Every spoonful of this no-churn S’mores Ice Cream tastes like a s'mores melting in your mouth! The ice cream itself is a gluten free graham cracker ice cream. It is then swirled with a fudge ripple and loaded with pieces of gf/vegan graham cracker, vegan mini marshmallows and chunks of Hershey's chocolate. This ice cream is quite possibly one of the best I have ever made and it’s gluten free, egg free and nut free!
I am not kidding when I say this S'mores Ice Cream might be one of my favorite ice creams that I’ve ever made. The combination of flavors makes it so incredibly delicious and being no-churn, it is so simple to make! My daughter loves anything s'mores related and this ice cream is a favorite!
For S'more recipes, try my S’mores Cookies, my S'mores Dip, my super simple S'mores Snack Mix and my S’mores Cupcakes.
Reasons To Love This S'mores Ice Cream
- Allergy Friendly- This ice cream is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Super Creamy- This ice cream is so creamy and smooth even with the addition of graham cracker crumbs!
- Graham Crackers in 2 Ways- This homemade ice cream has a graham cracker ice cream and graham chunks throughout! Or to take it up a notch, use my Graham Cracker Crumble topping!
- Fudge Ripple- Fudgey deliciousness ensures you get chocolate in every spoonful!
- Easy To Make- No machine is needed to make this delicious ice cream recipe!
Ingredient Notes
- Granulated Sugar- This is used in the fridge ripple to make it nice and sweet.
- Corn Syrup- Yes, this is needed in the fudge ripple to prevent it from getting too thick and solid. It keeps the ripple shiny and smooth.
- Cocoa Powders- I love using two types: Natural Unsweetened and Dark to make a dark chocolate ripple. Both cocoa powders give the fudge ripple a dark color and stronger flavor but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark alone as the ripple be too dry and bitter.
- Kosher Salt- Draws out all the flavors.
- Vanilla- Make sure to use pure vanilla extract otherwise the ripple will have a chemical taste.
- Unsalted Butter- We mix in 1 tablespoon at the end of making the ripple to help create a creamy texture. You can Use vegan butter as well.
- Sweetened Condensed Milk- It helps the ice cream to be thick, creamy and sweet.
- Heavy Cream- We need 2 cups (1 pint).
- Graham Crackers- I use these graham cracker crumbs in the ice cream base and these gluten free graham crackers broken up.
- Mini Marshmallows- They don’t become frozen and they stay soft. I use Dandies mini marshmallows.
- Hershey Bar- You can use whatever chocolate you love. I wanted the traditional s’mores flavor so I went with Hershey’s. If using Hershey's make sure to only use the 43 gram bar and double check to make sure it is gluten free and nut free.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into Vegan Ice Cream
- Make sure the brand of sugar you use is vegan.
- Only use vegan sweetened condensed milk that's also gluten free.
- Use a dairy free heavy whipping cream.
- Instead of Hershey's, use chocolate that is gluten free, nut free and vegan. You can use these vegan chocolate chips.
- Make sure to use gluten free, nut free and vegan graham crackers and crumbs.
- Read the label on your marshmallows to ensure they're vegan as well as gf and nut free.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make S'mores Ice Cream
Here are the step by step instructions to make this easy homemade ice cream!
Step 1: Make the Fudge Ripple
In a saucepan set over medium heat, combine the granulated sugar, corn syrup, water, cocoa powder and 1 pinch of kosher salt.
Cook, whisking constantly until it begins to boil. Once boiling, cook for 1 minute.
Immediately remove from heat and whisk in the butter and vanilla. Set aside to cool as you prep the other ingredients.
Step 2: Mix the Graham Cracker Crumbs into the Sweetened Condensed Milk
In a large bowl, using a spatula, combine together the sweetened condensed milk, light brown sugar, ¾ cup gluten free grahams cracker crumbs and 1 pinch of kosher salt.
Step 3: Whip the Heavy Cream
In a separate large bowl, using a whisk or a hand mixer, beat the heavy cream until soft peaks form.
Step 4: Pour in the Graham Cracker Condensed Milk Mixture
Once soft peaks form, pour the sweetened condensed milk mixture into the whipped cream. Whisk again until stiff peaks form.
Make sure not to over whisk. Stop as soon as you get a stiff peak.
Step 5: Swirl the Ripple
Using the spatula, pour ⅓ of the ice cream into a 9 x 5 loaf pan.
Then drizzle 2 teaspoons of cooled fudge ripple all over the top of the ice cream. Take a butter knife and make swirls.
Step 6: Layer and Repeat
Sprinkle on 1 broken graham cracker sheet, ½ broken up Hershey bar and 2 tablespoons of mini marshmallows (about 14 mini marshmallows).
Pour another ⅓ of the ice cream on top and once again drizzle another 2 teaspoons of fudge. And once again swirl with the knife.
Sprinkle the same amount of graham crackers chunks, Hershey bar chunks and mini marshmallows.
Repeat this process one more time for a total of 3 times. Cover the ice cream and freeze overnight.
Expert Baking Tips
- Make the Fudge Ripple First- Make this first so that it can cool. It needs to cool for at least 20 minutes prior to adding it to the ice cream. If it has solidified too much before adding it to the ice cream, just mix it with a spoon so it's smooth again. If it is still too thick, pop it in the microwave in a heat safe bowl and heat in 5 second increments until easy enough to drizzle.
- Buy the Correct Hershey Bar- There is one size of the Hershey bar that is nut free and safe for those with nut allergies. It’s the 1.55 oz (43g) bar. Always double check the back of the label; it's also gluten free. Hershey always lists if there are any potential allergens. The bars of that size do contain milk and soy; if there are allergies make sure to use allergy friendly chocolate instead like this.
- Let the Ice Cream Freeze Overnight- No churn ice cream is simple to make but very soft. It really does need to freeze overnight otherwise it will be a soupy mess within a minute of taking it out of the freezer.
Recipe FAQs
Yes. This ice cream needs about 6-7 hours to freeze.
No churn ice cream is super soft and needs a long time to solidify. If you don’t freeze it overnight (or for 6-7 hours), it will be a soupy mess within minutes of being on your counter.
Yes. This is not sponsored but the brand silk makes one. It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein, last time I checked the label. Please always double check ingredients. And please note I cannot test this in my home as the ingredients contain our allergens.
Store the s'mores ice cream in a 9 x 5 loaf pan or in an airtight ice cream container. If using a loaf pan, cover the top with plastic wrap and then aluminum foil. Freeze for up to two weeks.
These are my favorite air tight freezer safe ice cream containers.
More No-Churn Ice Cream Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
S'mores Ice Cream
Ingredients
For the Fudge Ripple
- ⅓ cup granulated sugar
- ¼ cup light corn syrup
- ⅓ cup water
- ⅓ cup cocoa powder
- 1 pinch kosher salt
- 1 tablespoon unsalted butter
- ¾ teaspoon pure vanilla extract
For the Graham Cracker Ice Cream
- 14 ounces sweetened condensed milk
- ¾ cup gluten free graham cracker crumbs
- 2 tablespoons light brown sugar
- 1 pinch kosher salt
- 2 teaspoons pure vanilla extract
- 2 cups heavy whipping cream
For the Ice Cream Layers
- 6 teaspoons fudge ripple
- 3 sheets gluten free graham crackers , broken into small chunks
- 1.5 Hershey bars 1.55 oz/43g per bar (broken into small chunks)
- 6 tablespoons mini marshmallows about 42 mini marshmallows
Instructions
Make the Fudge Ripple
- In a saucepan set over medium heat, combine the ⅓ cup granulated sugar, ¼ cup light corn syrup, ⅓ cup water, ⅓ cocoa powder and 1 pinch of kosher salt.
- Cook, whisking constantly until it begins to boil. Once boiling, cook for 1 minute.Immediately remove from heat and whisk in the 1 tablespoon unsalted butter and ¾ teaspoon pure vanilla extract. Set aside to cool as you prep the other ingredients.
Make the Graham Cracker Ice Cream
- In a large bowl use a spatula to combine together the 14 ounces sweetened condensed milk, 2 tablespoons light brown sugar, ¾ cup gluten free grahams cracker crumbs and 1 pinch of kosher salt. Set aside.
- In a separate large bowl, using a whisk or a hand mixer, beat the 2 cups heavy cream until soft peaks form.
- Once soft peaks form, pour the sweetened condensed milk mixture into the whipped cream. Whisk again until stiff peaks form.Make sure not to over-whisk. Stop as soon as you get a stiff peak.
Assemble the Layers
- Using the spatula, pour ⅓ of the ice cream into a 9 x 5 loaf pan.Then drizzle 2 teaspoons of cooled fudge ripple all over the top of the ice cream. Take a butter knife and make swirls.
- Sprinkle on 1 broken graham cracker sheet, ½ broken up Hershey bar and 2 tablespoons of mini marshmallows (about 14 mini marshmallows).
- Pour another ⅓ of the ice cream on top and once again drizzle another 2 teaspoons of fudge. And once again swirl with the knife.Sprinkle the same amount of graham crackers chunks, Hershey bar chunks and mini marshmallows.
- Repeat this process one more time for a total of 3 times. Cover the ice cream and freeze overnight. Enjoy!
Nicole says
Made the s’mores ice cream for my son’s birthday. I bought ice cream just in case I messed this one up. Lol. But it never made it out of the freezer. This recipe was super easy, fun to make and tastes SO good! The ice cream texture was amazing. Everyone loved it! I will be making this one again.
Lee says
So glad!!! Thanks so so much!