Buy Now → S’mores Ice Cream
A homemade s’mores ice cream recipe featuring a chocolate base filled with mini marshmallows, graham crackers, and pieces of milk chocolate.
- Prep Time: 5 minutes
- Chilling Time: 12 hours
- Cook Time: 15 minutes
- Total Time: 20 minutes (+ chilling/freezing time)
- Yield: 850 grams 1x
- Category: Ice Cream
- Method: Ice Cream Maker
- Cuisine: Desserts
Ingredients
360 milliliters whole milk (1 1/2 cups)
240 milliliters whipping cream (1 cup)
150 grams granulated sugar (3/4 cup)
18 grams unsweetened cocoa powder (3 tablespoons)
1 teaspoon vanilla extract
1 teaspoon vodka (optional, to prevent freezing)
1/8 teaspoon kosher salt
85 grams milk chocolate, coarsely chopped (two 1.55-ounce Hershey bars, or 85 grams chopped Cadbury Dairy Milk or other milk chocolate bars)
65 grams graham crackers, coarsely chopped (4 whole crackers)
55 grams mini marshmallows (1 cup)
Instructions
In a large bowl, whisk together milk, cream, and granulated sugar. Continue whisking until sugar dissolves.
Add the unsweetened cocoa powder and whisk until all powder dissolves.
Whisk in vanilla extract, vodka (if using) and kosher salt.
Cover bowl and refrigerate for at least 12 hours, or overnight.
Whisk chilled base briskly to recombine.
Pour chilled base into ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15-20 minutes. The consistency will resemble soft serve ice cream.
With ice cream maker still churning, add chopped chocolate bars, graham crackers, and mini marshmallows, allowing mixture to churn for a few minutes between each addition.
Scoop ice cream into a freezer-safe container. Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.
Store homemade ice cream in the freezer for up to one month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.
Notes
These pint containers are great for storing or gifting homemade ice cream!