S’mores Ice Cream Recipe

A homemade s’mores ice cream recipe featuring a chocolate base filled with mini marshmallows, graham crackers, and pieces of milk chocolate.

Why Make This S’mores Ice Cream Recipe?

Although I enjoy the standard “peanut butter and chocolate” combo, I think I actually prefer the (lesser-utilized?) combination of marshmallow and chocolate. Whether I’m making homemade Mallo Cups, stirring up a mug of homemade hot cocoa,  or snacking on this Trader Joe’s classic, chocolate + marshmallow always makes for a winning combination for me.

If you’re also a fan of marshmallows and chocolate, you’ll love this homemade s’mores ice cream. With a chocolate ice cream base, fluffy mini marshmallows, broken pieces of graham cracker, and chunks of chopped milk chocolate, it’s as good as eating classic toasted s’mores around the campfire. Maybe even better.

S’mores Ice Cream Ingredients

To make homemade smores ice cream, you’ll need the following ingredients:

• Whole Milk – For maximum creaminess, opt for whole milk for this recipe, rather than skimmed.
• Whipping Cream – Or heavy cream, in the US. Names and percentages may vary based on your location, but look for cream with a milk fat percentage around 35-36%.
• Granulated Sugar – Granulated sugar adds sweetness, and prevents the homemade ice cream from freezing solid.

• Vanilla Extract – Or vanilla bean paste. Choose a good quality vanilla extract, not a cheap artificial flavoring.
• Graham Crackers – As I learned after moving to London, graham crackers are a uniquely American product. If you’re in the UK you can try substituting a crunchy biscuit like digestives (although as American Bake Off viewers can attest, they’re definitely not the same thing!) but for the authentic s’mores taste I recommend splurging on imported graham crackers instead. You can buy graham crackers from Amazon UK, or at a shop like Partridge’s in London.
• Mini Marshmallows – I used store bought mini marshmallows for this recipe. You can also make your own homemade vanilla bean marshmallows from scratch.

• Cocoa Powder – Look for unsweetened cocoa powder (the kind you’d purchase to make chocolate cookies) rather than a sweetened hot chocolate mix.
• Alcohol – Homemade ice cream does not contain the emulsifiers and stablizers that prevent the store-bought version from freezing solid. Here, a teaspoon of alcohol (such as rum or vodka) helps to inhibit freezing instead.
• Kosher Salt – A tiny bit of kosher salt or sea salt balances out the sweetness of the marshmallows and sugar.
• Milk Chocolate – I tested my s’mores ice cream recipe with classic Hershey bars, but other types of milk chocolate will also work. See my notes on chocolate, below.

Notes on Chocolate

In the US, we typically make s’mores with classic Hershey bars. I tested this homemade s’mores ice cream recipe with two standard, full-size (1.55-ounce) Herhsey bars, chopped into 1/4 to 1/2-inch pieces.

In the UK, a bar of classic Cadbury Dairy Milk makes a suitable substitute. Lindt Excellence is also a good choice. You can also use miniature milk chocolate chips, or chopped feves (like Valrhona’s Jivara 40%).

Why Add Vodka?

Store-bought ice creams contain stabilizers and emulsifiers to inhibit freezing. Adding a tiny amount (1 teaspoon) of alcohol to homemade ice cream serves a similar purpose, lowering the freezing point, preventing the base from becoming too solid, and creating an easier-to-scoop dessert. I recommend vodka because it has little to no flavor.

You can omit the alcohol from this recipe. However, the ice cream may freeze into a solid block, requiring extra time to soften before serving. You might also notice a less smooth consistency, with more ice crystals present.

Ice Cream-Making Tools and Equipment

If you plan on making homemade ice cream on a regular basis, it’s helpful to outfit your kitchen with these essentials:

• Ice Cream Maker – For an entry-level machine that gets the job done, I recommend this Cuisinart 1.5 quart ice cream maker. I’ve had mine for about a decade, and recently purchased a second of the same machine. Thoroughly freeze the bowl (I recommend at least 48 hours), or store it in the freezer so it’s ready to go whenever an ice cream craving hits.
• Ice Cream Scoop – For scooping and serving the finished product! I prefer a sturdy metal scoop, like this one.
• Hand Whisk – You’ll need a whisk to combine the milk, cream, and cocoa powder for the ice cream base.
• Kitchen Mallet – To crush the graham crackers, place them in a sealed food storage bag. Position the bag on a folded towel or chopping board, then whack with a kitchen mallet to create perfectly ice cream-sized pieces.
• Chef’s Knife – A sharp chef’s knife works great for chopping the chocolate bar.
• Flexible Rubber Spatula – Use a rubber spatula or scraping the mixture into the ice cream maker, and from the ice cream maker bowl into a storage container. I recommend sticking with soft silicone—metal spoons or other hard utensils can scratch the delicate interior of the ice cream maker bowl.
• Storage Containers – You can store homemade ice cream in lidded plastic food storage containers, cardboard pint containers, or reusable silicone ice cream containers.

Make-Ahead and Storage Suggestions

Store homemade s’mores ice cream in the freezer for up to one month. Prior to serving, allow ice cream to sit at room temperature for 10-15 minutes, or until just soft enough to scoop.

Pint or quart-size plastic food storage containers work great for storing homemade ice cream. If making ice cream to gift or share, I recommend scooping it into disposable cardboard pint containers, like these.

Or, if you’re planning to make lots of homemade ice cream, consider purchasing reusable ice cream containers instead.

Other homemade ice cream recipes you might enjoy:

Maple Walnut Ice Cream
Peanut Butter Ice Cream
Mango Ice Cream

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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