Looking for the perfect no-fuss summer dessert? This No-Churn, Homemade S’mores Ice Cream recipe is the answer!
You don’t need an ice cream maker to create this easy, creamy and dreamy treat. In just 30 minutes, you can whip up a batch of this decadent ice cream, loaded with toasted marshmallows, crunchy graham crackers, and swirls of rich chocolate ganache.
After about six hours in the freezer, this ice cream is the perfect treat to celebrate the season—no campfire required!
I can’t wait to hear what you think!
Delicious S’mores Ice Cream Can Be Yours In 3 Easy Steps!
First, Make Some Silky Ganache
First, you’ll melt some chocolate, along with heavy whipping cream. Set aside to cool
Second, Whip Up Some Whipped Cream
Next, you’ll whip up some heavy cream and stash it in the freezer while you do the next step…
Third, Fluff Up Some Marshmallow Meringue
Lastly, you’ll fluffy up some marshmallow meringue (my favorite!).
Fold the chilled whipped cream into the meringue, then gently mix in the marshmallows and graham cracker crumbs. And that’s it!
I love to char my marshmallows a bit for full campfire vibes, but this is optional and only takes a sec!
My Favorite Pro Baking Tips for The Best S’mores Ice Cream!
- Melt the chocolate over low heat. Don’t overheat your chocolate while melting it, and remember that chocolate bars are better at melting than chocolate chips. Lastly, let your chocolate ganache cool completely before adding it to the vanilla ice cream base.
- Don’t over-beat the whipped cream. You’ll end up making butter, which we definitely don’t want here! Grab all of my favorite tips & tricks for perfect whipped cream.
- Cool the meringue before adding it to the whipped cream. You want to make sure the meringue is completely cool before adding it to the whipped cream, otherwise you’ll end up with a soupy mess and we don’t want that!
- Let your no-churn ice cream chill! It needs a solid six hours (ideally overnight) to get perfectly chilled through. When ready to serve, let it sit on the counter for about 5 minutes before scooping and serving.
Have fun with this easy ice cream recipe!
Check Out More Delicious Frozen Dessert Recipes!
Don’t sleep on my favorite Brown Sugar Ice Cream or this Neapolitan Ice Cream Cake. You can find all of the frozen dessert recipes here!
I hope you love this S’mores Ice Cream as much as we do!
Easy Homemade S’mores Ice Cream (No-Churn Recipe)
Ingredients
For the Chocolate Ganache
- ¾ cup (128 g) dark chocolate finely chopped
- ⅓ cup (75 g) heavy whipping cream
For the Ice Cream Base
- 2 cups (480 g) heavy whipping cream cold
- 3 large eggs
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (42 g) light corn syrup
- ½ vanilla bean split and scraped or 2 teaspoons real vanilla extract
- 1 teaspoon sea salt
To Assemble
- 1/2 cup (65 g) graham crackers about 4 graham crackers, coarsely chopped
- 2 cups (126 g) mini marshmallows
Instructions
For the Ganache
- In a medium, heat-safe bowl, add the chocolate and ⅓ cup heavy whipping cream and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water boil. Stir frequently until melted and smooth.
- Place a towel on the counter, take the bowl off of the heat and pour it into another bowl. Set aside and stir periodically as the chocolate cools.
For the Vanilla Ice Cream Base
- In an electric stand mixer fitted with the whisk attachment, add the cold whipped cream and whisk on medium until it’s holding stiff peaks; depending on the speed of your mixer, it should take about 3 minutes. Take care not to overbeat the cream or you’ll turn it to butter.
- Add to a metal or ceramic loaf pan, cover and place in the fridge to keep chilled. Clean and dry the mixer bowl and whisk.
- Add the eggs and sugar to the cleaned, electric stand mixer bowl and set it over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water boil. Whisk until the mixture is frothy, opaque and when rubbed between two fingers, you don’t feel any grit from the sugar; about 4 to 6 minutes.
- Place the bowl in the mixer stand fitted with the whisk attachment, add the light corn syrup, vanilla bean and sea salt, and whisk on medium until the mixture has tripled in volume and is no longer warm.
- Once the egg and sugar mixture is cool to the touch, gently fold it into the chilled whipped cream until just combined.
To Assemble
- Fold in the marshmallows and crumbled graham crackers. Add 1/3 of the ice cream to the loaf pan and drizzle with 1/3 of the chocolate and repeat until all of the ice cream, chocolate, graham crackers and marshmallows are in the pan. Don’t let the chocolate get too thick in spots, or it will be difficult to scoop later.
- Wrap tightly with foil and place in the freezer for a minimum of 6 hours, ideally overnight. Let soften slightly for 10 minutes on the counter prior to scooping.
Notes
How to Toast The Marshmallows
If you’d like the marshmallows to be toasty, turn on the broiler in your oven, line a baking sheet with foil and grease. Sprinkle the prepared baking sheet with the marshmallows and place in the oven until they are lightly charred (or take it as far as you’d like); this shouldn’t take more than a minute. Set aside to cool before adding to your ice cream.If You Don’t Have a Mixer…
Can be made with a hand-held mixer or with a whisk, bowl and your well-toned arms!Ice Cream Safety
To keep your ice cream safe, bring the egg + sugar mixture to 160°F (71°C) and use pasteurized eggs.The post Easy Homemade S’mores Ice Cream (No-Churn Recipe) appeared first on DisplacedHousewife.
