Summer temps are hot. That's great for the beach but not so much for your ice cream. Check out our collection of insulated ice cream bowls designed to ensure each spoonful of s'mores goodness isn't soupy. Our vacuum-insulated cups keep your frozen treats at the perfect temperature up to 200% longer than traditional bowls so you can enjoy every blissful bite without meltdowns.
No-Churn S'mores Ice Cream
- 2 cups heavy whipping cream
- 1 (14oz) can sweetened condensed milk (not evaporated milk)
- 1-2 tsp vanilla extract
- ½ cup marshmallow crème or fluff (our secret ingredient 🤫 - optional, but see note below)
- ½ cup cocoa powder OR 6 oz of dark or semi-sweet chocolate, melted and cooled
- 8 regular size marshmallows or 25 mini marshmallows
- 4 graham crackers (2 cookie sheets), coarsely crushed
- Pinch of salt (optional)
- Mix the sweetened condensed milk, vanilla extract, and salt (if using).
- Stir in marshmallow crème and mix until minimal lumps remain.
- Stir the cocoa powder or melted chocolate into the condensed milk mixture.
- Using a stand mixer fitted with the whisk attachment or an electric hand beater, beat the cream until it forms stiff peaks. The cream will hold its shape when the beater is lifted (and look like whipped cream). Don’t overbeat it or you’ll end up with butter.
- Gently fold half of the whipped cream into the condensed milk mixture. Once combined, fold in the rest of the whipped cream.
- Optional step - toast the marshmallows using a kitchen torch or under the oven broiler (watch them carefully so they don't burn). Let the toasted marshmallows cool for a minute then stir them in (or just add untoasted ones).
- Transfer half of the mixture to a shallow, plastic container with a tight-fitting lid. A metal (not glass) loaf pan will work in a pinch.
- Sprinkle half of the crushed graham crackers on top of the cream mixture. Add the remaining mixture and top with the rest of the graham crackers.
- Place a piece of parchment paper or plastic wrap directly on the surface of the ice cream to prevent any ice crystal formation.
- Cover with the lid (or more plastic wrap) and freeze for at least 4-6 hours before using. (Find the best way to store your ice cream here).
Notes:
◦ For best results, chill the milk mixture in the fridge for 20-30 minutes before using. This will help keep your cream cold so it freezes faster, giving the ice cream a smoother, creamier texture (and further increasing the yumminess).
◦ Marshmallows don't freeze, so the crème keeps your ice cream scoopable without adding much marshmallow taste. Without it, the ice cream will be pretty firm. If so, let your container sit out for a few minutes to soften before scooping.
Both marshmallow crème and fluff will both work and precise measurements aren’t needed for this sticky sweet (there’s really no such thing as too much marshmallow).
Avoid sticky situations. Here are our tips for measuring marshmallow crème and fluff:
For Jet-Puffed Marshmallow Crème: One 7 oz jar contains about 2 cups of crème, If you have a kitchen scale, the easiest way to measure it is by weight. A half cup weighs about 2 oz, otherwise use about ¼ of a 7oz jar or 2 really big spoonfuls.
For Marshmallow Fluff: A 7 1/2 oz jar contains about 2 1/2 cups. By weight, a half cup is a generous 1.5 oz. No scale? Try a ¼ jar or 2 big spoonfuls.
Hot Tip: For either product, dipping your spoon in hot water before scooping can make things a bit less sticky and easier to work with.