Smores Ice Cream (No Churn Recipe!)
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This chocolate-streaked Smores Ice Cream is the dreamy summer dessert you didn’t know you needed. It’s creamy, fluffy, marshmallow-y goodness folded together with crushed grahams and melty chocolate chunks. Everything you love about s’mores, frozen into an irresistible, scoopable treat! No campfire needed… just a mixer and a metal pan to achieve frozen heaven!!
Table of Contents
Smores Ice Cream
I mean… come on. Can you ever really have too many no-churn ice cream recipes? Not in this house.
This Smores Ice Cream is what happens when my obsession with no-churn meets my lifelong love for s’mores… and let’s just say, it’s a match made in frozen dessert heaven.
You get everything you crave in a classic s’more: fluffy marshmallow, crunchy grahams, and melty chocolate.
But make it creamy, dreamy, and scoopable straight from your freezer. No campfire. No smoke. No sticky fingers (unless you’re into that).
This one is pure summer nostalgia. She’s creamy, she’s crunchy, she’s gooey in all the right ways. And that marshmallow fluff? It’s the secret weapon that keeps her soft, scoopable, and ready to slay.
I’ve made this smore ice cream recipe on hot summer nights, after pool days, during family movie marathons, and even once for a midweek “I need something fabulous” moment.
It never lasts more than a couple days in our freezer. And yes, I highly recommend making a double batch. Trust me.
INGREDIENT NOTES
- Heavy Cream & Vanilla: All you need to make homemade whipped cream! Whip very cold cream to stiff peaks in a chilled bowl (chill the beaters too!) to start.
Don’t try to sub in milk or half-and-half…it won’t work. - Sweetened Condensed Milk: The other half of our no-churn duo, this sweetens and stabilizes the frozen treat. Use either regular or fat-free.
- Marshmallow Fluff & Bits: Fluff keeps the ice cream extra soft and scoopable while lending that signature gooey vibe.
Marshmallow bits are tiny, dehydrated marshmallows (like what comes in hot cocoa packets), typically found in the baking aisle. - Graham Crackers: Crush these by hand as finely or as coarsely as you like! Bigger bits will give you more crunch.
- Chocolate Chips: Any kind will work here. Milk, semi-sweet, dark… even chunks or a chopped-up bar of chocolate. Just keep it under 1 cup total.
VARIATIONS
Peanut Butter S’mores Ice Cream: Swirl in ½ cup creamy peanut butter (melt slightly for easier mixing) before freezing. The salty-sweet combo is next-level craveable.
Dark Chocolate Dream: Use dark chocolate chips or chunks and a sprinkle of cocoa powder in the whipped cream for a richer, more indulgent flavor.
Rocky Road S’mores Ice Cream: Fold in ½ cup chopped almonds or walnuts and an extra handful of mini marshmallows for a crunchy, chewy upgrade.
Campfire Crunch: Add ½ cup crushed toffee bits or pretzels to bring that smoky, salty balance to the sweet swirl.
Mint Chocolate S’mores: Add ½ teaspoon peppermint extract to the base and swap the chocolate chips with mint chips for a cool, fresh twist.
Cookie S’mores Ice Cream: Replace the graham crackers with crushed chocolate chip cookies or Oreos. It’s chaos in a cone, and we’re here for it.
ICE CREAM SMORE FAQ
Regular marshmallows tend to become rock hard when frozen, so I wouldn’t recommend it.
If you absolutely must, chop up mini marshmallows into tiny bits. They’ll soften a lot faster and should be easier to chew.
The goal was to make ice cream with smores flavor and not necessarily an exact replica of the classic dessert.
Since there’s plenty of gooey, creamy texture in the marshmallow ice cream, chocolate chips add some needed texture and crunch.
However, you’re welcome to swap those with a chocolate syrup swirl to achieve an ultra-silky scoop!
Most recipes are ready in 4-6 hours, but it entirely depends on your freezer and the number of mix-ins. To be safe, I usually make mine the night before or early in the morning so my after-dinner treat is guaranteed to be ready!
I’ve been making no-churn ice cream since before it was trendy, and this Smore Ice Cream is one of my proudest sweet tooth creations.
With 18 no-churn flavors already on our site (and more coming!), I’ve tested every trick in the book to get the creamiest, most scoopable ice cream without an ice cream maker.
What makes this version work so well? It’s all about structure and balance.
The heavy cream whipped to stiff peaks creates the airy base, while the sweetened condensed milk binds everything together and adds that velvety texture.
But the real magic? Marshmallow fluff. It keeps the ice cream from freezing rock-solid and mimics the gooey melt you get in a perfectly toasted s’more.
Combined with crushed graham crackers and chocolate chips, you get every texture in one bite… creamy, crunchy, melty, and chewy.
And listen, I’m also a s’mores girl through and through. We have over 16 s’mores-inspired treats on the site, and that obsession isn’t going anywhere.
This ice cream smore recipe is the glorious collision of two dessert addictions, and trust me, you’re gonna want to stock the freezer.
DONNA’S PRO TIPS
- Chill the loaf pan first to speed up the freezing process.
- Whisk on low when adding mix-ins so you don’t knock the air out of the cream.
- Use a warm spoon or knife when serving for a clean presentation.
- Want toasted marshmallow vibes? Hit the top of your scoop with a kitchen torch before serving!
- Keep no churn ice cream covered in the coldest part of the freezer for up to 2 weeks.
- Make a sundae station. Scoop into bowls and top with hot fudge, crushed graham crackers, and toasted marshmallows for a party-style ice cream bar.
TOOLS NEEDED
Enjoy!
With love, from our simple kitchen to yours.
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Smores Ice Cream (No Churn Recipe!)
Ingredients
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 14 ounce can sweetened condensed milk
- 1 cup marshmallow fluff
- 1/2 cup mini marshmallow bits
- 3/4 cup crushed graham crackers
- 3/4 cup chocolate chips, milk, semi-sweet, or dark
Instructions
- Prepare the Loaf Pan: Place a 9×5-inch metal loaf pan in the freezer. You don’t have to, but I recommend it, it helps the ice cream set faster.
- Whip the Cream: Add the heavy cream and vanilla extract to a large mixing bowl. Use a hand mixer to beat the cream on low speed, gradually increasing to high. Beat until stiff peaks form, about 3 to 4 minutes.
- Fold in the Remaining Ingredients: Add the sweetened condensed milk, marshmallow fluff, crushed graham crackers, mini marshmallow bits, and chocolate chips to the whipped cream. Whisk gently on low speed just until combined and smooth.
- Transfer and Cover: Remove the loaf pan from the freezer and pour in the ice cream mixture. Smooth the top with a spatula and cover tightly with plastic wrap.
- Freeze Until Firm: Freeze for at least 6 hours, or until the ice cream is solid and scoopable.
- Serve and Enjoy: Scoop into bowls or cones and serve immediately. Optional: garnish with more graham cracker crumbs or a drizzle of chocolate syrup.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
