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A bowl of homemade s'mores ice cream with twinkling lights and a stack of graham crackers behind it.

S'mores Ice Cream

Brace yourselves, s'mores lovers. You're about to meet your dream ice cream. Loaded with rich chocolate flavor, toasted marshmallows and crushed graham crackers in every bite, this s'mores ice cream is one nostalgic treat that's perfect any time of year.
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Servings 6 servings
Calories 550kcal


  • Medium saucepan
  • Mixing bowl
  • Plastic wrap
  • Ice cream maker
  • Large baking sheet


  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 cup sugar
  • ½ cup dark chocolate cocoa powder
  • 7 egg yolks
  • 1 teaspoon vanilla extract or paste
  • 7 graham cracker sheets lightly crushed
  • 2 ½ cups mini marshmallows


  • Whisk together the heavy cream, milk, sugar and cocoa powder in a saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar and incorporate the cocoa powder. Once it simmers, turn off heat. Do not bring to a boil as this can cause the milk to separate.
  • Whisk egg yolks and vanilla until pale, about three minutes. Temper about ¼ to ½ cup of warm cream mixture into egg mixture, whisking constantly. Repeat this step a few times. 
  • Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon. Turn off heat.
  • Pour into a large mixing bowl, and then directly cover the top of the custard's surface with plastic wrap and refrigerate until cold, at least four hours to ensure proper churning, though I like to chill overnight to really make sure it's cold.
  • Spread mini marshmallows on a broiler-safe sheet. Broil a few inches from the heating unit until the marshmallows are brown and toasty. Keep a close eye on this. It won't take long for the marshmallows to toast. Use a spatula and move the toasted marshmallows to parchment paper to set. This will get a little sticky, and the marshmallows won't hold their shape -- that's totally fine (see blog for a photo).
  • Pour custard in an ice cream maker and churn according to manufacturer's directions. In the last five minutes of churning, add the crushed graham crackers and globs of toasted marshmallows to the ice cream maker. The marshmallows will be a bit sticky.
  • Pour the churned ice cream into an airtight container. Freeze for several hours before serving. Enjoy!



  • Prep time does not include chilling or churning as that can vary based on manufacturer.
  • When cooking our milk and cream mixture, do not let it come to a boil. It can break the milk.
  • Do not skip the step where we mix a scoop of warm cream into the eggs. This gently cooks the eggs and prevents the custard from turning into scrambled egg ice cream. I love eggs, but that’s a hard no for me.
  • I don't recommend putting the parchment paper in the oven with the broiler. Parchment paper can catch on fire in little time at that heat.
  • I just want to set expectations that working with the toasted marshmallows will be a little messy. Toasted marshmallows are gooey and sticky. There's no getting around that, but you will be rewarded with the most delicious flavor. Trust me -- it's way better than untoasted marshmallows.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Serving: 0.5cup | Calories: 550kcal | Carbohydrates: 60g | Protein: 16g | Fat: 31g | Cholesterol: 239mg | Sodium: 309mg | Sugar: 45g