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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


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



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


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.


  • 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