S’mores Ice Cream

You didn’t think that I would make innocent-looking graham crackers without providing you with something else to do with them, did you? It’s summer, I obviously have s’mores on the brain, and so I set about making some s’mores ice cream. I’ve seen many versions of it over the last few years, but most of them all took the same general route – chocolate ice cream, mini marshmallows and some crumbled graham crackers. All of the components are there, but it’s missing one key element. Toasted marshmallows. S’mores aren’t just about plain old marshmallows… you’ve got to get them nice and toasty (I usually let mine catch fire and huff and puff to blow it out), and only then do you add them to your graham cracker and chocolate sandwich. They melt and ooze, but have that burnt, crisp exterior. This version of s’mores ice cream starts with a toasted marshmallow ice cream base, to which I added a fudge swirl for the chocolate component and chopped up pieces of my homemade graham crackers. Now this is s’mores ice cream nirvana.

I’ve been thinking about this ice cream ever since seeing toasted marshmallow ice cream over on Tracey’s blog a few months ago. It made my ears shoot straight up, my eyes widen and my tongue drool just a little. I loved the idea and tucked it away on the back burner for when summer rolled around, since summer makes me crave s’mores like nobody’s business. I revisited it again recently and was trying to figure out how I could turn the ice cream into one massive s’more. I gave it some thought and decided to use the toasted marshmallow ice cream as a base, swirl in a fudge ripple, and throw in big chunks of graham crackers.

I took my first spoonful of ice cream straight from the bowl when it finished churning and I almost fell over. The flavor of toasted marshmallows is so distinct and delicious – there is absolutely no questioning what you’re eating; the flavor shines through the ice cream. By the time the graham cracker chunks were mixed in and the fudge swirl layered on, I had exactly what I had hoped for – the most insane s’mores ice cream I could have ever imagined. I was floating on a cloud of toasted marshmallows. Your summer NEEDS this ice cream! You’re going to love it!

Three years ago: Almond Macarons Filled with Nutella
Four years ago: Parmesan Chicken

S'mores Ice Cream

Yield: 1½ quarts

Prep Time: 12 hours

Cook Time: 20 minutes (churn time)

Total Time: 12 hours


For the Toasted Marshmallow Ice Cream:
1 (10-ounce) bag large marshmallows
1 vanilla bean
2 cups whole milk
5 egg yolks
½ cup granulated sugar
Pinch of salt
1 cup heavy cream
1 teaspoon vanilla extract

For the Fudge Swirl:
½ cup granulated sugar
½ cup water
1/3 cup light corn syrup
6 tablespoons Dutch-process cocoa powder
½ teaspoon vanilla extract

1½ cups coarsely chopped graham crackers (store-bought or homemade)


1. Make the Ice Cream Base: Spread the marshmallows in a single layer on a parchment-lined baking sheet. Place them under the broiler for 30 seconds to 1 minute, or until toasted (keep a close eye so they don't start smoking!). Take them out and, using tongs, flip them over and pop them back under the broiler for another 30 seconds or so, until the other side is toasted. (Alternately, you can use a kitchen torch to toast them right there on the pan.) Set the marshmallows aside.

2. Place the milk in a medium saucepan. Split the vanilla bean down the middle and scrape the seeds into the pan with the milk, then add the vanilla bean to the milk as well. Set the pan over medium heat and bring the mixture to a simmer.

3. Meanwhile, whisk together the egg yolks, sugar and salt in a large, heatproof bowl. Slowly add the warm milk mixture to the egg mixture, whisking constantly. Pour the mixture back into the saucepan, using a rubber spatula to scrape the mixture from the bowl back into the pan. Turn the heat down to medium-low and cook, stirring constantly with the spatula, until the mixture thickens enough to coat the back of a wooden spoon (it should be between 170 and 175 degrees F on an instant-read thermometer). Strain the custard through a fine-mesh sieve into a heatproof bowl.

4. Let the mixture cool for about 15 minutes, stirring it every few minutes to help it cool down faster. Put the toasted marshmallows in the blender, then pour the custard into the blender as well. Puree until the marshmallows are completely broken down and the mixture is smooth. Add the heavy cream and vanilla extract and blend again for about 5 to 10 seconds to combine. Pour the mixture into a bowl, cover with a lid or plastic wrap and refrigerate overnight.

5. Make the Fudge Swirl: Whisk together the sugar, water, corn syrup and cocoa powder in a medium saucepan over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla and let cool. Chill in the refrigerator for at least 2 hours before using. It can be stored for up to 2 weeks, covered, in the refrigerator.

6. Churn the Ice Cream: Before churning, whisk the custard vigorously until it is smooth and has a pourable consistency (it will be a little spongy when it first comes out of the fridge). Freeze in your ice cream maker according to the manufacturer's directions. When it's done churning, gently fold in the chopped graham crackers with a rubber spatula. Spoon some of the fudge swirl onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of the ice cream, ending with a top layer of ice cream. Do not stir the fudge into the ice cream, as it will make the ice cream muddy looking. Freeze until the ice cream is firm, at least 2 hours.

(Toasted Marshmallow Ice Cream recipe adapted from Tracey's Culinary Adventures; Fudge Swirl recipe from The Perfect Scoop)


94 Responses to “S’mores Ice Cream”

Comment Pages 1 2
  1. Tracey on June 27, 2012 at 1:19 am

    Haha, you were right, I definitely love your take on this ice cream!! I am due for another batch this summer, and there’s definitely a good chance I’ll follow your lead with the fudge swirl and graham crackers. It looks fantastic :)


  2. Averie @ Averie Cooks on June 27, 2012 at 1:24 am

    the toasted marshmallow ice cream is gorgeous and that shot of those ‘mallows in the blender…love it!!


  3. Ashley @ Wishes and Dishes on June 27, 2012 at 1:48 am

    This is probably going to be my new favorite ice cream of all time!


    • Linda on June 27th, 2012 at 3:40 am

      It sounds and look so good. Don’t think I could physically do that much work.


  4. tesei on June 27, 2012 at 3:27 am

    Oh my goodness, this looks like such a winner! Thank you :)


  5. Blog is the New Black on June 27, 2012 at 5:22 am

    I love that you TOASTED the marshmallows. Amazing! :)


  6. Dennis on June 27, 2012 at 6:03 am

    OMG! I just recently bought an ice cream maker and I’m looking to experiment. This is exactly what I was looking for.
    By the way, great blog.


  7. Katrina on June 27, 2012 at 6:14 am

    Pure heaven right here. Mmmm.


  8. Rodzilla on June 27, 2012 at 6:59 am

    the base blended with the marshmallows is too good of an idea.


  9. Amber, RD on June 27, 2012 at 8:04 am

    Awesome! It has been horribly hot this week and I am looking forward to busting out my ice cream maker this weekend. This looks like the perfect recipe to try out! I love the idea of roasting the marshmallows before putting them in the ice cream. Wonderful!


  10. Ali @ Gimme Some Oven on June 27, 2012 at 8:08 am

    Oh my goodness — this sounds HEAVENLY! I love that you blended the toasted marshmallows!!


  11. Living The Sweet Life on June 27, 2012 at 8:13 am

    Those toasted marshmallows almost made me faint. This ice cream, may very well be my new addiction 😉


  12. Lisa from the 'Burgh on June 27, 2012 at 8:15 am

    I have to wipe the drool from my keyboard! :-) Any recipe that starts with a bag of marshmallows (toasted, no less) has my attention. Thanks for another creative recipe!


  13. Madeleine @ teeniebaker on June 27, 2012 at 8:18 am

    WOW! I love how you blended the marshmallows right in there! What a great idea!


  14. Ellen @ The Baking Bluenoser on June 27, 2012 at 8:21 am

    This is so inventive! This just solidifies my need for an ice cream maker.


  15. Laura @ The Salty Kitchen on June 27, 2012 at 8:44 am

    Blending the marshmallows is genius! This looks delicious – I really am speechless……


  16. Jen @ Savory Simple on June 27, 2012 at 9:07 am

    This sounds truly delicious!


  17. Anne on June 27, 2012 at 9:35 am

    THANK YOU!!!! I can’t wait to try this!


  18. Rachel @ Baked by Rachel on June 27, 2012 at 9:47 am

    Heaven in a bowl!


  19. Bianca @ Confessions of a Chocoholic on June 27, 2012 at 9:47 am

    This sounds ridiculously good. You should sell this stuff! :)


  20. colleen @ Secrets fromthe Cookie Princess on June 27, 2012 at 9:51 am

    Sold. You are so right in that this is what Smore’s ice cream should be. And as I am devouring the batch of cookies & cream ice cream you made last week, I think I know what kind I’m making next! Thanks for creating and sharing!


  21. Jennifer @ Peanut Butter and Peppers on June 27, 2012 at 9:55 am

    Oh man! Smores ice cream!!! Dam this looks GOOD!!


  22. Jill on June 27, 2012 at 10:11 am

    Oh, my. Love!!


  23. Riley on June 27, 2012 at 10:11 am

    I’ve always got s’mores on the brain! And this looks delicious!


  24. Jessica@AKitchenAddiction on June 27, 2012 at 10:34 am

    I agree. . .my summer definitely needs this!! Love how you toast the marshmallows!


  25. Lisa on June 27, 2012 at 10:37 am

    You should submit this to Ben and Jerry’s!!! Amazing!!


  26. sally @ sallys baking addiction on June 27, 2012 at 10:53 am

    I agree w/ Averie… the shot of those toasted marshmallows in the blender is amazing! I think I found my new favorite s’more obsession. Love it Michelle!


  27. Meghan @ After the Ivy League on June 27, 2012 at 11:06 am

    Oh. My. God. I’m buying an ice cream maker tonight.


  28. Cat on June 27, 2012 at 11:22 am

    THIS, in a nutshell, is why Brown Eyed Baker is the only food blog I follow on a regular basis. Recipes like this one make your reputation as a kitchen wizard. You’ve done it again, Michelle – KUDOS!!


  29. The Titanium Twister on June 27, 2012 at 11:46 am

    This looks absolutely mouth watering! Can’t wait to try it!


  30. Coby on June 27, 2012 at 11:52 am

    All I can say is GET OUT!!! I’m so into anything s’mores lately, and this looks divine! I’m drooling!


  31. Erin @ Dinners, Dishes and Desserts on June 27, 2012 at 12:00 pm

    Amazing! I remember that ice cream last year too, this is such a great use of it! I think I might be able to live off this bowl!


  32. Catalina @ Cake with Love on June 27, 2012 at 1:01 pm

    This is one outstanding ice recipe, so rich and decadent!


  33. Beverly on June 27, 2012 at 1:06 pm

    What would I use as a substitution for the vanilla bean?


    • Michelle on June 27th, 2012 at 1:42 pm

      Hi Beverly, If you omit the vanilla bean then I would increase the vanilla extract to 1 tablespoon.


  34. caralyn @ glutenfreehappytummy on June 27, 2012 at 1:52 pm

    holy camoley! YES! love that the marshmallows are ACTUALLY toasted! :)


  35. ellenbcookery on June 27, 2012 at 3:42 pm

    Wow ! This is out of this world! Delicious!


  36. DB-The Foodie Stuntman on June 27, 2012 at 5:46 pm

    Yes, you’re correct. Tasted marshmallows doesn’t make it into s’mores ice cream very often. I wish I had some now!


  37. leslie on June 27, 2012 at 9:28 pm

    Alright….great minds think alike! I posted S’mores Milkshakes today!


  38. Diana on June 27, 2012 at 10:56 pm

    Which ice cream maker do you use?


    • Michelle on June 28th, 2012 at 10:26 am

      Hi Diana, I use the KitchenAid ice cream maker attachment.


      • Vivien Lau on September 23rd, 2014 at 5:10 am

        Hi i also used a kitchen aid ice cream maker attachment. The ice cream base/mixture has been poured in the bowl for approximately 20minutes now (bowl was in the freezer for more than 15hours), but the mixture has not thickened up. Is this normal? should i churn it for longer?


        • Vivien Lau on September 23rd, 2014 at 6:15 am

          The base is still really liquidy after 30mins of churning. Pretty certain that I had done something wrong in the mixing process? May I ask why? And any suggestions on how to use the base to recreate something else, so no wastage!! Thanks a lot!!


          • Michelle on September 23rd, 2014 at 9:44 am

            Hi Vivien, You mentioned that the attachment bowl was in the freezer for 15 hours; I believe it’s recommended that it be in the freezer for no less than 24 hours before using. That could very well be part of the problem. Also, did you chill the custard overnight? That would also impact the churning. If you didn’t make any substitutions to the ingredients or technique, then I would guess one of those two (or a combination of both) would be the culprit.


            • Vivien Lau on September 23rd, 2014 at 12:04 pm

              Thank you for replying! Oh I freezed the bowl for almost 24hours, and yep i did put the custard in the fridge overnight. I did not throw away the ice cream base it’s in fridge now, do you think I could still churn the mixture once more when the bowl has been frozen for over 24 hours?

  39. joy on June 28, 2012 at 1:31 am

    That looks wonderful.


  40. Monica on June 28, 2012 at 3:05 pm

    Ahhhh!! This is what my dreams are made of!


  41. donna on June 28, 2012 at 9:24 pm

    You are so on point about toasted marshmallow!

    This looks so good!


  42. Lisa @ The Cooking Bride on June 29, 2012 at 4:59 pm

    Oh my gosh, you are giving me SO MANY good ideas for my new ice cream maker!!!


  43. bridget {bake at 350} on June 30, 2012 at 9:57 am

    Oh. My. WORD!!! Toasted Marshmallows?!? Pure genius, my friend.


  44. Kristy on June 30, 2012 at 10:33 am

    Mmm, such a summery concoction! Just a great idea.


  45. brighteyedbaker on July 1, 2012 at 5:05 pm

    I think this post was meant for me…
    My sister and I were just talking about what kind of ice-cream we should make next. Marshmallow ice cream was tossed around as an idea, but this is like that plus 10. YUM!
    Can’t wait to try it. Thanks!


  46. Pam on July 2, 2012 at 10:06 am

    Yummmmy….I made this for my son’s birthday on Sunday. Everyone loved it…


  47. Hayley @ The Domestic Rebel on July 2, 2012 at 12:24 pm

    Few things are better than toasted marshmallows. This ice cream looks so good!


  48. Mei-i @ gastronomic nomad on July 2, 2012 at 4:09 pm

    You are so bad for me. Looks INSANELY delicious! Goodbye summer swimsuits and weddings!


  49. Shelley on July 2, 2012 at 8:22 pm

    I made this yesterday and finally got to eat some today. May I say, “WOW”. The toasted marshmallow is a wonderful flavor. I’m making another batch tomorrow for my co-workers.

    But because the marshmallows are delicate and sticky while toasting, and I’m an impatient clod, I decided against trying to turn them individually with tongs and just used a second parchment-lined cookie sheet and flipped them all at once.

    Thanks for another FABULOUS ice cream recipe. Since I’ve found your site, I’ve been able to get more than my money’s worth out of my ice cream maker.


  50. Alex on July 3, 2012 at 11:14 am

    Oh my goodness! this looks absolutely amazing, I wonder if a little but of salt sprinkled on this would give it that over the top punch of flavor.


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