Toasted Campfire S’mores No Churn Ice Cream

There’s nothing more nostalgic than making smore’s around a campfire in the summer. I took every sweet memory I have from these moments and channeled them into a no churn ice cream flavor I think you’re going to love. This one actually tastes like a real s’more — toasted marshmallow, fudgy chocolate, crunchy graham cracker — everything you could possibly want in a summer ice cream flavor. This Toasted Campfire S’mores No Churn Ice Cream has a marshmallow infused vanilla base, a homemade hot fudge sauce that stays soft and fudgy even after freezing, and chunks of graham cracker that somehow stay completely crunchy instead of turning into mush. No ice cream machine needed, no complicated technique, just a handful of ingredients and a few simple tricks that make all the difference between a good no churn ice cream and an absolutely incredible one.

Let’s talk about those tricks because they’re what make this recipe special and worth doing right.

1. The toasted marshmallows. We’re going to broil them to get those perfectly toasty tops and a flavor that takes this ice cream to another level. When you pull them out of the broiler you need to blend them immediately, and I mean the second they come out. Toasted marshmallows cool and harden incredibly fast and if you wait even a couple of minutes they’ll turn sticky, stiff, and impossible to work with. Blending them right away while they’re still hot with your sweetened condensed milk breaks down the gelatin inside the marshmallow and turns the whole thing into a smooth, pourable, gloriously marshmallow-flavored base. It’s one of those steps that sounds fussy but takes thirty seconds and completely changes the final result.
2. Every single component needs to be completely cooled before it goes into the ice cream mixture. The hot fudge, the butter on the graham crackers, everything. Even a little warmth will start to melt your whipped cream and you’ll lose all that beautiful airiness that makes no churn ice cream work.

The graham crackers: The graham cracker situation deserves its own moment because this is the detail that separates this recipe from every other s’mores ice cream you’ve ever had. The biggest problem with mix-ins that have any kind of crunch is that the moisture from the cream seeps in during freezing and turns them soft and sad. The fix is so simple: toss your graham cracker chunks in 1 tablespoon of melted butter before folding them in. That coating of fat creates a barrier between the cracker and the cream, waterproofing them just enough to keep them crunchy all the way through. It adds a tiny bit of richness too which doesn’t hurt at all.

Two more tips for a fool proof ice cream:

1. Chill your mixing bowl and whisk in the freezer before you whip your cream. Cold equipment means the cream whips faster, holds its shape better, and forms fewer ice crystals, which means a creamier final texture across the board.
2. Once everything is assembled, press a sheet of parchment paper directly onto the surface of the ice cream before putting the lid on. That layer of parchment prevents ice crystals from forming on top and keeps the whole thing smooth and scoopable from the very first bite.

This is the kind of recipe that looks and tastes wildly impressive but is genuinely approachable for any skill level, no special equipment, no candy thermometer, no standing over a hot stove for hours. Just good ingredients, a few smart techniques, and a night in the freezer. It’s the perfect summer dessert for a backyard cookout, a movie night, or honestly just a Tuesday when you want something that feels really special. Make it once and I promise it becomes a permanent part of your summer rotation.

Toasted Campfire S’mores No Churn Ice Cream

A showstopping no churn s'mores ice cream with a toasted marshmallow infused vanilla base, homemade hot fudge that stays fudgy after freezing, and buttered graham cracker chunks that stay perfectly crunchy. No ice cream machine needed — just a few simple techniques and a night in the freezer for the creamiest, most indulgent summer dessert you've ever made at home.

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Prep Time 35 minutes mins

Total Time 2 days d

Course Dessert

Cuisine American

Servings 8

Equipment

• 1 Baking Sheet
• 1 Blender
• 1 Sauce Pan
• 2 Mixing Bowls
• 1 handheld or stand mixer
• 1 ice cream container

Ingredients

  

For the Marshmallow Base

• 1 bag 10 oz regular or mini marshmallows
• 1 can 14 oz sweetened condensed milk
• 2 cups heavy whipping cream cold
• ¼ cup whole milk or half-and-half cold
• ¼ tsp fine sea salt

For the Graham Cracker Chunks

• ½ cup crushed graham crackers not too fine, leave some bigger chunks
• 1 Tbs granulated sugar
• 3 Tbs unsalted butter, melted (separated into 2 Tbs and 1 Tbs)

For the Soft Hot Fudge Swirl

• ½ cup semi-sweet chocolate chips or chopped chocolate
• ¼ cup heavy whipping cream
• 2 tbsp sweetened condensed milk just scoop some from the can you’re using for the base
• 1 tbsp unsalted butter
• ¼ tsp vanilla extract
• A tiny pinch of fine sea salt

Instructions

 

Toast the Marshmallow Tops

• Preheat your oven to BROIL. Place mixing bowls (stainless steel or metal are best) in the freezer.
• Pour the entire can of sweetened condensed milk into a blender. Add ¼ tsp of salt.
• Line a baking sheet with aluminum foil and spray it generously with non-stick cooking spray. Spread the marshmallows out in a single layer. Place them under the broiler for 1 to 2 minutes. Watch them like a hawk! You want them nice and toasty with a few charred spots for that real campfire flavor.
• While the marshmallows are hot, immediately scrape them off the foil into the blender or food processor. Blend on high for 1 minute until completely smooth.
• Pour the mixture into a bowl. Place it in the fridge for at least 1 hour until completely cold.

Make the Graham Cracker Chunks

• Crush ½ cup of graham crackers into small chunks (not fine dust).
• Toss the chunks with 1 tablespoon of sugar and 2 tablespoons of melted butter.
• Bake at 350°F for 6 to 8 minutes until fragrant and golden.
• Let them cool completely, then toss them with 1 more tablespoon of melted butter to waterproof them before freezing the chunks for 20 minutes.

Make the Soft Hot Fudge Swirl

• Combine all ingredients for the hot fudge in a small saucepan over low heat.
• Stir constantly until completely melted and smooth. Pour into a bowl and let it cool completely to room temperature before swirling.

Whip and Fold

• In a chilled bowl, combine your cold heavy cream and whole milk. Whip to medium peaks (smooth and glossy, not stiff).
• Take one big scoop of your whipped heavy cream and stir it into your marshmallow, sweetened condensed milk mixture to lighten it up and then pour the marshmallow-condensed paste into the bowl with the whipped cream.
• Gently fold your chilled marshmallow-condensed milk paste into the whipped cream until smooth. Go around the sides of the bowl and cut down the middle, gently folding being sure not to deflate the air you just whipped into the cream.

Assemble and Layer

• Alternate layering the marshmallow ice cream base with graham cracker chunks and hot fudge swirls into your ice cream container about 2-3 times.
• Draw a knife slowly through the ice cream to swirl the mix ins.
• Place a piece of parchment paper on the top of your ice cream pressing it down to the cream to keep any air from coming in. Place your lid on and freeze overnight or at least up to 6 hours. Enjoy!

Notes

• Using COLD metal or stainless steel bowls for this is key to whipping your cream quickly and keeping the consistency smooth. 
• Adding 1/4 whole milk to the cream helps lower the fat content and prevents the waxy mouthfeel that can occur in no churn ice creams
• Parchment paper on top at the end will keep ice crystals from forming and prevent and icy texture when freezing
• Use double layered plastic or metal ice cream containers for best results but glass will also work in a pinch

Keyword ice cream, summer dessert