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!
Servings: 8 servings
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.