This S’mores Ice Cream is the ultimate summer cooler for warm sunny days. Packed full of all the classic flavours of BBQ’d s’mores, it’s so moreish you’ll be going back for more than just one scoop! This recipe is made with a base of Epic Snax’s Giant Toastin’ Marshmallows which are perfect for toasting up and creating that gooey, chewy texture that’s reminiscent of nights by the bonfire. Throw in crushed digestive biscuits, smashed Oreos, indulgent chocolate chips and then simply swirl through chocolate fudge sauce for the most outrageous homemade ice cream. And what’s better, this is a no-churn recipe – meaning you don’t need an ice cream maker whatsoever!
This post is kindly sponsored by Epic Snax.
What’s in this S’mores Ice Cream?
A classic s’mores has some key ingredients that just HAD to be included in this ice cream. Here’s what truly makes this ice cream the best it could be!
- Epic Snax Giant Toastin’ Marshmallows. The one and only marshmallow for adding to your ice cream. These toast up so perfectly in the oven with a gooey, melted interior, and a crisp, charred exterior.
- Digestive biscuits. Crumbly in texture, classic in flavour. You could also substitute these with rich tea biscuits or shortbread.
- Oreos. These add depth of flavour to your ice cream, with their rich and intense biscuit and creamy vanilla filling.
- Chocolate chips. A must in any s’mores! Chocolate is essential. I like using chocolate chips, but you can add roughly chopped chocolate instead if you prefer.
- Double cream. An essential for ice cream making. Always choose double or whipping cream as this has a higher fat content than single cream and will whip to stiff peaks easily.
- Condensed milk. If you want silky smooth no-churn ice cream, this is a must since it has a lower water content than cream and will give your ice cream a gorgeous sweetness. Choose a lighter version to compensate for the sweetness of the other ingredients.
- Chocolate fudge sauce. Who doesn’t love ripple-effect ice cream? Finish with decadent chocolate fudge sauce for the ULTIMATE dessert.
Tips on making the best S’mores Ice Cream of your life:
You might think that making homemade ice cream is hard. In fact, it’s actually super simple, quick and easy if you’re using the right ingredients and follow these top tips:
- Want a velvety smooth no-churn? Using condensed milk is key. It has a lower water content than cream and means you don’t need any ice cream maker at all.
- Alcohol. This recipe is alcohol free so it’s friendly for everyone, but if you want a slightly softer scoop add a dash of rum or whisky can help make it easier to scoop into cones.
- Toasting your marshmallows. This allows the centre to become soft and gooey, and the exterior to develop that toasted chewy texture that is a must for s’mores.
- Use high-quality double cream. Please don’t use UHT or a long-life substitute as this doesn’t always whip correctly. Choose high-quality double or whipping cream for the perfect texture.
- Freeze for 6 hours (or even better, overnight). While this recipe doesn’t require you to freeze your ice cream overnight (6 hours is definitely sufficient for it to firm up), freezing it overnight allows for the biscuits to soak up some of the cream and for all the flavours to develop further.
Why I love this S’mores Ice Cream:
- Make it in the morning, and it’ll be ready by lunch.
- Gooey, soft, toasted marshmallow pieces
- Filled with delicious chocolate chips and buttery biscuit
- Takes less than 15 minutes to prep
- Perfect for hot, summer days (or desserts around the campfire)
See how I made this S’mores Ice Cream over on Instagram!
S’mores Ice Cream
Ingredients
- 500 ml double cream
- 1 can light condensed milk about 397g
- 6 Epic Snax Giant Toastin' Marshmallows
- 100 g digestive biscuits roughly chopped
- 100 g oreos roughly chopped
- 100 g chocolate chips
- 50 ml chocolate fudge sauce
Instructions
- Preheat the oven to 180C / 350F.
- Pour the double cream into a large mixing bowl, and using an electric whisk or stand mixer, whip until stiff peaks form. Set aside.
- Pour the condensed milk into a separate bowl.
- Place your marshmallows onto a lined baking tray and bake in the oven for 10-15 minutes until puffed up and toasted.
- Remove the marshmallows from the oven and immediately mix them into the condensed milk, breaking them down a little as you go. This may take a few minutes, and the mixture will be lumpy, but you’ll have gooey, chewy marshmallow pieces which MAKE this ice cream.
- Leave to cool before adding to your whipped cream, and folding in using a rubber spatula.
- Once combined, fold in the chopped digestives, oreos and chocolate chips – reserving about 25g each of the digestives and oreos to sprinkle over the top – and mix everything together.
- Pour into a 9 x 5 inch loaf pan and drizzle the chocolate fudge sauce on top, swirling into the ice cream using a palette knife or spoon.
- Top with the remaining crushed biscuits, cover with cling film and freeze for 5-6 hours.
Notes
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