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Easy No-Churn Smores Ice Cream – Perfect for Labor Day

no-churn smores ice cream - featured image
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This easy no-churn s’mores ice cream captures the smoky, charred, melty chaos of a campfire s’more in a frozen dessert. With a graham cracker base, fudgy chocolate swirls, and broiler-toasted marshmallows, it delivers that signature crackle and campfire flavor without any fancy equipment.

Ingredients

Scale
  • 2 cups heavy cream (480 ml)
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 150 g) graham cracker crumbs
  • 1 cup (about 100 g) mini marshmallows
  • 4 oz (113 g) semi-sweet or milk chocolate, chopped
  • 2 tablespoons unsalted butter

Instructions

  1. Toast the Marshmallows: Preheat your broiler to high. Spread the mini marshmallows in a single layer on a parchment-lined baking sheet. Place the sheet under the broiler and watch them like a hawk. They can go from perfectly toasted to burnt in about 15 seconds. You want them deeply browned with some black spots, about 1-2 minutes. Remove from the oven and let them cool completely. They will harden as they cool, which is exactly what we want.
  2. Make the Graham Cracker Base: In a small bowl, combine the graham cracker crumbs with a pinch of salt. Set aside. This will be folded into the ice cream later.
  3. Whip the Cream: Pour the cold heavy cream into a large mixing bowl. Using an electric hand mixer or a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until stiff peaks form. This means when you lift the beaters, the cream stands up straight and doesn’t flop over. Be careful not to over-whip it, or you’ll end up with butter. It should take about 3-5 minutes.
  4. Fold in the Sweetened Condensed Milk: Pour the sweetened condensed milk and vanilla extract over the whipped cream. Use a rubber spatula to gently fold everything together until it’s just combined. You don’t want to stir it vigorously, or you’ll deflate all that air we just whipped in. A few streaks of condensed milk are fine.
  5. Assemble the Ice Cream: Spread about one-third of the cream mixture into the bottom of your loaf pan. Sprinkle with one-third of the graham cracker crumbs and one-third of the cooled, toasted marshmallows. Drizzle with one-third of the melted chocolate-butter mixture (see note below). Repeat these layers two more times, ending with a drizzle of chocolate on top.
  6. Create the Swirl: Take a butter knife or a skewer and gently run it through the layers in a figure-eight pattern. This will create those beautiful chocolate ribbons throughout the ice cream. Don’t over-swirl, or you’ll lose the distinct layers.
  7. Freeze: Cover the loaf pan tightly with plastic wrap or a lid. Place it in the freezer for at least 6 hours, but preferably overnight. The ice cream needs to be completely solid before you scoop it.

Notes

Don’t skip toasting the marshmallows; the char is where the flavor lives. Let the marshmallows cool completely before folding them in. Use a metal loaf pan for faster, more even freezing. Warm your knife or scoop under hot water for clean slices. The ice cream is even better on day two as flavors meld.

Nutrition

Keywords: no-churn ice cream, s'mores ice cream, Labor Day dessert, easy ice cream, campfire ice cream

Find it online: https://fizzlefork.com/easy-no-churn-smores-ice-cream-perfect-for-labor-day/