After making a bunch of actual s’mores last weekend, I have made s’mores bars and s’mores scones. And I still had more marshmallows and graham crackers. I’ve used up the marshmallows now, but still have half a sleeve of graham crackers left. How many graham crackers do they put in those boxes?! I can at least be glad that most of the rest of them were used up for this No-Churn S’mores Ice Cream. Maybe I’ll just eat the other graham crackers. Like an after-school snack.
After learning that roasted the marshmallows made all he difference in the bars, I did that again, and you can definitely taste the roasted-flavor of the marshmallow! Some of the marshmallow bits, especially the chunks with a roasted bit to them, have an almost crunchy feel when they’re frozen. Other pockets remain chewy. It’s a fun textural experience.
I also decided to make the graham cracker crumb into a Milk Bar Graham Crumb, because I felt they needed a bit of pizzazz. When a dessert is cold, I feel like it needs an extra punch of flavors, you know? So caramelizing the graham bits really pumps up the flavor. In my opinion!
I also used black cocoa powder in the ice cream base, mainly because it’s what I had, but also to get a dark chocolate flavor! I like the effect it had – it makes the ice cream look almost black, and that adds to the whole campfire/s’mores vibe. Like, a blackened marshmallow. Dark, dark chocolate!
I took a few photos of some spoonfuls of this ice cream, both because that’s an iconic shot, and also because I wanted to show the diversity of bites you can get of this ice cream. Some of it is loaded with mix-ins, and some of it is a bit more chocolate-y. The best kind of ice cream!
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PinIngredients
For the graham crumb:
- 1½ cups graham cracker crumbs
- ¼ cup milk powder
- 2 tablespoons granulated sugar
- ¾ teaspoon kosher salt
- 4 tablespoons butter, melted & slightly cooled
- ¼ cup heavy cream
For the marshmallow goo:
- 15–20 marshmallows
For the ice cream base:
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup cocoa powder (I used black cocoa for an extra dark look)
- 1/4 teaspoon kosher salt
- 2 cups heavy cream
Instructions
- Make the crumb: Preheat the oven to 250 degrees. Toss all ingredients together until it forms a sort of wet-sand like texture and can be pressed together in clumps. Spread out the crumbs onto a baking sheet in a thin layer, allowing some clumps to be bigger. Bake for 20 minutes until fragrant.
- Prepare the marshmallows: Turn your oven to the broiler setting, and spread out the marshmallows on a baking sheet in a single layer. Broil for 2-3 minutes, until brown and toasted on top. Keep an eye on them during this – it goes quickly. Mash and stir the marshmallows together into a glob of goo. (You could also break up the marshmallows into chunks before putting them in the broiler, skip making them a goo, and just mix the chunks of roasted marshmallow into the ice cream.)
- Prepare the ice cream: In a small bowl, mix together the sweetened condensed milk, cocoa powder, and salt until it’s all combined and no dry parts remain.
- Whip the heavy cream into stiff peaks. Then, fold in the chocolate mixture gently, avoiding forcing too much air out of it. Once combined and homogenous in color, mix in half the graham crumb.
- Start layering the ice cream into a Tupperware. Then, take some of the marshmallow goo and space it out throughout the ice cream. It will be sticky and difficult – it may help to put some vegetable oil on your hands or a spoon to deal with it. Sprinkle some more graham crumb. Then, layer more ice cream and then more marshmallow goo and graham crumb. Repeat until all the ingredients are used up.
- Cover the top of the ice cream with parchment paper and then put the lid on the Tupperware. Freeze for at least 8 hours, or until hardened.