S'mores Ice Cream (No Churn Recipe)

Prep the Equipment

1. Put your loaf pan and large bowl in the freezer to keep them cold. The heavy cream will whip better and the ice cream base won't melt as you layer in the mix ins.

Toast the Marshmallows

1. On an unlined metal baking sheet, put the mini marshmallows in a single layer. Carefully use a kitchen torch to lightly toast (or totally burn) your marshmallows to your desired color. OR put the marshmallows on the baking sheet and under the broiler on high heat for a minute or two.

Make the Marshmallow Ice Cream Base

1. In your cold large bowl with an electric hand mixer or in the bowl of a stand mixer with the whisk attachment, whisk the heavy whipping cream until it just comes to stiff peaks. Semi-stiff soft peaks are perfect.
2. In a medium sized mixing bowl, whisk together the sweetened condensed milk, marshmallow topping, vanilla extract, and kosher salt until well combined.
3. Pour a third of the sweetened condensed milk mixture into the whipped cream, then gently and slowly fold it in using a baking spatula. Be careful not to deflate the whipped cream. Continue this step until you've incorporated all of the milk mixture.

Add Mix-Ins and Freeze

1. Pour half of the ice cream base into your cold loaf pan. Dollop in some of the fudge sauce and swirl it around with a toothpick or fork. Optionally, swirl in a little bit of extra marshmallow sauce, too.
2. Top this layer with half of the toasted marshmallows and chocolate pieces.
3. Layer on the last half of the ice cream base, the rest of the hot fudge sauce, and top everything generously with the rest of the chocolate chunks, toasted marshmallows, and crushed graham cracker pieces.
4. Place the ice cream in the freezer for at least 8 hours, but overnight is preferred. Serve cold.