Ice cream is my favorite dessert. Whenever I’m in a new town I seek out the local ice cream shop, and at home it’s my go-to treat. My usual pick is Moose Tracks—until I tried this s’mores ice cream. Since my favorite part of camping is making s’mores, combining that gooey, chocolatey flavor with creamy ice cream feels like pure genius. Even on a holiday weekend, there’s plenty of summer left to savor this dessert.
This might be my new top flavor. I usually want some chocolate in my ice cream (with a few exceptions), while my husband Kevin prefers lighter bases like vanilla or fruit. This recipe hits the middle ground: a vanilla-marshmallow base that’s silky and light, scattered with chocolate pieces and graham cracker crumbs so every spoonful captures the essence of a classic s’more.
One common issue with homemade ice cream is that it can become icy after freezing. The marshmallow fluff in this recipe prevents that by keeping the texture fluffy and smooth, so the finished ice cream is creamy straight from the freezer.
I plan to enjoy this ice cream year-round—ice cream season is all year for me. It’s also a guaranteed win with kids: when I served this as an afternoon snack, six kids tried it and every one approved.
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- Pinch of salt
- 7 oz. container marshmallow fluff
- 8 graham crackers, crumbled
- 4 oz. chocolate of choice, chopped
- In a medium bowl, whisk together the heavy cream, whole milk, sugar, salt, and marshmallow fluff until smooth. Refrigerate the mixture for at least 2 hours, preferably overnight. Make sure the bowl of your ice cream maker is fully frozen before you begin.
- When chilled, pour the mixture into the frozen ice cream maker and start the machine according to the manufacturer’s directions. Use a spatula to press down any remaining pockets of marshmallow fluff so it blends evenly as the base churns.
- As the ice cream thickens, add the crumbled graham crackers and chopped chocolate. Continue to churn until they are evenly distributed.
- Transfer the ice cream to a loaf pan or an airtight container and freeze until it reaches your preferred firmness.
- Scoop and enjoy.
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