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Easy S'Mores Ice Cream

Easy S'Mores Ice Cream - easy ice cream with toasted marshmallows, bits of graham crackers and swirls of chocolate fudge sauce! You will go crazy for this ice cream!
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: ice cream
Servings: 6 people
Calories: 493kcal
Author: Anna


!for the ice cream:

  • 2 c half and half found in the refrigerated coffee creamer section
  • 1 c heavy whipping cream
  • 1/4 c powdered sugar
  • 2 tsp vanilla extract
  • 1 c mini marshmallows
  • 3/4 c pieces of broken graham crackers

!for the 10-Minute Fudge Sauce:

  • 1/2 c packed light brown sugar
  • 1/4 c unsweetened cocoa powder
  • 1/4 c unsalted butter
  • 1/4 c milk
  • 1 tsp vanilla extract


!to make the sauce:

  • Mix brown sugar and cocoa powder in a small bowl. Set aside.
  • In a medium saucepan, cook butter and milk until it starts to bubble ( about 5 min on medium heat).
  • Add cocoa mixture. Stirring constantly with a wooden spoon, cook for 2 minutes until smooth.
  • Remove from heat and stir in vanilla.
  • Let sit for at least 5 minutes. It will thicken.
  • Store covered in refrigerator for up to 1 week.
  • Reheat for 10 seconds in microwave before using.

!to make the ice cream:

  • In a large mixing bowl, whisk together half and half, cream, vanilla and powdered sugar. Chill in the fridge for 1 hour.
  • In the meantime, place the mini marshmallows on a parchment paper lined large baking sheet and toast under the broiler until nicely browned. Watch them because as soon as they start to brown they can burn quickly!
  • Let cool until safe to the touch.
  • Remove the marshmallows from the sheet into a measuring cup or small bowl. It's a little messy but a delicious task.
  • Get your ice cream maker ready.
  • Pour the cream mixture into the ice cream maker and turn it on.
  • As soon as you see that the mixture starts to freeze and thicken, add the marshmallows and graham cracker pieces. Finish churning.
  • Place the ice cream mixture in a container. Drizzle about 4 tablespoons of the fudge sauce over the top of the ice cream. Swirl with a spoon.
  • Freeze the ice cream for about 1 to 1,5 hours.
  • Serve with additional fudge sauce.


Calories: 493kcal | Carbohydrates: 45g | Protein: 5g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 105mg | Sodium: 140mg | Potassium: 246mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1120IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1.2mg