S’mores Ice Cream

I willingly call myself a s’mores snob.  What that means is, I need its components prepared properly to fully enjoy the beauty of a s’more.

The last few years we were camping in Ontario, when it was s’mores time, I would plop myself beside the fire.  The graham crackers stayed wrapped up and crunchy until necessary.  I would lay the pieces of chocolate bar on rocks around the fire so that they could melt ever so slightly (ah the days of ingredients being too cold).  The marshmallow was toasted just right, not burned black.  Then all components were put together lovingly and handed out……to those who had patience and didn’t eat their own sad versions with cold chocolate and burnt marshmallows.

Marshmallows are sold here in Playa, but there are no plain white marshmallows.  Actually, I lie, there are, but they are mixed in with pink marshmallows and blue, and frankly, don’t really taste that great.  In fact, back when they sold Rice Krispies here, I made Rice Krispie squares.  Someone asked at a party what they were, which confused me.  Didn’t everybody know?   Apparently, it wasn’t how they looked, it was how they tasted.   The marshmallows sold here have some weird taste to them that kind of ruined the squares.  That’s when I stopped using them in baking and just asked people from home to bring them.  Which I never feel shy about because they’re cheap, light, and unbreakable.

And yes, I never have graham crackers.  Can’t buy them here whole, and those definitely crack in a suitcase.  I have yet to make my own.  But, I did have graham cracker crumbs, so in my version of the ice cream, I made a little graham crust and crunched that up.  See my notes below if you prefer to do that.

This ice-cream has it all, sweet, salty, crunchy and smooth.  Try it now!


  • 2 cups mini marshmallows
  • 2-4 oz. milk or dark chocolate bars
  • 6- graham crackers (see my note below if you can’t get them)
  • 3 eggs
  • 1 cup granulated sugar
  • 2 1/2 cups whipping cream
  • 1 1/2 cups whole milk
  • 1 teaspoon vanilla


Lay marshmallows on a parchment covered baking sheet.  Broil for about 3-4 minutes or until toasted light brown.

Break graham crackers into bite sized pieces.  Chop chocolate.  Set aside.

In a bowl, whisk 3 eggs for 3 minutes or until light and frothy.  Add sugar and whisk 1 more minute.  Add cream, milk and vanilla and whisk until combined.

Churn liquid according to your ice-cream makers directions.  During the last 5 minutes of churning, when the ice-cream looks like soft-serve, add chocolate, marshmallows, and graham cracker pieces little by little.

Transfer to freezer safe dish and freeze a few hours or until hardened.

*Note: For this picture, I made my own graham crust because I only had the crumbs.  1 cup crumbs, 2 TAB butter, 1 TAB sugar.  Combine and flatten in a baking pan.  Bake for ten minutes until golden brown.  Let cool and break into pieces.  

Makes 2 pints.


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