S’mores Ice Cream
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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:Â Almond Macarons Filled with Nutella
Four years ago: Parmesan Chicken[/donotprint]
S'mores Ice Cream
Ingredients
For the Toasted Marshmallow Ice Cream:
- 10 ounces (283.5 g) large marshmallows
- 1 vanilla bean
- 2 cups (488 ml) whole milk
- 5 egg yolks
- ½ cup (100 g) granulated sugar
- Pinch of salt
- 1 cup (238 ml) heavy cream
- 1 teaspoon vanilla extract
For the Fudge Swirl:
- ½ cup (100 g) granulated sugar
- ½ cup (125 ml) water
- â…“ cup (113.67 ml) light corn syrup
- 6 tablespoons Dutch-process cocoa powder
- ½ teaspoon (0.5 teaspoon) vanilla extract
- 1½ cups (135 g) coarsely chopped graham crackers, store-bought or homemade
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I wish I could give this recipe more stars because WOW! This might be the best ice cream I have ver made, it is incredible. Thank you so much for sharing this recipe, I can’t wait to make it a million more times!!
Tonight I made the base. I don’t know what I did wrong, but I found it EXTREMELY difficult to remove the toasted marshmallows from the parchment paper. I toasted them in the oven. They didn’t want to come off the paper. It was a total sticky mess trying to remove them. I’m sure I lost at least a quarter of the marshmallows in the process.  Maybe I needed to cook them longer? They got pretty dark in the middle of the tray, not so much at the ends. (Grrr. I just bought this oven!!!) I’ll churn it tomorrow. I hope it tastes good. It’s far more work than any of the other ice creams I’ve made lately … particularly the ones where you throw everything into the blender and then into the ice cream maker.Â
I wish I could add pictures to this comment. What an amazing thing I just made. I started with homemade marshmallows. Torched them and then followed the recipe to a t. But I read the comments and saw that Graham crackers soften up, so I went and made a pie crust to crush up inside. It was incredible. As if that wasn’t enough…I made a batch of no-churn chocolate ice cream to alternate scoops as I layered. Because of all this extra work, I just spooned Hershey’s fudge sauce instead. And I also cut the marshmallow add-ins into cubes AND strips cuz I have no chill. Best ice cream ever. If I had it do do again, I would torch the marshmallows just a little more before adding them to the base. Otherwise outstanding!!
Wow!  I just can’t thank you enough, for sharing this recipe!!  Made a second batch yesterday.  Taste is amazing and it comes out perfect every time.  Thank you thank you thank you!
This was so creamy and delicious! I made it for the Fourth of July and everyone loved it. But next time I’d better double it.Â
I did a couple little things differently: just added a few mini marshmallows with the graham crackers for some chunkiness, and I didn’t make the fudge—just put some chocolate syrup on top of each serving.Â
Great recipe. I tripled it and scaling was not a factor. Â I did find that blending the marshmallows in small batches and pouring in a little custard and then pouring it back into the custard mixture worked very well. The heat prevented the blender from being a sticky mess. Â I let the custard thicken once the marshmallows were already melted in it. Â
It worked very well .
We won third place in our family Crank Off with this recipe! It was well-loved. I did have to change a bit because I needed more ice cream, and we do it outside, so I would have to freeze in the canister. The doubling of the recipe worked fine. I had to blend the marshmallows and base in two separate batches. I decided to add the graham crackers and the chocolate sauce a little at a time, kind of in layer fashion while I was serving it. (I think our judges don’t like things added on top, but they don’t mind what’s mixed in.) That way, I could avoid the all-brown color effect and still have the ingredients mixed in. I also added 1/4 tsp. plus 1/8 tsp. xanthum gum to the ice cream base and carefully mixed it in right before I put it in the canister. Thank you so much for all of your explanations!
I had an extra bag of marshmallows leftover from fondue and was looking for a way to use them. Found this recipe and knew immediately I had to try it. It was absolutely delicious. Love the combination of toasted marshmallow ice cream and fudge swirl. During a pregnancy craving, I tried the Ben and Jerrys smores ice cream and it was just too much chocolate. The fudge swirl in this recipe is the perfect amount without being overwhelming.
Made this ice cream last summer and it was a total hit!! So yummy! Playing with it this summer… Ice cream pie! Graham cracker crust, ice cream base, and fudge topping!!! So so so good.
I made this ice cream according to the directions the first time, and it was lovely. One disappointment though was that after freezing, the graham cracker flavour infused the ice cream and overpowered the lovely toasted marshmallow taste. I just made it again today, but made several tweaks, and it turned out great:
(1) I didn’t make a custard base, I just used 2c 10% cream, 1c 35% cream, 1/2 sugar, 1t vanilla, pinch salt. It’s not quite as rich this way, but it is a lot quicker and easier.
(2) I used mini marshmallows instead of jumbos, so that there ends up being more of the toasted bits to flavour the ice cream.
(3) I didn’t add the chocolate sauce or the graham crackers to the ice cream itself, I topped the ice cream with these when serving.
Hi, I just began making this recipe, and silly me, I didn’t realize the mixture had to be refrigerated overnight. I REALLY wanted to make this recipe to eat later today, so is there any way to get around this? Could I pop the mixture in the freezer for a shorter amount of time, instead?
Thanks and can’t wait till it’s done!
Hi Renee, The mixture needs to be completely and totally chilled before churning, which might take a little less time than overnight, maybe 6 hours? I do not recommend putting the custard in the freezer, it will compromise the texture.
Amazing! In the freezer now but already i know it will be a hit. Just the base with the graham crackers is awesome. I made a ganache and swirled it in. My hunch is i need more next time. Kids dying to get in there!
I just made this today- I didn’t have a vanilla bean, so I used extract, AND I forgot to strain the custard. Despite these baking fails, it was FANTASTIC! Creamy, flavorful custard base with rich ribbons of chocolate running through it. Even though I used store bought graham crackers, they became crumbly bits of goodness. The texture is just like your photo shows it to be! Thanks so much for a solid recipe. I will be making this again and again.
Made this for a Fathers Day treat at the pool and I can’t get over how much you can taste the toasted marshmallow. So good! I didn’t use more than half of the fudge sauce, as I thought it would overpower the marshmallow flavor. It seems like so much, was it intended to all be used, or is it a recipe for a generic-sized batch and you are to use as much here as you need?
Hi Laura, My apologies for the directions not being clear; no, you are not intended to use the entire fudge swirl. Per the directions, you should just add some spoonfuls to each layer.
That was unclear, I added the whole fudge recipe and it did overwhelm a bit.
Wondering… I have a hand held emulsifier/blender…. do you think that would work for the blending? I have no counter top blender, but will buy one if its a necessary means to getting this ice cream made and in my belly!
Hi Jackie, That might work, since there will be a good bit of liquid helping the marshmallows break down. I’ve never tried it, though, so unfortunately I can’t guarantee.
Thanks for the nudge. Emulsifier is no problem… just used a deep bowl (for high velosity splatter) and added marshmallows in two batches. This ice cream is amazing! So excited last year when DQ came out with S’mores blizzard, and SO disappointed when I tried one. I’ve been bitter ever since. I knew there had to be a way to bring S’mores and ice cream together. Another great ice cream; cant wait to try more.
This looks amazing, but really seems like a lot of work for ice cream….so, a couple questions. I often make a vanilla ice cream with a no yolk, no cook base. Do you think blending the toasted marshmallows into that sort of base would work? Also…is there a way to make fudge swirl without corn syrup? I’ll never use it again if I buy it just to make this. And I’m for sure going with pretzel bits instead of graham crackers!!
I haven’t tried using the blended toasted marshmallows with a non-custard base, so I couldn’t say for sure what the results would be, but you can certainly try. That’s my standard fudge swirl recipe, but I’m sure if you Googled you might be able to find another one without corn syrup, however, that’s what keeps it soft and malleable (i.e. not frozen) in this particular recipe.
I just made the base-tastes great!
Will the graham crackers get soggy once I put them in the churned ice cream? Also, do you think putting milk chocolate chunks (aka regular Hershey’s bar) in vs the ripple will provide a more authentic flavor?
Hi Sara, The graham crackers do soften as they sit in the churned ice cream. The swirl vs chocolate chunks is totally up to you – I thought it tasted just like a s’more the way it is, but totally a personal preference.
Got tired of reading the comments for someone who actually MADE this recipe. Sorry, but I just had to say this.
This sounds good for Memorial Day!
Do you still have some marshmallow texture when you eat?
or Can you tell if there is marshmallow in it?
Thanks
Hi Kake, Since you puree the toasted marshmallows, there are not bits of marshmallow in the ice cream, however it definitely tastes like toasted marshmallows.
very interested. I will try that! I have seen small marshmallow inside but not puree.
I made this today and it was amazing! I just broke up the homemade graham crackers on top. Love the toasted marshmallows flavor!
In the process of making this right now. Ice cream base is done, chocolate sauce is done. I plan on churning it tomorrow, freezing it overnight and serving it Friday. I’m worried the graham crackers may go soggy adding them after churning – did anyone experience this? I’m thinking about crumbling them on top before I serve the ice cream on Friday or would I be missing out in the awesomeness of this ice cream as a total package. Would love to hear the thoughts of people that have made this. Thanks!!!
My wife and I totally made this last night. Super awesome ice cream! The ice cream is a bit gelatinous because of the gelatin from the marshmallows, but it only adds to the awesomeness! Great recipe!
This looks absolutely amazing! I will be making this ASAP! Thank you for posting such a good-looking ice cream! :)
Darn! I JUST tried making the fudge sauce and totally used the wrong kind of cocoa…i think if i use less it’ll still be delicious though! Can’t wait to see how it turns out :D
Yum! Just finished churning the toasted marshmallow ice cream and it tastes wonderful! This time I decided to make a “rice krispies treat” ice cream by adding homemade butter toffee chips to your toasted marshmallow ice cream. Next time I will have to do the s’mores recipe all the way through.
I made this ice cream this week, and we had it today to celebrate National Ice Cream Day. Delicious! In some instances, I thought the fudge swirl overwhelmed the flavor of the ice cream, but it may have just been the cocoa I used. I used Penzey’s – I only had a small amount of their dutch-processed variety left, so I combined that with their natural high fat cocoa. What brand of cocoa do you typically use? Next time I may add chopped pieces of chocolate instead, but we’ll see. I’ll definitely make it again!
Hi Carol, For recipes that call for Dutch-process cocoa I use Penzeys; for natural unsweetened cocoa, I use Hersheys.
Made this for the 4th. It has been voted into the ice cream rotation list. High praise coming from all of my family. It was delicious!
HOLY COW!!!! If I ate all of your ice cream recipes I’d be one chunky girl!! haha
Do you have to refridgerate over night?
Love all of your recipes!!
(The mixture before you use the ice cream maker)
Hi Mollie, Yes, you’ll see at the end of step 4 that you should refrigerate the custard mixture overnight.
This was such a great recipe! It was my first time attempting to make ice cream so I wasn’t sure if I was doing all the steps right, but it turned out perfectly! I highly recommend trying this ice cream before the summer is over, although I’m sure I’d love to eat it any time of year!
This all sounds delicious… I am not sure I have the patience to do all of this work for ice cream…
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.
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.
You are so bad for me. Looks INSANELY delicious! Goodbye summer swimsuits and weddings!
Few things are better than toasted marshmallows. This ice cream looks so good!
Yummmmy….I made this for my son’s birthday on Sunday. Everyone loved it…
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!
Mmm, such a summery concoction! Just a great idea.
Oh. My. WORD!!! Toasted Marshmallows?!? Pure genius, my friend.
Oh my gosh, you are giving me SO MANY good ideas for my new ice cream maker!!!
You are so on point about toasted marshmallow!
This looks so good!
Ahhhh!! This is what my dreams are made of!
That looks wonderful.
Which ice cream maker do you use?
Hi Diana, I use the KitchenAid ice cream maker attachment.
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?
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!!
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.
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?
Alright….great minds think alike! I posted S’mores Milkshakes today!
Yes, you’re correct. Tasted marshmallows doesn’t make it into s’mores ice cream very often. I wish I had some now!
Wow ! This is out of this world! Delicious!
holy camoley! YES! love that the marshmallows are ACTUALLY toasted! :)
What would I use as a substitution for the vanilla bean?
Hi Beverly, If you omit the vanilla bean then I would increase the vanilla extract to 1 tablespoon.
This is one outstanding ice recipe, so rich and decadent!
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!
All I can say is GET OUT!!! I’m so into anything s’mores lately, and this looks divine! I’m drooling!
This looks absolutely mouth watering! Can’t wait to try it!
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!!
Oh. My. God. I’m buying an ice cream maker tonight.
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!
You should submit this to Ben and Jerry’s!!! Amazing!!
I agree. . .my summer definitely needs this!! Love how you toast the marshmallows!
I’ve always got s’mores on the brain! And this looks delicious!
Oh, my. Love!!
Oh man! Smores ice cream!!! Dam this looks GOOD!!
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!
This sounds ridiculously good. You should sell this stuff! :)
Heaven in a bowl!
THANK YOU!!!! I can’t wait to try this!
This sounds truly delicious!
Blending the marshmallows is genius! This looks delicious – I really am speechless……
This is so inventive! This just solidifies my need for an ice cream maker.
WOW! I love how you blended the marshmallows right in there! What a great idea!
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!
*speechless*
Those toasted marshmallows almost made me faint. This ice cream, may very well be my new addiction ;)
Oh my goodness — this sounds HEAVENLY! I love that you blended the toasted marshmallows!!
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!
the base blended with the marshmallows is too good of an idea.
Pure heaven right here. Mmmm.
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.
I love that you TOASTED the marshmallows. Amazing! :)
Oh my goodness, this looks like such a winner! Thank you :)
This is probably going to be my new favorite ice cream of all time!
It sounds and look so good. Don’t think I could physically do that much work.
the toasted marshmallow ice cream is gorgeous and that shot of those ‘mallows in the blender…love it!!
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 :)