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This no churn s'mores ice cream takes everything you love about campfire s'mores and turns it into a rich, scoopable dessert with no ice cream maker required. A creamy vanilla base gets swirled with gooey marshmallow, crushed graham crackers, and hot fudge, so every bite tastes like the real thing without ever lighting a fire. I already have a whole collection of no churn ice cream flavors on the blog, but this one has quickly become one of the most requested, since it turns a favorite summer treat into an even easier one. It only takes a few minutes of mixing and a freezer to do the rest, so there is no cooking, no tempering eggs, and no special equipment standing between you and a bowl of homemade ice cream. Once it is frozen firm, scoop it into a cone or a bowl, add extra marshmallows and graham cracker crumbles on top, and enjoy a s'mores fix any night of the week.

Why this is the best No Churn S'mores Ice Cream recipe

It's a simple recipe. This No Churn S'mores Ice Cream uses easy-to-find ingredients and doesn't require an ice cream maker or cooking. You get creamy homemade ice cream with all the flavors of classic s'mores without any complicated equipment or extra steps (including boiling - this is a no boil recipe!).

S'mores ice cream is easy to make. No churn ice cream comes together with very little hands-on work because the freezer does most of the work for you. It's a great homemade dessert when you want something impressive without spending hours in the kitchen. Best of all, you don't have to stir it every 30 minutes. It's truly hands-off once you put it in the freezer!

No churn s'mores ice cream tastes like classic s'mores. Creamy graham cracker flavored ice cream is loaded with the familiar flavors of chocolate, marshmallow, and more graham crackers. You get soft, creamy ice cream with sweet marshmallow pockets, rich chocolate, and crunchy graham cracker pieces in every scoop.

It's a fun summer dessert. No Churn S'mores Ice Cream gives you the flavor of a campfire treat without needing a fire at all. Kids and adults love it, and it's great for cookouts, summer parties, family dessert nights, or anytime you're craving s'mores in a slightly different form.

What you'll need to make the best No Churn S'mores Ice Cream

Equipment

Food processor or a zippered plastic bag and a rolling pin
Electric mixer - You can't really avoid this because you need to beat the cream into stiff peaks. Did your great grandma do that with a whisk? Probably. Should you? I don't know why you would want to.
Ice cream pan or a loaf pan with plastic wrap

See the printable recipe card at the bottom of the page for all measurements and nutritional information.

Ingredients

Heavy cream - This is the foundation of your ice cream. You can't make no churn ice cream without heavy cream.
Graham cracker crumbs - These give the ice cream a graham cracker flavor. If you prefer plain vanilla, you can leave them out.
Sweetened condensed milk - This is what makes your ice cream sweet.
Graham crackers - These graham crackers stay bigger and crunchy in the ice cream.
Mini marshmallows - Can't have s'mores without marshmallows! If you only have big ones, you will need to cut them into quarters with scissors.
Hot fudge sauce - This is where your chocolate comes from. Chocolate chips or Hershey bars will freeze solid and make your ice cream unpleasant. You're better off with chocolate that doesn't freeze hard.

How to make easy No Churn S'mores Ice Cream

Stir together the heavy cream and finely crushed graham crackers in a large mixing bowl.
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Use an electric hand mixer on medium speed to beat the ingredients for about 3 minutes, or until stiff peaks begin to form.
Gently fold in the condensed milk, roughly chopped graham crackers,
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and mini marshmallows.
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Mix until there are no more ribbons of condensed milk.
Pour your ice cream mixture into a 9x5-inch loaf pan. Heat your hot fudge in the microwave for about 30 seconds and then pour it over the ice cream. Use a knife to swirl the hot fudge into the ice cream, creating a marbled look.
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Tightly cover your ice cream with plastic wrap and let it freeze for 5 hours, or until it is firm in the middle.
If your ice cream becomes too hard to scoop, let it sit on the counter for 5-10 minutes before serving.

Cook's Tips

Keep your ice cream tightly covered with plastic wrap to prevent freezer burn. As long as you keep your ice cream tightly covered, you can store it for up to 2 months. If using an ice cream pan with a fitted lid, you can use that instead.

The exact time your ice cream takes to freeze depends on how cold your freezer gets. We have 3 freezers set to 3 different temperatures. The warmest one takes about 7 hours to freeze this ice cream. The middle one takes about 5 hours, and the coldest one takes about 4. If you have the time, you can just let your ice cream freeze overnight.

I like to use a combination of finely crushed and roughly chopped graham crackers for this ice cream. The fine graham crackers create a graham cracker base while the larger pieces add texture to the dessert.

Be careful when folding things into the whipped cream. We don't want to knock too much air out of the whipped cream. Knocking out the air will make your ice cream hard and icy instead of light and fluffy.

I like to top my ice cream with extra graham cracker pieces, marshmallows, and a drizzle of hot fudge for a more aesthetic look.

Substitutions & variations

You can skip the hot fudge if you don't like it. You can also fold in mini chocolate chips to maintain that chocolate element, or you can drizzle chocolate syrup on top of your ice cream when you serve it.

Some people don't like the texture of frozen marshmallows. If you don't enjoy them you can substitute your mini marshmallows for ½ cup of marshmallow fluff. If you use marshmallow fluff then you shouldn't need to let your ice cream sit out at all before scooping it since the fluff will not freeze solid.

You can use milk chocolate, semi-sweet chocolate, or dark chocolate depending on how rich you want the ice cream to taste. Mini chocolate chips, chopped chocolate bars, or small pieces of Hershey's chocolate all work well.

If you want the classic toasted marshmallow flavor, you can broil them before adding to the recipe. Line a baking sheet with aluminum foil or parchment paper (because you do NOT want to clean up melted marshmallow goo from your sheet pan!) and spread the mini marshmallows out in a single layer. Heat your broiler to low and put the pan on the middle rack. They will toast quickly, like in a minute or so, so be very careful and watch them closely. You should let them cool to room temperature before adding to your ice cream mixture.

Regular graham crackers give this ice cream the classic s'mores flavor, but chocolate graham crackers, honey grahams, and cinnamon grahams are all easy variations. You could also try shortbread cookies or nilla wafers, if you're in a pinch.

For a peanut butter s'mores variation, add chopped Reese's Peanut Butter Cups or swirl a little creamy peanut butter through the ice cream before freezing.

If you want to make individual servings, divide the ice cream mixture among small freezer-safe containers before freezing instead of using one large loaf pan.

Storing leftover No Churn S'mores Ice Cream

Store No Churn S'mores Ice Cream in a tightly covered freezer-safe container in the freezer. For the best texture, press a piece of plastic wrap or parchment paper directly against the surface of the ice cream before putting on the lid. This helps protect it from freezer burn and keeps ice crystals from forming.

Homemade no churn ice cream is best eaten within about 2 weeks. It will remain safe longer when continuously frozen, but the graham crackers can soften and the ice cream may become icier over time.

If the ice cream is very firm when you take it out of the freezer, let it sit at room temperature for about 5 to 10 minutes before scooping. Avoid repeatedly thawing and refreezing it, which can make the texture icy and less creamy.