Vegan S'mores Ice Cream (no-churn!)

If you love the nostalgic flavors of gooey campfire s'mores, this vegan s'mores ice cream is about to become your new favorite summer dessert! Creamy, dairy-free ice cream loaded with rich chocolate, roasted marshmallows and graham cracker swirl makes every bite taste like summer vacation in a bowl.

This recipe was so much easier than I thought it would be. It came out perfect! I put it in the freezer and ate it over the week. -Danielle

I absolutely love to make homemade ice cream! Vegan options in the store are always pretty limited and the ones you do find tend to be lacking. There is never enough mix in's!

This recipe utilizes my no-churn vegan vanilla ice cream as a base and requires only a handful of additional ingredients to make it "s'mores." So quick and easy!

If you like graham cracker-chocolate-marshmallow goodness as much as I do, you'll also want to try my vegan s'mores cookies!

Jump to:

• ingredients
• why you'll love this ice cream
• how to make vegan s'more ice cream (with pictures)
• recipe tips
• toasting marshmallows in the oven
• Frequently Asked Questions
• common mistakes and how to fix them
• serving suggestions
• storage
• Vegan S'mores Ice Cream
• more no-churn vegan ice cream recipes
• more dairy-free frozen desserts

ingredients

While making homemade ice cream may seem daunting, this recipe comes together with staple, household ingredients!

• graham cracker crumbs create the classic s'mores flavor and add that signature crunchy, cookie-like texture throughout the ice cream.
• vegan butter helps bind the graham cracker swirl together while adding richness and creating a butteriness similar to a traditional pie crust.
• agave nectar adds sweetness to the graham cracker mixture while helping create a smooth swirl consistency that stays soft enough to scoop once frozen.
• nondairy milk loosens the graham cracker mixture so it blends into a creamy swirl instead of becoming dry or crumbly.
• vanilla extract enhances the sweet cookie flavor and adds warmth that makes the graham cracker layer and ice cream base taste more like classic s'mores.
• salt balances the sweetness and helps bring out the s'mores flavor.
• vegan mini marshmallows bring the signature gooey marshmallow element that makes s'mores instantly recognizable while adding soft texture throughout the ice cream.
• nondairy heavy cream is the base of the no-churn ice cream, whipping up light and airy while creating a rich, creamy texture without needing an ice cream machine.
• nondairy sweetened condensed milk adds sweetness while helping create a smooth, scoopable texture and preventing the ice cream from freezing too hard.
• chopped nondairy chocolate adds rich chocolate flavor and creates little chunks of texture throughout the ice cream to complete the classic s'mores combination.

why you'll love this ice cream

• all the classic s'mores flavors: Gooey marshmallow, rich chocolate, and buttery graham cracker swirls bring all the nostalgic campfire flavors you know and love.
• no ice cream maker needed: This easy no-churn recipe comes together without any special equipment!
• ultra creamy texture: The combination of dairy-free heavy cream and sweetened condensed milk creates a rich, scoopable ice cream.
• completely dairy-free: It's 100% vegan while still delivering that indulgent, creamy texture you'd expect from traditional ice cream.
• fun homemade graham cracker swirl: The buttery graham cracker ribbon adds texture and makes every bite taste like classic s'mores.
• real roasted marshmallows: Instructions are included for an easy way to toast marshmallows giving the ice cream a true, campfire taste.
• make-ahead friendly: Perfect for preparing ahead for summer parties, BBQs, or whenever an ice cream craving hits.

recipe tips

Here are a few things you can do to ensure your ice cream turns out perfectly every time:

1. chill everything first: For the fluffiest ice cream base, make sure your nondairy heavy cream, mixing bowl, and beaters are well chilled before whipping.
2. don't over-whip the cream: Whip until stiff peaks form, but stop before it becomes grainy or starts separating.
3. fold gently: When mixing in the sweetened condensed milk, use a gentle folding motion so you don't deflate all the air you whipped into the cream.
4. make the graham cracker swirl thick but pourable: You want the swirl mixture smooth enough to ribbon through the ice cream without sinking straight to the bottom.
5. layer instead of fully mixing: Alternate layers of ice cream base, graham cracker swirl, marshmallows, and chocolate chunks for distinct pockets of flavor throughout.
6. freeze overnight for best texture: While it may look set after a few hours, letting it freeze fully overnight creates the creamiest scoop.
7. cover tightly while freezing: Press plastic wrap or use an airtight container to help prevent ice crystals from forming on the surface.
8. let it sit before scooping: Homemade no-churn ice cream can freeze very firm, so let it sit at room temperature for 5-10 minutes before serving.
9. use good quality dairy-free chocolate: Since chocolate is a major flavor here, using a higher quality vegan chocolate bar instead of chips often gives better texture and flavor.

toasting marshmallows in the oven

If you want that classic golden, campfire-style toasted marshmallow flavor for your vegan s'mores ice cream, the oven makes it super easy.

• line a baking sheet: Place a sheet of parchment paper on a baking tray for easy cleanup.
• spread marshmallows evenly: Arrange the vegan marshmallows in a single layer, leaving a little space between them.
• use the broiler setting: Turn your oven to broil on high so the marshmallows toast quickly from the top.
• watch closely: Marshmallows can go from perfectly golden to burnt very fast. Stay near the oven and watch carefully.
• broil for 30 seconds to 2 minutes: Depending on your oven, they'll start turning golden brown very quickly.

Frequently Asked Questions

common mistakes and how to fix them

1. the whipped cream won't form stiff peaks: Make sure your nondairy heavy cream is very cold before whipping. Chilling the mixing bowl and beaters beforehand can help it whip up faster and hold more structure.
2. the ice cream turned icy instead of creamy: This usually happens when the mixture wasn't folded gently enough or the container wasn't sealed properly while freezing. Fold carefully and always store in an airtight container.
3. the whipped cream was over-mixed: Over-whipping can cause the cream to become grainy or separate. Stop mixing as soon as stiff peaks form for the smoothest texture.
4. the graham cracker swirl sank to the bottom: If the swirl mixture is too thin, it can settle while freezing. Aim for a thicker, spoonable consistency so it layers evenly throughout the ice cream.
5. the marshmallows became too hard after freezing: Some vegan marshmallows can firm up in the freezer. Let the ice cream sit at room temperature for a few minutes before serving so they soften slightly.
6. the ice cream is too hard to scoop: Homemade no-churn ice cream often freezes firmer than store-bought versions. Let it sit on the counter for 5-10 minutes before scooping.
7. chocolate pieces feel too hard: Large chunks of chocolate can become very firm when frozen. Chop the chocolate into smaller pieces for easier scooping and better texture.
8. the layers blended together too much: If everything is stirred too aggressively, you lose distinct swirls and pockets of flavor. Layer ingredients gently instead of fully mixing.

serving suggestions

1. top with extra crushed graham crackers: Sprinkle extra graham cracker crumbs on top for even more classic s'mores flavor and a little added crunch.
2. add toasted marshmallows: Finish each scoop with a few freshly toasted vegan marshmallows for that nostalgic campfire feel.
3. drizzle with melted chocolate: Warm dairy-free chocolate drizzle makes every bowl feel extra indulgent and dessert-worthy.
4. serve in waffle cones: Turn it into the ultimate summer treat by scooping into vegan waffle cones or sugar cones.
5. make ice cream sandwiches: Sandwich scoops between vegan graham crackers or cookies for a fun handheld dessert.
6. pair with brownies: Serve alongside warm vegan brownies for an extra rich chocolate dessert combination.
7. make a s'mores sundae: Add chocolate sauce, crushed graham crackers, whipped cream, and marshmallows for the ultimate loaded sundae.
8. enjoy straight from the container: Honestly… sometimes the best serving suggestion is just grabbing a spoon and going for it.

storage

freeze in an airtight container: Store the ice cream in a freezer-safe container with a tight-fitting lid to help prevent freezer burn and keep the texture creamy.

cover the surface: For extra protection, press a piece of parchment paper or plastic wrap directly against the surface of the ice cream before sealing the container. This helps reduce ice crystals.

best enjoyed within 2-3 weeks: While it will keep longer, homemade vegan no-churn ice cream has the best texture and flavor when enjoyed within a few weeks.

let it soften before scooping: Because homemade ice cream freezes firmer than store-bought versions, let it sit at room temperature for 5-10 minutes before serving.

avoid repeated thawing and refreezing: Repeated temperature changes can create ice crystals and make the texture less creamy over time.

use a shallow container if possible: A wider, shallow container helps the ice cream freeze more evenly and makes scooping easier later.

If you make this recipe, please tag @censoredbaker on Instagram!

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more no-churn vegan ice cream recipes

• vegan vanilla ice cream
• vegan mint chip ice cream
• vegan rocky road ice cream

more dairy-free frozen desserts