A delicious frozen version of everyone's favorite campfire treat, these frozen s'mores are made with no churn toasted marshmallow ice cream, crisp graham crackers, and rich chocolate.
Our favorite summer treat just got an upgrade!
These frozen s'mores combine all the key elements of a perfect s'more - gooey toasted marshmallows, crunchy graham crackers, and smooth chocolate - into one delightfully nostalgic ice cream sandwich.
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Why This Recipe Works
I used to find no churn ice cream to be sickeningly sweet, often made with full can of sweetened condensed milk. So when I noticed that Sam of Buttermilk by Sam uses a bit of cream cheese in her mason jar ice cream recipe, I was intrigued. This discovery inspired me to rework this ice cream recipe, reducing the sweetened condensed milk and adding a bit of cream cheese, and the result is a creamier and not-too-sweet ice cream that you'd never know was no churn!
The simple, no churn toasted marshmallow ice cream is definitely the star of the show. It's surprisingly easy to make using just six ingredients, and it's the perfect way to incorporate the essential gooey texture and toasted, nutty flavor of roasted marshmallows into the frozen s'mores.
Paired with lightly-sweet crisp graham crackers and all-important chocolate, these s'mores ice cream sandwiches taste just like an ice cold version of the original fireside summer dessert!
Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Heavy Whipping Cream - You'll need cream labelled 'heavy whipping cream' or 'heavy cream' for whipping to stiff peaks. Do not use 'whipping cream', which does not have a high enough fat content for whipping.
Sweetened Condensed Milk - Sweetened condensed milk adds both thickness and sweetness to the ice cream.
Cream Cheese - Cream cheese adds thickness and richness to the ice cream. I recommend using full-fat cream cheese for the best texture.
Chocolate - I usually recommend bars of baking chocolate for melting, but in this recipe I think that using chocolate chips is fine, if you prefer. You can choose any "flavor" of chocolate you like best: milk, semisweet, or bittersweet.
Special Equipment
In addition to essential baking equipment (like a mixing bowl and spatula), I recommend some special tools for making this recipe.
- An electric hand mixer, for mixing the ice cream.
- An 8x8 (or 9x9) pan, for freezing the ice cream.
- Double boiler or microwave safe bowl, for melting the chocolate.
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Toast the marshmallows under the broiler for about 30 seconds, until the marshmallows become golden and toasted. Watch them very closely so they don't over brown!
Step 2: Make the ice cream. Whip the cream until it reaches stiff peaks.
Step 3: Beat sweetened condensed milk, cream cheese, vanilla, and salt until smooth and blended.
Step 4: Gently fold the whipped cream into the sweetened condensed milk mixture.
Step 5: Fold the toasted marshmallows into the ice cream.
Step 6: Spread the ice cream into an 8x8 pan lined with aluminum foil and plastic wrap. Freeze until firm, 4 to 6 hours.
Step 7: Assemble the ice cream sandwiches. Melt chocolate in a double boiler (or very carefully in the microwave).
Step 8: Place 9 graham cracker squares bottom side up on a baking sheet. Spread melted chocolate onto each graham cracker.
Step 9: Remove the ice cream from the pan and carefully cut it into 9 squares the same size as the graham cracker squares.
Step 10: Place the ice cream squares onto the chocolate coated graham crackers.
Step 11: Spread chocolate onto the bottom side of the remaining graham crackers and place them chocolate side down onto the ice cream. Freeze the sandwiches for at least 30 minutes before serving.
Recipe Tips
Make sure to spread out the marshmallows on the baking sheet before toasting. They will puff up when toasted and stick together in a clump if they're too close together on the tray.
Watch the marshmallows very carefully when they're toasting. It should only take about 30 seconds under the broiler for them to become perfectly golden.
To ensure that the graham crackers sit flush with the ice cream, smooth the top of the ice cream as much as possible using an offset spatula before freezing.
I almost always melt chocolate in a double boiler, rather than in the microwave, because it heats more evenly as is much less likely that you'll burn the chocolate.
To make clean cuts through the ice cream, run the knife under warm water before slicing and carefully wipe the blade on a paper towel between cuts. You may also choose to trim just the very edges of the ice cream square before cutting into rectangles for a cleaner look in the final ice cream sandwiches.
Storage Instructions
Wrap frozen s'mores in parchment paper and store in an airtight plastic container in the freezer for up to two weeks. After about five days in the freezer the graham crackers start to become soft, which may or may not be your preference.
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Recipe
Frozen S'mores
Special Equipment
- Electric hand mixer (or stand mixer)
- 8x8 metal baking pan (or 9x9)
- Double boiler or microwave safe bowl
Ingredients
- 1 ½ cups (75 grams) mini marshmallows
- 1 cup (238 grams) heavy whipping cream, chilled
- 3 ounces (85 grams) sweetened condensed milk
- 1 ½ ounces (43 grams) full-fat cream cheese, room temperature
- 1 teaspoon (4 grams) vanilla extract
- pinch fine sea salt
- 9 sheets (18 squares) graham crackers
- 4 ounces (113 grams) bittersweet or semisweet chocolate baking bar, chopped
Instructions
Toast marshmallows in the oven.
- Place an oven rack in the top of the oven and preheat the broiler to low.
- Spread the marshmallows out on a baking sheet lined with parchment paper. Place them under the preheated broiler and watch them very closely for about 30 seconds, until the marshmallows become golden and toasted. Set the tray aside and let the marshmallows cool.
Make the ice cream.
- Line an 8x8 pan with aluminum foil followed by a layer of plastic wrap. Set aside.
- In a large mixing bowl using an electric hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), whip the cream until it reaches still peaks. Set aside.
- In a medium bowl, beat sweetened condensed milk, cream cheese, vanilla, and salt until smooth and blended.
- Add one quarter of the whipped cream to the bowl and stir it into the cream cheese mixture to lighten the mixture. Then fold in the remaining whipped cream.
- Fold the toasted marshmallows into the ice cream.
- Spread the ice cream into the prepared pan, ensuring it goes all the way to the edge and is smooth on top.
- Place the ice cream into the freezer and freeze until firm, 4 to 6 hours.
Assemble the ice cream sandwiches.
- Melt chocolate in a double boiler or very carefully in the microwave.
- Place 9 graham cracker squares bottom side up on a baking sheet. Spread melted chocolate onto each graham cracker.
- Pull up on the foil to remove the ice cream from the pan and place it onto a cutting board. Use a large knife to carefully cut the ice cream into 9 squares the same size as the graham cracker squares. You will have a little bit of leftover ice cream.
- Place the ice cream squares onto the chocolate coated graham crackers.
- Spread chocolate onto the bottom side of the remaining graham crackers and place them chocolate side down onto the ice cream.
- Place the tray of ice cream sandwiches in the freezer for at least 30 minutes before serving.
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