A homemade no churn s'mores ice cream with a cinnamon brown sugar base, crunchy graham crackers, gooey marshmallows, chocolate chunks and a swirl of hot fudge. It's the perfect summer treat to cool off on a warm day!
This homemade s'mores ice cream is my "kinda" copycat version of BYU creameries Graham Canyon, although that one has honeycomb in it and I did chocolate chunks instead. It's so easy to make and has the creamiest ice cream base that would be so good even on its own.
For more s'mores recipes, try my s'mores cookie bars or my double chocolate s'mores cookies.
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Why You Will Love This Recipe
- No Bake: Perfect way to keep cool during the warm summer months.
- No Churn: You don't need an ice cream maker to make this easy s'mores ice cream.
- Tastes Like a S'more: the brown sugar cinnamon base tastes like a graham cracker and then filled with chocolate and marshmallows for even more s'mores vibes.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter, Brown Sugar & Cinnamon: These are melted together to make a base flavor.
- Sweetened Condensed Milk: This will help sweeten and thicken the ice cream.
- Heavy Whipping Cream: Make sure this is very cold to help it whip up properly.
- Graham Crackers, Marshmallows & Chocolate: Perfect mix-ins for anything s'mores.
- Hot Fudge: You can buy yours, but I'd highly suggest making my homemade old fashioned hot fudge. It's so easy and has the best thick texture!
Step by Step Instructions
- Step 1: Melt the butter, brown sugar and cinnamon over medium/low heat. Stir until it starts to bubble. Remove from heat and add in vanilla.
- Step 2: Pour the brown sugar mixture in a large bowl and add sweetened condensed milk. Stir until combined. Set aside.
- Step 3: In a separate mixing bowl whip heavy cream on high until stiff peaks form.
- Step 4: Gently fold whipped cream into brown sugar mixture. Add most of your graham cracker pieces, marshmallows and chopped chocolate and stir. I like to save a bit for the top!
- Step 5: Pour ⅓ of the ice cream into a loaf pan or cake pan. Drizzle with hot fudge, and repeat that 2 more times. Smooth and top with extra bits of graham crackers, marshmallows and chocolate.
- Step 6: Cover and freeze for at least 12 hours, ideally 24 hours. Scoop and top with extra hot fudge.
FAQ
You would need to buy gluten free graham crackers, but everything else is.
I haven't tried it, but I assume that would work fine. You just want to make sure the brown sugar has dissolved into the butter.
Yes, you can skip it all together or just drizzle it on top if you prefer.
Storing & Freezing
This homemade s'mores ice cream will remain fresh for a month or more as long as it is stored in an airtight container.
Other Popular Recipes to Try
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Homemade S'mores Ice Cream
Ingredients
- 2 tablespoons (2 tablespoons) salted butter
- ½ cup (110 g) brown sugar
- ½ teaspoon (0.5 teaspoon) cinnamon
- 14 ounces (396.89 g) sweetened condensed milk
- 2 cups (476 g) heavy whipping cream
- 1 sleeve crushed graham crackers
- 1 cup (50 g) mini marshmallows
- 1 cup (175 g) chopped chocolate
- ⅓ cup (78.86 g) hot fudge
Instructions
- Melt the butter, brown sugar and cinnamon over medium/low heat. Stir until it starts to bubble. Remove from heat and add in vanilla.
- Pour the brown sugar mixture in a large bowl and add sweetened condensed milk. Stir until combined. Set aside.
- In a separate mixing bowl whip heavy cream on high until stiff peaks form.
- Gently fold whipped cream into brown sugar mixture. Add most of your graham cracker pieces, marshmallows and chopped chocolate and stir. I like to save a bit for the top!
- Pour ⅓ of the ice cream into a loaf pan or cake pan. Drizzle with hot fudge, and repeat that 2 more times. Smooth and top with extra bits of graham crackers, marshmallows and chocolate.
- Cover and freeze for at least 12 hours, ideally 24 hours. Scoop and top with extra hot fudge.
Sandy
Wow! Such great flavors all together in this ice cream treat! Bonus is that you can make it without special equipment! Love it!