S’Mores Ice Cream made from scratch is about as yummy of a summer treat that you will ever make. I know that’s a bold statement, but it is really true.
Everyone loves s’mores, right? Everyone love ice cream, right?
The two are a match made in Ice Cream Heaven. Learn all about the history of everyone’s favorite campfire treat S’Mores.
HOW TO MAKE HOMEMADE S’MORES ICE CREAM
It took a lot of attempts until I found what we think is ice cream perfection. As is often the case, something this good takes a little time.
Just give yourself a day, or two, before you serve.
The ice cream is loaded with crumbled graham crackers.
S’MORES ICE CREAM IS CUSTARD BASED
The custard for the ice cream is rich and so flavorful.
Be sure not to over cook the egg yolks, otherwise, they may curdle on you.
You’ll need a hand mixer and your favorite ice cream maker to create this incredible S’Mores Ice Cream creation!
And a S’mores wouldn’t be a S’mores without toasted marshmallows.
We go with the big fluffy kind and then get them nice and toasty in the oven.
Talk about a crowd-pleasing ice cream treat.
The kids will flip for this Homemade S’Mores Ice Cream, but get ready, the whole family and neighborhood will, too!
It’s that good!
Homemade S'Mores Ice Cream
- 10 oz bag of large marshmallows
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 1 cup sugar
- Pinch Kosher salt
- 1 whole vanilla bean halved and seeds scraped
- 5 large egg yolks
- 1 1/2 tsp vanilla extract
- 1 1/2 cups graham crackers, roughly chopped roughly chopped
- 1 cup chocolate sauce click for recipe
- Turn on broiler to high.
- Place marshmallows on shallow baking sheet lined with parchment paper and broil for 2 - 3 minutes (keep close eye...don't get too burnt)...turn one or two times during the roasting.
- Let the marshmallows cool slightly, then place them in blender.
- Next, in a medium saucepan over medium low heat, whisk together the milk, cream, 1/2 cup of the sugar, salt and the scraped vanilla bean (as well as the pod). Bring the mixture just to a boil.
- While the cream mixture is heating, combine the yolks and remaining sugar in a medium bowl, and then, using a hand mixer on low speed or whisk, beat until the mixture is pale and thick.
- Now, once the cream mixture has come to a slight boil, whisk about 1/3 of the hot cream mixture into the yolk/sugar mixture. Stir to incorporate, and now add another 1/3 of the mixture, stir again.
- Next, return the combined mixture to the saucepan with the remaining cream mixture, and stir to fully 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 take 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).
- Add the cooled cream mixture to the marshmallows in the blender. And add another 1/2 cup of cream and the vanilla extract. Puree until well blended and smooth.
- Pour into a bowl and refrigerate 4 hours, or overnight (overnight is best).
FREEZE THE ICE CREAM
Make the chocolate sauce and let cool (you can do this up to 8 hours in advance). (Link to recipe in 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.
- In a separate vessel, pour about 1/4 cup of the chocolate sauce on the bottom.
- Layer in one level of churned iced cream (don't mix with the chocolate, or it will get dark and murky).
- Continue adding ice cream and chocolate, in layers.
- Cover and place in freezer for at least 3 hours.
- Remove from freezer about 10 minutes before serving.