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?
- Whole milk
- Heavy cream
- Cocoa powder
- Milk chocolate
- Granulated sugar
- Marshmallow creme
- Graham crackers
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.
Other Ice Cream Recipes:
S'mores Ice Cream
- 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
- Combine milk and cream in a medium-sized saucepan over medium-low heat. Stirring occasionally, heat until the mixture reaches a temperature of 170F 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 185F. 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.