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This s’mores ice cream has all the great flavors of a campfire s’mores – toasted marshmallow infused vanilla ice cream, crispy graham crackers cereal, and chocolate to bring it all together.
Why You’ll Love This Recipe
S’mores Ice Cream combines all your favorite flavors and textures of a campfire made s’mores into a creamy treat! You don’t need any campfire either!
Ingredients Needed
- Whole Milk
- Whipping Cream
- Eggs
- Sugar. Granulated sugar (the photos shows brown sugar but I found that I liked the cereal caramelized in white sugar better than the brown sugar)
- Salt
- Vanilla Extract
- Chocolate Chips
- Marshmallows. I use the mini marshmallows
- Golden Graham Cereal. You can also use regular graham crackers.
How to Make S’mores Ice Cream
- In a medium size bowl, whisk together the egg yolks and granulated sugar until thick and pale.
- In a saucepan, heat milk and whipping cream just until it comes to a simmer and small bubbles appear around the edge of the pan. Do not allow it to come to a boil.
- Pour a cupful of the hot milk mixture into the egg mixture, stirring continuously. This is called tempering. You don’t want to cook the egg, just warm it up.
- Then pour the egg mixture into the remaining milk mixture in the pan.
- Stir mixture over low heat on the stove top until it thickens slightly and coats the back of a spoon. Again, don’t let it come to a boil. It’s best not to walk away from this.
- It is done when you can run your finger through the middle of it and it doesn’t move.
- Place a fine mesh sieve over a bowl and pour mixture through to catch any small pieces of egg that may be there.
- Put marshmallows on a baking sheet (do not line the pan with parchment paper like I did in the picture!)
- Place under broiler and toast to desired doneness. Watch it closely.
- Add toasted marshmallows into the hot milk mixture and stir until marshmallows are dissolved. (Save a few marshmallows to garnish top of ice cream with)
- Pour mixture into a bowl, cover with plastic wrap and place in refrigerator for 2-24 hours or until cooled completely through.
- Add Golden Graham cereal in a small frying pan with brown sugar and stir over medium low heat until sugar melts and totally coats the cereal.
- Remove cereal from pan onto a plate and allow to cool.
You are now ready to assemble the s’mores ice cream!
- Pour cooled milk mixture into your ice cream maker and process according to manufacturer’s directions.
- About five minutes before it is done churning melt your chocolate chips in a microwave safe bowl in the microwave. You want a nice drizzling consistency. If the chocolate is not thin enough add just a touch of vegetable oil.
- Pour chocolate into churning ice cream in a thin stream. If you pour too much in at one time big chunks of chocolate will form and prevent ice cream maker from churning. The chocolate will harden as it hits the ice cream and form tiny little flakes of chocolate throughout the ice cream!
- After the ice cream is done processing pour half of the ice cream mixture into your container. Add a layer of golden graham cereal.
- Adding remaining ice cream and remaining cereal. You can also add a few toasted marshmallows that you set aside. Sprinkle with a few chocolate chips too if desired.
Tips for Making S’mores Ice Cream
- The purpose for sugaring the cereal is to keep it from getting soggy in the ice cream. It will stay crunchy when coated with sugar.
- If you prefer to use actual graham crackers I would sprinkling your ice cream with them right before serving so they don’t get soggy.
Frequently Asked Questions
Stored in an airtight, insulated ice cream container it will last for a couple of weeks.
This homemade ice cream recipe is designed to be made in an ice cream maker and is not meant to be a no churn ice cream. If you are looking for a No Churn S’mores Ice Cream try this recipe.
I use a Cuisinart 2 qt. ice cream maker. I then transfer the ice cream into this insulated ice cream container to let the ice cream harden up.
Try these other delicious s’more recipes:
S’mores Ice Cream
Ingredients
- 1 1/2 cups heavy whipping cream
- 2 cups whole milk
- 4 egg yolks
- 3/4 cup sugar
- pinch of salt
- 1 Tbsp vanilla
- 1 cup mini marshmallows set some aside for garnish
- 1/2 cup Golden Graham Cereal can also use broken up graham cracker
- 1/4 cup granulated sugar the photo shows brown sugar but I found granulated sugar works better.
- 1/4 cup chocolate chips semi-sweet
Instructions
- In a sauce pan combine milks. Heat over medium high heat just until bubbles form around the edge of the pan – do not boil.
- In a medium size bowl whisk together egg yolks and sugar until thick and pale yellow.
- Pour 1 cup of hot milk mixture into egg mixture. Stir to combine.
- Pour sugar mixture back into the saucepan with remaining milk and heat over medium heat until it thickens slightly and coats the back of a spoon. When you run your finger through the middle if it will stay in place. Do not allow to come to a boil.
- Place marshmallows on a cookie sheet and place under broiler until they are toasted to desired level, if you like a bit of char on your s'mores, let them burn a bit. Watch them closely.
- Add toasted marshmallows into milk mixture stirring until they are melted into the milk mixture. Pour mixture into a bowl, cover with plastic wrap and refrigerate for 2-24 hours.
- Place cereal into a small frying pan with brown sugar. Stir until sugar melts and then stir to coat the cereal with melted sugar. Remove from pan onto a plate to cool. Set aside until ready to assemble ice cream.
- After ice cream custard has chilled, pour into ice cream maker and process according to manufacturer's directions.
- About 5 minutes before it is done, melt chocolate chips in the microwave. You want the chocolate to be a nice drizzling consistency. If it is too thick add a couple drops of vegetable oil until it has desired smoothness.
- Drizzle chocolate, in a thin stream into the ice cream as it is processing. It will harden when it hits the ice cream and form small flakes of chocolate.
- After it is done processing put half of the mixture into your ice cream freezer container, sprinkle with sugared graham cereal. Add remaining ice cream and top with more cereal, a few toasted marshmallows and a few chocolate chips.
- Place in freezer and allow to harden before serving.
Tips & Notes:
- The purpose for sugaring the cereal is to keep it from getting soggy in the ice cream. It will stay crunchy when coated with sugar.
- If you prefer to use actual graham crackers I would sprinkling your ice cream with them right before serving so they don’t get soggy.
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