Chocolate S'mores Ice Cream

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This Chocolate S'mores Ice Cream is the ultimate summer frozen treat! Suuuper creamy chocolate custard ice cream is churned with buttery graham cracker crumbles and swirled with a torched homemade marshmallow meringue.

Close up of scoops of chocolate s'mores ice cream in a white container.

This ice cream is absolutely divine. It's definitely, one of my favorites and I know you will love it too! The texture is unbelievably creamy and velvety, making every bite so irresistibly addicting.

There are several components that make up this chocolate s'mores ice cream - the chocolate custard base, graham cracker crust crumbs and homemade marshmallow meringue. Sure, you can use plain graham cracker crumbs and store-bought marshmallows, but it's so worth the extra effort.

The baked graham cracker crust retains a crunchier texture in the ice cream, than just using crushed graham crackers. I decided to make a marshmallow meringue to not waste the egg whites. Plus, it added a lovely silky texture to the super creamy ice cream.

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Ingredient Notes
Step-By-Step Instructions
💡 Tip
On Day 1
On Day 2
💡 Tip
Substitutions
Key Equipment
Storage
⭐️ Expert Tips
FAQ
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📖 Recipe

Chocolate s'mores ice cream is in a dessert bowl with a dessert spoon.

Ingredient Notes

Here are some notes about all the ingredients used in this Chocolate S'mores Ice Cream. Quantities and full instructions are in the recipe card below!

Chocolate s'more ice cream ingredients which include, heavy cream, milk, egg yolks, sugar, cocoa powder, chocolate, vanilla extract and salt.

Chocolate Ice Cream Base

Heavy Cream - We'll be using a higher ratio of heavy cream to whole milk to add richness. The fat coats the ice crystals and prevents them from enlarging, thus creating a smoother and creamier texture.
Milk - Stick with full-fat whole milk for best results.
Cocoa Powder - To achieve rich chocolate flavor, use Dutch-process cocoa powder.
Sugar - White granulated sugar is used to sweeten the ice cream and also contributes to a softer texture.
Salt - Enhances the flavors.
Egg Yolks - I'm using 3 large egg yolks for this recipe, but you can add an extra yolk or 2 for more richness. As seen here in my rocky road ice cream, strawberry cheesecake ice cream and chocolate ice cream with oreos and marshmallows.
Vanilla Extract - For Flavor
Chocolate - I used a combination of 60% and 70% dark chocolate bars. You can use milk chocolate, but keep in mind that your ice cream will be sweeter.

Chocolate s'mores ice cream add-ins, including homemade marshmallow meringue with egg whites, sugar, cream of tartar, vanilla and graham crackers and butter.

Meringue Marshmallow

Egg Whites, White Sugar & Cream of Tartar - We'll be making our own torched marshmallow to add into the ice cream. You could also use store-bought marshmallows as seen here in my no-churn s'mores ice cream.

Graham Cracker Crust Crumbs

Graham Crackers - For more flavor and better texture, we'll be baking a graham cracker crust until crisp and crumbling it into the ice cream.
White Sugar - A bit of white sugar will be added to the crumbs.
Butter - Melted butter will hold the mixture together.

*See recipe card for quantities.

Step-By-Step Instructions

Here are step-by-step photos and instructions on how to make this Chocolate S'mores Ice Cream! Please find detailed instructions in the recipe card at the end of this post.

💡 Tip

Before you start…if your ice cream machine comes with a freezer bowl, make sure to freeze it for 24 hours! The bowl is properly frozen and ready to use when you don't hear any liquid sloshing around when you shake it.

On Day 1

Make Chocolate Custard Base

Heavy cream, whole milk, sugar, salt and cocoa powder is in a small saucepan.

Step 1. To a saucepan, whisk together the cream, whole milk, sugar, cocoa powder and salt.

Tempered chocolate ice cream base is simmering in a small saucepan.

Step 2. Over medium-low heat, simmer mixture until it reaches 170°F (77°C). Be careful not to boil.

Yolks and sugar is whisk together in a small glass bowl until light and fluffy.

Step 3. Meanwhile, in a small bowl, add egg yolks and 2 tablespoons of sugar, and whisk vigorously until thick and pale.

Egg yolks are tempered with the chocolate heavycream/milk mixture.

Step 4. Slowly stream in 1 cup of the warm chocolate cream mixture into the yolks, while vigorously whisking.

Tempered egg/chocolate is whisked back into the saucepan.

Step 5. Next, slowly pour the tempered yolk mixture back into the pot, all while whisking constantly.

The chocolate ice cream base is whisked together in a small saucepan.

Step 6. Return the pot to medium-low heat and heat the mixture until it reaches to 170°F (77°C).

Chocolate chips are whisked into the chocolate ice cream base in a small saucepan.

Step 7. Remove from the heat. Add chopped chocolate and vanilla, and whisk until smooth.

Plastic wrap is placed over chocolate ice cream base to prevent a skin from forming.

Step 8. Strain mixture into a spouted bowl. Then place a piece of plastic wrap directly on top of the custard to prevent a skin from forming. Chill overnight or up to 48 hours.

Make Graham Cracker Crust Crumbs

Graham cracker crumbs, a bit of white sugar and melted butter are combine together in a small glass mixing bowl.

Step 9. In a small bowl, combine graham cracker crumbs, white sugar and melted butter.

Graham cracker crumbs are pressed into a small baking pan.

Step 10. Press into a small baking sheet and bake at 350ºF (180ºC) for 8 to 9 minutes. Once cooled, break into smaller pieces and store in an airtight container until needed.

On Day 2

Make Marshmallow Meringue

Eggs whites and white sugar are whisked together in a metal mixing bowl.

Step 11. In a large heatproof bowl, whisk together egg whites, sugar and cream of tartar. I used my metal stand mixer bowl.

Homemade marshmallow meringue is made by cooking the egg whites and sugar over a double boiler.

Step 12. Place the bowl over a saucepan filled with 1 inch of simmering water, making sure the water is not touching the bottom of the bowl.

Egg whites and sugar is heated over a double boiled until it reaches 170 degrees fahrenheit.

Step 13. Whisk continuously and heat until the egg white mixture reaches between 160ºF to 170ºF.

Homemade marshmallow meringue is whipped until firm peaks.

Step 14. Beat meringue mixture on medium-high speed until firm peaks form. Add vanilla and mix for an additional minute.

Chocolate ice cream is churned until thick and creamy in an ice cream machine.

Step 15. Pour custard into your ice cream machine and follow the manufacturer's directions. Mine took about 20 minutes.

Crispy buttery graham crackers are added to the ice cream machine.

Step 16. When the ice cream doubles in size and resembles soft serve ice cream, add graham cracker crust crumbs.

💡 Tip

Depending on your ice cream machine, your churning time will vary! I have this Cuisinart Ice Cream Maker and it usually takes between 15 to 20 minutes (this is not an affiliate link).

Chocolate ice cream and homemade meringue marshmallow are in a white loaf pan container.

Step 17. Add half of the chocolate ice cream and half of the meringue into ice cream container.

Homemade marshmallow meringue is torched with a kitchen torch.

Step 18. Using a kitchen torch, quickly torch the meringue.

Torched marshmallow meringue is swirled together with the chocolate ice cream.

Step 19. Swirl the ice cream and meringue together.

Reserved graham cracker crumbs are sprinkled over top of the ice cream.

Step 20. Repeat layering with the remaining ice cream and meringue. Top with graham cracker crumbs. Cover tightly and freeze for at least 4 hours or overnight for best results.

Serve and enjoy!

Scoops of chocolate s'mores ice cream are in a white container.

Substitutions

🍦 For the Chocolate Ice Cream

Heavy Cream and Whole Milk - You can easily substitute for 3 ¼ cups of half and half, which is an equal parts heavy cream and whole milk.
Unsweetened Cocoa Powder - I used Dutch-process cocoa powder, but you can also use natural cocoa powder.

🍪 For the Adds-Ins

Marshmallow Meringue - You can easily sub for marshmallow fluff /creme or regular mini marshmallows.
Graham Cracker Crust Crumbs - Although I highly recommend making the graham cracker crust crumbs, feel free to just use crushed graham crackers. You can also use other cookies like, Biscoff cookies, Oreos, Golden Oreos, or Nilla wafers.

Key Equipment

Ice Cream Machine - I have the Cuisinart 1.5 Quart Ice Cream maker and I love it! It about $60 usd. I keep the bowl my freezer year round so I can make ice cream anytime. You can also make frozen yogurt and sorbet with this machine.
Thermometer - I use a digital thermometer for instant accuracy. Since we are cooking the custard to a specific temperature, having an instant-read thermometer is helpful so you don't run the risk of overcooking your custard, which can cause curdling.

Storage

Homemade ice cream is best eaten within a week, but will last 2 weeks if stored properly. For best results, store in an airtight freezer-safe container to prevent ice crystals from forming.

⭐️ Expert Tips

If your ice cream machine has a freezer bowl, freeze it for at least 24 hours to ensure that it's completely frozen.

Use chocolate bars rather than chocolate chips. Chocolate bars will melt more smoothly. I've done test batches with chocolate chips in the past, and the texture is always grainy, even after straining the custard.

Your custard should always be fully chilled before churning. At least 8 hours and up to 48 hours. I like to make it the day before.

Make the graham cracker crust crumbles. Baking the graham cracker crust in a little sugar and butter stays more crisp in the ice cream, than just using crush graham crackers.

Store ice cream in an airtight freezer-safe container to prevent ice crystals from forming.

FAQ

I don't have an ice cream machine, can I still make this s'mores ice cream?

Yes, you do. If you do not have an ice cream machine, try these no-churn ice cream recipes instead - S'mores Ice Cream , No Churn Mint Oreo Ice Cream and Pistachio Chocolate Semifreddo

Why to we temper eggs in ice cream?

In cooking terms, tempering is the process of combining two ingredients together of drastically different temperatures. In our ice cream recipe for instance, we need to combine cold egg yolks to hot cream. Tempering the yolks will ensure a silky texture and prevent curdling.

What's the difference between custard-style ice cream and regular ice cream?

Custard style ice cream contains egg yolks in the base, resulting in a very creamy and rich texture. Regular ice cream or "Philadelphia" style ice cream only contains, milk, cream and sugar.

A waffle cone with two scoops of chocolate s'mores ice cream.

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Ingredient Notes

Step-By-Step Instructions

💡 Tip