S’mores Homemade Ice Cream Recipe

This S’mores homemade ice cream recipe is easy to make without an ice cream machine. It includes all of the important things: Hershey’s bars, graham crackers and marshmallows.

Homemade Ice Cream Smores

It isn’t summer, if there aren’t s’mores! We’ve already had s’mores a couple of times this year. We have a small outdoor fire pit that is perfect for having bonfires. My kids enjoy sitting out by the fire with their friends, just hanging out, visiting and eating s’mores. But for the times that it isn’t convenient to have  a bonfire, there is s’mores ice cream! This is a no churn, no ice cream machine recipe. You mix up the ingredients, pop it into the freezer overnight and your homemade ice cream is ready.

Hersheys Bar Smores

Every s’more needs chocolate, so this s’mores ice cream starts with chopped up Hershey’s bars. I cut them so that they are like mini candy bars.

Smores Ice Cream

The recipe also includes chopped up graham crackers, marshmallow cream and mini marshmallows!

Chocolate Marshmallow Ice Cream

To make the homemade ice cream, the first step is to whip a pint of heavy whipping cream. Fold sweetened condensed milk, vanilla, cocoa powder and chocolate syrup into the whipped cream. Pour into a loaf pan. Add 1/2 cup chopped Hershey’s bars and 1/2 cup chopped graham crackers. Stir gently to disperse throughout the pan. Top with marshmallow cream and swirl it in with a knife. Sprinkle with 1/4 cup chopped Hershey’s bars, 1/4 cup chopped graham crackers and 1/4 cup mini marshmallows. Tightly cover the pan with plastic wrap and place it in the freezer for 8 hours or overnight, until firm.

Smores Ice Cream Cone

Scoop the S’more ice cream into dishes or into a cone when ready to eat. I think it would be really fun to top each dish with a toasted marshmallow right before serving.

S’mores Homemade Ice Cream
 
Ingredients
  • 1 pint of heavy whipping cream
  • 14 oz can Carnation Sweetened Condensed Milk
  • 1 teaspoon vanilla bean paste
  • ¼ cup unsweetened cocoa powder
  • 1 cup chocolate syrup
  • ¾ cup chopped Hershey's bars, divided
  • ¾ cup chopped graham crackers, divided
  • 1 cup marshmallow cream
  • ¼ cup mini marshmallows (I used Jet-Puffed Mallow Bits)
Instructions
  1. Whip the pint of heavy whipping cream.
  2. Fold the sweetened condensed milk, vanilla, cocoa powder and chocolate syrup into the whipped cream.
  3. Pour into a loaf pan.
  4. Add ½ cup chopped Hershey's bars and ½ cup chopped graham crackers. Stir gently to disperse throughout the pan.
  5. Top with marshmallow cream and swirl with a knife.
  6. Sprinkle with ¼ cup chopped Hershey's bars, ¼ cup chopped graham crackers and ¼ cup mini marshmallows.
  7. Tightly cover the pan with plastic wrap and place it in the freezer for 8 hours or overnight, until firm.

More homemade ice cream recipes:

Raspberry Swirled Peach Ice Cream

Raspberry Swirled Peach Ice Cream

Spicy Chocolate Ice Cream

Spicy Chocolate Ice Cream

Fruity Pebble Crunch Ice Cream Cake Recipe

Fruity Pebble Crunch Ice Cream Cake

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Comments

  1. Rhonda K from Ma. says

    Hi Tonia, Love your recipes! I have a question on where you get the mini marshmallow bits? I have never seen them before, or I guess it is, I havent needed to look for them. Thank you for your wonderful recipes! Definately want to make the ice creams!! 🙂

  2. says

    This looks absolutely amazing! Can’t wait to give it a try! I do have a question. What is vanilla bean paste and where is it located in the store? Thanks!

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