No Churn S’mores Ice Cream

No churn chocolate ice cream swirled with homemade toasted marshmallow meringue and buttery graham cracker crumbs.

Is there such thing as too many s’mores flavored desserts? I sure hope not because I’m on a mission this summer to turn every dessert into a s’mores version of itself and I’m not one bit mad about it. Next up is this No Churn S’mores Ice Cream and it does not disappoint.

It’s rich chocolaty no churn ice cream swirled with homemade marshmallow meringue that’s been toasted to perfection and then topped off with some buttery graham cracker crumbs. I served mine up in some waffle cones that I dipped in extra marshmallow meringue and then toasted that too. It was THEE move and I highly recommend.

How to Make No Churn S’mores Ice Cream

Make the Marshmallow Meringue

In a double boiler or a medium glass bowl over a small sauce pan filled with 2 inches of water, combine the egg whites and sugar. Cook over medium heat until the sugar completely dissolves. This will happen around 150-160 degrees, but you can test it by rubbing a small amount in between your fingers. It should feel totally smooth and not grainy at all.

Transfer the mixture into the bowl of your stand mixer with the whisk attachment. Whisk on high until stiff peaks form, about 5 minutes. Add in the imitation vanilla and mix to combine. You can use regular pure vanilla extract if you like, but I think the trick to creating that classic marshmallow flavor is using the clear imitation vanilla!

Once your meringue has reached stiff peaks, line a cookie sheet with parchment and spread the meringue out onto it. (Save about 1 C of the meringue to dip your cones into if you want!) Using your kitchen torch, toast the meringue to your liking, then set aside. The thinner you spread it, the more you will be able to get toasty.

Make the Graham Cracker Crumble

Melt the butter and crush the graham crackers. I like to crush some pretty fine and then leave some in larger chunks. In a medium bowl, mix all the ingredients together. Stir, making sure that the butter moistens all the graham crackers. Set aside.

Make the No Churn Chocolate Ice Cream Base

In a medium bowl, stir together the melted chocolate, sweetened condensed milk, salt, and vanilla. Set aside. In the bowl of a stand mixer with the whisk attachment, add the cold heavy cream and cocoa powder. Whisk until stiff peaks form.

Take 1 C of the chocolate whipped cream and stir it into the sweetened condensed milk mixture. Then take the sweetened condensed milk mixture and fold it into the remaining whipped cream. Definitely don’t skip these steps and just stir it all together from the start. Any time you want to combine something into whipped cream, you first have to sacrifice some of the whipped cream. Otherwise it won’t come out fluffy.

Assemble and Freeze

In any freezer safe pan (I usually use a metal 8X8 pan) pour in 1/3 of the chocolate ice cream base. Then dollop 1/3 of the toasted marshmallow all over and swirl it around using a wooden skewer, butter knife, or something similar. Then sprinkle it with 1/3 of the graham cracker crumbs. Repeat 2 more times. Freeze for at least 6 hours, or overnight.

Once frozen, serve in a bowl, or in a cone, or heck just whip up a batch of my Thick and Fudgy Brownies and serve it on top of a warm one of those babies. That’s a mood right there!

Print