S’mores Ice Cream

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S’mores Ice Cream
  • Prep 45 min
  • Total 3 hr 30 min
  • Servings 6
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Our homemade ice cream is made with graham crackers, marshmallow cream and chocolate chips for the freezer version of a childhood favorite.
By Paula Jones
Updated Aug 2, 2012


  • 6 egg yolks
  • 3/4 cup sugar
  • 1/4 cup packed dark brown sugar
  • 1 teaspoon vanilla
  • 3 cups whole milk
  • 1 cup whipping cream
  • 1/2 cup unsweetened baking cocoa
  • 2/3 cup marshmallow creme
  • 1/4 cup coarsely crushed graham crackers
  • 1/4 cup chocolate chips


  • 1
    In large bowl, beat egg yolks and sugars with electric mixer on medium speed 3 to 4 minutes or until creamy and pale yellow. Beat in vanilla. Set aside.
  • 2
    In 2-quart saucepan, heat milk, cream and cocoa over medium-high heat until bubbles start to form around edge of saucepan. Do not boil. Remove from heat.
  • 3
    Add 1/4 cup of milk mixture to egg mixture; beat with whisk. Repeat this step 2 more times. Transfer egg mixture to saucepan; cook over medium-low heat until mixture thickens and coats back of spoon. Cool completely, about 30 minutes.
  • 4
    Refrigerate mixture in saucepan until very cold, about 2 hours.
  • 5
    Transfer mixture to ice cream maker. Mix about 15 minutes or until mixture begins to thicken. Add marshmallow creme by tablespoonfuls. Sprinkle in graham crackers and chocolate chips. Continue mixing according to manufacturer’s directions.

Tips from the Betty Crocker Kitchens

  • tip 1
    Recipe can easily be doubled or tripled.
  • tip 2
    Serve with graham crackers for dipping.


Nutrition Facts are not available for this recipe
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