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Best No-Churn S’mores Ice Cream Sandwiches Recipe

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This no-churn s’mores ice cream sandwiches recipe is the one I keep coming back to. It’s the kind of thing you make when you want summer in your mouth but you’re too lazy to build a fire, and it’s better than the real thing.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream, cold
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1 ½ cups crushed graham crackers (about 8 full sheets)
  • 1 ½ cups (about 85 g) mini marshmallows
  • 4 oz (113 g) semi-sweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the sandwiches: about 24 chocolate graham crackers or chocolate wafer cookies
  • Optional: extra mini marshmallows and chocolate chunks for rolling the edges

Instructions

  1. Toast the marshmallows. Preheat your oven to 400°F (200°C). Spread the mini marshmallows on a rimmed baking sheet in a single layer. Toast for 3-5 minutes, watching closely—they go from golden to burnt in seconds. You want them puffed and lightly browned on top. Let them cool completely on the baking sheet. They’ll deflate a bit, but that’s okay.
  2. Whip the cream. Pour the cold heavy cream into a large mixing bowl. Using an electric hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until soft peaks form. This takes about 2-3 minutes. You’re looking for peaks that hold their shape but still droop slightly at the tips. Don’t over-whip, or you’ll end up with butter.
  3. Fold in the condensed milk. Add the sweetened condensed milk, vanilla extract, and a pinch of salt to the whipped cream. Gently fold everything together using a rubber spatula. Use a figure-eight motion, scraping the bottom and sides of the bowl. Fold until just combined—you don’t want to deflate all that air you just whipped in.
  4. Add the mix-ins. Gently fold in the cooled toasted marshmallows, crushed graham crackers, and chopped chocolate. Reserve about ¼ cup of each for topping later. Fold just until everything is evenly distributed. The mixture will look thick and creamy, like a soft-serve ice cream.
  5. Layer and freeze. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides. Pour the ice cream mixture into the pan and spread it evenly. Sprinkle the reserved graham crackers, marshmallows, and chocolate on top. Press them in gently with the back of a spoon. Cover with plastic wrap and freeze for at least 6 hours, or overnight. The longer it freezes, the easier it is to slice.
  6. Assemble the sandwiches. Once the ice cream is fully frozen (it should be firm to the touch), remove it from the pan using the parchment paper overhang. Place it on a cutting board. Using a sharp knife, cut the ice cream into 12 equal squares. You can cut them into rectangles or circles if you prefer—just adjust the cookie size accordingly.
  7. Sandwich and serve. Place one square of ice cream between two chocolate graham crackers or chocolate wafer cookies. Press gently to adhere. If you want to roll the edges in extra goodies, spread a thin layer of melted chocolate around the exposed ice cream and dip it in crushed graham crackers, mini marshmallows, or chocolate shavings. Serve immediately, or wrap individually in plastic wrap and freeze for later.

Notes

Don’t skip the toasting step—it gives the ice cream authentic campfire flavor. Use a hot knife for clean slices. Let the ice cream sit out for 5 minutes before serving for best texture. Double-wrap for long-term storage. The flavors actually get better after a day or two in the freezer.

Nutrition

Keywords: no-churn ice cream, s'mores, ice cream sandwiches, summer dessert, no ice cream maker, graham crackers, marshmallow, chocolate

Find it online: https://realityeats.com/best-no-churn-smores-ice-cream-sandwiches-recipe/