No-Churn S'mores Ice Cream

No-Churn S'mores Ice Cream

• • 2 cups heavy whipping cream, cold

  • 1 can (14 ounces) sweetened condensed milk

  • 1/2 cup unsweetened cocoa powder, sifted

  • 1 tablespoon whiskey or bourbon (optional)

  • 1 teaspoon vanilla extract

  • 1 7-ounce jar marshmallow cream

  • 3 bars Hershey's milk chocolate, roughly chopped (about 1 cup chopped chocolate)

  • 8 graham crackers, crushed (1 1/2 cups)

In a large bowl, whip the cream with an electric mixer until you have soft peaks that hold their shape.

In a separate bowl, whisk together the sweetened condensed milk with the cocoa powder, alcohol and vanilla. Fold the milk mixture into the whipped cream until mostly combined.

Set out your ice cream container/s (mine are tall and narrow and hold 1 quart each, so I needed two containers; if yours are larger and wider, then in the next step of layering the ice cream with the toppings, you might use more ice cream for each layer than I did.)

Use a 3/4 cup measuring scoop to measure 3/4 cup of the ice cream into the bottom of each container (again, if you're using one larger container, then you might use twice this amount for each layer; the exact measurements don't matter - you're just layering ice cream and toppings). Spoon/drizzle 1/4 of the marshmallow cream over the ice cream, then sprinkle with 1/4 of the chopped chocolate and crushed graham crackers. Use a knife to gently swirl the toppings in, but don't mix it together too much. Repeat three more times with layers of ice cream, marshmallow cream, chocolate and graham crackers, gently swirling each layer.

Cover and freeze until firm, at least 4-6 hours.