How To Feed A Loon

  • About Us
  • Recipe Index
    • Appetizers
    • Asian
    • Breads and Doughs
    • Cajun / Creole / Louisiana
    • Breakfast / Brunch
    • Comfort Food
    • Delectable Desserts
    • Entrees / Mains
    • Instant Pot
    • Italian
    • Pizza
    • Rubs, Spices and Sauces
    • Soups & Salads
    • Sides
    • Seafood
    • Southern
    • Mexican / Tex-Mex / Cal-Mex
    • Thanksgiving
    • Vegetarian
  • Videos
    • Recipe Videos
    • Web Stories
  • Work With Us
  • Contact
  • **Premium Access**
  • Recipes
menu icon
go to homepage
  • Grilling
  • Recipes
  • About Us
  • Work With Us
  • Premium
subscribe
search icon
Homepage link
  • Grilling
  • Recipes
  • About Us
  • Work With Us
  • Premium
×
Home » Recipe Index » Delectable Desserts

Homemade S’Mores Ice Cream

Published: Jul 25, 2021 · Modified: Feb 17, 2023 by Kris Longwell · This post may contain affiliate links

137 shares
  • Share
  • Tweet
  • Bluesky
Jump to Recipe Print Recipe
An ice cream parlor glass holder filled with s'mores ice cream topped with a piece of graham cracker, a piece of chocolate and a toasted marshmallow.

Homemade ice cream is amazing. S’mores are amazing. You see where we’re headed with this, right?

There is something truly special about this ice cream sensation. Toasty marshmallows are churned right into the custard base. Crumbled graham crackers give great flavor and texture. And the homemade chocolate sauce brings it all together.

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

An ice cream parlor glass holder filled with s'mores ice cream topped with a piece of graham cracker, a piece of chocolate and a toasted marshmallow.

How To Make S’mores Ice Cream

These two treats are a match made in Ice Cream Heaven. Learn all about the history of everyone’s favorite campfire treat S’Mores.

Just a little heads up: You’re going to need to give yourself some time to bring this amazing ice cream masterpiece across the finish line.

You’ll need to allow the custard to chill for about 4 hours, and then you’ll want the churned ice cream to freeze in the freezer for at least 2 hours, or even better, overnight.

But trust us, this is worth the time. It’s one for the record-books!

Making the Custard Base

We’re going with a creamy custard for the base for this ice cream.

First, you’re going to beat 5 egg yolks with ½ cup of sugar until pale. Meanwhile, heat the milk, cream, sugar, and a pinch of salt until simmering.

EXPERT TIP: The next step is called “tempering the eggs.” This is very important, if you immediately add the egg mixture to the hot cream, the eggs will scramble. To avoid this, we’re going to add the warm cream into the egg mixture 1 cup at a time, whisking constantly, 2 or 3 times. Now, pour the egg/cream mixture back into the saucepan with the remaining warm cream.

A hand mixer in a bowl of beaten egg yolks and sugar and then a saucepan with simmering cream in it, and then a whisk stirring the egg mixture as the warm cream is being poured in and then it all being transferred back into the saucepan.

Infusing the Roasted Marshmallows into the Ice Cream

Toasted marshmallows are a key component to s’mores and this ice cream.

We’re going to infuse the custard with roasted marshmallows.

Place a 10 oz bag of large marshmallows on a baking pan lined with parchment paper. Roast under your broiler for only a couple of minutes, flipping them over halfway through.

A baking pan filled with jumbo marshmallows, and then them after they have been toasted in the oven.

After the custard has cooled for about 15 minutes in a nice ice water bath, it’s time to bring in those glorious toasted marshmallows.

Add the marshmallows into a blender along with the custard, plus a little more heavy cream, and vanilla extract.

Purée in the blender until smooth and silky.

EXPERT TIP: Once the marshmallows have been roasted, they will be a little sticky to the touch. We recommend transferring them to the blender as soon as possible after they come out of the oven. The longer they sit on the parchment paper, the more likely they are to stick to it.

A person dropping toasted marshmallows into a blender and then custard being poured into the blender and then after the mixture has been pureed.

You’ll need to transfer the puréed mixture to a bowl and cover it with plastic wrap and place it in the fridge for at least 4 hours, or overnight.

Once chilled, it’s time to add the custard to your ice cream maker. Follow the manufacturer’s instructions for churning custard-base ice cream.

EXPERT TIP: It’s really important to allow the custard to completely chill before adding to your ice cream maker. If you skip this step, you won’t get the right consistency. We also like to place the ice cream maker bowl/tin in the freezer for a few hours, too. We want everything cold as we begin to churn!

S'mores ice cream custard being poured from a glass bowl into an electric ice cream machine.

Just as the ice cream has begun to thicken, it’s time to add in the roughly chopped graham crackers.  This is around the last 5 minutes of churning.

At this point, the ice cream should be the consistency of very soft-serve ice cream.

Graham crackers provide amazing taste and a wonderful crunch in every single bite.

A person using their fingers to drop chopped pieces of graham crackers into the metal pot of an ice cream maker.

How To Store S’Mores Ice Cream

You can keep the churned ice cream in the ice cream machine bowl if you prefer. Cover with foil and place in the freezer for at least 2 hours, or even better, overnight.

We love transferring them to ice cream holders. The ice cream will keep in the freezer for up to 1 to 2 months.

EXPERT TIP: Before assembling your first s’mores ice cream, we strongly recommend making an easy batch of homemade chocolate sauce. We use our favorite ice cream parlor glass holders, but any time of bowl or glass will work. Add chocolate, then a couple of scoops of ice cream, and then more chocolate.

A stream of chocolate sauce being poured onto an ice cream glass holder filled with s'mores ice cream.

Other Favorite Homemade Ice Cream Recipes

If you love homemade ice cream as much as we do, then there’s a good chance you’ll love these delectable recipes, too:

Peanut Butter Cup Ice Cream Cake
Homemade Strawberry Ice Cream
Creamy Salted Caramel Ice Ceram
Lavender Ice Cream with Honey Granola
Blueberry Ice Cream

In the meantime, go and make this!

A glass vessel filled with s'more ice cream topped with a drizzle of chocolate sauce, graham crackers, chocolate candy, and a toasted marshmallow.

Ready to make an ice cream treat that your loved ones will be talking about all summer long? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A glass vessel filled with s'more ice cream topped with a drizzle of chocolate sauce, graham crackers, chocolate candy, and a toasted marshmallow.

Homemade S'Mores Ice Cream

There is truly something magical about this ice cream treat. The toasted marshmallows are amazing in the ice cream. The graham crackers add to the s'mores authentic taste and the homemade chocolate sauce brings it all together. Get started a day or so ahead of when you want to serve it, and you'll be set!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Chilling and Freezing times: 4 hours hours
Total Time: 4 hours hours 30 minutes minutes
Servings: 12
Calories: 372kcal
Author: Kris Longwell

Equipment

  • Ice cream maker

Ingredients

  • 5 large egg yolks
  • 1 cup sugar divided
  • 2 cups whole milk
  • 1½ cups heavy cream
  • Pinch Kosher salt
  • 10 oz marshmallows large, or jumbo, leave a few for garnish, if desired.
  • 2 teaspoon vanilla extract
  • 1½ cups graham cracker roughly chopped, plus extra for garnish
  • 1 cup chocolate sauce click for recipe
  • 1 chocolate bar for garnish, optional

Instructions

  • Add the egg yolks and sugar to a medium-sized bowl. Use a hand mixer on low speed or whisk, and beat until the mixture is pale and slightly thickened, about 2 minutes.
  • Next, in a medium saucepan over medium-low heat, whisk together the milk, cream, ½ cup of sugar, and salt. Bring the mixture to a low simmer.
  • Now, once the cream mixture has started to simmer, whisk about ⅓ of the hot cream mixture into the yolk/sugar mixture. Whisk to incorporate, and now add another ⅓ of the mixture, stir again. Leave the remaining cream in the saucepan, gently simmering.
  • Return the egg/cream mixture back to the saucepan with the remaining simmering cream mixture, and stir to incorporate.
  • Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. DO NOT boil, or the yolk will overcook...this only takes a few minutes.
  • Pour the mixture through a fine-mesh strainer and discard the vanilla pod. Bring to room temperature (you can place the bowl in an ice bath, without submerging, to expedite cooling).
  • Turn on broiler to high.
  • Place marshmallows on a shallow baking sheet lined with parchment paper and broil for 2 - 3 minutes (keep a close eye on them, they brown quickly). Remove from oven and quickly flip the marshmallows. Roast again, but be careful, they'll brown even faster the second time.
  • Let the marshmallows cool slightly, then place them in the blender.
  • Add the cooled custard to the marshmallows in the blender. And add another ½ cup of cream and the vanilla extract. Puree until well blended and smooth.
  • Pour into a bowl, cover with plastic wrap, and refrigerate 4 hours, or overnight (overnight is best).

FREEZE THE ICE CREAM

  • Make the chocolate sauce and let it cool (you can do this up to 1 week in advance).  (Link to recipe in the Ingredients list).
  • Remove the cream mixture from the refrigerator and whisk again. Pour mixture into your ice cream maker and follow manufacturer instructions. During the last 5 minutes, fold in the graham cracker pieces.
  • The ice cream will be thick, but still very soft. Transfer to a container with a lid, or leave in the ice maker bowl and cover with foil. Place in the freezer for at least 2 hours, or even better, overnight.

Assemble the S'mores Ice Cream

  • In an ice cream parlor glass, or bowl, add a couple of spoonfuls of the chocolate sauce on the bottom. Layer in one level of churned iced cream and then spoon more of the chocolate sauce. Continue adding ice cream and chocolate, in layers.
  • Garnish with a piece of graham cracker, a chocolate bar, and a toasted marshmallow, if desired. Serve at once.

Notes

SEE VIDEO IN POST for a visual tutorial on how to make this amazing ice cream!
Be sure to allow the custard to complete chill for at least 4 hours before adding to the ice cream maker.   Freezing the ice cream maker bowl/pan is a good idea, too.
After roasting, the marshmallows will be a little sticky.  You may need to use a couple of spatulas to transfer them to the blender.  The longer they sit on the parchment after roasting them, the stickier they will get.
The ice cream is ready to eat after being churned, but we highly recommend letting it freeze for at least 2 hours, or even better, overnight, before serving.
The frozen ice cream will keep in the freezer for 1 to 2 months. 

Nutrition

Calories: 372kcal | Carbohydrates: 56g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 136mg | Potassium: 167mg | Fiber: 1g | Sugar: 42g | Vitamin A: 505IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in July, 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in July, 2021!

More Delectable Desserts

  • An overhead view of two oval dessert dishes that are filled with bananas foster and topped with a scoop of melting vanilla ice cream and a mug of creamed coffee nearby.
    Bananas Foster
  • A chocolate lave cake sitting on a white dessert plate that has been dusted with powdered sugar with a fresh cranberry sitting next to it.
    Chocolate Lava Cake
  • An overhead view of a collection of colorful homemade Christmas cookies that in the shape of bells, ornaments, tress, snowmen, and bells.
    Homemade Christmas Cookies
  • A person using a metal spatula to raise a slice of pecan pie cheesecake from the entire cake resting on a cake stand.
    Pecan Pie Cheesecake

Comments

  1. CATHY C TARR says

    July 25, 2021 at 11:52 pm

    5 stars
    I laughed when I read this could last for 1 to 2 months in the freezer. No way someone could make this great ice cream and have everyone not gobble it up in a week. Wouldn’t last a month in my house! It was terrific

    Reply
    • Kris Longwell says

      July 26, 2021 at 5:01 pm

      LOL!!! That is SO TRUE Cathy!!! We made several batches just for photography and filming, and still it goes so fast!! YUM!! xoxoxoxo

      Reply
  2. Jacqueline says

    July 29, 2015 at 4:58 pm

    A friend of mine spotted this on my Pinterest and made it for several of us. It was AMAZING! It last less than 24 hours, and we all can’t wait to make it again.

    Reply
    • krislongwell says

      July 29, 2015 at 10:22 pm

      We are so happy you made this ice cream!! I played around with this recipes quite a bit. Sometimes, I worry that folks will just think, ah, that’s too complicated. And I just want to say…give it a try…you will LOVE it! We were the same way, once the recipe became solid…it did not stay in the freezer for more than 24 hours! Thanks for letting us know!! Happy Summer!! Keep coming back!!

      Reply
5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!

Kris & Wesley (The Loon) live for fun, food, and fabulousness. "How to Feed a Loon" is a celebration of just that. Come join us on this joyous culinary ride.

More about us

Memorial Day Cookout

  • Three grilled chicken leg quarters on an oval platter surround by grilled lemon halves and fresh herbs.
    Best Grilled Chicken

  • A straight-on view of grilled vegetables with Italian dressing all resting on a large bamboo oval platter.
    Grilled Vegetables with Italian Dressing

  • Black and bleu burger on a white plate
    Rockin’ Black and Bleu Burger

  • Lamb lollipops in a white bowl
    Lamb Lollipops

  • A grilled whole beer-can chicken sitting on a cutting board next to a carving knife and a bowl of BBQ sauce
    Grilled Beer-Can Chicken with BBQ Sauce

  • A straight-on view of a grilled balsamic glazed pork chop that is sitting next to a pile of roasted vegetables with another plate of the same in the background.
    Grilled Balsamic Glazed Pork Chops

Popular Recipes

  • best-ever chicken salad recipe
    Best-Ever Chicken Salad

  • A white soup filled with roasted tomato basil soup next to sliced grilled cheese sandwiches.
    Roasted Tomato Basil Soup

  • Mahi Mahi tacos on a wooden table in a taco holder
    Amazing Mahi Mahi Tacos

  • A lemon wedge being squeezed onto a platter of chicken francese
    Chicken Francese

  • Southern Shrimp and Cheesy Grits recipe
    Southern Shrimp and Cheesy Grits

  • Slow Roasted Pork Shoulder on a platter with a side of gravy
    Slow Roasted Pork Shoulder

Footer

↑ back to top

Explore

  • Recipe Index
  • About Us
  • Subscribe

About

  • Privacy Policy
  • Contact

Copyright © 2025 How to Feed a Loon • This website contains affiliate links, which means that if you click on a product link, we may receive a commission in return. How To Feed a Loon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

137 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.