Toasted Marshmallow S’mores Ice Cream

Imperial July 2, 2026July 2, 2026

Quick Recipe Version (TL;DR)

Yield: 1 1/2 quarts, about 8 servings
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 9 hours 25 minutes, including chilling and freezing

Quick Ingredients

2 cups heavy cream, divided
1 cup whole milk
2/3 cup granulated sugar
1/4 teaspoon fine sea salt, plus 1/8 teaspoon for the graham crunch
5 large egg yolks
1 tablespoon pure vanilla extract
8 ounces large marshmallows, toasted for the base
1 cup mini marshmallows, toasted for folding in
4 full graham cracker sheets, broken into 1/2-inch pieces
1 tablespoon unsalted butter, melted
1 teaspoon packed light brown sugar
3 ounces semisweet chocolate, finely chopped into flecks
Nonstick cooking spray, for the foil

Do This

1. Freeze your ice cream maker bowl for at least 24 hours, if required by your machine.
2. Bake graham cracker pieces with melted butter, brown sugar, and salt at 325°F for 8 to 10 minutes; cool completely.
3. Broil large marshmallows and mini marshmallows on greased foil until deeply toasted; set aside separately.
4. Cook cream, milk, sugar, salt, and egg yolks into a custard until it reaches 175°F to 180°F.
5. Blend the toasted large marshmallows into the hot custard, add vanilla and cold cream, then chill at least 4 hours.
6. Churn for 20 to 25 minutes, then fold in toasted mini marshmallows, graham crunch, and chocolate flecks.
7. Freeze 4 to 6 hours until scoopable; let stand 5 to 10 minutes before serving.

Why You’ll Love This Recipe

Big campfire flavor: Toasted marshmallows are blended right into the vanilla custard, giving every scoop a warm, caramelized marshmallow taste.
S’mores-inspired texture: Crunchy graham cracker pieces, chewy toasted marshmallow bits, and delicate chocolate flecks make each bite exciting.
Ultra-creamy custard base: Egg yolks and heavy cream create a rich, smooth ice cream that feels homemade in the best way.
Make-ahead friendly: This is a perfect dessert to prepare the day before a cookout, birthday, or summer dinner.

Grocery List

Produce: None needed for the base recipe; optional fresh strawberries or raspberries may be served alongside.
Dairy: Heavy cream, whole milk, large eggs, unsalted butter.
Pantry: Granulated sugar, fine sea salt, pure vanilla extract, large marshmallows, mini marshmallows, graham crackers, light brown sugar, semisweet chocolate, nonstick cooking spray.

Full Ingredients

Toasted Marshmallow Vanilla Custard Base

2 cups heavy cream, divided into 1 cup for cooking and 1 cup cold for finishing
1 cup whole milk
2/3 cup granulated sugar
1/4 teaspoon fine sea salt
5 large egg yolks
8 ounces large marshmallows, about 30 to 32 large marshmallows
1 tablespoon pure vanilla extract

Graham Cracker Crunch

4 full graham cracker sheets, about 60 grams, broken into 1/2-inch pieces
1 tablespoon unsalted butter, melted
1 teaspoon packed light brown sugar
1/8 teaspoon fine sea salt

Campfire Mix-Ins

1 cup mini marshmallows, about 50 grams
3 ounces semisweet chocolate bar, finely chopped into tiny flecks, or 1/2 cup mini semisweet chocolate chips
Reserved cooled graham cracker crunch from above

For Toasting and Freezing

Nonstick cooking spray, for greasing the foil
Ice, for an ice bath

Toasted Marshmallow S’mores Ice Cream – Closeup

Step-by-Step Instructions

Step 1: Prepare your equipment and chilling setup

If your ice cream maker uses a freezer bowl, freeze the bowl for at least 24 hours before churning. Place a 1 1/2-quart freezer-safe container in the freezer so it is cold when the churned ice cream goes in. This helps the ice cream firm up more quickly and evenly.

Set a medium heatproof bowl inside a larger bowl filled with ice and a little cold water. This ice bath will cool the custard quickly after cooking, which helps preserve a clean vanilla flavor and keeps the texture silky.

Step 2: Make the graham cracker crunch

Preheat the oven to 325°F. Line a small rimmed baking sheet with parchment paper. In a bowl, toss the graham cracker pieces with 1 tablespoon melted unsalted butter, 1 teaspoon light brown sugar, and 1/8 teaspoon fine sea salt until the pieces are lightly coated.

Spread the graham cracker pieces in a single layer and bake for 8 to 10 minutes, stirring once halfway through, until they smell toasty and look slightly darker around the edges. Let them cool completely on the baking sheet. They will crisp more as they cool.

Step 3: Toast the marshmallows

Switch the oven to broil on high. Position an oven rack about 6 inches below the broiler. Line a rimmed baking sheet with heavy-duty aluminum foil and coat the foil lightly with nonstick cooking spray. Marshmallows get very sticky as they toast, so do not skip the greasing.

Arrange the 8 ounces large marshmallows on the prepared foil, leaving a little space between them. Broil for 1 to 2 minutes, watching constantly, until the tops are deeply golden brown with a few dark, campfire-like spots. If you want extra toasted flavor, use greased tongs to turn the marshmallows and broil the second side for 30 to 60 seconds. Transfer the toasted large marshmallows to a greased bowl or plate and set aside for the custard.

On the same greased foil, spread the 1 cup mini marshmallows in a loose, even layer. Broil for 30 to 60 seconds, watching closely, until golden and puffed. Let them cool for 10 minutes, then place them in the freezer for 10 minutes to firm up. Once firm, tear or chop the toasted mini marshmallow sheet into small bite-size pieces for folding into the ice cream.

Step 4: Cook the vanilla custard base

In a medium saucepan, combine 1 cup heavy cream, 1 cup whole milk, 2/3 cup granulated sugar, and 1/4 teaspoon fine sea salt. Warm over medium heat, stirring often, until the mixture is steaming and reaches about 170°F. Do not let it boil.

While the dairy heats, whisk 5 large egg yolks in a medium bowl until smooth. Slowly pour about 1/2 cup of the hot cream mixture into the yolks while whisking constantly. This gently warms the yolks so they do not scramble. Pour the tempered yolk mixture back into the saucepan.

Cook over medium-low heat, stirring constantly with a heatproof spatula, until the custard thickens slightly and reaches 175°F to 180°F, about 5 to 7 minutes. The custard should coat the back of the spatula, and a finger drawn through it should leave a clear path. Remove the pan from the heat immediately.

Step 5: Blend in the toasted marshmallow flavor

Add the toasted large marshmallows to the hot custard. Let them sit for 2 minutes so they soften, then whisk until mostly melted. For the smoothest texture, use an immersion blender and blend for 30 to 45 seconds, keeping the blade fully submerged to avoid splashing. The custard should look creamy with tiny toasted specks throughout.

Pour the remaining 1 cup cold heavy cream into the bowl set over the ice bath. Strain the warm marshmallow custard through a fine-mesh sieve into the cold cream, pressing gently with a spatula to help it pass through. Stir in 1 tablespoon pure vanilla extract.

Stir the custard over the ice bath for about 10 minutes, until it cools noticeably. Cover the bowl and refrigerate for at least 4 hours, or up to 24 hours, until very cold. For the best churning texture, the base should be 40°F or colder.

Step 6: Churn the ice cream

Whisk the chilled base briefly to smooth it out. Pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 25 minutes, until it looks like thick soft serve. The toasted marshmallow custard may churn slightly softer than a plain vanilla base because marshmallows contain sugar, so do not worry if it looks plush and creamy rather than firm.

Step 7: Fold in the graham, chocolate, and toasted marshmallow pieces

When the ice cream is done churning, transfer it to a chilled mixing bowl or work directly in the ice cream maker bowl if there is room. Gently fold in the cooled graham cracker crunch, the chopped semisweet chocolate flecks, and the toasted mini marshmallow pieces. Reserve a few spoonfuls of graham crunch and chocolate flecks for sprinkling on top, if you like a bakery-style finish.

Use a light hand when folding. The goal is to distribute the mix-ins without crushing the graham cracker pieces too much or melting the freshly churned ice cream.

Step 8: Freeze until scoopable and serve

Spoon the ice cream into the chilled freezer-safe container. Sprinkle the reserved graham crunch and chocolate flecks over the top, then press a piece of parchment paper or plastic wrap directly against the surface. Cover tightly with a lid.

Freeze at 0°F for 4 to 6 hours, or until firm enough to scoop. Before serving, let the container sit at room temperature for 5 to 10 minutes. Scoop into bowls or cones and serve with a few extra graham crumbs and chocolate shavings on top.

Pro Tips

Watch the broiler closely: Marshmallows can go from perfectly toasted to burned in seconds. Stay near the oven the entire time.
Chill the custard thoroughly: A cold base churns faster and creates smaller ice crystals, which means smoother ice cream.
Use a chocolate bar for the best flecks: Finely chopped semisweet chocolate melts pleasantly on the tongue, while larger chips can taste hard when frozen.
Keep the graham crunch dry: Cool the graham pieces completely before folding them in so they stay crisp longer.
Do not boil the custard: Keep it between 175°F and 180°F. If it accidentally curdles, blend it briefly and strain before chilling.

Variations

Double chocolate s’mores ice cream: Add 2 tablespoons unsweetened cocoa powder to the dairy mixture while heating, then keep the chopped semisweet chocolate as written.
Salted campfire caramel: Swirl 1/3 cup thick caramel sauce into the churned ice cream as you transfer it to the container, and sprinkle the top with an extra pinch of flaky sea salt.
Peanut butter s’mores: Replace 1 ounce of the chopped chocolate with 1/3 cup chopped peanut butter cups, and swirl in 1/4 cup warmed peanut butter during packing.

Storage & Make-Ahead

Store the ice cream in an airtight freezer-safe container at 0°F for up to 2 weeks. For the freshest texture, press parchment paper or plastic wrap directly onto the surface before adding the lid; this helps prevent ice crystals from forming. The graham cracker pieces are crunchiest during the first 3 to 4 days and will soften slightly over time, though the flavor will still be delicious.

To make ahead, prepare and chill the custard base up to 24 hours before churning. The graham cracker crunch can be baked up to 3 days ahead and stored in an airtight container at room temperature. The toasted mini marshmallow pieces can be frozen in a sealed bag or container for up to 1 week before folding into the churned ice cream.

Nutrition (per serving)