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Quick & Easy S’mores Ice Cream

Have you ever found yourself craving the delightful taste of s’mores but aren’t keen on dealing with the sticky mess that comes along with them? 

Well, this recipe is tailor-made for you. 

We’re making s’mores ice cream, a chilly twist on that beloved campfire classic. 

It’s got all the gooey goodness of marshmallows, chocolate, and graham crackers swirled right into your favorite creamy vanilla ice cream. 

The best part? We’re cheating a bit and using store-bought ice cream as the base, so anyone can make this!

Ingredients for a s’more adventure

Every component in our s’mores ice cream plays a crucial role in capturing the essence of that irresistible flavor.

Here’s what we’ll need:

  • Dark chocolate: Choose a good quality dark chocolate. I like dark chocolate because it gives a deep, rich flavor and balances out the sweetness of the other ingredients.
  • Pouring cream: We use this to transform the dark chocolate into a smooth, velvety ganache. It’s creamier and richer than regular milk.
  • Marshmallows: S’mores wouldn’t be the same without marshmallows, right? These fluffy, sweet little clouds of joy melt down to create a gooey swirl within the ice cream. Only have stale marshmallows? Follow my guide on how to soften marshmallows.
  • Milk: A splash of milk helps our marshmallows melt evenly and smoothly. Regular dairy milk is perfect here.
  • Vanilla ice cream: Start with your favorite store-bought brand. Choose a high-quality ice cream for a richer, creamier base.
  • Graham crackers: These add that iconic s’mores crunch. For our Australian friends, malt biscuits are a great substitute. And if you’re in the UK, digestive biscuits do the trick.


Step 1: Prep and chill your container

Begin by finding a 2-liter freezer-safe container. 

This could be a reusable plastic ice cream container, Tupperware, or even a metal loaf tin. 

Place it in the freezer to chill while you prepare the rest of the recipe. Pre-chilling the container helps the ice cream freeze evenly and more quickly.

Step 2: Make the chocolate ganache

First, place your finely chopped dark chocolate into a small bowl.

Then, in a small saucepan, heat your pouring cream over medium heat until it’s just about to boil – be very careful not to let it boil.

Pour the hot cream over the chopped chocolate and let it rest for 30 seconds before starting to stir. Gently stir until the chocolate is completely melted and smooth. 

Let the ganache cool down by refrigerating it for 20 minutes.

Step 3: Melt the marshmallows and crush the crackers

While your ganache is cooling, combine your white marshmallows and milk in a saucepan over low heat. 

Stir this mixture until it’s all melted and combined, then remove it from the heat and set it aside. 

The milk helps the marshmallows melt evenly and smoothly.

You’ll also need to crush the crackers. Put the crackers in a freezer bag and then hammer them with a rolling pin or saucepan until they’re crumbs.

Step 4: Soften the ice cream

Transfer your store-bought vanilla ice cream to the bowl of a stand mixer and beat on low speed. 

The goal is to soften the ice cream without letting it melt completely, making it easier to combine with the other ingredients.

Step 5: Combine

Working quickly to prevent the ice cream from melting too much, add your melted marshmallow mixture, cooled chocolate ganache, and finely crushed graham crackers (or malt biscuits) to the softened ice cream. 

Gently fold these in with a big wooden spoon or spatula. 

You want to aim for a nice swirly look, so don’t overmix – you still want to have globs of marshmallow and ganache visible.

Pro tip: if your ganache has hardened too much, you can soften the ganache by resting it in a bowl of warm water.

Step 6: Freeze and enjoy

Transfer your swirled ice cream to the pre-chilled container and place it back in the freezer. 

Leave it to set for about 2-4 hours. 

Can I use homemade ice cream?

Absolutely, you can definitely use homemade ice cream in this recipe! 

Just remember the quality of your homemade ice cream will affect the overall taste and texture of the final product. So make sure you’re using a recipe you trust and love. 

Once your homemade vanilla ice cream is ready, you can simply follow the steps in our recipe to incorporate the s’mores ingredients.

Here is a quick and easy vanilla ice cream recipe that I’ve used before and really liked!

Swaps and add-ins

This recipe is super easy to customize and make your own:

  • You can use any type of chocolate, or a combination. Milk chocolate will give you a sweeter finish, and white chocolate even sweeter still. 
  • You can use marshmallow creme instead of marshmallows – in this case, you won’t need to melt it. You can just stir it straight in. Or, you can toast the marshmallows before adding them to bring a hint of smokiness.
  • You can use any biscuits you want. Swapping the crackers for oreos gives you more of a cookies-and-cream vibe.
  • Go double chocolate and use a chocolate ice cream base for all the chocolate lovers out there.
  • You can also add in extra ingredients for a twist on the traditional s’mores. For more crunch, consider adding in crushed nuts or granola. Or add some mint if you want a more refreshing finish.

Psst… want to know how to keep your granola crunchy? I got you covered.

How to serve the ice cream

Simply serve it in a bowl with a sprinkle of graham cracker crumbs for added crunch. Or use it to make a decadent sundae with nuts, marshmallows and hot fudge sauce.

And for a playful treat, place a scoop between two graham crackers or cookies to make an ice-cream sandwich.

Dish pairings

S’mores Ice Cream is a fantastic choice for summer gatherings, barbecues, or a cozy dessert night at home. 

Here are a few dishes that would complement your homemade ice cream:

  • Grilled fruit skewers: These are a light, sweet end to a meal and bring out the smoky, outdoor flavor often associated with s’mores. They are also healthy and refreshing!
  • Chocolate lava cake: For a double hit of chocolate, serve your S’mores ice cream alongside a warm chocolate lava cake (yes, it’s possible to reheat lava cakes). YUM!
  • Apple pie: A slice of heated up apple pie served with a scoop of this ice cream is heaven on a plate. Any flavor of pie will do, but my favorite is apple.
  • Pancakes or waffles: Turn your breakfast into a decadent treat by serving a scoop of S’mores ice cream on top of fluffy pancakes or waffles. This is especially fun for a special occasion or a brunch treat. Psst… you can easily make waffles without milk if you’re out.
  • Burgers and hot dogs: You can’t throw an outdoor party without a massive load of burgers! They pair well with all kinds of condiments. Need more sides? I have a great guide on what to serve with burgers.

S’mores Ice Cream

An easy, no-churn recipe for s’mores ice cream!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 2 litres


  • 100 g dark chocolate finely chopped
  • 1/4 cup 60ml pouring cream
  • 2 cups 180g white marshmallows
  • 1 tablespoon milk
  • 2 litres store-bought vanilla ice cream
  • 100 g malt biscuits* finely crushed


  • Place a 2-litre freezer-safe container (I use a reusable plastic ice cream container, but you can also use a metal loaf tin) in the freezer until ready to use.
  • Place the chopped chocolate in a small bowl. Heat the cream in a small saucepan over medium heat until just before boiling (do not let boil). Pour the cream over the chocolate and stir until completely melted and smooth. Refrigerate for 20 minutes to cool.
  • Meanwhile, heat marshmallows and milk in a medium saucepan over low heat and stir until melted. Remove from heat and set aside.
  • Transfer the ice cream to the bowl of a stand mixer and beat on low speed until softened (but not melted).
  • Working quickly, add the marshmallow mixture, chocolate ganache and biscuit crumbs to the ice cream and fold gently with a big wooden spoon or spatula a few times to get a swirly look. Make sure it’s only just swirled through and that you still have globs of marshmallow and ganache – you don’t want to completely mix these in.
  • Transfer the ice cream to the pre-chilled container and freezer for 2-4 hours or until set.
  • Will keep in the freezer for 4-5 days.


Use graham crackers if they are available where you live. In Australia, we have to use alternatives such as malt biscuits!

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