Graham Cracker Ice Cream

5 from 2 votes

This no-churn Graham Cracker Ice Cream is sweet golden deliciousness in every spoonful. The ice cream itself is a gluten free graham cracker ice cream. It is then swirled with a chewy and sweet honey ripple and loaded with pieces of gf/vegan graham cracker! This homemade ice cream takes less than 45 minutes to make (minus freezing time) and no machine is needed! Best yet, this ice cream with graham cracker is gluten free, nut free, egg free and can be made vegan with a few tweaks.

Prep Time20

Cook Time5

Freezing Time6

Total Time6 25

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 723kcal

Author: Lee

Ingredients

For the Honey Ripple

½ cup honey or bee-free honey
½ cup unsalted butter or vegan baking stick

For the Graham Cracker Ice Cream

14 ounces sweetened condensed milk
¾ cup gluten free graham cracker crumbs
2 tablespoons light brown sugar , packed
1 pinch kosher salt
2 teaspoons pure vanilla extract
2 cups heavy whipping cream

For the Ice Cream Layers

7 sheets of gluten free Graham crackers

US Customary - Metric

Instructions

Make the Honey Ripple

In a saucepan set over medium heat, combine the ½ cup honey and the ½ cup unsalted butter.
Cook, whisking constantly until they are both combined.
Once incorporated, remove from heat and let it cool for about 15 min while you make the ice cream.

Make the Graham Cracker Ice Cream

Break up your 7 graham cracker sheets into chunks using your hands. Set aside.
In a large bowl use a spatula to combine together the 14 ounces sweetened condensed milk, 2 tablespoons light brown sugar, ¾ cup gluten free grahams cracker crumbs and 1 pinch of kosher salt. Set aside.
In a separate large bowl, using a whisk or a hand mixer, beat the 2 cups heavy cream until soft peaks form.
Once soft peaks form, pour the sweetened condensed milk mixture into the whipped cream. Whisk again until stiff peaks form.
Make sure not to over-whisk. Stop as soon as you get a stiff peak.

Assemble the Layers

Using the spatula, pour ⅓ of the ice cream into a 9 x 5 loaf pan.
Sprinkle ⅓ of the Graham crackers on top.
Drizzle about ⅓ of the honey butter mixture and then take a butter knife and swirl it all together. Repeat this pattern 2 additional times (3 times total) to fill the loaf pan.
If the honey butter mixture starts to solidify too much, just put it in a microwave safe bowl and heat in 10 second increments until easy enough to drizzle.
Cover the ice cream and freeze overnight. Enjoy!

Video

Notes

Please be aware sometimes people with nut allergies can have reactions to honey due to cross contamination with pollen. Please talk with your doctor before consuming honey if you have peanut/tree nut allergies.

Vegan: Use a vegan sugar, vegan sweetened condensed milk, dairy-free heavy whipping cream, vegan/gf graham crackers and crumbs, vegan baking sticks and bee-free honey.

Honey Ripple: If too thick, heat for a few seconds in the microwave into thin enough to drizzle. Also, be careful when swirling. Do not over-swirl or the ice cream will become muddy looking.

Storing: Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container for up to 14 days. If using a loaf pan, cover the top with plastic wrap and then aluminum foil.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition