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 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.

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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