S'mores No Churn Ice Cream

User Reviews

5.0

12 reviews
Excellent
  • Prep Time

    20 mins

  • Chill Time

    6 hrs

  • Total Time

    6 hrs 20 mins

  • Servings

    12 servings

  • Calories

    351 kcal

  • Course

    Dessert

  • Cuisine

    American

S'mores No Churn Ice Cream

Rich and creamy ice cream is swirled with gooey marshmallow creme, rich chocolate bar pieces, and crumbled graham crackers.

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Ingredients

Servings
  • 16 oz heavy whipping cream cold
  • 14 oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 cup marshmallow creme we use Jet Puff'd brand
  • 2 Tbsp water
  • 1.55 oz milk chocolate candy bar (such as Hershey's) chopped into fine pieces (plus more for garnish)
  • 1/4 cup chocolate syrup divided
  • 1 1/2 cups chopped graham crackers (plus more for garnish)
  • 1/4 tsp kosher salt
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Instructions

Prepare

  1. Add a 9x5” loaf pan to the freezer to chill.

Whip the cream

  1. Add the cold heavy whipping cream to a large mixing bowl and beat with an electric hand mixer on MED-HIGH speed until stiff peaks form. **see Chef Tips note #2 for more information on stiff peaks**

Fold

  1. Add the sweetened condensed milk and vanilla, then gently fold together. This is most easily done with a rubber spatula and stirred gently in an over-under circular motion.

Heat marshmallow creme

  1. Add the marshmallow cream to a small microwave-safe bowl. Top with water and microwave for about 15 seconds. Stir together until smooth. This helps the marshmallow creme stir more easily into the ice cream mixture.

Fold again

  1. To the heavy cream mixture, add the marshmallow creme mixture, chopped chocolate, chopped graham crackers, and kosher salt. Gently fold together.

Layer

  1. Add half of the ice cream mixture to the prepared loaf pan. Top with half of the chocolate syrup and use a bamboo skewer, butter knife or toothpick to swirl the chocolate into the ice cream.
  2. Repeat with remaining half of the ice cream mixture and chocolate syrup.

Freeze

  1. Cover tightly with 2 layers of aluminum foil, and add to a freezer in a level spot. Freeze for at least 6-8 hours (however, overnight is best).

Serve

  1. Serve in ice cream cones (waffle cones are my personal favorites), or in a bowl, sprinkled with additional chocolate pieces and chopped graham crackers.

Notes

  • Recipe makes approximately 1.5 – 2 quarts, which I’ve estimated is 12 servings (1/2 cup per serving). Of course, feel free to break this up into as many (or as little) servings as you’d like.
  • Stiff Peaks – When you turn the mixer upside down (with it OFF), so the beaters are facing up, the cream will stand up in a peak (like a little mountain), and not fold over onto itself. This is a great visual guide from Taste of Home.
  • For the best storage, I recommend a container like this one (amazon link).
  • Exact time needed for freezing will depend on how cold your freezer is.

Nutrition Information

Show Details
Calories 351kcal (18%) Carbohydrates 43g (14%) Protein 5g (10%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 55mg (18%) Sodium 182mg (8%) Potassium 193mg (6%) Fiber 1g (4%) Sugar 33g (66%) Vitamin A 644IU (13%) Vitamin C 1mg (1%) Calcium 136mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 351 kcal

% Daily Value*

Calories 351kcal 18%
Carbohydrates 43g 14%
Protein 5g 10%
Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 55mg 18%
Sodium 182mg 8%
Potassium 193mg 4%
Fiber 1g 4%
Sugar 33g 66%
Vitamin A 644IU 13%
Vitamin C 1mg 1%
Calcium 136mg 14%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

5.0

12 reviews
Excellent

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