With melted Hershey’s chocolate, graham crackers and marshmallow creme swirled throughout, this s’mores ice cream is a traditional s’more in ice cream form.
I mean who hasn’t had s’mores? I feel like it’s an American tradition. If I had told you however that s’mores hasn’t even been around for 100 years, would you believe me? Evidentially it was actually invented in 1927 with the Girl Scouts. You learn something new every day! Well, if I asked you if you’ve had s’mores ice cream, the answering might not be a resounding yes like the traditional campfire dessert.
Today that should change for you. Ryan and I agree that this is the best ice cream we’ve made to date, and yes we’ve made quite a few in our time together. If you are ice cream fans like us, but have never made your own, I highly recommend buying a Cuisinart Ice Cream Maker. It just makes churning the ice cream so quick and easy. Yes with this s’mores ice cream, there is some work before throwing it in the ice cream maker, but it’s one of those recipes that is totally worth it.
With the chocolate, graham crackers and marshmallow creme swirled throughout the ice cream, it brings back childhood memories for me. So if you aren’t able to get to a campfire anytime soon or you just love ice cream, I highly recommend giving this s’mores ice cream a try. Or if you’re a cupcake fan, then try these s’mores cupcakes!
What Ingredients are in this S’mores Ice Cream Recipe?
- Whole milk
- Heavy cream
- Cocoa powder
- Milk chocolate
- Eggs
- Granulated sugar
- Marshmallow creme
- Graham crackers
How to Make S’mores Ice Cream
- Combine milk and cream in a medium-sized saucepan over medium-low heat. Stirring occasionally, heat until the mixture reaches a temperature of 170°F and bubbles start to form around the edges. Turn off the heat and whisk in the cocoa powder and chocolate until chocolate is completely melted and the mixture is smooth.
- While the milk mixture is heating, whisk the egg yolks together until smooth in a heatproof bowl. Gradually whisk in the sugar until well incorporated and the mixture is thick and a pale yellow color. Temper the egg yolks by very slowly pouring the hot milk mixture while whisking constantly. Pour this mixture back into the saucepan and heat, stirring frequently, on low heat to a temperature of 185°F. The mixture should be slightly thickened, enough to coat the back of a spoon. It should not come to a boil.
- Pour the custard mixture through a fine mesh strainer into a clean bowl in an ice bath to cool the mixture completely, stirring constantly. Cover and refrigerate at least 4 hours or overnight.
- Remove the custard from the refrigerator and pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
- Meanwhile, place the chocolate in a microwave-safe bowl and microwave the chocolate in 20 second intervals, stirring in-between, until it’s melted and smooth.
- Transfer ice cream to airtight container. Drop the marshmallow creme in spoonfuls, drizzle in the melted chocolate and add the graham crackers. Take a rubber spatula and fold in the ingredients. Freeze until solid, about 2 hours.
Can I Use Marshmallows Instead of Marshmallow Creme?
You can, but I’m against it. I’ll admit the first time I made this ice cream, we used marshmallows but it just seemed like something was missing. While good, I wanted the gooeyness of melted marshmallows in the ice cream. So I replaced with marshmallow creme and instantly knew this was the recipe. If you have marshmallows, you can just melt and add to create the same texture.
Why Cook the Eggs?
Eggs are actually standard in most ice creams. They add color and flavor, while also preventing ice crystallization. However you have to cook the eggs to 185°F to make sure you kill any bacteria like salmonella. Yes it is an extra step but worth it!
Can You Make S’mores Ice Cream with Half-and-Half Instead of Heavy Cream?
You can although I highly recommend trying to use whole milk and heavy cream as the high fat content creates the creamy texture when the ice cream is cooled. Nearly any type of milk will work, and you can substitute half-and-half for the cream. But just keep in mind, it won’t be as creamy and could get icy.
Homemade Ice Cream Tips
- Use the Best Ingredients – when making s’mores ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla or chocolate. Never use imitation vanilla.
- Don’t Cut the Fat and Calories – ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you’re on a diet, just have a smaller scoop!
- Chill the Custard – you don’t necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
- Use Frozen Bowl – make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren’t giving the ice cream a great chance of freeze.
- Start Ice Cream Motor First – do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
- Add Mix-Ins at the End – never add your mix-ins at the beginning of the process. You want to add them when it looks like there is about a minute left in the churning process.
- Don’t Overchurn – always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
- Keep It Creamy – homemade ice cream can turn hard as we don’t add preservatives, however Xanthan gum or a couple tbsp of vodka will help keep it creamy.
Other Ice Cream Recipes
- Vanilla Bean Ice Cream
- Peppermint Ice Cream
- Cookies ‘n’ Cream Ice Cream
- Salted Caramel Ice Cream
- Graham Cracker Ice Cream
If you’ve tried this S’mores Ice Cream or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
S'mores Ice Cream
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 4 oz milk chocolate, finely chopped
- 4 egg yolks
- 1/2 cup granulated sugar
- 4 oz milk chocolate, finely chopped
- 3/4 cup marshmallow creme
- 1/2 cup graham crackers, chopped in 1/2" pieces
Instructions
- Combine milk and cream in a medium-sized saucepan over medium-low heat. Stirring occasionally, heat until the mixture reaches a temperature of 170°F and bubbles start to form around the edges. Turn off the heat and whisk in the cocoa powder and chocolate until chocolate is completely melted and the mixture is smooth.
- While the milk mixture is heating, whisk the egg yolks together until smooth in a heatproof bowl. Gradually whisk in the sugar until well incorporated and the mixture is thick and a pale yellow color. Temper the egg yolks by very slowly pouring the hot milk mixture while whisking constantly. Pour this mixture back into the saucepan and heat, stirring frequently, on low heat to a temperature of 185°F. The mixture should be slightly thickened, enough to coat the back of a spoon. It should not come to a boil.
- Pour the custard mixture through a fine mesh strainer into a clean bowl in an ice bath to cool the mixture completely, stirring constantly. Cover and refrigerate at least 4 hours or overnight.
- Remove the custard from the refrigerator and pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
- Meanwhile, place the chocolate in a microwave-safe bowl and microwave the chocolate in 20 second intervals, stirring in-between, until it's melted and smooth.
- Transfer ice cream to airtight container. Drop the marshmallow creme in spoonfuls, drizzle in the melted chocolate and add the graham crackers. Take a rubber spatula and fold in the ingredients. Freeze until solid, about 2 hours.
Notes
- Use the Best Ingredients – when making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla or chocolate. Never use imitation vanilla.
- Don’t Cut the Fat and Calories – ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you’re on a diet, just have a smaller scoop!
- Chill the Custard – you don’t necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
- Use Frozen Bowl – make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren’t giving the ice cream a great chance of freeze.
- Start Ice Cream Motor First – do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
- Add Mix-Ins at the End – never add your mix-ins at the beginning of the process. You want to add them when it looks like there is about a minute left in the churning process.
- Don’t Overchurn – always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
- Keep It Creamy – homemade ice cream can turn hard as we don’t add preservatives, however Xanthan gum or a couple tbsp of vodka will help keep it creamy.
This looks amazing! Especially next to a hot espresso in the morning, now that the fall weather is here
Uhhh yum!