S More Ice Cream Recipe

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With melted Hershey's chocolate, graham crackers and marshmallow creme swirled throughout, this s'mores ice cream recipe is a traditional s'more in ice cream form.

I can't get enough s'mores-themed desserts - from s'mores crème brûlée to s'mores cupcakes are just so many choices.

But what about a famous fireside dessert in ice cream form? I mean who hasn't had s'mores? I feel like it's an American tradition. If I had told you however that s'mores hasn't even been around for 100 years, would you believe me?

It was actually invented in 1927 with the Girl Scouts. You learn something new every day! Well, if I asked you if you've had s'mores ice cream, the answering might not be a resounding yes like the traditional campfire dessert.

Today that should change for you. This is the best ice cream I've made to date, and yes I've made quite a few. Yes there is some work before throwing in the ice cream maker, but it's one of those recipes that is totally worth it.

With the chocolate, graham crackers and marshmallow creme swirled throughout the ice cream, it brings back childhood memories for me. So if you aren't able to get to a campfire anytime soon or you just love ice cream, I highly recommend giving this s'mores ice cream a try. Or if you're a cupcake fan, then try these s'mores cupcakes!

Jump to:

• Recipe Ingredients
• Ingredient Notes
• Ingredient Swaps
• Step-by-Step Photos
• FAQs
• Homemade Ice Cream Tips
• Other Ice Cream Recipes
• S'mores Ice Cream

Recipe Ingredients

• Heavy cream - high fat content creates the creamy texture you expect.
• Whole milk - whole milk is just as important for the fat.
• Cocoa powder and milk chocolate - where the chocolate flavor comes from.
• Eggs - gives extra richness and stabilizes the homemade ice cream.
• Granulated sugar - sweetens the ice cream.
• Salt and vanilla extract - enhances the flavor.
• Graham crackers - adds crunch and flavor.
• Marshmallow creme - can't have s'mores without marshmallows.

Ingredient Notes

• Heavy cream and milk - the 2:1 ratio of heavy cream to milk gives you the right fat content to create that creamy texture you except with ice cream.
• Eggs - important in stabilizing the ice cream and adds extra richness.
• Chocolate - I like the combo of cocoa powder and milk chocolate which gives that extra chocolaty flavor.
• Graham crackers - adds crunch and flavor.
• Marshmallow creme - can't have s'mores without marshmallows.

Ingredient Swaps

As with any recipe, you can switch things up if needed for this s'mores ice cream recipe. Some variations include:

• Whole milk and heavy cream are my go-tos, but you can also use any skim milk and half-and-half if needed. It just won't be as creamy.
• I use granulated sugar in this ice cream recipe, but light brown sugar is a good substitute and offers a slightly different flavor.
• I like milk chocolate to be more traditional here, but dark or semi-sweet chocolate work as well.
• If you don't have or can't find marshmallow creme, regular marshmallows work too.

Step-by-Step Photos

Heat the milk and cream in a medium saucepan until it reaches 170°F. Turn off the heat and add the cocoa powder and 4 oz of chocolate and mix until chocolate is melted. While it is heating up whisk together the egg yolks and sugar in a bowl until it is thick and a pale yellow.

Temper the egg yolks by slowing adding some of the hot cream mixture and whisk constantly. Now add it back into the saucepan and heat on low until it reaches 185°F. Pour through a fine mesh strainer and let cool before refrigerating for 4 hours or overnight.

Once ready, stir in the vanilla extract and then pour into an ice cream machine while it is churning. Churn for 20 minutes or until desired consistency is reach.

While ice cream is being made, melt the remaining 4 oz of chocolate in microwave until smooth.

Transfer ⅓ of the ice cream to a loaf pan and drop some marshmallow creme in spoonfuls. Drizzle some of the melted chocolate and some graham crackers.

Repeat the process two more times before ending with some drizzled chocolate on top. Freeze until solid, about 2 hours.

FAQs

Can You Make Ice Cream with Half-and-Half Instead of Heavy Cream?

You can although I highly recommend trying to use whole milk and heavy cream as the high fat content creates the creamy texture when ice cream is cooled.

Nearly any type of milk will work, and you can substitute half-and-half for the cream. But just keep in mind, it won't be as creamy and could get icy.

Do I Have to Heat Up the Cream Mixture?

Yes. When adding the eggs, while the chance is very small, if you bring to 185°F you kill the risk of salmonella.

How Do I Keep It From Being Icy?

So in general, eggs help prevent ice crystals but I also add Xanthan gum a lot of times to my recipes. Xanthan gum helps stabilize ice cream and prevents ice crystals from forming.

The usual problem with homemade ice cream is it will only lasts a couple of days before ice crystals form. But the Xanthan gum helps battle this. Just add ¼ teaspoon

Can I Use Marshmallows Instead of Marshmallow Creme?

You can, but I'm against it. I'll admit the first time I made this ice cream, we used marshmallows but it just seemed like something was missing. While good, I wanted the gooeyness of melted marshmallows in the ice cream.

So I replaced with marshmallow creme and instantly knew this was the recipe. If you have marshmallows, you can just melt and add to create the same texture.

Homemade Ice Cream Tips

• Use the Best Ingredients – when making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla or chocolate. Never use imitation vanilla.
• Don't Cut the Fat and Calories – ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you're on a diet, just have a smaller scoop!
• Chill the Custard – you don't necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
• Use Frozen Bowl – make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren't giving ice cream a great chance to freeze.
• Start Ice Cream Motor First – do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
• Don't Overchurn – always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
• Keep It Creamy – homemade ice cream can turn hard as we don't add preservatives, however Xanthan gum or a couple tablespoon of vodka will help keep it creamy.

Other Ice Cream Recipes

• Chocolate Peanut Butter Ice Cream

• Chocolate Chip Cookie Dough Ice Cream

• Cookies and Cream Ice Cream

• Chocolate Chip Ice Cream

If you've tried this s'mores ice cream recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

S'mores Ice Cream

With melted Hershey's chocolate, graham crackers and marshmallow creme swirled throughout, this homemade ice cream is a traditional s'more in ice cream form.

Prep Time 10 mins

Cook Time 35 mins

Resting Time 4 hrs

Total Time 45 mins

Course: Dessert

Cuisine: Italian

Servings: 10 scoops

Calories: 255 kcal

• ▢ 2 cups whole milk
• ▢ 1 cup heavy cream
• ▢ ¼ cup unsweetened cocoa powder
• ▢ 8 oz milk chocolate, finely chopped and divided
• ▢ 4 egg yolks
• ▢ ½ cup granulated sugar
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup graham crackers, chopped in ½" pieces
• ▢ ¾ cup marshmallow creme

• Combine milk and cream in a medium-sized saucepan over medium-low heat. Stirring occasionally, heat until the mixture reaches a temperature of 170°F and bubbles start to form around the edges. Turn off the heat and whisk in the cocoa powder and 4 oz chocolate until chocolate is completely melted and the mixture is smooth.

• While the milk mixture is heating, whisk the egg yolks together until smooth in a heatproof bowl. Gradually whisk in the sugar and salt until well incorporated and the mixture is thick and a pale yellow color. Temper the egg yolks by very slowly pouring the hot milk mixture while whisking constantly. Pour this mixture back into the saucepan and heat, stirring frequently, on low heat to a temperature of 185°F. The mixture should be slightly thickened, enough to coat the back of a spoon. It should not come to a boil.

• Pour the custard mixture through a fine mesh strainer into a clean bowl in an ice bath to cool the mixture completely, stirring constantly. Cover and refrigerate at least 4 hours or overnight.

• Remove the custard from the refrigerator and whisk in the vanilla extract. Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).

• Meanwhile, place the chocolate in a microwave-safe bowl and microwave the remaining 4 oz of chocolate in 20 second intervals, stirring in-between, until it's melted and smooth.

• Transfer ⅓rd of the ice cream to an airtight container. Drop some marshmallow creme in spoonfuls, drizzle in a little melted chocolate and add some graham crackers. Repeat process 2 more times. Freeze until solid, about 2 hours.

• Use the Best Ingredients – when making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla or chocolate. Never use imitation vanilla.
• Don't Cut the Fat and Calories – ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you're on a diet, just have a smaller scoop!
• Chill the Custard – you don't necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
• Use Frozen Bowl – make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren't giving ice cream a great chance to freeze.
• Start Ice Cream Motor First – do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
• Don't Overchurn – always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
• Keep It Creamy – homemade ice cream can turn hard as we don't add preservatives, however Xanthan gum or a couple tablespoon of vodka will help keep it creamy.

Serving: 1 scoop | Calories: 255 kcal | Carbohydrates: 29 g | Protein: 5 g | Fat: 14 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 115 mg | Sodium: 82 mg | Potassium: 183 mg | Fiber: 2 g | Sugar: 24 g | Vitamin A: 500 IU | Vitamin C: 0.8 mg | Calcium: 110 mg | Iron: 0.7 mg

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S More Ice Cream Recipe

Source: https://www.chiselandfork.com/smores-ice-cream/

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