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Homemade S'mores ice cream with fresh Graham crackers.

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No-Churn S'more's ice cream

  • 2 cups heavy cream

  • 1 14 oz can sweetened condensed milk

  • 2 tsp vanilla extract

  • 2 Hershey's milk chocolate bars roughly chopped

  • 1 7 oz jar of marshmallow fluff.

  • 4 sheets graham crackers, crushed.

  • Loaf pan (ideal) or other deep dish for freezing.

  • Optional: Marshmallows for topping, "toast" with a kitchen torch after placing. 

  • Using a stand or hand mixer, beat the first three ingredients together until fluffy and peaks begin to form.

  • Pour third into loaf pan, spoon third of marshmallow fluff across top, distributing even globs. Sprinkle 1/3 of chopped chocolate, and 1/3 of graham cracker crumbs across. Repeat next 1/3 of ingredients in layers, top final layer with all remaining ingredients.

  • Freeze at least 4 hours or until hard. Pull out 5 minutes before serving. Note: The marshmallow fluff will get HARD, a 5 minute thaw time is necessary and it will soften as you eat it.

Homemade Graham Crackers:

  • 2 cups whole wheat or graham flour. (whole wheat is the standard name, MUST be whole wheat for the graham texture and flavor.

  • 2 Tbsp milk

  • 1/2 cup (1 stick) butter, softened. 

  • 1 cup brown sugar

  • 1/3 cup honey OR agave nectar. 

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • 1/4 tsp salt

  • Preheat oven to 350 degrees.

  • In a medium bowl, cream together softened butter, sugar, milk and vanilla.

  • Gradually add the flour and mix until incorporated.

  • Add in  the cinnamon, honey/agave, and salt until incorporated. 

  • Dust a large cookie sheet with flour. Remove dough from bowl and roll into a ball on sheet. Roll out with a floured rolling pin or by hand.

Note: If you roll it thicker than the size of the sheet, your grahams will come out thicker and be like chewy "bars" rather than crackers. I did this out of impatience and it turned out to be perfect for ice cream sandwiches!

The sheet will shape the dough into a large rectangle, use a pastry cutter or knife to cut into four long rectangles, and across 4 times for "squares". 

Optional: Score with a fork in two rows down each rectangle. 

Bake in preheated oven for 10-12 minutes. Cool before serving.

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My favorite quarantine dessert has been the easy 3 ingredient no-churn ice cream. It's quick and customizeable! With leftover s'mores supplies, this seemed like the perfect way to go. My favorite way was eating it as a sandwich! Enjoy!


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