S'mores No Churn Ice Cream

5 from 4 votes

Rich and creamy ice cream is swirled with gooey marshmallow creme, rich chocolate bar pieces, and crumbled graham crackers.

Prep Time20

Chill Time6

Total Time6 20

Course: Dessert

Cuisine: American

Keyword: homemade ice cream, no churn ice cream recipe

Servings: servings

Calories: 351kcal

16 oz heavy whipping cream cold
14 oz can sweetened condensed milk
1 tsp vanilla extract
1 cup marshmallow creme we use Jet Puff'd brand
2 Tbsp water
1.55 oz milk chocolate candy bar (such as Hershey's) chopped into fine pieces (plus more for garnish)
1/4 cup chocolate syrup divided
1 1/2 cups chopped graham crackers (plus more for garnish)
1/4 tsp kosher salt

Add the cold heavy whipping cream to a large mixing bowl and beat with an electric hand mixer on MED-HIGH speed until stiff peaks form. **see Chef Tips note #2 for more information on stiff peaks**

Add the sweetened condensed milk and vanilla, then gently fold together. This is most easily done with a rubber spatula and stirred gently in an over-under circular motion.

Add the marshmallow cream to a small microwave-safe bowl. Top with water and microwave for about 15 seconds. Stir together until smooth. This helps the marshmallow creme stir more easily into the ice cream mixture.

To the heavy cream mixture, add the marshmallow creme mixture, chopped chocolate, chopped graham crackers, and kosher salt. Gently fold together.

Add half of the ice cream mixture to the prepared loaf pan. Top with half of the chocolate syrup and use a bamboo skewer, butter knife or toothpick to swirl the chocolate into the ice cream.
Repeat with remaining half of the ice cream mixture and chocolate syrup.

Cover tightly with 2 layers of aluminum foil, and add to a freezer in a level spot. Freeze for at least 6-8 hours (however, overnight is best).

Serve in ice cream cones (waffle cones are my personal favorites), or in a bowl, sprinkled with additional chocolate pieces and chopped graham crackers.

Recipe makes approximately 1.5 – 2 quarts, which I’ve estimated is 12 servings (1/2 cup per serving). Of course, feel free to break this up into as many (or as little) servings as you’d like.
Stiff Peaks – When you turn the mixer upside down (with it OFF), so the beaters are facing up, the cream will stand up in a peak (like a little mountain), and not fold over onto itself. This is a great visual guide from Taste of Home.
For the best storage, I recommend a container like this one (amazon link).
Exact time needed for freezing will depend on how cold your freezer is.