Smores Ice Cream (No Churn Recipe!)

Ridiculously creamy Smores Ice Cream is like a summer memory that melts in your mouth. Enjoy toasty, gooey campfire magic in every spoonful!

Author: Donna Elick

Servings: -8

Prep Time15

freezer time6

Total Time6 15

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 9x5-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 2 cups heavy cream and 1 teaspoon 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 1 14 ounce can sweetened condensed milk, 1 cup marshmallow fluff, 3/4 cup crushed graham crackers, 1/2 cup mini marshmallow bits, and 3/4 cup 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.

Notes

Storage: Keep your loaf pan covered in the coldest part of the freezer to maintain a soft yet scoopable texture.

Freezing Note: The marshmallow fluff keeps the texture light and creamy, so you won’t need to let it sit out before scooping.

Technique Tip: Whisk on low when combining mix-ins to preserve the air in the whipped cream. That airy base is what gives no-churn ice cream its signature softness.

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