Rich & Creamy S'mores Ice Cream
Creamy, chocolatey, and loaded with toasted marshmallows and graham crackers, this s’mores ice cream tastes like a frozen version of the beloved campfire treat. Made with a rich custard base, it churns into a velvety dessert that’s perfect for family gatherings, summer cookouts, or simply satisfying a sweet craving.
Equipment
- 1 Medium saucepan
- 1 large mixing bowl
- Plastic wrap (enough to cover custard surface)
- 1 Ice Cream Maker
- 1 Large Baking Sheet
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup sugar
- ½ cup dark cocoa powder
- 7 large egg yolks
- 1 teaspoon vanilla extract or vanilla bean paste
- 7 sheets graham crackers lightly crushed
- 2 ½ cups mini marshmallows
Instructions
- Prepare the Chocolate Custard Base: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and cocoa powder. Place the pan over medium heat and gently whisk the mixture together until the sugar fully dissolves and the cocoa powder blends smoothly with the cream. Continue whisking occasionally to prevent sticking at the bottom. Heat until the mixture reaches a gentle simmer—you should see small bubbles forming around the edges, but it should never boil, as boiling can cause the dairy to split. Once it reaches a simmer, remove from heat immediately.
- Whisk the Egg Yolks: In a separate large mixing bowl, add the egg yolks and vanilla extract. Using a whisk or a hand mixer, beat them together until the mixture becomes pale, thick, and slightly frothy. This step usually takes about 3 minutes and is important for achieving a rich, creamy texture in your custard.
- Temper the Eggs (Prevent Scrambling): To prevent the eggs from cooking too quickly when added to the hot cream, you’ll need to temper them. Take about ¼ to ½ cup of the warm cream mixture and slowly drizzle it into the egg yolks while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Repeat this process 2–3 times until the egg mixture feels warm to the touch.
- Cook the Custard: Now, slowly pour the tempered egg mixture back into the saucepan with the rest of the warm cream, whisking continuously as you pour. Return the pan to medium heat and stir constantly with a wooden spoon or heatproof spatula. Cook until the custard thickens slightly and can coat the back of a spoon—when you drag your finger across the spoon, it should leave a clean line. This step usually takes about 5–7 minutes. Do not allow the mixture to boil. Once thickened, remove the pan from heat.
- Chill the Custard Thoroughly: Pour the hot custard into a clean mixing bowl. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Place the bowl in the refrigerator and chill for at least 4 hours or ideally overnight. The custard must be completely cold before churning, as this ensures smooth, creamy ice cream.
- Toast the Marshmallows: While the custard chills, prepare your marshmallows. Preheat your oven’s broiler and line a large baking sheet with foil (avoid parchment paper, as it can burn under high heat). Spread the mini marshmallows evenly over the sheet in a single layer. Place the pan a few inches below the broiler and toast until the tops turn golden brown and slightly charred—this should take less than a minute, so watch closely to avoid burning. Once toasted, use a spatula to transfer the sticky marshmallows onto a sheet of parchment paper to cool and set. Don’t worry if they lose their shape or clump together—that gooey texture will add flavor and fun pockets of sweetness in the ice cream.
- Churn the Ice Cream: Once the custard is fully chilled, pour it into your ice cream maker and churn according to the manufacturer’s directions. The mixture should slowly thicken and turn into soft-serve consistency within 20–25 minutes. In the last 5 minutes of churning, gradually add the crushed graham crackers and spoonfuls of the toasted marshmallows. They may be sticky, but that’s what makes this ice cream so authentic to the campfire s’mores experience.
- Freeze to Firm Up: Transfer the churned ice cream into an airtight container. Smooth out the top with a spatula and cover tightly. Place the container in the freezer for at least 3–4 hours (or longer if you prefer firmer ice cream).
- Serve and Enjoy: When ready to serve, let the ice cream sit at room temperature for 2–3 minutes to soften slightly for easier scooping. Serve generous scoops in bowls, cones, or even layered between graham cracker squares for the ultimate s’mores experience. Enjoy the creamy chocolate base, gooey marshmallow swirls, and crunchy graham cracker bites in every spoonful!
Notes
- Do not allow the cream and milk mixture to boil, or it may curdle.
- Always temper the eggs to avoid scrambled egg texture in your custard.
- Toasted marshmallows will be sticky and messy, but they add the authentic s’mores flavor—don’t skip this step.
- Chill the custard completely before churning to achieve smooth and creamy ice cream.
- Use foil instead of parchment paper when broiling marshmallows, as parchment can catch fire.
- For best results, let the ice cream firm up in the freezer for at least 3–4 hours before serving.
- Graham crackers add texture and fiber, making this dessert more satisfying.
- Using high-quality dark cocoa powder enhances the rich chocolate flavor.
- For an extra indulgence, drizzle melted chocolate or hot fudge when serving.
- This recipe makes a soft yet creamy ice cream that improves in flavor the next day.
