The ONLY ice cream you need this summer - No-Churn S'mores Ice Cream. My husband and I finished this off so quickly. It is absolutely delicious and definitely a must-try in my books. I love that you don't need an ice cream maker to make this! It's so quick and easy and you only need to freeze it overnight.
This recipe has definitely been added to the rotation in our house this summer.
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Heavy cream
- Butter
- Brown sugar
- Chocolate - chunks or chips
- Condensed milk
- Pure vanilla extract
- Salt
- Marshmallow fluff
- Graham crackers
- Marshmallows
Equipment:
- Stand mixer or hand mixer
- Loaf pan or 8x8 pan
- Small pot
- Spatula
- Baking sheet
- Parchment paper
- Chefs torch
Instructions:
For the chocolate sauce:
In a small pot, heat the heavy cream, butter and sugar over a medium heat, stirring frequently until the butter is melted and the sugar is dissolved. Bring to a boil, stirring constantly, then reduce heat to medium-low and boil for 2 minutes.
Remove the pot from the heat and stir in the chocolate and a pinch of salt, stirring well until the chocolate is fully melted and the mixture is smooth. Pour into a bowl or baking tin and let cool in the fridge while you make the ice cream.
For the ice cream:
Spread your marshmallow fluff on a parchment covered baking pan, about a half inch thick or as thin as you can. Use your chefs torch to roast the marshmallow. Alternatively, you can use your oven and use the broil option.
In your stand mixer, whip the cold heavy whipping cream until soft peaks form. Turn the mixer on high speed and continue to whip, adding the sweetened condensed milk in a steady stream until it's fully incorporated and the mixture almost reaches the hard-peak stage. Mix in the vanilla and a pinch of salt. Set aside once hard peaks form.
Remove the chocolate sauce from the fridge--it should no longer be warm. Spread half of the ice cream base into your baking pan. Drizzle with half of the chocolate sauce, then dollop half of the roasted marshmallow fluff over the top. Use a skewer to gently swirl the mixture to combine. Crumble 3 of the graham crackers over the top.
Pour the remaining ice cream base on top, and repeat the process above with the remaining chocolate sauce, marshmallow fluff and graham crackers. Top with marshmallows and roast with your torch.
Wrap the pan tightly in plastic wrap and freeze until firm, at least 4 hours. Serve or keep frozen for up to 2 weeks, tightly wrapped in plastic.
Tip:
If you don't have a chefs torch, use your oven on broil to roast the marshmallows and marshmallow fluff.
To up your cone game, coat the outside of your cone in leftover chocolate sauce, fluff and graham cracker crumbs.
Like this recipe? Why not try there?
No-Churn S'mores Ice Cream
Ingredients
Chocolate Sauce:
- ½ cup heavy cream
- 3 Tbsp unsalted butter
- 3 Tbsp light brown sugar
- ¾ cup milk chocolate chips or chopped milk chocolate
Ice Cream:
- 2 cups heavy cream cold
- 1 can sweetened condensed milk
- 2 tsp pure vanilla extract
- a pinch sea salt
- ⅔ cup marshmallow fluff
- 6 whole graham crackers
- a pinch sea salt
Instructions
Chocolate Sauce:
- In a small pot, heat the heavy cream, butter and sugar over a medium heat, stirring frequently until the butter is melted and the sugar is dissolved. Bring to a boil, stirring constantly, then reduce heat to medium-low and boil for 2 minutes.
- Remove the pot from the heat and stir in the chocolate and a pinch of salt, stirring well until the chocolate is fully melted and the mixture is smooth. Pour into a bowl or baking tin and let cool in the fridge while you make the ice cream.
Ice Cream:
- Spread your marshmallow fluff on a parchment covered baking pan, about a half inch thick or as thin as you can. Use your chefs torch to roast the marshmallow. Alternatively, you can use your oven and use the broil option.
- In your stand mixer, whip the cold heavy whipping cream until soft peaks form. Turn the mixer on high speed and continue to whip, adding the sweetened condensed milk in a steady stream until it's fully incorporated and the mixture almost reaches the hard-peak stage. Mix in the vanilla and a pinch of salt. Set aside once hard peaks form.
- Remove the chocolate sauce from the fridge--it should no longer be warm. Spread half of the ice cream base into your baking pan. Drizzle with half of the chocolate sauce, then dollop half of the roasted marshmallow fluff over the top. Use a skewer to gently swirl the mixture to combine. Crumble 3 of the graham crackers over the top.
- Pour the remaining ice cream base on top, and repeat the process above with the remaining chocolate sauce, marshmallow fluff and graham crackers. Top with marshmallows and roast with your torch.
- Wrap the pan tightly in plastic wrap and freeze until firm, at least 4 hours. Serve or keep frozen for up to 2 weeks, tightly wrapped in plastic.
Notes
[…] No-Churn S'mores Ice Cream […]