No-Churn S’mores Ice Cream for National S’mores Day

No-Churn S’mores Ice Cream is the classic campfire treat that’s frozen and the perfect dessert for the lazy days of summer! No ice cream maker required for this recipe, just a mixer and a metal loaf pan that helps the ice cream mixture chill faster and makes scooping easy with the long surface area. The hardest part about this recipe is waiting for it to freeze to enjoy!

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

Procedure

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-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.

Print Recipe

No Churn S’mores Ice Cream

No-Churn S'mores Ice Cream is the classic campfire treat that's frozen and the perfect dessert for the lazy days of summer! No ice cream maker required for this recipe, just a mixer and a metal loaf pan that helps the ice cream mixture chill faster and makes scooping easy with the long surface area. The hardest part about this recipe is waiting for it to freeze to enjoy!

Prep Time15 minutes mins

Cook Time0 minutes mins

freezer time: 5+ hours5 hours hrs

Total Time5 hours hrs 15 minutes mins

Course: Dessert

Cuisine: American

Keyword: graham crackers, Hersey bars, ice cream, marshmallows, no churn, s'mores, summer

Servings: 2 quarts

Equipment

• 9-by-5-inch metal loaf pan
• mixer

Ingredients

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” is full perforated sheet with 4 individual pieces)
• 2 Hershey bars chopped

Instructions

• Chill 9-by-5-by-3-inch metal 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 firmpeaks form, about 2 minutes.

   Fold about 1 cup ofthe 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 x 5-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 tofreezer for 3 hours or longer, until solid and scoopable.

  Serve with additional graham cracker crumbs, toastedmarshmallows and/or chocolate syrup if desired.

Notes

For faster whipping of cream: Place mixing bowl and beaters in the freezer for about 20 minutes to get as cold as possible. You can use heavy cream or whipping cream for this recipe. Do not overbeat or you’ll make butter.

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Happy #NationalSmoresDay!

Sharing with:  Metamorphosis Monday