S'mores Ice Cream

5 from 2 votes

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!

Course Dessert, Ice Cream

Cuisine American

Keyword homemade ice cream, s'mores ice cream

Prep Time 30

Cook Time 30

chill time 8

Total Time 9

Servings 1.5 cup servings

Calories 428kcal

Author Sue Ringsdorf

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, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
5 large egg yolks, 1 cup granulated sugar, 2 cups whole milk
Combine ice cream base. In a large bowl or 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, and salt.
2 cups heavy cream, 2 Tablespoons vanilla extract, a pinch of 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.
8 oz. bittersweet chocolate bar
Crush the graham crackers. Use your hands to break up the graham crackers into small pieces.
8 large graham cracker sheets
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.
2-3 cups mini marshmallows
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.

Nutrition