S'MORES ICE CREAM
Amazing S'mores Ice Cream - A no-churn toasted marshmallow ice cream with graham cracker crumbs and pools of melted chocolate!
INGREDIENTS
Toasted Marshmallow Ice Cream
- 1 Pint (473g) Heavy Whipping Cream cold
- 10 Ounces (283g) Sweetened Condensed Milk
- 10 Ounces (283g) Marshmallows toasted
Graham Cracker Crumbs
- 8 Sheets (62) Graham Crackers crushed
- 2 Tbsp (28g) Unsalted Butter melted
Additional Mix-In
- 4 Ounces (113g) Semi-Sweet or Dark Chocolate
Instructions
Graham Cracker Crumbs
- Crush graham crackers either by hand or in a food processor.8 Sheets (62) Graham Crackers
- Melt butter in microwave (about 20 to 30 seconds). Combine with crumbs and set aside.2 tablespoon (28g) Unsalted Butter
Toasted Marshmallow Ice Cream
- In a large clean bowl, add cold whipping cream and whisk on medium with a hand-held mixer until you get medium to stiff peaks. About 8 to 10 minutes. Be careful not to over whip.1 Pint (473g) Heavy Whipping Cream
- Add sweetened condensed milk and mix on low, just until combined and set aside.10 Ounces (283g) Sweetened Condensed Milk
- Place marshmallows under the broiler for about 2 to 3 minutes. Do not walk away as they can burn quickly. You only need to toast one side. 10 Ounces (283g) Marshmallows
- Add toasted marshmallows to your cream mixture and fold in with a rubber spatula just until combined.
Assembly
- Transfer half of the toasted marshmallow ice cream mixture to a container.
- Add graham cracker crumbs and chocolate on top (you can either add melted chocolate or chocolate chunks)4 Ounces (113g) Semi-Sweet or Dark Chocolate
- Add the rest of the toasted marshmallow ice cream to your container.
- Top with more crumbs and chocolate. Tightly cover with cling wrap and freeze for at least 6 hours before serving. Dig in!
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