S'mores No Churn Ice Cream

A metal ice cream scooper lifting a scoop of creamy ice cream with chocolate chips and crushed cookies from a glass container. Crumbled cookies are sprinkled on top.

5 from 1 vote

This creamy s'mores no churn ice cream is everything you love about a campfire treat. Chocolate chips, graham crackers, and marshmallows all folded into a cool, scoopable dessert. No ice cream maker needed and no weird texture issues. Just the perfect summer treat that actually freezes well.

Prep Time15

Freeze Time4

Total Time4 15

Course: Dessert

Cuisine: American

Servings: people

Author: kara

Ingredients

2 cups heavy whipping cream
14 ounces Sweetened Condensed Milk
2 teaspoons real vanilla extract
½ cup mini marshmallows see notes about optional toasting
¾ cup mini chocolate chips dark chocolate recommended
¾ cup crumbled graham crackers

Instructions

In a large mixing bowl, use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form.
Reduce the mixer speed to low and slowly drizzle in the condensed milk and vanilla. Mix just until combined. Don't overmix.
Set the mixer aside and use a rubber spatula to gently fold in the marshmallows, chocolate chips, and graham cracker crumbs.
Pour the mixture into a freezer-safe container (like a loaf pan). Smooth the top and sprinkle with extra mix-ins if desired.
Cover tightly and freeze for 4-6 hours, or until firm. Let sit at room temp for 5-10 minutes before scooping.

Notes

To toast the marshmallows: Spread them on a parchment-lined baking sheet and broil for 30–60 seconds until golden. Let cool completely before folding into the ice cream base.
Use a shallow, airtight container to help the ice cream freeze evenly and avoid ice crystals.
Mini chocolate chips distribute more evenly and keep the mix-ins from clumping.
For the best texture, enjoy within 2 weeks.
It's important to follow the measurements on the mix-ins. The amount of marshmallows and chocolate chips can impact it's ability to freeze properly.

Nutrition