S'mores Ice Cream

5 from 1 vote

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 Hershey's 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!

Prep Time20

Cook Time3

Freezing Time6

Total Time6 23

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 640kcal

Author: Lee

Ingredients

For the Fudge Ripple

⅓ cup granulated sugar
¼ cup light corn syrup
⅓ cup water
⅓ cup cocoa powder
1 pinch kosher salt
1 tablespoon unsalted butter
¾ teaspoon pure vanilla extract

For the Graham Cracker Ice Cream

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

For the Ice Cream Layers

6 teaspoons fudge ripple
3 sheets gluten free graham crackers , broken into small chunks
1.5 Hershey bars 1.55 oz/43g per bar (broken into small chunks)
6 tablespoons mini marshmallows about 42 mini marshmallows

US Customary - Metric

Instructions

Make the Fudge Ripple

In a saucepan set over medium heat, combine the ⅓ cup granulated sugar, ¼ cup light corn syrup, ⅓ cup water, ⅓ cocoa powder and 1 pinch of kosher salt.
Cook, whisking constantly until it begins to boil. Once boiling, cook for 1 minute.
Immediately remove from heat and whisk in the 1 tablespoon unsalted butter and ¾ teaspoon pure vanilla extract. Set aside to cool as you prep the other ingredients.

Make the Graham Cracker Ice Cream

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.
Then drizzle 2 teaspoons 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 teaspoons 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. Cover the ice cream and freeze overnight. Enjoy!

Notes

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

Fudge 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