Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
s'mores ice cream

No Churn S’mores Ice Cream

  • Author: Elizabeth Buuck
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 min + 6 hr chill
  • Yield: 6 Cups Ice Cream 1x

Description

Rich chocolaty no churn ice cream, swirled with homemade toasty marshmallow meringue and buttery graham cracker crumbs.


Ingredients

Scale

For the Toasted Marshmallow Meringue

  • 2 Lg Egg Whites
  • 1/2 C Granulated Sugar
  • 1 tsp Imitation Vanilla
  • Pinch of Salt

For the Graham Cracker Crumble

  • 1 Sleeve Honey Graham Crackers (9 Crackers)
  • 1 TBSP Brown Sugar
  • 4 TBSP Unsalted Butter, melted
  • pinch of salt

For the Chocolate Ice Cream Base

  • 14 oz Sweetened Condensed Milk (1 can)
  • 1 tsp Pure Vanilla Extract
  • 1/2 C Dark Chocolate Chips, melted (60% cacao)
  • pinch of salt
  • 2 C Heavy Whipping Cream, cold
  • 2 TBSP Dark Cocoa Powder

Waffle Cones for Serving


Instructions

For the Toasted Marshmallow Meringue

  • Combine the granulated sugar and egg whites in a double boiler or glass bowl over a sauce pan filled with a couple inches of water.
  • Cook on medium until the sugar is fully dissolved, about 5 minutes. Test this by rubbing a bit between your fingers. It should not feel grainy at all.
  • Transfer to the bowl of your stand mixer and whip on high until stiff peaks form. 
  • Add a pinch of salt and the imitation vanilla and mix to combine.
  • Save back 1 C of the meringue to dunk the waffle cones into, optional.
  • Spread the rest of the meringue onto a parchment-lined cookie sheet into a thin layer.
  • Use your kitchen torch to toast the meringue to your liking, then set aside.

For the Graham Cracker Crumble

  • Melt the butter and crush the graham crackers. Crush most of them finely, but leave a few larger chunks.
  • Mix all of the ingredients together in a medium bowl. Set aside. 

For the No Churn Chocolate Ice Cream Base

  • In a medium bowl stir together the sweetened condensed milk, melted chocolate, vanilla extract, and a pinch of salt. Set aside.
  • In the bowl of a stand mixer with the whisk attachment, whip the heavy cream and cocoa powder until stiff peaks form. 
  • Stir 1 C of the whipped cream into the sweetened condensed milk mixture.
  • Then fold the entire sweetened condensed milk mixture into the remaining whipped cream.

To assemble and freeze

  • Line any freezer safe pan with parchment paper. I usually use a metal 8X8.
  • Add 1/3 of the chocolate ice cream base to the pan and spread evenly.
  • Dollop 1/3 of the toasted meringue around the ice cream and swirl it in using a butter knife or wooden skewer.
  • Sprinkle 1/3 of the graham crumble on top. 
  • Repeat 2 times.
  • Freeze for at least 6 hours, up to overnight.

Serving

  • I dunked waffle cones into some meringue and toasted it, then served the ice cream in that. It was a total hit. 
  • You could also just serve it in a bowl or on top of brownies. No right or wrong way to eat ice cream amirite?

 


Keywords: no churn ice cream, s'mores ice cream, homemade ice cream