No-Churn S’mores Ice Cream is perfect for the lazy days of summer and for celebrating National S’mores Day!
The first official s’mores recipe was published in the Girl Scout Handbook in 1927, but this camp fire treat is believed to have originated even earlier, with the recipe for ‘Some Mores,’ ultimately shortened to ‘S’mores’.
The three essential s’mores ingredients are added to this no-churn ice cream—graham crackers, toasted marshmallows, and chocolate bars.
I’m late to the no-churn ice cream party, but no-churn ice cream couldn’t be easier if you’re craving a frozen treat that doesn’t require a machine.
You can use plain mini marshmallows if you prefer, but the toasted marshmallows add the depth of flavor that make s’mores, s’mores! They’ll only take about 20 seconds if your oven broiler is preheated, so watch them and don’t walk away!
No-Churn S’mores Ice Cream, adapted from Food Network
Makes 2 quarts
Ice Cream Ingredients
One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract
Pinch fine salt
2 cups heavy cream, cold
S’mores Mix-In Ingredients
1 ½ cup mini marshmallows, toasted (plus, more to garnish with if desired)
8 large graham crackers, crushed, medium and small pieces (“large” graham crackers are full perforated sheet with 4 individual pieces)
2 Hershey bars, chopped
Place loaf pan in freezer.
Place mini marshmallows on nonstick silicone mat (like Silpat) or foil-lined baking sheet sprayed with nonstick spray. Broil marshmallows watching carefully to prevent from burning. Allow to cool, placing marshmallows in freezer for about 30 minutes for easy separation and removal.
For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in s’mores mix-ins with a spoon. Cover and return to freezer for 3 hours or longer, until solid and scoopable.
Serve with additional graham cracker crumbs, toasted marshmallows and/or chocolate syrup if desired.
You can find a printable recipe, HERE.
Sharing with: Metamorphosis Monday,