S'mores Ice Cream

If you know me, you know I am always looking for a fun twist on a classic, and s'mores ice cream is exactly that. All that campfire magic, toasted marshmallow creme, chocolate fudge, crumbly graham crackers all folded right into a homemade custard ice cream. It's the kind of dessert that makes everyone stop and say "wait, you made this yourself?"

We have been making homemade ice cream on repeat this summer and I am not even a little bit sorry about it. There is something about knowing exactly what goes into your ice cream that just makes it taste better. This recipe uses a simple cooked custard base (egg yolks, whole milk, heavy cream, sugar, and vanilla) and the process is way less intimidating than it sounds. If you have an ice cream maker (I use this ice cream machine and I don't even have to plan ahead with freezing the bowl), you are most of the way there already.

The toasted marshmallow is what really sets this one apart. I use a hand torch to toast the marshmallow creme right on a little sheet pan, and it adds that genuine campfire flavor you just cannot fake. If you love fun homemade ice cream flavors, you have to check out my lemon blueberry cheesecake ice cream too, it is another summer favorite around here!

Ingredients for S'mores Ice Cream

You only need a handful of simple ingredients for this one, and most of them are pantry staples!

• Egg yolks - These are what make this a custard-based ice cream. They give it that rich, creamy texture that you just cannot get any other way.
• Whole milk + heavy cream - You need both. The whole milk keeps it from being too heavy while the heavy cream gives you that smooth, scoopable texture.
• Marshmallow creme or mini marshmallows - Either one works! I love using marshmallow creme because it spreads easily and toasts up beautifully.
• Hot fudge - Use your favorite store-bought brand or make your own. It gets layered in cold so it creates these little ribbons of chocolate throughout.
• Crushed graham crackers - Do not skip these! They add the crunch that ties the whole s'mores flavor together.

How to Make S'mores Ice Cream

Step 1: Make the custard base. In a large saucepan, whisk together the egg yolks and sugar until the mixture looks light and fluffy. Add 1 cup of whole milk and heat over medium heat, stirring constantly, until it reaches 165°F. Keep stirring - you do not want scrambled eggs!

Step 2: Cool it down. Transfer the warm custard to a container and stir in the remaining 1 cup of milk, the heavy cream, and the vanilla extract. Let this cool in the fridge for at least 2 hours. Do not rush this step. Cold base = better churn.

Step 3: Churn the ice cream. Pour your cooled mixture into the ice cream maker and churn according to your machine's instructions. It usually takes about 20 minutes to reach a soft-serve consistency.

Step 4: Toast the marshmallow creme. Spread the marshmallow creme onto a parchment-lined sheet pan. Use a hand torch or your oven's broiler to toast it until golden and bubbly. This is the step that makes the whole thing taste like a real s'more!

Step 5: Layer everything together. In a 1-quart freezer container, add one-third of the ice cream, then drizzle on one-third of the hot fudge, and spoon on one-third of the toasted marshmallow creme. Repeat those layers two more times.

Step 6: Eat now or freeze. You can dig right in as soft serve or cover and freeze for several more hours until firm and fully scoopable. Either way is delicious!

Tips for the Best S'mores Ice Cream

Do not skip heating the custard to 165°F. A thermometer is your best friend here. This makes sure the egg yolks are fully cooked and safe to eat, and it also gives you the creamiest texture.

Keep your hot fudge cold when layering. Room temperature or warm hot fudge will melt right into the ice cream and disappear. Let it cool down first so you actually get those ribbons of chocolate in every scoop.

Crush your graham crackers right before layering. If they sit too long, they can get soft. Fresh and crunchy is the way to go!

Torch the marshmallow right before layering. You want it warm and toasty when it goes in. Letting it sit and cool defeats the purpose.

Homemade S'mores Ice Cream FAQs

Storage

Store your s'mores ice cream in an airtight freezer container for up to 2 weeks. Press a piece of plastic wrap directly onto the surface before putting the lid on - this keeps ice crystals from forming on top. Let it sit at room temp for 5-10 minutes before scooping if it gets too firm. My old fashioned vanilla ice cream stores the same way and stays creamy for weeks!

What to Serve with S'mores Ice Cream