S’mores Ice Cream
Homemade S’mores Ice Cream is a decadent frozen dessert elevated with chunks of hand-crushed graham crackers, velvety melted dark chocolate, and toasted mini marshmallows. This beloved campfire treat comes straight from my kitchen to yours!
Smores Ice Cream Recipe
Whether or not you enjoy good old-fashioned smores by the campfire in the wilderness or in your own backyard, there is just something special about this nostalgic treat. We grew up eating them – heavy on the toasted marshmallows (or should I say burnt!?) – and still enjoy them today.
Speaking of s’mores, try our delicious S’mores Cookie Bars next!
Why This Recipe Works:
- DELICIOUS FLAVOR – This ice cream recipe does taste like s’mores with creamy chocolate, crunchy graham crackers, and toasty marshmallows. So good!
- WORTH THE ADDED STEPS – You’ll need to add a couple of steps to this campfire recipe. Melt some chocolate, toast the mini marshmallows, and crumble the graham crackers. This is the BEST ice cream (and I know I say that a lot).
- IMPRESSIVE FOR GUESTS – Your guests will absolutely love s’mores in ice cream form. I foresee a simple cook-out that includes Goat Cheese Burgers, Norma Jean’s potato salad, and Arugula Caprese Salad.
- PERFECT SUMMER TREAT – While we love a simple homemade vanilla ice cream, this is truly one of our new favorite desserts. Such good stuff!
What You’ll Need:
- Dairy – You’ll need both whole milk and heavy cream.
- Large Egg Yolks
- Granulated Sugar
- Vanilla Extract
- Bittersweet Chocolate – We’re melting the chocolate and adding it to the ice cream as it churns. If you’d rather use chocolate chips, feel free.
- Graham Crackers – The graham cracker chunks are my personal favorite part of this classic s’mores ice cream!
- Mini Marshmallows – I don’t recommend using marshmallow creme or marshmallow fluff. We like the flavor of the toasted marshmallows!
- A pinch of salt
NOTE: I use the leftover egg whites for a simple egg white omelet. Don’t throw them out!
How to make S’mores Ice Cream Recipe:
Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
NOTE: If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Step 2
Combine ice cream base. In a large bowl of 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, the remaining sugar, and salt.
Step 3
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.
Step 4
Melt chocolate. Chop the chocolate and add to a small saucepan. Add a little oil or butter and turn heat to medium-low heat. Melt the chocolate, stirring frequently. Remove pan from heat and let cool slightly.
Step 5
Crush the graham crackers. Use your hands to break up the graham crackers into small pieces.
Step 6
Toast mini marshmallows. Place the mini marshmallows on a baking sheet lined with parchment paper. Place in the oven and broil for just a couple of minutes or until marshmallows are browned on top.
Step 7
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running.
Step 8
Add chocolate. Let the ice cream churn for about 10-15 minutes before pouring the chocolate (in a thin stream) into the ice cream attachment as it mixes. Continue churning for another 15-20 minutes or so, or until the ice cream thickens and rises toward the top of the bowl. The mixer may slow down slightly.
The term “stracciatella effect” in the context of ice cream refers to the creation of delicate, thin chocolate shards or ribbons dispersed throughout the ice cream base. This effect is achieved by drizzling melted chocolate into the ice cream during the churning process.
If you don’t want to use the stracciatella method, simply add chunks of chocolate or chocolate chips to the churned ice cream insead.
Step 9
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (or we occasionally use a loaf pan). Smooth it evenly to all sides of the container.
Step 10
Add graham cracker crumbs and gooey marshmallow. Then add the crushed graham crackers and toasty marshmallow on top of the ice cream. Gently stir the toppings into the ice cream base.
Step 11
Freeze. Place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.
Step 12
Serve. Scoop the ice cream into bowls or cones, and for an extra S’mores touch, drizzle with chocolate syrup and sprinkle crushed graham crackers on top. Enjoy!
Recipe Tips:
- Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours before making your ice cream.
- Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
- Temper the eggs or use pasteurized eggs. If you don’t want the take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
- Transfer to an airtight container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!
Recipe FAQs:
A custard-based ice cream, often referred to as French-style or Philadelphia-style ice cream, is made by creating a custard as the base for the ice cream. The custard typically consists of egg yolks, sugar, and a combination of milk and cream. This style of ice cream is known for its rich and creamy texture.
You can experiment with different types of chocolate, such as dark chocolate or milk chocolate, based on your preferences.
Yes, if you don’t want to use the “stracciatella effect”, simply add chopped chocolate or chocolate chips to the churned ice cream.
If using regular-sized marshmallows, make sure you slice them in quarters before toasting for the ice cream.
Yes, you can make the ice cream a few days in advance and store it in the freezer. For best results, allow it to soften for a few minutes at room temperature before serving for a softer consistency.
Other KitchenAid Ice Cream Recipes:
So many ice cream flavors, so little time, right? Here are some of our favorite ice cream recipes.
- Something fruity? Peach | Blueberry | Strawberry | Creamsicle | Strawberry Cheesecake | Lemon Custard
- Chocolatey? Chocolate Peanut Butter | Nutella | Chocolate Fudge Brownie | Dark Chocolate Ice Cream
- Classic? Vanilla Bean | Butter Pecan | Mint Chip | Oreo | Caramel Swirl
- Something different? Peppermint Stick | Pumpkin | Coffee Toffee | Reese’s PB | Butterscotch
Try our Easy Hot Fudge Sauce and drizzle it on all the delicious ice cream!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
S’mores Ice Cream
Ingredients
For the sweet cream base:
- 2 cups whole milk
- 5 large egg yolks
- 1 cup granulated sugar – divided
- 2 cups heavy cream
- 2 Tablespoons vanilla extract
- a pinch of salt
For the add-in ingredients:
- 8 oz. bittersweet chocolate bar – melted
- 2-3 cups mini marshmallows – toasted
- 8 large graham cracker sheets – broken into pieces
Instructions
- Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.) When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
- Combine ice cream base. In a large bowl of 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, the remaining sugar, and salt.
- Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.
- Melt chocolate. Chop the chocolate and add to a small saucepan. Add a little oil or butter and turn heat to medium-low heat. Melt the chocolate, stirring frequently. Remove pan from heat and let cool slightly.
- Crush the graham crackers. Use your hands to break up the graham crackers into small pieces.
- Toast mini marshmallows. Place the mini marshmallows on a baking sheet lined with parchment paper. Place in the oven and broil for just a couple of minutes or until marshmallows are browned on top.
- Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running.
- Add chocolate. (see note below) Let the ice cream churn for about 10-15 minutes before pouring the chocolate (in a thin stream) into the ice cream attachment as it mixes. Continue churning for another 15-20 minutes or so, or until the ice cream thickens and rises toward the top of the bowl. The mixer may slow down slightly.
- Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (or we occasionally use a loaf pan). Smooth it evenly to all sides of the container.
- Add graham cracker crumbs and gooey marshmallow. Then add the crushed graham crackers and toasty marshmallow on top of the ice cream. Gently stir the toppings into the ice cream base.
- Freeze. Place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.
- Serve. Scoop the ice cream into bowls or cones, and for an extra S'mores touch, drizzle with chocolate syrup and sprinkle crushed graham crackers on top. Enjoy!
Notes
- The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours before making your ice cream.
- If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
- The term “stracciatella effect” in the context of ice cream refers to the creation of delicate, thin chocolate shards or ribbons dispersed throughout the ice cream base. This effect is achieved by drizzling melted chocolate into the ice cream during the churning process.
- Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!
- You can make the ice cream a few days in advance and store it in the freezer. For best results, allow it to soften for a few minutes at room temperature before serving for a softer consistency.
I love the addition of graham crackers! It’s tough to beat S’mores of any kind! Well done!
One of my faves!