S’mores Ice Cream

scooped smores ice cream

All I can say is wow. This might be the best ice cream I have ever made. I mean it’s not hard to make fantastic ice cream when you are combining toasted marshmallows and chocolate. But I’m still excited about it!

The base is made of toasted marshmallows. Believe me, it makes all the difference. But of course, marshmallow ice cream is not what we want here. We want SMORES. So not only is there the flavour of toasted marshmallows in the ice cream itself, but it is also layered with even more chunks of toasty marshmallows and ribbons of a rich chocolate swirl. You also get the crunch of graham crackers making this ice cream the ultimate summer treat.

Excited yet? I know I am.

close up of smores ice cream with graham crackers

I always find the best time to add the mix-ins to your ice cream is when you are putting it in the freezer. If you add it to the ice cream machine, you often will get a soupy mess, as the ingredients aren’t as cold as the base. If you fold them in as you put it in the container, you avoid this, and it also distributes the toppings more evenly.

S'mores Ice Cream

Print Recipe
Serves: 8 Cooking Time: 10 minutes


  • Ice Cream Base:
  • 2 cups milk
  • 1 cup heavy cream (35%)
  • 1/4 cup sugar
  • 4 egg yolks
  • 1x 250g bag marshmallows
  • 1 tablespoon vanilla extract

  • Fudge Ripple:
  • 1/4 cup heavy cream (35%)
  • 1/2 cup chocolate chips or chopped chocolate

  • Toppings:
  • 6-8 Graham crackers, crushed



Ice Cream Base: Preheat the oven to broil. Line a baking sheet with parchment or a silicone baking sheet. Set aside.


To make the ice cream base, combine the milk, cream, and sugar together in a small pot over medium heat. Bring to a gentle simmer.


Whisk together the egg yolks in a mixing bowl. Slowly add in the hot milk to temper the egg yolks while whisking constantly.


Add the mixture back into the pot and cook, stirring over medium heat until it almost comes to a boil. Remove from heat, and strain into another bowl.


Meanwhile, toast the marshmallows in the oven for 2-3 minutes or until toasted. Watch them carefully! They will go from no colour to burnt faster than you can blink.


Once toasted, remove from oven and add half of the marshmallows to the ice cream base. Let melt slightly before stirring in. This will look chunky, but it will smooth out when you churn it! Set over an ice bath to cool.


Cut the remaining leftover marshmallows into smaller pieces (if you used mini marshmallows you shouldn't need to). These will be added to the ice cream after it has churned.


Fudge Ripple: Heat cream over medium high heat until it is almost boiling. Place chocolate in a bowl, and pour the hot cream over top. Let melt for 1 minute before stirring the chocolate until smooth. Let cool in fridge until thick. You will swirl this into your ice cream after it is done.


Churn Ice Cream: Once the base is cold (this may take a few hours or you can place in fridge overnight), churn according to your ice cream makers instructions.


Layer the ice cream into a 9x5 inch loaf pan or sealable container. Add 1/3 of the ice cream, add half of the leftover toasted marshmallows, drizzle on 1/3 of the chocolate and swirl through the ice cream with a spoon. Sprinkle on a handful of the crushed graham cracker. Repeat 2x ending with the toppings.


Freeze for 2-4 hours until the desired consistency is reached.


Once frozen solid, I usually let my ice cream sit out for 5-10 minutes before scooping and serving for the best consistency.

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