Campfire S’more Ice Cream Recipe Brings Summer Indoors

Let the great campfire s’mores debate begin– do you like your marshmallows golden brown or charred black after setting your marshmallow on fire? It’s a big deal in our house how you roast a marshmallow, so naturally, creating campfire s’mores ice cream was a highly anticipated event too.

Campfire S’mores

Earlier this summer I found a fire pit on sale. My husband has dreamed about having a firepiut for years, but for some reason, we never got around to buying one.

Needless to say, we’ve been utilizing our fire pit ever since, making fish, burgers, and of course, campfire s’mores.

While I like my marshmallows burnt, with a nice char taste to them, my husband is a golden brown marshmallow guy (somehow our marriage has survived this difference). Our boys can go either way, thank goodness, so s’mores are pretty much a no-brainer dessert in our house on a nice summer (spring and autumn) night.

I always have a cute basket filled with chocolate, marshmallows, graham crackers and our favorite roasting sticks. This makes it easy for the kids to grab when they want campfire s’mores without me having to move from my cozy Adirondack chair.

We bring out a large bowl of water with paper towels to clean up any gooey messes. This works well for homemade ice cream nights too. As you might have noticed, I’m on a bit of a kick.

Check out my latest homemade ice cream recipes:

• Key Lime Pie Ice Cream
• Peach Ice Cream
• Strawberry Ice Cream
• Fresh Mint Ice Cream

How to make s’mores in the oven

Even if you don’t have an open fire or fireplace to make your own s’mores, you can still enjoy this gooey treat. All you need is a baking sheet lined with parchment paper.

I find that small marshmallows work better, but large marshmallows can work if you keep a careful eye on them. Create toasted marshmallows in the oven by placing your cookie sheet on the second to top oven rack.

Set your oven to broil and pop in the marshmallows. You need to WATCH the marshmallows or they will ooze, burn or fall flat.

Once they are done, slide your roasted marshmallow onto a graham cracker with a square of chocolate, pop another graham cracker on top and you are good to go.

CAMPFIRE S’MORE ICE CREAM

Why make campfire s’mores ice cream? It’s hot outside in the summer, even at night. My perfect chocolate ice cream recipe (see below) can always use a few friends. By combining marshmallow, graham crackers and chocolate ice cream, I get a refreshing crunch, gooey swirl and chocolate bar all in one tasty bite.

Chocolate ice cream base

When it comes to the best homemade chocolate ice cream, I’ve opted for a custard-base ice cream. Custard is perfect for that ooey-gooey s’mores consistency we want swirled into the ice cream. It can hold the graham crackers and marshmallow without loosing its chocolatey goodness.

S’more ice cream ingredients

• 1 ½ cup whole milk
• 1 ½ cups heavy cream
• ¾ cup sugar
• ¼ tsp salt
• ¼ – ½ tsp instant espresso powder
• 2 tbsp unsweetened cocoa powder
• 3 egg yolks
• 1 tsp vanilla extract
• 2 ounces of semisweet chocolate (chocolate chips are fine for this, but use a good one like Ghirardelli)

S’more Ice Cream instructions

1. Pour milk and cream into a sauce pan.
2. Add salt, sugar, espresso and cocoa powder.
3. Simmer over medium heat until small bubbles appear on the sides.
4. In a small bowl, whisk the egg yolks until they turn a light yellow color (about 1-2 minutes).
5. Slowly stir ½ cup of the milk mixture into egg mixture to temper.
6. Pour the egg mixture into the rest of the milk mixture and continue to simmer.
7. Allow the custard to thicken, stirring constantly with a wooden spoon, until the back of your spoon is coated with custard. Do not let it boil!
8. Remove from the heat.
9. Whisk in the semi-sweet chocolate and vanilla
10. Pour in a heat proof container and refrigerate until cold. Give it a stir every now and then.
11. Pour into your ice cream maker (we love this one)
12. Churn for 25 minutes (or according to manufacturer’s instructions)

Graham cracker crumble

• 8 oz Graham crackers (14 large crackers)
• 5 tbsp butter, melted
• 2 tbsp all-purpose flour

Graham Cracker Crumble Instructions

• Put graham crackers in a bag. Crush with a rolling pin to makes crumbles OR put graham crackers in food processor and crumble (similar to how you might make a graham cracker crust).
• Pour crumbs into a bowl.
• Add butter and flour to crumbs.
• Mix with a fork.
• Sprinkle onto a parchment-lined baking sheet
• Bake in the oven for 15 minutes (or until brown), flipping the crumbs halfway through for an even bake.
• Allow graham cracker crumbs to cool completely before adding to ice cream. 

Roasted marshmallows

• 1 ½ cups of mini marshmallows

S’more marshmallow instructions

1. Line a cookie sheet with parchment paper.
2. Spray with butter spray to coat the paper.
3. Spread mini marshmallows across the cookie sheet.
4. Place under the broiler on high for 1-2 minutes until golden brown.
5. Remove from oven and allow to cool.

Combining S’mores Ice Cream ingredients

1. Gently fold the mini marshmallows into your chocolate ice cream right after it is finished churning.
2. Scoop ½ of the chocolate ice cream into ice cream container or parchment lined bread pan.
3. Sprinkle graham cracker crumble on top.
4. Scoop remaining ice cream into container.
5. Sprinkle more graham cracker crumble (you don’t have to use it all).
6. Cover and freeze for at least 4 hours or overnight before serving.

Yield: 6

S'more Ice Cream

Print

Homemade campfire s'mores ice cream brings you back to summer camping trips, catching fireflies and the looking up at the stars on a hot summer evening. . Savor the flavors of chocolate ice cream with a graham cracker swirl and roasted marshmallows in a cone or cup this season.

Prep Time 30 minutes

Cook Time 25 minutes

Additional Time 4 hours 25 minutes

Total Time 5 hours 20 minutes

Ingredients

• 1 ½ cup whole milk
• 1 ½ cups heavy cream
• ¾ cup sugar
• ¼ tsp salt
• ¼ - ½ tsp instant espresso powder
• 2 tbsp unsweetened cocoa powder
• 3 egg yolks
• 1 tsp vanilla extract
• 2 ounces of semisweet chocolate (chocolate chips are fine for this, but use a good one like Ghirardelli)

Graham Cracker Crumble

• 8 oz Graham crackers (14 large crackers)
• 5 tbsp butter, melted
• 2 tbsp all-purpose flour

Roasted Marshmallows

• 1 ½ cups of mini marshmallows

Instructions

Chocolate Ice Cream Base

1. Pour milk and cream into a sauce pan.
2. Add salt, sugar, espresso and cocoa powder.
3. Simmer over medium heat until small bubbles appear on the sides.
4. In a small bowl, whisk the egg yolks until they turn a light yellow color (about 1-2 minutes).
5. Slowly stir ½ cup of the milk mixture into egg mixture to temper.
6. Pour the egg mixture into the rest of the milk mixture and continue to summer.
7. Allow the custard to thicken, stirring constantly with a wooden spoon, until the back of your spoon is coated with custard. Do not let it boil!
8. Remove from the heat.
9. Whisk in the semi-sweet chocolate and vanilla
10. Pour in a heat proof container and refrigerate until cold. Give it a stir every now and then.
11. Pour into your ice cream maker (we love this one)
12. Churn for 25 minutes (or according to manufacturer's instructions)

Graham Cracker Swirl

1. Put graham crackers in a bag. Crush with a rolling pin to makes crumbles OR put graham crackers in food processor and crumble (similar to how you might make a graham cracker crust).
2. Pour crumbs into a bowl.
3. Add butter and flour to crumbs.
4. Mix with a fork.
5. Sprinkle onto a parchment-lined baking sheet
6. Bake in the oven for 15 minutes (or until brown), flipping the crumbs halfway through for an even bake.
7. Allow graham cracker crumbs to cool completely before adding to ice cream. 

Roasted Marshmallows

1. Line a cookie sheet with parchment paper.
2. Spray with butter spray to coat the paper.
3. Spread mini marshmallows across the cookie sheet.
4. Place under the broiler on high for 1-2 minutes until golden brown.
5. Remove from oven and allow to cool.
   

Combining into S'more Ice Cream

1. Gently fold the mini marshmallows into your chocolate ice cream right after it is finished churning.
2. Scoop ½ of the chocolate ice cream into ice cream container or parchment lined bread pan.
3. Sprinkle graham cracker crumble on top.
4. Scoop remaining ice cream into container.
5. Sprinkle more graham cracker crumble (you don’t have to use it all).
6. Cover and freeze for at least 4 hours or overnight before serving.
   

Notes

For the best ice cream, let your cream mixture cool for at least 4 hours in the fridge before you churn.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ice Cream Containers (2 PACK - 1 Quart Each)
• 
  Easy Stacking Reusable Ice Cream Containers
• 
  Ice Cream Storage Container
• 
  Cuisinart ICE-70 Electronic Ice Cream Maker

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 714Total Fat: 42gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 191mgSodium: 404mgCarbohydrates: 79gFiber: 2gSugar: 52gProtein: 9g

Nutrition information isn’t always accurate.