Easy Homemade S'mores Ice Cream in a baking dish with a scoop and graham crackers and chocolate spread around

S’mores Ice Cream

  • Author: Kim |
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes + chilling time
  • Yield: 1 ½ pints 1x


This S’mores Ice Cream combines toasted marshmallow ice cream with graham cracker pieces and Hershey’s chocolate for a true indulgence with all the best flavors of the season.



Toasted Marshmallow Ice Cream:



  1. Preheat oven to 350 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside
  2. Prepare the ice cream base: In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk egg yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Strain through a fine-mesh sieve into a bowl and set aside to cool for a few minutes
  3. Toast the Marshmallows: Spread the marshmallows out on prepared baking sheet. Place marshmallows in oven for 5 minutes. At this point, you can either use the broiler or a kitchen torch to toast the marshmallows. If you use a broiler, place the oven rack as high as possible and watch the marshmallows very closely to ensure they don’t burn. This should take about 2-3 minutes at most. If using a kitchen torch, toast the tops and sides of the marshmallows, then rotate so that they are evenly toasted on each side
  4. Finish the ice cream base: In a blender, add the ice cream base and the toasted marshmallows and puree until smooth. Place in a clean bowl, cover and chill completely in the fridge, at least 4 hours or overnight, until completely cool
  5. Churn the ice cream: Once ice cream base is completely cool, churn in an ice cream machine according to manufacturer’s instructions. While the ice cream is churning, chop the chocolate bars in bite-sized pieces and crush the graham crackers into small pieces. You can do this by placing the graham crackers in a sealed ziptop bag then rolling over them with a rolling pin or you can pulse in a food processor a couple of times. You want pieces of graham cracker, not crumbs. Once ice cream has finished churning, pour half into an 8×8 inch baking dish lined with parchment paper. Sprinkle half the graham cracker crumbs and half the chocolate over top. Repeat with remaining ice cream, graham crackers, and chocolate. Serve directly from the machine for soft serve, or store in freezer until hardened


  • Category: Ice Cream
  • Method: Churn
  • Cuisine: American

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