S’mores Ice Cream

Bring campfire magic home with creamy vanilla ice cream, toasted marshmallows, graham crackers, and ribbons of chocolate—no campsite required.

Jul 21, 2026

Nothing says “summer nostalgia” like a sticky, gooey s’more… except sweet, melty ice cream! This recipe is the best of both worlds, and the end result is the perfect summer treat for kids and grown-ups alike.

The first mention of s’mores (originally “some more”) can be traced back to a 1925 Girl Scouts publication, Scout Troop Letters, published in the Birmingham Alabama News.

The recipe—which is intended to feed 8 girl scouts—calls for 16 graham crackers, eight bars of plain chocolate, and 16 marshmallows. The directions instruct readers to toast the marshmallows to a “crispy, gooey state” before placing a marshmallow on top of a chocolate bar and sandwiching it between two graham crackers. The finished treat was called “Some More.” The name was not shortened to “s’more” until the 1970s.

S’mores Ice Cream

Note: This recipe requires freezing overnight, so plan ahead!

Equipment needed

Ingredients:

1 cup (250 ml) whole milk
½ cup (100 g) granulated sugar
Pinch of fine salt
2 cups (500 ml) heavy cream
6 egg yolks
1 tsp vanilla extract
6 cups (285 g) mini marshmallows
½ cup (120 ml) chocolate sauce, plus more for serving (optional)
9 graham crackers (about 125 g digestive biscuits)

Directions: The Day Before

Prep the Ice Cream Machine:

Place the freezer bowl or chamber in the freezer. The colder the compartment is, the better!

Make the Ice Cream Mixture:

Warm the milk, sugar and salt in a saucepan. Warm over low heat, stirring slowly, for a few minutes until all the ingredients come together.
Pour the heavy cream into a large bowl with a fine mesh strainer on top.
In a separate medium bowl, whisk egg yolks. Pour the warmed milk and sugar mixture into the egg yolks, whisking continuously.
Pour egg yolk mixture into sauce pan, stirring over medium heat. The mixture should thicken and coat the spatula.
Pour the warm mixture over the mesh strainer into the large bowl with the cream. Mix in vanilla and pour mixture into a container to refrigerate.
Refrigerate mixture for at least 12 hours.

Directions: The Day Of

Churn the ice cream:

Add mixture to the ice cream machine, following instructions for your specific machine. Depending on the machine and how cold the internal compartment is, this may take 15-25 minutes.

Make the toppings:

While the ice cream is churning, toast the marshmallows:
Pre-heat oven to 400F (220°C)
Spread marshmallows on a non stick baking tray or on parchment paper
Toast for 2 minutes max - these can burn fast!

Mix everything together:

Scrape the ice cream from the machine compartment into a large bowl
Mix in crumbled graham crackers and mini marshmallows
Drizzle chocolate sauce over—as much or as little as you like!
Mix until combined, gently. Serve in glass containers with extra graham crackers and chocolate sauce to taste.
Save in a freezer-safe container.