This S’mores Dessert Ice Cream Recipe uses toasted marshmallows, cream, fudge swirl, and graham crackers for a nostalgic frozen treat.

So, picture this: I’m wrapped in a fuzzy blanket, mid–Netflix binge, and suddenly I crave s’mores. But there’s no bonfire, no backyard, just me and a bag of marshmallows in the pantry. Sound familiar?

this recipe

That’s how this S’mores Dessert Ice Cream Recipe was born. I grabbed marshmallows, torched ‘em under the broiler (cue the smoke alarm), blended them into a custard, and layered in fudge swirl and graham cracker bits. Was I skeptical? A little. But that first spoonful—the toasted marshmallow sweetness, chocolate ribbons, crunchy graham… wow.

It felt like summer memory shoved into winter, and honestly? It still is.

Why You’ll Love This S’mores Dessert Ice Cream Recipe?

Listen, there are plenty of s’mores-flavored ice creams out there. But this one? We’re talking real toasted marshmallows pureed into the ice cream base. Not imitation flavor. That’s the first secret.

Then, a homemade fudge swirl—rich, slightly bitter cocoa balanced with just enough sweetness—and graham cracker bits tossed in at the end so they stay crispy. It’s like eating your favorite campfire snack in ice cream form, but with finesse. And no smoky hair.

Ingredient Notes:

Let’s chat ingredients like we’re at the grocery aisle:

• Large marshmallows – You’ll broil them until they’ve got golden blisters. Watch them closely. They can go from golden to charcoal in seconds.

• Whole milk + heavy cream – We’re going for rich. Full-fat only, please. It makes the custard creamy and dreamy.

• Granulated sugar + egg yolks – Classic custard setup. Tell me you’ve ever regretted custard? Didn’t think so.

• Vanilla extract – A little magic wand in a bottle.

• Dutch-process cocoa powder + corn syrup + sugar + water – This becomes your velvet chocolate swirl. It’s the soul of the fudge ribbon.

• Graham crackers – Rough chop them. We want snackable chunks, not dust.

How To Make S’mores Dessert Ice Cream?

Step 1: Toast the marshmallows
Line a baking tray. Spread out marshmallows in one layer. Broil until tops are golden and blistered. Flip quickly. Toast the other side. Don’t wander off—just thirty seconds to a minute each side. Easy chaos.

Step 2: Make the custard base
Heat milk, cream, and half your sugar in a pot until steamy (not boiling!). Whisk egg yolks with the rest of the sugar until pale. Temper them by slowly adding hot liquid, then return everything to the pot. Stir until it thickens just enough to coat the back of a spoon. Remove from heat. Add vanilla. Cool in an ice bath—stir occasionally.

Step 3: Blend toasted marshmallow into the custard
Put toasted marshmallows in a blender. Add cooled custard. Puree until smooth. Some bits may remain—makes it rustic. Chill this mix for at least 4 hours (overnight’s ideal, if patience is your thing).

Step 4: Whip up the fudge swirl
In a saucepan, whisk cocoa powder, corn syrup, sugar, and water. Bring to low boil for 1 minute. Remove from heat. Stir in vanilla. Chill until thick and ready.

Step 5: Churn and swirl
Churn chilled custard in your ice cream maker. During the final minutes, fold in chopped graham crackers. When transferring to container, layer ice cream and fudge swirl—don’t stir it. Jelly roll-style layers. Freeze at least 2 hours before digging in. Or just sneak a taste immediately.

Storage Options:

Store in an airtight container. Freeze in the coldest spot. If ice cream is too rock-hard, let it sit a few minutes before scooping—you deserve that soft scoop edge. It’s best in about 1–2 weeks, but who are we kidding—I’ve lost count.

Variations and Substitutions:

Want to riff on this recipe? Try these:

• No graham crackers? Use crushed cookies or pretzels. Works.

• Add a swirl of bourbon to custard for grown-up vibes.

• Double the marshmallows if you want fluffier texture.

• No ice cream maker? Freeze custard in a loaf pan and stir every 30 mins till firm-ish.

What to Serve with S’mores Dessert Ice Cream?

• Warm chocolate brownies—cold meets hot, and mind. blown.

• Graham cracker cones for maximum theme points.

• Mini marshmallows on top (toast them if you dare).

• A glass of cold milk (okay, that’s me nostalgic again).

Frequently Asked Questions:

Can I skip the fudge swirl?
Yeah, but you lose chocolate ribbons. Still tasty, though.

Will egg yolks freak out the kids?
They’ll probably eat it faster. Totally safe if cooked to 180°F.

Can I make this with lactose-free milk?
You can try, but texture might be off. Full-fat dairy is the safest bet here.

This S’mores Dessert Ice Cream Recipe is the kind of treat that makes you pause and say, I needed this. It’s nostalgic, indulgent, and weirdly comforting—a campfire memory you can scoop anytime.

So if you give it a whirl, let me know. Did you hide it from the kids? Did it last two days—or two hours? Did you add extra fudge or extra marshmallow? I wanna know it all.

Happy scooping, friends.

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S'mores Dessert Ice Cream Recipe

Cook Time 8 hours hrs

Total Time 8 hours hrs

A rich and nostalgic frozen treat, this S’mores Dessert Ice Cream combines toasted marshmallows, creamy custard, fudge swirl, and graham crackers for a summer favorite in scoopable form.

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Servings

Ingredients

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For the Ice Cream Base:

• 1 bag large marshmallows
• 1 ½ cups whole milk
• 1 ½ cups heavy cream
• ½ cup granulated sugar divided
• 4 large egg yolks
• 1 ½ teaspoons vanilla extract
• 1 cup crushed graham crackers

For the Fudge Swirl:

• ½ cup granulated sugar
• ½ cup water
• ¼ cup light corn syrup
• 1/3 cup Dutch-process cocoa powder
• ½ teaspoon vanilla extract

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Instructions

 

Prepare an Ice Bath:

1. Place a medium bowl inside a larger container filled with ice water. This will be used to cool the custard later. Set aside.

Toast the Marshmallows:

1. Line a baking sheet with parchment paper. Arrange marshmallows in a single layer and place under the oven broiler for approximately 30 seconds to 1 minute, until golden brown. Monitor closely to avoid burning. Using tongs, flip the marshmallows and broil the other side. Once both sides are toasted, set them aside.

Make the Custard Base:

1. In a large saucepan over medium-high heat, combine the milk, heavy cream, and ¼ cup of sugar. Stir occasionally and heat until steam forms and the temperature reaches approximately 175°F.

Temper the Egg Yolks:

1. In a separate bowl, whisk together the egg yolks and remaining ¼ cup of sugar until smooth. Gradually whisk in about 1 cup of the hot cream mixture to temper the yolks, then return the tempered yolk mixture to the saucepan with the remaining hot liquid. Continue cooking over medium heat, stirring constantly, until the custard thickens and reaches a temperature of 180–185°F. Do not allow it to boil.

Cool the Custard:

1. Once thickened, immediately pour the custard into the prepared bowl over the ice bath. Stir occasionally for approximately 15 minutes until cooled. Remove the bowl from the ice bath and stir in the vanilla extract.

Blend the Toasted Marshmallows:

1. Transfer the toasted marshmallows to a blender. Add the cooled custard and blend for about 2 minutes, or until smooth. Pour the mixture into a clean bowl, cover tightly with plastic wrap, and refrigerate for at least 4 hours or up to 24 hours until thoroughly chilled (about 40°F).

Prepare the Fudge Swirl:

1. In a medium saucepan over medium heat, whisk together sugar, water, corn syrup, and cocoa powder. Heat until the mixture begins to bubble around the edges. Allow it to come to a gentle boil and cook for 1 minute, whisking frequently. Remove from heat, stir in vanilla, and refrigerate until fully chilled (minimum 2 hours).

Churn the Ice Cream:

1. Once the custard is chilled, whisk it briefly to restore a smooth, pourable consistency. Pour into your ice cream machine and churn according to the manufacturer’s instructions. When nearly finished, fold in the crushed graham crackers.

Assemble the Ice Cream with Fudge Swirl:

1. Spread a spoonful of the chilled fudge sauce into the bottom of a freezer-safe container. Layer freshly churned ice cream with alternating dollops of fudge swirl. Avoid mixing the layers to maintain a clean swirl effect. Cover and freeze until firm, at least 2 hours.

Notes

To make this recipe gluten-free, substitute traditional graham crackers with certified gluten-free graham crackers. Ensure all other ingredients, especially marshmallows and vanilla extract, are labeled gluten-free to avoid cross-contamination.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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