No-Churn Homemade S’mores Ice Cream Recipe

Prep time: 15 min
Total time: 255 min
Ingredients: 4 cups heavy whipping cream (very cold (Note 1)); 14 ounces sweetened condensed milk (one 14-ounce can ); 1 tablespoon vanilla extract; 1 cup graham crackers (roughly chopped); 1 cup chocolate chunks ( or chopped chocolate bar); 1 cup mini marshmallows; Optional Toppings; Extra chopped graham crackers; Additional chocolate chunks; Extra mini marshmallows

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No-Churn Homemade S’mores Ice Cream Recipe - Heavenly Home Cooking

Creamy no-churn s’mores ice cream loaded with graham crackers, chocolate chunks, and mini marshmallows. Easy homemade summer dessert with no ice cream maker needed.

Rezept

Dessert

Zubereitungszeit ca. 255 MinutenVorbereitung ca. 15 Minuten

Zutaten:

4 cups heavy whipping cream (very cold (Note 1))
14 ounces sweetened condensed milk (one 14-ounce can )
1 tablespoon vanilla extract
1 cup graham crackers (roughly chopped)
1 cup chocolate chunks ( or chopped chocolate bar)
1 cup mini marshmallows
Optional Toppings
Extra chopped graham crackers
Additional chocolate chunks
Extra mini marshmallows

Arbeitsschritte:

Add the cold 4 cups heavy whipping cream to a large mixing bowl. Beat on high speed until stiff peaks form, about 3-5 minutes (Note 2).
Pour in the 14 ounces sweetened condensed milk and 1 tablespoon vanilla extract. Mix on low speed just until combined, about 15-20 seconds. Do not overmix (Note 3).
Use a silicone spatula to gently fold in the 1 cup graham crackers, 1 cup chocolate chunks, and 1 cup mini marshmallows until evenly distributed. (Note 4)
Transfer the mixture to two 8 x 4-inch loaf pans, two 9 x 5-inch loaf pans, or another freezer-safe container with at least a 10-cup capacity. Smooth the top with a spatula.Sprinkle additional chopped graham crackers, chocolate chunks, and mini marshmallows over the top, if desired. Press a layer of plastic wrap directly onto the surface of the ice cream, then cover tightly with foil or a lid (Note 5).Freeze for at least 6 hours or overnight before serving for the best texture (Note 6).Let the ice cream sit at room temperature for 5-10 minutes before scooping.