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S’mores Ice Cream

Too hot to toast s'mores outside? Enjoy the flavors of s'mores in a cool ice cream treat. An easy and fabulous summer dessert.


  • 1-1/2 cups whole milk
  • 1-1/8 cups granulated sugar
  • 3 cups heavy cream
  • 1-1/2 tablespoons pure vanilla extract
  • 1 vanilla bean optional
  • 1 cup crushed graham crackers as coarse or fine as you like
  • 1/2-1 cup of chocolate chunks or chocolate chips
  • 1 cup miniature marshmallows
  • Optional - your favorite ice cream cones


  • In a medium mixing bowl, use a hand mixer on low speed to combine the milk and sugar until the sugar is dissolved, approximately 1-2 minutes.
  • Stir in the heavy cream and vanilla.
  • Slice open your vanilla bean, scrape out seeds and add to the mixture, if using vanilla bean.
  • Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture.
  • Scoop your ice cream out and into a freezer safe container.
  • Mix in your graham cracker pieces, chocolate chunks and marshmallows. Stir well to combine.
  • If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for 3 or more hours.
  • Enjoy in bowls or on top of cones.


Base ice cream recipe adapted from Cuisinart.
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