With toasted marshmallows, graham cracker swirls, and rich fudge ripples, this s’mores ice cream is a cool and creamy version of the classic campfire treat!

Scoop of s’mores ice cream with toasted marshmallow and chocolate fudge swirl.

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Creamy Homemade S’mores Ice Cream Recipe

S’mores are a classic summer treat but this creamy homemade s’mores ice cream might be even better. It’s packed with toasted marshmallow flavor, chocolate fudge swirls, and crunchy graham cracker pieces in every bite.

The base starts with my favorite churned homemade vanilla ice cream, made in an ice cream maker for extra creaminess. Then the s’mores mix-ins take it over the top; it’s perfect for hot days when you want that nostalgic campfire flavor in frozen s’mores form.

Ingredient Notes

S'mores ice cream ingredients on countertop.

Find the full printable recipe with specific measurements below.

  • Heavy cream and milk: The base of the ice cream is made with a mix of heavy whipping cream and whole milk. Using the full fat varieties for the cream mixture will give you the creamiest texture and best flavor.
  • Sugar: Fine granulated sugar is used to sweeten the dessert.
  • Salt: You just need a pinch to enhance and balance out the flavor.
  • Vanilla: Using a high quality pure vanilla extract will give you the best taste.
  • Marshmallows: Mini marshmallows are the best size for this recipe. Broil them first before adding them in, so that the tops get golden and delicious.
  • Chocolate: Use your favorite type of chocolate, whether that’s semi-sweet, bittersweet, milk or dark chocolate. You can either use a chopped chocolate bar or chocolate chips.
  • Graham crackers: Adds great crunch and gives this dessert that classic s’mores taste. Crush the graham cracker sheets into small pieces before adding in.

How to Make S’mores Ice Cream

Step by step collage showing how to make s'mores ice cream from toasting marshmallows, melting chocolate, churning and freezing.
  1. Broil the marshmallows. For a golden exterior just like the traditional campfire s’mores, spread the marshmallows onto a baking sheet and broil for about 1 minute. Make sure to keep an eye on them, as they can burn quite easily. Remove them from the oven when the tops are lightly toasted.
  2. Mix the base. Before churning, it’s important to whisk together the base ingredients. Pour the heavy cream, milk, sugar, salt and vanilla into the base of your ice cream machine and stir until combined.
  3. Melt the chocolate. Place chocolate in a bowl and microwave until melted and smooth. I like to microwave my chocolate in increments at 50% power for the best results. Learn more tips for how to melt chocolate.
  4. Churn. Pour the milk mixture into your ice cream maker and churn according to machine instructions. After about 10 minutes, drizzle in the melted chocolate, toasted marshmallows and graham cracker pieces. Churn for about 15 more minutes, or until the mixture has thickened.
  5. Freeze. Transfer the mixture into an airtight container (I like to use a bread pan) and freeze until firm. This usually takes about 3 to 4 hours.
  6. Serve. Scoop into bowls and add more mini marshmallows or graham crackers on top if preferred. Then give it a drizzle of hot fudge sauce for good measure!

Recipe Tips

  • Prepare your ice cream machine. Some machines require you to freeze the bowl first while others need you to have ice and rock salt, so make sure to follow the instructions before getting started.
  • Let soften. After freezing the mixture for 3 to 4 hours, it will have a harder consistency. Allow the container to soften on the counter for a few minutes before scooping.
  • Scooping. Run your ice cream scooper under hot water for about 30 seconds to a minute to make scooping it out even easier.
  • Quantity. You’ll end up with about 1.25 quarts of s’mores ice cream after making this recipe. If you are serving a crowd, feel free to make two separate batches to double the recipe.
  • Serve. Simply scoop into a bowl or cone, or make a s’mores ice cream sundae and top with more mini marshmallows, crushed graham crackers and a drizzle of hot fudge.

Storing S’mores Ice Cream

It will stay fresh in a covered container in the freezer for up to 3 months. Before serving, let thaw on the counter for 5-10 minutes to soften.

Creamy s’mores ice cream in a loaf pan with fudge and graham cracker swirls.

If you love homemade ice cream, add making strawberry ice cream, chocolate ice cream and no churn ice cream to your summer bucket list!

More Fun S’mores Recipes

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a close up of scooping s'mores ice cream

S’mores Ice Cream

5 from 5 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Churn + Freezing Time: 3 hours 25 minutes
Total Time: 3 hours 30 minutes
Servings: 10
With toasted marshmallows, graham cracker swirls, and rich fudge ripples, this s’mores ice cream is a cool and creamy version of the classic campfire treat!
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Ingredients 

  • 1-2 cups mini marshmallows
  • 6 ounces chocolate , chopped or chips
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • Pinch salt
  • 2 teaspoons vanilla extract
  • 6 full sheet graham crackers , broken into small pieces

Depending on machine: Ice and Rock salt

Optional toppings: Hot fudge, Caramel sauce

Instructions

  • Prep your ice cream machine according to package directions. Some machines require you to freeze the bowl first while others need you to have ice and rock salt.
  • Preheat the oven to broil setting. Line a baking sheet with parchment paper.
  • Spread 1-2 cups marshmallows into an even layer on the baking sheet. Broil 1 minute, or until golden on top. Watch carefully, they can burn quickly. Remove from oven and let cool.
  • In a microwave-safe bowl, add 6 ounces chocolate. Microwave 1 minute at 50% power. Remove and stir. Microwave in 15 second increments, stirring between each, until chocolate is melted and smooth. Remove and allow to cool slightly.
  • In a bowl or the base of your ice cream container, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup sugar, salt, and 2 teaspoons vanilla.
  • To make the ice cream, follow instructions for your specific ice cream maker. After churning 10 minutes, drizzle in spoonfuls of melted chocolate, 3/4 of the toasted marshmallows, and graham cracker pieces. Continue churning 15 minutes, or until thickened to a soft serve. Store in an airtight container in the freezer 3 to 4 hours, or until firm.
  • Scoop into a bowl when ready to serve. Top with the remaining toasted marshmallows. Drizzle hot fudge or caramel sauce over the top, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Quantity: This recipe makes about 1.25 quarts. If you’d like to double it, make it in 2 different batches.
Storage: Store in the freezer in a covered container up to 3 months.
Chocolate: This recipe can be made with whatever type of chocolate your heart desires: semi-sweet, bittersweet, or milk. 

Nutrition

Serving: 0.5cup, Calories: 374kcal, Carbohydrates: 38g, Protein: 3g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 57mg, Sodium: 84mg, Potassium: 148mg, Fiber: 1g, Sugar: 31g, Vitamin A: 739IU, Vitamin C: 1mg, Calcium: 73mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

I hope that you enjoy this simple recipe for a summery s’mores treat!