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Homemade S'mores Ice Cream

Homemade s'mores ice cream with a fudgy no-churn chocolate base, toasted marshmallow cream swirls, and graham cracker crumbles. This easy s’mores frozen treat layers hot fudge through the loaf pan for full campfire flavor in every scoop.
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Prep Time 20 minutes
Freezing 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chocolate ice cream base
  • 2 cup heavy cream Chilled helps it whip faster and hold stiff peaks.
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 0.25 tsp salt
S'mores mix-ins and swirl
  • 1.5 cup mini marshmallows Toast until golden; they can burn quickly.
  • 1.5 cup graham cracker crumbles Use crunchy crumbs for texture.
  • 0.5 cup hot fudge sauce Warm slightly so it drizzles and swirls easily.

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Toast the marshmallows
  1. Preheat the broiler on HIGH and place mini marshmallows on a sheet pan in an even layer. Broil for 1-2 minutes until golden, watching constantly so they don’t scorch.
Make the no-churn chocolate base
  1. Whip the heavy cream until stiff peaks form. Stop as soon as it looks thick and holds a peak when you lift the whisk.
  2. Whisk sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and salt until smooth and uniform in color. Stir thoroughly so no cocoa streaks remain.
  3. Fold the cocoa mixture into the whipped cream until no white streaks remain. Use gentle folding to keep the foam airy.
Add s'mores mix-ins and swirl the fudge
  1. Fold in the toasted mini marshmallows and graham cracker crumbles. Mix just until evenly distributed.
  2. Layer the mixture into a 9x5 loaf pan, drizzling hot fudge between layers. Swirl with a knife to create marbled streaks through the ice cream.
Freeze
  1. Freeze uncovered for at least 6 hours or overnight until firm. Once set, scoop straight from the loaf pan.

Notes

For cleaner swirls, warm the hot fudge sauce just enough to drizzle and broil the marshmallows right before assembling so they stay lightly gooey. Store covered in the freezer up to 2 weeks. Freezing is required and doesn’t need extra freezer-bag protection. For a dairy-reduced option, use a plant-based heavy-cream-style whipping alternative designed to whip to stiff peaks and condensed-milk substitute—texture may vary but the no-churn method still works.