S'mores Ice Cream Recipe
Brace yourselves, s'mores lovers. You're about to meet your dream ice cream. Loaded with rich chocolate flavor, toasted marshmallows and crushed graham crackers in every bite, this s'mores ice cream is one nostalgic treat that's perfect any time of year.
How to Make the Best S'mores Ice Cream
This s’mores ice cream is a decadent frozen dessert that captures all the cozy flavors of the classic campfire treat in creamy, dreamy form. With rich chocolate ice cream, crispy toasted marshmallows, and crunchy graham cracker pieces, every bite tastes like summer nostalgia. Whether you’re cooling off on a hot day or craving a sweet indoor s’mores experience, this homemade ice cream is the perfect indulgence.
Making this ice cream at home is easier than you might think, even if you’ve never made ice cream before. The chocolate custard base is simple—just whisk together cream, milk, and cocoa powder, then temper in the egg yolks. The secret to great texture is chilling the custard thoroughly before churning. Then comes the fun part: toasting the marshmallows until they’re golden and gooey, and folding in the crushed graham crackers and toasted marshmallows right at the end of churning.
The result is a dessert that tastes like pure summer campfire memories, creamy and satisfying with exciting texture contrasts in every spoonful. Scoop into bowls or cones and serve to impressed guests and family members who will be amazed that you made this delicious frozen treat from scratch.
S'mores Ice Cream
Brace yourselves, s'mores lovers. You're about to meet your dream ice cream. Loaded with rich chocolate flavor, toasted marshmallows and crushed graham crackers in every bite, this s'mores ice cream is one nostalgic treat that's perfect any time of year.
Ingredients
Ice Cream Base
Mix-ins
Instructions
Prepare Custard
- Whisk together the heavy cream, milk, sugar and cocoa powder in a saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar and incorporate the cocoa powder. Once it simmers, turn off heat. Do not bring to a boil as this can cause the milk to separate.
- Whisk egg yolks and vanilla until pale, about three minutes. Temper about 1/4 to 1/2 cup of warm cream mixture into egg mixture, whisking constantly. Repeat this step a few times.
- Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon. Turn off heat.
- Pour into a large mixing bowl, and then directly cover the top of the custard's surface with plastic wrap and refrigerate until cold, at least four hours to ensure proper churning, though overnight is preferred.
Toast Marshmallows
- Spread mini marshmallows on a broiler-safe sheet. Broil a few inches from the heating unit until the marshmallows are brown and toasty. Keep a close eye on this. It won't take long for the marshmallows to toast.
- Use a spatula and move the toasted marshmallows to parchment paper to set. This will get a little sticky, and the marshmallows won't hold their shape—that's totally fine.
Churn and Serve
- Pour custard in an ice cream maker and churn according to manufacturer's directions. In the last five minutes of churning, add the crushed graham crackers and globs of toasted marshmallows to the ice cream maker. The marshmallows will be a bit sticky.
- Pour the churned ice cream into an airtight container. Freeze for several hours before serving. Enjoy!
Notes
- Do not bring the cream mixture to a boil as this can cause the milk to separate
- Chilling overnight ensures the custard is completely cold for proper churning