This no churn Roasted S’mores Ice Cream Recipe is light, fluffy, and creamy. It’s loaded with gooey roasted marshmallows, hot fudge, and crunchy graham crackers. No ice cream machine required!
All of your favorite s’mores ingredients packed into a light, fluffy, and creamy bowl of ice cream! Roasted marshmallows, buttery graham crackers, and a gooey fudge center!
- Marshmallows – roasted and mixed into the ice cream for a super light and fluffy texture.
- Heavy Cream and Cool Whip – the base for the ice cream. Heavy cream adds creaminess while cool whip keeps the ice cream light and fluffy.
- Granulated Sugar – adds just the right amount of sweetness.
- Graham Crackers – chopped into smaller pieces for a bit of buttery crunch in every bite.
- Chocolate Bars – I use chopped up Hershey’s bars but other chocolate will work as well.
- Hot Fudge Sauce – you can use store-bought or homemade. The choice is yours!
How to make
This roasted s’mores ice cream takes just 15 minutes to prep!
- Place marshmallows on a baking sheet lined with a silicone mat and broil until golden-brown.
- Beat together marshmallows, cream, and granulated sugar using a hand-mixer.
- Use a rubber spatula to fold in chocolate and graham crackers then fold in cool whip.
- Pour half of the mixture into a large container and top with hot fudge.
- Layer on remaining ice cream mixture.
- Cover and freeze overnight then serve and enjoy!
How long to freeze
I recommend freezing your homemade ice cream for at least 8 hours before you serve it. This gives it plenty of time to firm up so you don’t end up serving liquid-y ice cream. Timing also depends on how cold your freezer is!
What chocolate to use
I use Hershey’s milk chocolate bars because they are a classic s’mores ingredient. However, any chocolate will work! I’m sure dark chocolate would be delicious as well!
How do you make homemade ice cream fluffy?
Here are a couple of tips for making your ice cream just the right texture!
- Use a hand-mixer. Beating the mixture with a hand mixer as opposed to mixing with a whisk keeps air in the base making the mixture light and fluffy.
- Fold in the mix-ins and cool whip. Folding in the other ingredients gently rather than stirring as you might normally prevents the mixture from becoming too dense so that your ice cream stays light when it freezes.
Can you use regular milk?
No. The heavy cream as the base for the ice cream gives it an ultra creamy texture and, when beaten with a hand mixer, makes it much lighter. Regular milk won’t provide a base that is nearly as light or as creamy.
How to serve s’mores ice cream
- As a sandwich. Smash a scoop of s’mores ice cream between two graham crackers or chocolate chip cookies.
- In a cone. Serve a couple of scoops piled on a cake cone or waffle cone.
- In a bowl. Pile it in a bowl and top it off with more hot fudge and/or salted caramel sauce!
- With brownies. Serve a scoop of s’mores ice cream next to an ooey-gooey warm brownie.
How to store
Homemade ice cream will last in an airtight container in the freezer for up to two weeks. – Jennifer
Roasted S'Mores Ice Cream Recipe
Equipment for this recipe
- 1 (10 oz) package marshmallows regular size
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1-2 cups chopped Hershey's chocolate bars about 1-2 (4.4 oz) bars
- 1-2 cups chopped graham crackers about 5 sheets
- 1 (8 oz) container Cool Whip thawed in fridge
- 1/2 cup hot fudge sauce warmed until it's easily poured
- Preheat oven broiler, place rack on second to the top rung, and line a baking sheet with a silicone mat.
- Broil marshmallows, flipping halfway through, until golden brown.
- Beat together marshmallows, cream, and granulated sugar together in a large bowl, using a hand mixer.
- Using a rubber spatula, fold in chocolate and graham crackers.
- Using a rubber spatula, fold in the cool whip.
- Pour half the mixture into a large tupperware container.
- Top with hot fudge.
- Top with remaining ice cream mixture.
- Cover and freeze overnight.
- Serve and enjoy! Store leftovers, covered, in the freezer.
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*Note: Nutrition information is estimated and varies based on products used.