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This s’mores ice cream tastes exactly like a campfire treat, only cold, creamy, and scoopable. A rich chocolate base gets loaded with toasted marshmallows, crunchy graham crackers, and little pockets of chocolate, all spun smooth in the Ninja Creami.
I love that you get all the nostalgia of a s’mores night without the smoke in your eyes or the sticky fingers. The toasted marshmallows are the secret here, bringing that golden, slightly burnt sweetness that makes the whole thing taste like summer.
Quick Breakdown
Why You’ll Love This S’mores Ice Cream
- Real campfire flavour. Toasting the marshmallows first is the trick that makes it taste like the real thing.
- Loaded with mix-ins. Graham crunch, gooey marshmallow, and chocolate in every scoop.
- No ice cream maker. The Ninja Creami spins a simple frozen base into something dense and smooth.
- Fun to make. Kids love helping crush the graham crackers and topping their own bowls.
Ingredient Notes
- Whole milk and heavy cream. The base for a rich, scoopable texture that does not freeze rock hard.
- Cocoa powder. Unsweetened cocoa gives the base its chocolatey backbone. If you are a chocolate fan, here is a quick read on cocoa.
- Graham crackers. Crushed and added at the very end so they stay crunchy instead of going soft.
- Marshmallows. Toasted under the broiler for that classic golden, campfire flavour before they get mixed in.
- Chocolate chips. A handful folded in on the Mix-In cycle for little melty pockets throughout.
The Secret to Real S’mores Flavour
The one step you should not skip is toasting the marshmallows. While the base spins, pop them under the broiler for a minute or two until they are golden and just a little charred at the edges. That toasty, caramelised flavour is the difference between plain marshmallow and true campfire s’mores.
Timing matters for the graham crackers too. Add them right before the Mix-In cycle so they keep their snap. Stir them in too early and they soften into the base, which is lovely but loses that satisfying crunch.
How To Make S’mores Ice Cream
1. Whisk the base. First, whisk the whole milk, heavy cream, confectioners’ sugar, cocoa powder, and vanilla until smooth and the cocoa has fully dissolved.
2. Freeze and spin. Next, pour the base into the Ninja Creami pint, freeze for 24 hours on a flat surface, then process once on the Ice Cream setting.
3. Toast the marshmallows. While it spins, broil the marshmallows for 1 to 2 minutes until golden, watching closely so they do not burn. Let them cool slightly.
4. Add the mix-ins. Finally, make a well in the centre, add the toasted marshmallows, crushed graham crackers, chocolate chips, and a tablespoon or two of milk, and run the Mix-In cycle until everything is combined. Serve straight away for a soft scoop.
Tips for the Best Scoop
- Freeze flat and full. A level, fully frozen pint is the key to a smooth, even spin.
- Watch the marshmallows. They go from golden to burnt in seconds under the broiler, so do not walk away.
- Graham last. Add the crackers right before the Mix-In cycle to keep them crunchy.
- Re-spin if crumbly. If the first spin looks powdery, add a splash of milk and run it again.
Storage
- Freezer. Store in the pint for up to 2 weeks.
- Firm texture. If it freezes hard, leave it out for 5 to 10 minutes before scooping.
- Re-spin. For a soft-serve texture again, add a splash of milk and run the spin cycle.
Variations and Substitutions
- Marshmallow fluff. No marshmallows? Swirl in a spoonful or two of fluff during the Mix-In stage.
- Vanilla s’mores. Leave out the cocoa for a vanilla-graham-marshmallow base.
- Extra fudgy. Drizzle chocolate syrup over the top, the way you would over a warm berry dump cake.
- More crunch. Add extra crushed graham crackers just before serving.
What To Serve With S’mores Ice Cream
This one is a showstopper on its own, piled into a cone or bowl with a little extra chocolate drizzle and graham on top. For a bigger dessert spread, scoop it next to a slice of no-bake cheesecake or offer a second flavour like mint chocolate chip ice cream so everyone can build their own sundae.
Frequently Asked Questions
Ingredients and Flavour
Do I have to toast the marshmallows?
No, but it is worth it. Toasting adds that classic golden, campfire flavour that makes this taste like real s’mores. Skip it and you still get a lovely marshmallow flavour, just softer.
Can I make this without cocoa?
Yes. Leave out the cocoa and you will have a vanilla-graham-marshmallow base, which is delicious in its own right.
Texture and Method
How do I keep the graham crackers crunchy?
Add them right before the Mix-In cycle. Stirring them in earlier lets them absorb moisture from the base and soften, so timing is everything.
Can kids help with this recipe?
Definitely. They can whisk the base, crush the graham crackers, and add the mix-ins. Just handle the broiling of the marshmallows for them.
Ingredients
- 1 cup whole milk 240 ml, plus 1-2 Tbsp for the mix-in
- 3/4 cup heavy cream 180 ml
- 1/3 cup confectioners' sugar 70 g
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 graham crackers crushed
- 2 tablespoons mini marshmallows or 2 large marshmallows
- 2 tablespoons chocolate chips
Instructions
- Whisk the whole milk, heavy cream, confectioners' sugar, cocoa powder, and vanilla until smooth and the cocoa has fully dissolved.
- Pour into the Ninja Creami pint, stopping just below the fill line, and freeze for 24 hours on a flat surface.
- Remove the lid, place the pint in the machine, and process once on the Ice Cream setting.
- While it spins, broil the marshmallows on a small tray for 1 to 2 minutes until golden, watching closely. Let cool slightly.
- Make a well in the centre, add the toasted marshmallows, crushed graham crackers, chocolate chips, and 1 to 2 tablespoons milk, and run the Mix-In cycle until combined.
- Serve immediately for a soft scoop, or return to the freezer for a firmer texture.
