Toasted Marshmallow S’mores Ice Cream

Quick Recipe Version (TL;DR)

• Yield: 8 servings, about 1 1/2 quarts
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 8 hours 45 minutes, including chilling and freezing

Quick Ingredients

• Toasted marshmallow ice cream: 10 ounces large marshmallows, 1 3/4 cups heavy cream, 1 cup whole milk, 5 large egg yolks, 1/3 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt
• Chocolate fudge ribbon: 1/3 cup heavy cream, 1/4 cup light corn syrup, 2 tablespoons unsweetened cocoa powder, 2 tablespoons granulated sugar, 3 ounces finely chopped semisweet chocolate, 1 tablespoon unsalted butter, 1/2 teaspoon vanilla extract, 1/8 teaspoon fine sea salt
• Graham crunch: 5 full-size graham cracker sheets, 1 tablespoon melted unsalted butter, 1 tablespoon light brown sugar, 1/8 teaspoon fine sea salt
• Mix-in: 4 ounces milk chocolate, chopped into small chunks

Do This

• 1. Freeze your ice cream maker bowl according to the manufacturer’s directions, usually at least 24 hours.
• 2. Broil the marshmallows 6 inches from the heat for 1 to 2 minutes per side until deeply toasted and caramelized.
• 3. Make a custard by heating cream, milk, sugar, and salt, tempering in egg yolks, and cooking to 175 to 180 degrees F.
• 4. Blend the hot custard with the toasted marshmallows and vanilla until smooth, then chill for 4 hours.
• 5. Make the fudge ribbon on the stovetop and bake the buttered graham pieces at 325 degrees F for 8 minutes.
• 6. Churn the chilled ice cream base for 20 to 25 minutes, then fold in the graham crunch and milk chocolate chunks.
• 7. Layer the ice cream with fudge ribbon in a chilled pan and freeze for at least 4 hours before scooping.

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Why You’ll Love This Recipe

• It tastes like a campfire dessert in ice cream form: deeply toasted marshmallows give the base that nostalgic, smoky-sweet s’mores flavor.
• Every scoop has texture: buttery graham cracker crunch, creamy custard, soft fudge ribbons, and chunky milk chocolate all work together.
• The fudge stays scoopable: corn syrup and cream help the chocolate ribbon remain soft instead of freezing rock-hard.
• It is special but doable: the method uses a classic custard base, simple mix-ins, and clear timing for home cooks.

Grocery List

• Produce: None required.
• Dairy: Heavy cream, whole milk, large eggs, unsalted butter.
• Pantry: Large marshmallows, granulated sugar, light brown sugar, fine sea salt, vanilla extract, light corn syrup, unsweetened cocoa powder, semisweet chocolate, graham crackers, milk chocolate bars.

Full Ingredients

For the Toasted Marshmallow Ice Cream

• 10 ounces large marshmallows, about 40 large marshmallows
• 1 3/4 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

For the Chocolate Fudge Ribbon

• 1/3 cup heavy cream
• 1/4 cup light corn syrup
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sugar
• 3 ounces semisweet chocolate, finely chopped
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt

For the Graham Cracker Crunch

• 5 full-size graham cracker sheets, about 75 grams, broken into 1/2-inch pieces
• 1 tablespoon unsalted butter, melted
• 1 tablespoon light brown sugar, packed
• 1/8 teaspoon fine sea salt

For the Chocolate Chunks

• 4 ounces milk chocolate, chopped into 1/4-inch to 1/2-inch chunks, about 3/4 cup

Step-by-Step Instructions

Step 1: Prepare the ice cream maker and pan

Freeze the bowl of your ice cream maker according to the manufacturer’s directions, usually for at least 24 hours. This step is important for a smooth, creamy churn. If your machine does not require a frozen bowl, follow your model’s setup instructions.

Place a 9-by-5-inch loaf pan or a 1 1/2-quart freezer-safe container in the freezer while you make the recipe. A cold container helps the freshly churned ice cream firm up faster and keeps the fudge ribbons neat.

Step 2: Toast the marshmallows

Position an oven rack about 6 inches from the broiler and preheat the broiler on high. Line a rimmed baking sheet with aluminum foil and lightly coat the foil with nonstick spray or a very thin layer of neutral oil. Spread the marshmallows in a single layer, leaving a little space between them if possible.

Broil the marshmallows for 1 to 2 minutes, watching constantly, until the tops are deeply golden brown with a few dark toasted spots. Carefully turn or stir them with an oiled spatula, then broil for another 30 to 60 seconds. The goal is a true campfire-style toast: caramelized, fragrant, and slightly smoky, but not fully burned. Let the marshmallows cool on the tray for 5 minutes while you start the custard.

Step 3: Make the custard base

In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and fine sea salt. Warm over medium heat, stirring often, until the mixture is steaming and reaches about 160 degrees F. Do not let it boil.

While the dairy heats, whisk the egg yolks in a medium heatproof bowl until smooth. Slowly ladle about 1 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 silicone spatula, until the custard thickens slightly and reaches 175 to 180 degrees F on an instant-read thermometer, about 4 to 7 minutes. The custard should coat the back of the spatula, and a line drawn through it with your finger should hold.

Step 4: Blend in the toasted marshmallows and chill

Pour the hot custard through a fine-mesh sieve into a blender. Add the toasted marshmallows and vanilla extract. Blend on low, then increase to medium, until the mixture is completely smooth, about 30 to 60 seconds. Use caution when blending hot liquids: vent the lid slightly and cover it with a clean kitchen towel to allow steam to escape safely.

Transfer the blended base to a clean bowl or quart container. Press a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until very cold, at least 4 hours, or until the base reaches 40 degrees F or below. For the creamiest texture and deepest flavor, chill it overnight.

Step 5: Make the chocolate fudge ribbon

In a small saucepan, whisk together the heavy cream, light corn syrup, cocoa powder, granulated sugar, and fine sea salt. Set the pan over medium heat and cook, whisking constantly, until the mixture is smooth and begins to bubble gently, about 3 to 4 minutes.

Reduce the heat to low and simmer for 1 minute, whisking the whole time. Remove the pan from the heat. Add the finely chopped semisweet chocolate, unsalted butter, and vanilla extract. Let sit for 1 minute, then stir until glossy and smooth.

Transfer the fudge to a small bowl and let it cool to room temperature, about 30 minutes. The fudge should be thick but still spoonable before layering. If it becomes too firm, microwave it in 5-second bursts, stirring between each burst, just until loosened.

Step 6: Bake the graham cracker crunch

Preheat the oven to 325 degrees F. Line a small baking sheet with parchment paper. In a bowl, toss the broken graham cracker pieces with the melted butter, light brown sugar, and fine sea salt until evenly coated.

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

Step 7: Churn the ice cream

Whisk the chilled toasted marshmallow base briefly to smooth it out. Pour it into your ice cream maker and churn according to the manufacturer’s directions until it reaches a thick soft-serve consistency, usually 20 to 25 minutes.

During the last 1 minute of churning, add the chopped milk chocolate. If your machine struggles with mix-ins, stop the machine and fold the chocolate in by hand with a spatula. Fold in about three-quarters of the cooled graham cracker crunch by hand, saving the rest for the top so it stays extra crisp.

Step 8: Layer with fudge and freeze

Remove the chilled loaf pan from the freezer. Spoon one-third of the churned ice cream into the pan and spread it into an even layer. Drizzle about one-third of the cooled fudge ribbon over the top in thin lines. Repeat with two more layers of ice cream and fudge. Use a butter knife or skewer to make 2 or 3 gentle figure-eight swirls, but do not overmix or the distinct fudge ribbons will disappear.

Sprinkle the reserved graham cracker crunch over the top and press it in lightly. Cover the pan tightly with plastic wrap or a lid. Freeze at 0 degrees F for at least 4 hours, or until firm enough to scoop. Let the ice cream sit at room temperature for 5 to 10 minutes before serving for the best texture.

Pro Tips

• Watch the marshmallows closely: they can go from beautifully toasted to fully burned in seconds under the broiler.
• Use a thermometer for the custard: 175 to 180 degrees F gives you a silky, safe custard without scrambling the egg yolks.
• Chill the base thoroughly: a cold base churns faster, traps smaller ice crystals, and makes creamier ice cream.
• Keep the fudge cool, not hot: warm fudge can melt the freshly churned ice cream and muddy the layers.
• Do not over-swirl: a few gentle passes are enough to create dramatic chocolate ribbons in every scoop.

Variations

• Dark chocolate s’mores ice cream: replace the milk chocolate chunks with 4 ounces chopped dark chocolate for a less sweet, more intense flavor.
• Peanut butter s’mores: drizzle 1/3 cup warmed peanut butter into the layers along with the fudge ribbon.
• Salted s’mores crunch: sprinkle 1/4 teaspoon flaky sea salt over the top of the finished ice cream before the final freeze.

Storage & Make-Ahead

Store the ice cream tightly covered in the coldest part of the freezer at 0 degrees F for up to 2 weeks. For the freshest texture, press plastic wrap or parchment directly onto the surface before adding the lid to reduce ice crystals. The custard base can be made up to 24 hours ahead and kept refrigerated. The fudge ribbon can be made up to 1 week ahead and stored in the refrigerator; warm it gently until spoonable before layering. The graham crunch is best made the day you churn, but it can be stored in an airtight container at room temperature for up to 2 days.

Nutrition (per serving)

Calories: 660 kcal | Carbs: 76g | Protein: 8g | Fat: 38g | Saturated Fat: 23g | Fiber: 2g | Sugar: 66g | Sodium: 270mg | Cholesterol: 195mg