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This s’mores ice cream has all the great flavors of the campfire treat – toasted marshmallow, crispy graham crackers cereal, and chocolate, all combined in a delicious vanilla ice cream.
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! No campfire needed.
The base is a delicious toasti marshmallow nfused ice cream. It is loaded with toasted marshmallows, chocolate chips, and the graham cracker flavor comes from Golden Graham cereal.
Ingredients Needed
- Whole Milk
- Whipping Cream
- Eggs
- 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
- Whisk together the egg yolks and granulated sugar in a medium bowl until thick and pale.
- Heat milk and whipping cream in a sauce pan 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.
- Temper your egg mixture by pouring a cupful of the hot milk mixture into the egg mixture, stirring continuously.
- 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. Do not let it come to a boil.
- Strain mixture through a fine mesh sieve.
- Place marshmallows on a baking sheet and put under broiler to toast.
- Set a few marshmallows aside for garnish and add the remaining toasted marshmallows into the hot milk mixture and stir until dissolved.
- Pour mixture into a bowl, cover and refrigerate until cooked completely.
- Add Golden Graham cereal and sugar in a small pan and stir over medium low heat until sugar melts and coats the cereal.
- Remove cereal from pan onto a plate and allow to cool.
- Pour cooled milk mixture into your ice cream maker and process according to manufacturer’s directions.
- Drizzle melted chocolate chips into the churning ice cream in a thin stream about five minutes before the ice cream is finished.
- Pour half of the ice cream mixture into your container.
- Add a layer of golden graham cereal.
- Top with remaining ice cream, cereal and marshmallows. Sprinkle with a few chocolate chips if desired.
Tips
- It’s best not to walk away from the ice cream while cooking. You don’t want it to boil!
- If the melted chocolate is not thin enough to drizzle, add just a touch of vegetable oil.
- Coating the cereal in sugar is to help it stay crunchy when mixed into the ice cream.
- If you prefer to use actual graham crackers, sprinkle them in your ice cream right before serving.
Frequently Asked Questions
How long will s’mores ice cream last in the freezer?
Stored in an airtight, insulated ice cream container it will last for a couple of weeks.
Do I have to use an ice cream maker?
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.
What kind of ice cream maker do you use?
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 more of my delicious s’mores recipes:
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S’mores Ice Cream
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.
Prep:30 minutes
Cook:45 minutes
Freezer Time:2 hours
Total:1 hour
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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Nutrition Facts:
Calories: 314kcal (16%) Carbohydrates: 28g (9%) Protein: 5g (10%) Fat: 21g (32%) Saturated Fat: 12g (75%) Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Cholesterol: 155mg (52%) Sodium: 45mg (2%) Potassium: 147mg (4%) Fiber: 0.01g Sugar: 27g (30%) Vitamin A: 885IU (18%) Vitamin C: 0.3mg Calcium: 117mg (12%) Iron: 0.3mg (2%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
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