No-Churn S’mores Ice Cream – Summer’s Easiest Frozen Treat!
If summer had a flavor, this no-churn s’mores ice cream would be it. It’s got all the campfire classics—gooey marshmallows, sweet graham cracker crumbs, and melty bits of chocolate—folded into a creamy, dreamy vanilla base. Best of all, there’s no ice cream machine required, and the prep takes just minutes.
S’mores No-Churn Ice Cream
This is the perfect recipe for anyone craving a nostalgic treat without the hassle. Whether you’re hosting a backyard BBQ or just looking for a fun way to cool off, this dessert is a guaranteed hit. It’s right up there with s’mores dip charcuterie board, frozen cool whip rainbow sandwiches, and peanut butter cup ice cream for summer snacking greatness.
So if you’ve never made no-churn ice cream before, don’t worry—it’s almost impossible to mess up. With a simple whipped cream base and a handful of pantry ingredients, this s’mores version is a foolproof favorite you’ll want to make all season long.
What You Will Love About This Recipe
No special equipment needed – no ice cream maker required
Packed with flavor – every bite has crunchy graham crackers, melty chocolate chips, and fluffy marshmallows
Super simple to prep – just mix, freeze, and enjoy
Perfect for summer – a cool twist on a classic campfire treat
What is no-churn ice cream?
No-churn ice cream is ice cream that requires no churning. It is usually two ingredients, heavy whipping cream, and sweetened condensed milk, that are mixed together to create the ice cream base that you can add other ingredients and flavors to create the flavor of ice cream of your choice.
Ingredients
- 2 cups heavy whipping cream
- 1 ½ cups sweetened condensed milk
- ¾ cup crushed graham crackers
- ¾ cup chocolate chips
- 1 cup mini marshmallows
How to Make No Churn S’mores Ice Cream
- In a large mixing bowl, use an electric hand mixer to whip the cream until stiff peaks begin to form.
- Once the cream forms stiff peaks, gently fold in the sweetened condensed milk, graham crackers, chocolate chips, and mini marshmallows. Be careful not to over mix the whipped cream at this stage. Fold the ingredients together until the sweetened condensed milk is evenly distributed throughout the cream.
- Pour the ice cream mixture into a 9×11 inch loaf pan and smooth out the top.
- Place the loaf pan in the freezer for 4-6 hours, or until the top of the ice cream is firm.
Tips & Tricks
- Use cold whipping cream – It whips faster and holds peaks better
- Be gentle when folding – To keep the ice cream light and fluffy, carefully fold in the mix-ins without deflating the whipped cream
- Add extra toppings – Sprinkle more chocolate chips or marshmallows on top before freezing for extra texture
- Try toasting the marshmallows – For a more authentic campfire flavor, toast them under a broiler or with a kitchen torch before folding them in
- Freeze it overnight – If you have the time, a longer chill gives the best scoopable texture
- 1 ½ cups of sweetened condensed milk is the equivalent of one 14 oz can.
- ½ cup cocoa powder can be added to the recipe in place of the chocolate chips. Alternatively, you can also melt the chocolate chips to create a beautiful swirl in the ice cream.
- If you prefer you can melt your marshmallows in the microwave for about 30 seconds before adding them to your ice cream if you want that marshmallow flavor swirled throughout your ice cream.
FAQs
S’mores No-Churn Ice Cream
S’mores No-Churn Ice Cream is the perfect summer treat as it combines heavy whipping cream, sweetened condensed milk, graham crackers, chocolate chips, and marshmallows to create a decadent treat with no special ice cream maker required.
Ingredients
- 2 cups heavy whipping cream
- 1 ½ cups sweetened condensed milk
- ¾ cup crushed graham crackers
- ¾ cup chocolate chips
- 1 cup mini marshmallows
Instructions
- In a large mixing bowl, use an electric hand mixer to whip the cream until stiff peaks begin to form.
- Once the cream forms stiff peaks, gently fold in the sweetened condensed milk, graham crackers, chocolate chips, and mini marshmallows. Be careful not to over mix the whipped cream at this stage. Fold the ingredients together until the sweetened condensed milk is evenly distributed throughout the cream.
- Pour the ice cream mixture into a 9x11 inch loaf pan and smooth out the top.
- Place the loaf pan in the freezer for 4-6 hours, or until the top of the ice cream is firm.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 519Total Fat: 32gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 87mgSodium: 132mgCarbohydrates: 54gFiber: 1gSugar: 47gProtein: 8g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
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