Every spoonful of this No Churn S’mores Ice Cream tastes like a s'mores melting in your mouth. The ice cream itself is a gluten free graham cracker ice cream. It is then swirled with a fudge ripple and loaded with pieces of gf/vegan graham cracker, vegan mini marshmallows and chunks of chocolate. This ice cream is quite possibly one of the best I have ever made and it’s gluten free, egg free and nut free!
I am not kidding when I say this S'mores Ice Cream might be one of my favorite ice creams that I’ve ever made.
It is seriously magical and will impress anyone you serve it to!
For S'more recipes, try S’mores Cookies, S'mores Dip and my S’mores Cupcakes.
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Reasons To Love This Ice Cream
- Allergy Friendly- This ice cream is gluten free, nut free, egg free and can be dairy free (vegan).
- Super Creamy- This ice cream is so creamy and smooth!
- Graham in 2 Ways- It has a graham cracker ice cream and graham chunks throughout!
- Fudge Ripple- Fudgey deliciousness ensures you get chocolate in every spoonful.
Ingredient Notes
- Sweetened Condensed Milk- It helps the ice cream to be thick, creamy and sweet.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf or the ice cream will taste chemically.
- Mini Marshmallows- They don’t become frozen and they stay soft.
- Grahams- Make sure to use gluten free/nut free and vegan if you desire.
- Hershey Bar- You can use whatever chocolate you love. I wanted the traditional s’mores flavor so I went with Hershey’s.
Step by Step Instructions
Here are the steps to make this ice cream!
Step 1: Make the Fudge Ripple
In a medium saucepan set over medium heat, combine all the ripple ingredients except the vanilla.
Whisk constantly until it begins to bubble around the edges.
Continue to whisk until it comes to a low boil and then cook for 1 minute whisking constantly.
Remove from heat, whisk in the vanilla and let cool on the counter.
Transfer to a heat heat safe container and when it is no longer hot, place it in the fridge.
Step 2: Mix the Graham Cracker Crumbs into the Sweetened Condensed Milk
Once the fudge is cool, start making the ice cream.
In a large bowl whisk together the sweetened condensed milk, kosher salt, light brown sugar and the ¾ cup crushed gluten free grahams.
The grahams should have a sand like consistency. Whisk until it is all combined. Set aside.
Step 3: Whip The Heavy Cream
In another large bowl, whisk or beat the heavy cream until soft peaks form.
Step 4: Add in the Condensed Milk Mixture
Using a spatula, pour the sweetened condensed milk mixture into the whipped cream.
Whisk again to combine until stiff peaks form. Be careful not to over-mix. As soon as you see a stiff peak, stop mixing.
Step 5: Make the Layers
Pour ⅓ of the ice cream into a 9 x 5 loaf pan.
Then drizzle 2 tablespoons of cooled fudge ripple all over the top of the ice cream. Take a butter knife and make swirls.
Sprinkle on 1 broken graham cracker sheet, ½ broken up Hershey bar and 2 tablespoons of mini marshmallows (about 14 mini marshmallows).
Pour another ⅓ of the ice cream on top and once again drizzle another 2 tablespoons of fudge. And once again swirl with the knife.
Sprinkle the same amount of graham crackers chunks, Hershey bar chunks and mini marshmallows. Repeat this process one more time for a total of 3 times.
Step 6: Freeze
After you’re done layering and swirling, cover the ice cream with plastic wrap and then aluminum foil. Freeze overnight before serving.
This is a no churn recipe so it needs a while to solidify.
Expert Baking Tips
Buy the Correct Hershey Bar
There is one size of the Hershey bar that is nut free and safe for those with nut allergies. It’s the 1.55 oz (43g) bar.
Always double check the back of the label; it's also gluten free.
Hershey always lists if there are any potential allergens. The bars of that size do contain milk and soy; if there are allergies make sure to use allergy friendly chocolate instead like this.
Make the Fudge Ripple Ahead of Time
It only takes a few minutes to make but it will be very very hot. It needs time to be cool in order to be added to the ice cream.
I love to make the fudge ripple the day before. That way it’s ready to go when you make the ice cream.
If you make it the day before and it’s too thick and hard to pour, heat it in the microwave for a few seconds until it is pourable.
You don’t want it hot or warm. You just want to be able to pour it.
Let the Ice Cream Freeze Overnight
No churn ice cream is simple to make but very soft.
It really does need to freeze overnight otherwise it will be a soupy mess within a minute of taking it out of the freezer.
How to Make this Vegan
A lot of you have been asking how to make my ice cream vegan.
Here is the issue. Most vegan alternatives for making ice cream contain coconut and my son cannot have it.
Some contain legumes and he can’t have those either; therefore I am unable to have these products in my home to test for you guys.
Please keep in mind that I cannot test this out at my home due to my son’s allergies, so I can’t promise it will work and it will change the flavor since coconut has a unique taste.
But…these are my ideas for those of you who have been asking. Hope it helps.
Vegan Products to Try
Ideally, you should be able to swap out the heavy cream with a vegan heavy whipping cream. This is not sponsored but the brand silk makes one.
It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein.
As for the sweetened condensed milk, use sweetened condensed coconut milk.
A bunch of different brands make sweetened condensed coconut milk. Just make sure whatever you choose is gluten free if you’re gf.
How to Ensure the Ice Cream is Vegan
- Use a dairy free heavy whipping cream.
- Only use sweetened condensed coconut milk.
- Use chocolate that is gluten free, nut free and vegan. You can use these chips.
- Make sure the grahams you use are gluten free, nut free and vegan.
- Read the label on your marshmallows to ensure they're vegan as well as gf and nut free.
Storing and Freezing
Storing
Store the S'mores Ice Cream in a 9x 5 loaf pan or in an airtight ice cream container. I love these.
If using a loaf pan, cover the top with plastic wrap and then aluminum foil.
Freezing
The ice cream can be frozen for up to two weeks.
Other Ice Cream Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest and Facebook! Enjoy!!!
📖 Recipe
S'mores Ice Cream
Ingredients
For the Fudge Ripple
- ½ cup granulated sugar
- ⅓ cup light corn syrup
- ½ cup water
- 6 tablespoons cocoa powder I use 3 of Dutch or natural unsweetened and 3 of dark
- ½ teaspoon pure vanilla extract
For the Ice Cream
- 2 cups heavy whipping cream
- 1 can 14oz sweetened condensed milk
- Pinch kosher salt
- 2 teaspoons pure vanilla extract
- 2 tablespoons light brown sugar
- ¾ cup crushed gluten free graham crackers sand like consistency
For the Ice Cream Layers
- 3 sheets of gluten free graham crackers
- 1.5 Hershey bars 1.55 oz/43g per bar
- 6 tablespoons mini marshmallows about 42 mini marshmallows
- 6 tablespoons fudge ripple
Instructions
- Make the fudge ripple: In a medium saucepan set over medium heat, combine all the ripple ingredients except the vanilla. Whisk constantly until it begins to bubble around the edges. Continue to whisk until it comes to a low boil and then cook for 1 minute whisking constantly. Remove from heat, whisk in the vanilla and let cool on the counter. Transfer to a heat heat safe container and when it is no longer hot, place it in the fridge.
- Once the fudge is cool, start making the ice cream. In a large bowl whisk together the sweetened condensed milk, kosher salt, light brown sugar and the ¾ cup crushed gluten free grahams. The grahams should have a sand like consistency. Whisk until it is all combined. Set aside.
- In another large bowl, whisk or beat the heavy cream until soft peaks form.
- Using a spatula, pour the sweetened condensed milk mixture into the whipped cream. Whisk again to combine until stiff peaks form. Be careful not to over-mix. As soon as you see a stiff peak, stop mixing.
- Pour ⅓ of the ice cream into a 9 x 5 loaf pan. Then drizzle 2 tablespoons of cooled fudge ripple all over the top of the ice cream. Take a butter knife and make swirls. Sprinkle on 1 broken graham cracker sheet, ½ broken up Hershey bar and 2 tablespoons of mini marshmallows (about 14 mini marshmallows). Pour another ⅓ of the ice cream on top and once again drizzle another 2 tablespoons of fudge. And once again swirl with the knife. Sprinkle the same amount of graham crackers chunks, Hershey bar chunks and mini marshmallows. Repeat this process one more time for a total of 3 times.
- After you’re done layering and swirling, cover the ice cream with plastic wrap and then aluminum foil. Freeze overnight before serving. This is a no churn recipe so it needs a while to solidify. Enjoy!
Nicole
Made the s’mores ice cream for my son’s birthday. I bought ice cream just in case I messed this one up. Lol. But it never made it out of the freezer. This recipe was super easy, fun to make and tastes SO good! The ice cream texture was amazing. Everyone loved it! I will be making this one again.
Lee
So glad!!! Thanks so so much!