S’mores Ice Cream #IceCreamWeek

by Kate on August 15, 2013


Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

When it comes to classic summer treats, s’mores are about as iconic as they come. I remember summer after summer (and autumn for that matter too) camping with my father and s’mores being something my brother and I always looked forward to. Even now, when we go to my dad’s house for a family dinner in the summertime he often will surprise me by having marshmallows, chocolate bars and graham crackers all ready to go for us. So translating the flavor of a classic treat that brings back such wonderful childhood memories seemed like a really good idea to me. After you taste this S’mores Ice Cream, I know you’ll agree.

S'mores Ice Cream - FoodBabbles.com

For me, the perfect s’more is all about the marshmallow. It needs to be perfectly browned and toasted outside, gooey inside. If you under toast the marshmallow it’s not hot enough to melt that chocolate. But not only that, you don’t get oozing marshmallow smooshing out the sides of the two crisp graham crackers but most importantly you don’t get that nice smoky toasted marshmallow flavor. I’ve been known to toast my marshmallows pretty dark just to achieve that flavor.

S'mores Ice Cream - FoodBabbles.com

That flavor is at the very core of this ice cream because the ice cream flavor itself is indeed toasted marshmallow ice cream. I’ve made marshmallow ice cream before when I made Marshmallow Peppermint Bark Ice Cream so I took that concept one step further by toasting the marshmallows before using them in the custard base. And I’m SO glad I did! Next comes chocolate and graham crackers throughout, naturally. In the end, this ice cream definitely encompasses all the flavors of classic s’mores and is definitely a flavor that will be made in my kitchen again and again much like making s’mores with my dad.

Don’t forget to check out my Roasted Apricot Honey Ice Cream to enter our ice cream themed giveaway!

If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:

Make sure you stop by our Pinterest board #IceCreamWeek 2013 to answer today’s question which enters you in our bonus prize draw. Just click the highlighted link and it will take you right there so you can comment on the pin!



Two Years Ago: Vanilla Bean-Coconut Cupcakes with Coconut Lime Frosting

S’mores Ice Cream #IceCreamWeek

Cook Time: 1 hour

S’mores Ice Cream #IceCreamWeek

Toasted marshmallow ice cream filled with a crisp graham cracker swirl and chocolate chips, all the flavors of classic s'mores.


  • 1 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 2 tablespoon granulated sugar
  • pinch of salt
  • 20 full-size marshmallows
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • pinch of salt
  • 4 large egg yolks
  • 1/2 cup chocolate chips


  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
  2. In a small bowl, combine the graham cracker crumbs, butter and sugar. Press the graham mixture firmly into a 1/4-inch layer on the parchment lined baking sheet. Bake in preheated oven for 10-12 minutes until golden. Cool completely then crumble. Place in a ziplock bag and store in the freezer until ready to use.
  3. Using a kitchen torch or broiler, toast the marshmallows until golden brown, turning as necessary until evenly browned on all sides. Set aside.
  4. Fill a large bowl with ice. Place a medium bowl on top of the ice and set a fine mesh sieve over the medium bowl. Place 1 cup of the heavy cream into the bowl.
  5. In a medium saucepan, combine remaining 1 cup heavy cream, whole milk, granulated sugar and pinch of salt. Bring just to a boil. Remove from heat.
  6. In a medium bowl, gently whisk together the egg yolks. Slowly pour the warm cream mixture into the egg yolks, whisking constantly until half the cream mixture has been added. Slowly pour the egg mixture back into the remaining cream mixture in the saucepan, whisking constantly.
  7. Return the saucepan to the stove over medium heat. Once warm, add the toasted marshmallows. Whisk until all the marshmallows have melted. Continue cooking, stirring constantly with a rubber spatula, until mixture has thickened and coats the back of the spatula.
  8. Pour the custard through the fine mesh sieve atop the medium bowl. Stir until mixture has cooled. Cover and refrigerate overnight.
  9. The next morning, pour the custard base into the bowl of an ice cream maker and churn according to manufacturer's instructions. Add the chocolate chips in the last 2 minutes of churning. When churning has finished, add 1/3 of the ice cream to a freezer safe container. Sprinkle some of the graham mixture over the top. Top with half the remaining ice cream then more graham cracker crumbs. Finish with remaining ice cream and crumbs. Freeze until firm.


** Time does not include overnight chilling.


{ 17 comments… read them below or add one }

Erin @ The Spiffy Cookie August 15, 2013 at 9:19 am

I’ve made s’mores ice cream before and loved it, now I want to try yours too!


Deepshikha August 15, 2013 at 9:36 am

The ice cream looks great! I love the fact that you toasted the marshmallows, and your pictures are great too! I always have such trouble photographing ice cream, it always melts before I get around to taking the pictures, haha.


Kate August 15, 2013 at 1:14 pm

Oh my goodness, I feel your pain!! I’ve gotten much better at photographing ice cream but it is definitely definitely a challenging subject matter. Thanks so much and I’m thrilled you like this recipe!


Ilona August 15, 2013 at 11:11 am

Great ice cream! I have to try it:) I am planning to buy ice cream machine, but I was wondering if I can do them without it.


Kate August 15, 2013 at 1:12 pm

Thanks so much Ilona! I’m so happy to hear you like this recipe. You can definitely make ice cream without an ice cream maker but it will be time consuming and more physical effort 😉 After you’re done making the custard base, cool it over an ice bath and refrigerate overnight like the recipe states. Then pour it into a deep, freezer-safe dish. Freeze for about 45 minutes, until it starts to freeze at the edges. Then vigorously stir it using a rubber spatula or sturdy whisk. You want to make sure you break up and incorporate the frozen bits. You’ll continue to do this every 30 minutes for 2-3 hours until it’s completely frozen and at the desired consistency. But don’t forget to enter the giveaway we have going on! Maybe you’ll win that Cuisinart ice cream maker so you don’t have to do it by hand 🙂 Good luck!


ChristineM August 15, 2013 at 12:37 pm

yum! another great one for ice cream week~


Kate August 15, 2013 at 1:13 pm

This one really is, Christine! Honestly, they all are so wonderful. I’ve been in ice cream heaven!! Heaven I tell ya!


The Sketched Chef August 15, 2013 at 3:20 pm

Really beautiful !
It looks so delicious


Yvonne @ bitter baker August 15, 2013 at 3:34 pm

I love making home-made ice cream from scratch! This looks scrumptious!


Ashley Bee (Quarter Life Crisis Cuisine) August 15, 2013 at 4:06 pm

S’mores are my FAVORITE thing about summer. This is awesome!


Stephanie @ 52 Kitchen Adventures August 15, 2013 at 7:56 pm

I love anything and everything s’mores and this ice cream sounds amazing! I can’t wait to try it.


Jen @JuanitasCocina August 15, 2013 at 9:18 pm

You even toasted the mallows. THAT is called dedication.


David @ Spiced August 16, 2013 at 7:55 am

I made a s’mores ice cream last summer…but your version looks so tasty! It might have to make an appearance in my house soon. Nice work!!


Heather @girlichef August 16, 2013 at 10:08 am

I agree whole-heartedly…it’s not a s’more if there’s not a perfectly toasted marshmallow! I think I could probably eat the toasted marshmallow ice cream alone and be perfectly happy, but this is a S’more lovers bliss…and I want a big ol’ bowl full!


Carrie @ poet in the pantry August 16, 2013 at 2:19 pm

S’Mores is my favorite flavor right now. I am seriously on a s’mores binge. LOVE your s’mores ice cream–it looks phenomenal!


laurasmess August 19, 2013 at 11:33 am

Oh yum! This looks absolutely amazing! I’ve actually never eaten a s’more but I’ve read so much about them, I almost feel like I have. This ice cream has the best of both worlds: melty mallow and chocolate, icy cold ice cream, texture from the graham crackers. I want to drool…


Kate August 19, 2013 at 9:27 pm

I think I remember you telling me that once before. You really need to try them! Honestly, so simple yet so wonderful This ice cream takes s’mores goodness up to a whole new level of deliciousness though 😉


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