-filled as you’d like!
Whip the heavy cream for at least 4 minutes – it takes forever (okay, four minutes seems like forever) but it will eventually billow up like sweet, creamy clouds.
Pour in the sweetened, condensed milk and mix until just combined – you don’t want to over beat the cream or it will go back to it’s liquid form.
Mix in as much chocolate, crushed up graham crackers, and whole or melted marshmallows as you’d like.
Freeze for 2 hours or overnight before serving.
Have you ever tried to make a homemade ice cream?