No Churn S’mores Ice Cream

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Makes 2 quarts

Ice Cream Ingredients

One 14-ounce can sweetened condensed milk

2 teaspoons pure vanilla extract

Pinch fine salt

2 cups heavy cream, cold

S’mores Mix-In Ingredients

1 ½ cup mini marshmallows, toasted (plus, more to garnish with if desired)

8 large graham crackers, crushed, medium and small pieces (“large” is full perforated sheet with 4 individual pieces)

2 Hershey bars, chopped


Chill 9-by-5-by-3-inch metal loaf pan in freezer.

Place mini marshmallows on nonstick silicone mat (like Silpat) or foil-lined baking sheet sprayed with nonstick spray. Broil marshmallows, watching carefully to prevent from burning. Allow to cool, placing marshmallows in freezer for about 30 minutes for easy separation and removal.

For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.

Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in s’mores mix-ins with a spoon. Cover and return to freezer for 3 hours or longer, until solid and scoopable.

Serve with additional graham cracker crumbs, toasted marshmallows and/or chocolate syrup if desired.