No Churn S'mores Ice Cream

No Churn S'mores Ice Cream is your favorite childhood summer treat in frozen form! With a delicious vanilla ice cream base, mini marshmallows and toasted marshmallow plus crumbled Graham Crackers and chocolate chips, it's better on a hot day than a campfire!

Course Dessert

Cuisine American

Prep Time 20

Freeze Time 8

Total Time 8 20

Servings

Calories 488kcal

Author Jenna Shaughnessy

Ingredients

2 cups heavy whipping cream
14 ounce sweetened condensed milk
1 tablespoon vanilla
1/3 cup Graham Crackers (roughly crumbled, not tiny crumbs)
1/2 cup semi-sweet chocolate chips (I prefer the mini morsels)
1/2 cup mini marshmallows
4 - 6 large marshmallows

US Customary - Metric

Instructions

Cut the large marshmallows in half. Put the marshmallows on a cookie sheet lined with parchment paper.
Place under a broiler for approximately one minute until the tops brown. Remove from broiler and allow to cool.
Add the heavy cream to a large bowl. Using an electric mixer set to medium speed, beat until stiff peaks form.
Turn the speed to low and slowly pour in the condensed milk and vanilla.
Turn the speed back up to medium and beat until thickened.
Using a silicone spatula, gently fold in the Graham Cracker pieces, chocolate chips leaving some aside to sprinkle on top at the end. Gently fold in the mini marshmallows.
Transfer to a freezer-safe container. Place the toasted marshmallows on top, toasted side up. Sprinkle with remaining Graham Crackers and chocolate chips.

Notes

Note: The ratio of Graham crackers, marshmallows and chocolate chips is not important. Feel free to play around with how much of each ingredient to get it tasting exactly how you like it!

Nutrition