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Single ice cream one on marble with graham crackers and marshmallows.

Homemade S’mores Ice Cream (No Churn)

  • Author: Theresa | Quiet Baking Day
  • Prep Time: 20 minutes
  • Chilling Time: 10 hours
  • Cook Time: 5 minutes
  • Total Time: 10 hours, 30 minutes
  • Yield: About 16 scoops
  • Category: Desserts
  • Method: Easy
  • Cuisine: American


This homemade s’mores ice cream gives all the summer s’mores vibes, with a chocolate base, fudge and marshmallow swirl and graham crumbles!

Equipment: 9″ x 5″ loaf tin



Fudge Ripple*

  • 1/2 cup water
  • 1/4 cup golden syrup or corn syrup
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder**
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract

Graham Crumbles

  • 5 tablespoons graham cracker crumbs
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 3 tablespoons unsalted butter, melted

Chocolate Ice Cream

  • 1 14oz. can sweetened condensed milk
  • 42g unsweetened cocoa powder**
  • 2 cups heavy cream, chilled
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 54g marshmallow creme

Optional toppings: mini marshmallows, graham crackers


  • Make ahead. Fudge Ripple. In a medium sauce pan, combine water, syrup, sugar, cocoa powder and salt. Bring to a boil, then reduce heat to a simmer for about 5 minutes. Whisk consistently. Mixture will be frothy as it simmers. Remove from heat and add vanilla. Allow to chill and thicken in fridge for a least 2 hours or up to two weeks in advance.
  • Graham Crumble. Mix together dry ingredients with fork. Stir in melted butter. Create crumbs with fork, set aside.
  • Chocolate Ice Cream. In a small bowl, stir together sweetened condensed milk and cocoa powder. And a separate bowl, whip heavy cream until stiff peaks form. Blend in cocoa powder mixture, salt and vanilla. Stir in graham crumbles
  • Assembly. Spread 1/3 of the ice cream into the loaf pan. Drizzle fudge ripple and dollops of 1/3 of the marshmallow creme. Using a knife, lightly swirl together. Repeat with 3 total layers.
  • Wrap in plastic and freeze for at least 8 hours before serving.


  • *This will yield more fudge than needed in the ice cream. Keep the remaining as a topping!
  • **I prefer special or Dutch-processed, but natural cocoa powder will also work
  • Store in freezer

Keywords: summer desserts, no bake desserts

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