Do I need an ice cream maker for this recipe?

Nope! This is a no-churn ice cream recipe, which means you can make it without any special equipment.

Why is my ice cream icy instead of creamy?

This usually happens if the whipped cream was over-mixed, the ingredients weren’t folded gently enough, or the container wasn’t sealed tightly while freezing.

How long does homemade no-churn ice cream take to freeze?

It usually needs at least 4-6 hours , but overnight freezing gives the best texture.

Can I use chocolate chips instead of chopped chocolate?

Yes, but chopped chocolate usually gives a smoother texture and larger chocolate pieces throughout the ice cream.

Why is my ice cream too hard to scoop?

Homemade vegan ice cream often freezes firmer than store-bought versions. Let it sit at room temperature for 5–10 minutes before scooping.

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

Vegan S'mores Ice Cream

Print Recipe

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5 from 1 review

Dairy-free, no-churn ice cream loaded with chocolate chunks, roasted marshmallows and graham cracker swirl.

Author: Lyndsey Hiltner
Prep Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes
Yield: 1 Pint 1x
Category: Frozen Desserts
Method: Freeze
Cuisine: American
Diet: Vegan

Ingredients

Units Scale

For the Graham Cracker Swirl

1 cup graham cracker crumbs

3 tablespoons vegan butter, melted

3 tablespoons agave nectar

1/4 cup nondairy milk

1/4 teaspoon vanilla extract

1/4 teaspoon salt

For the Ice Cream

1 1/2 cups vegan mini marshmallows

2 cups nondairy heavy cream

11.25 oz nondairy sweetened condensed milk

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup chopped nondairy chocolate

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Instructions

Mix: Add the graham cracker crumbs, melted vegan butter, agave nectar, nondairy milk, vanilla extract and salt to a mixing bowl. Stir together until a paste comes together. Set aside to thicken slightly.
Roast: Spread the marshmallows out on a baking sheet lined with parchment paper. Place under your oven broiler for 1-2 minutes or until marshmallows are toasted to your liking. Watch them the entire time as they can burn very quickly!
Whip: Pour dairy-free heavy cream into a large mixing bowl. Beat with an electric hand mixer until stiff peaks form. In a separate bowl, whisk together the nondairy sweetened condensed milk, vanilla and salt. Pour mixture into the whipped cream and fold together gently with a rubber spatula until combined. You don't want to completely deflate the cream.
Assemble: Grab a sealable container or a cake/loaf pan. Pour half of the ice cream base into the container. Drop spoonfuls of graham cracker mixture on top of the ice cream base. You'll use about half of it. Gently swirl with a knife. Sprinkle over half of the chocolate and half of the roasted marshmallows. Pour the remaining ice cream base over everything. Spoon in the remaining graham cracker and swirl with a knife. Top with remaining chocolate and roasted marshmallows.
Freeze: Seal the container or cover tightly with plastic wrap. Place in the freezer to chill for at least 4 hours.

Notes

*Prepared ice cream will keep in an airtight container in the freezer for up to 2 weeks.

*Allow ice cream to sit out for 5-10 minutes before attempting to scoop.

Find it online: https://censoredbaker.com/smores-ice-cream/