Go Back
Campfire S'mores Ice Cream

S'more Ice Cream

Keryn Means
Homemade campfire s'mores ice cream brings you back to summer camping trips, catching fireflies and the looking up at the stars on a hot summer evening. . Savor the flavors of chocolate ice cream with a graham cracker swirl and roasted marshmallows in a cone or cup this season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 4 hours 25 minutes
Total Time 5 hours 20 minutes
Course Recipes
Cuisine Dessert
Servings 6
Calories 714 kcal

Equipment

  • Ice Cream Containers (2 PACK - 1 Quart Each)
  • Easy Stacking Reusable Ice Cream Containers
  • Ice Cream Storage Container
  • Cuisinart ICE-70 Electronic Ice Cream Maker

Ingredients
  

  • 1 ½ cup whole milk
  • 1 ½ cups heavy cream
  • ¾ cup sugar
  • ¼ tsp salt
  • ¼ - ½ tsp instant espresso powder
  • 2 tbsp unsweetened cocoa powder
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 2 ounces of semisweet chocolate chocolate chips are fine for this, but use a good one like Ghirardelli

Graham Cracker Crumble

  • 8 oz Graham crackers 14 large crackers
  • 5 tbsp butter melted
  • 2 tbsp all-purpose flour

Roasted Marshmallows

  • 1 ½ cups of mini marshmallows

Instructions
 

  • Chocolate Ice Cream Base
  • Pour milk and cream into a sauce pan.
  • Add salt, sugar, espresso and cocoa powder.
  • Simmer over medium heat until small bubbles appear on the sides.
  • In a small bowl, whisk the egg yolks until they turn a light yellow color (about 1-2 minutes).
  • Slowly stir ½ cup of the milk mixture into egg mixture to temper.
  • Pour the egg mixture into the rest of the milk mixture and continue to summer.
  • Allow the custard to thicken, stirring constantly with a wooden spoon, until the back of your spoon is coated with custard. Do not let it boil!
  • Remove from the heat.
  • Whisk in the semi-sweet chocolate and vanilla
  • Pour in a heat proof container and refrigerate until cold. Give it a stir every now and then.
  • Pour into your ice cream maker (we love this one)
  • Churn for 25 minutes (or according to manufacturer's instructions)

  • Graham Cracker Swirl
  • Put graham crackers in a bag. Crush with a rolling pin to makes crumbles OR put graham crackers in food processor and crumble (similar to how you might make a graham cracker crust).
  • Pour crumbs into a bowl.
  • Add butter and flour to crumbs.
  • Mix with a fork.
  • Sprinkle onto a parchment-lined baking sheet
  • Bake in the oven for 15 minutes (or until brown), flipping the crumbs halfway through for an even bake.
  • Allow graham cracker crumbs to cool completely before adding to ice cream. 
  • Roasted Marshmallows
  • Line a cookie sheet with parchment paper.
  • Spray with butter spray to coat the paper.
  • Spread mini marshmallows across the cookie sheet.
  • Place under the broiler on high for 1-2 minutes until golden brown.
  • Remove from oven and allow to cool.
  • Combining into S'more Ice Cream
  • Gently fold the mini marshmallows into your chocolate ice cream right after it is finished churning.
  • Scoop ½ of the chocolate ice cream into ice cream container or parchment lined bread pan.
  • Sprinkle graham cracker crumble on top.
  • Scoop remaining ice cream into container.
  • Sprinkle more graham cracker crumble (you don’t have to use it all).
  • Cover and freeze for at least 4 hours or overnight before serving.

Notes

For the best ice cream, let your cream mixture cool for at least 4 hours in the fridge before you churn.