Today’s recipe is a mash up of some of my favorite things.
Summer s’mores meets ice cream meets salted caramel. Yessss. I’ve made it a thing, and I have zero regrets.
I am on a no-churn ice cream kick this summer. I already shared with you this AMAZING salted honey version, and I have a mango version next up on my list to try. I am shocked and amazed at how good these no-churn ice creams are coming out! I have always made ice cream from scratch, making my own custard with eggs and cream. Those recipes usually requires an ice cream machine to get the correct consistency.
But this method? I am in love. It makes ice cream makin’ SO easy and fast (freezing time aside), and it doesn’t require any special equipment. Winning on all fronts.
So, salted caramel is still one of my top favorite sweet things on earth, despite it making it’s very trendy debut several years ago. The wonder of the combination has not worn off on me yet. If given a choice between desserts, I will always pick the one that features salted caramel. Every darn time.
To keep this ice cream recipe low key and easy, I used a store-bought caramel sauce. You can certainly make your own (something I love doing), but just know that you don’t have to. Grocery stores offer some pretty good salted caramel options these days.
The salted caramel gets stirred together with sweetened condensed milk and some sea salt to really amp up the salty-sweet goodness here. Once it’s well combined, all you do is fold in whipped cream until everything is smooth and airy and gorgeous. That’s your ice cream base! So freaking simple.
Then, to incorporate s’mores, I added in toasted marshmallows, graham cracker crumbs, and Ghirardelli dark chocolate salted caramel squares. You can add in any chocolate you like here, but allow me to STRONGLY recommend the caramel squares. OMG. They are heavenly enough on their own, of course, but chopped up and stirred into salted caramel ICE CREAM?! Yes, please.
Double the salted caramel, double the fun.
I don’t know what my favorite part of this ice cream is. The salted caramel. Duh. The chocolate squares. Yes. The toasty marshmallows. Of course. And the crunch from the graham cracker crumbs? It’s everything.
I really don’t know how to choose. Good thing I don’t have to.
I tested this out on several tasters, and the verdict was clear: this ice cream is fabulous. Addictingly so! My son, husband, and sister couldn’t stop eating it. I caught Dan spoon-deep in the freezer more times than he would probably want me to say. He said it was one of his favorites.
And it’s definitely one of mine.
Like I said, give me salted caramel and I will ALWAYS be happy.
No-Churn Salted Caramel S’mores Ice Cream
- Total Time: 15 minutes
- Yield: 8-10 servings 1x
Description
This no-churn salted caramel s’mores ice cream is made with a salted caramel base and all the fixings for s’mores! It’s salty and sweet and so easy to make!
Ingredients
- 1 cup marshmallows (any size)
- 2 cups cold heavy cream
- 1 (14-oz) can sweetened condensed milk
- ¼ cup store-bought salted caramel sauce
- 1 teaspoon sea salt (I like fleur de sel)
- 1 cup graham cracker crumbs (from roughly 8 crackers)
- 1 cup lightly chopped Ghirardelli dark chocolate salted caramel squares
- Flaky sea salt, for serving (optional)
Instructions
- Place the marshmallows on a baking sheet lined with parchment paper. Set oven to broil and place the marshmallows on the top rack of the oven. Watching carefully, broil the marshmallows to desired level of toastiness (I like some slightly charred).
- Remove from the oven and set aside to cool while you make the ice cream base.
- Place the cream in the bowl of your stand mixer (alternatively, whisk by hand or with a hand mixer) and beat on high with the whisk attachment until stiff peaks form, about 2 minutes.
- Pour the sweetened condensed milk into a large bowl and mix in the salted caramel sauce and sea salt.
- Gently fold the whipped cream into the caramel mixture, working it in gently and slowly until it is fluffy and smooth. The idea is to not deflate the whipped cream too much. Set aside.
- Place the graham crackers into a food processor and pulse until fine crumbs form (alternatively, you can place them in a plastic bag and crush them by hand or with a rolling pin. Reserve ¼ cup of the crumbs for serving.
- Gently fold in the toasted marshmallows, graham cracker crumbs, and the chopped chocolate squares. I also like to reserve some for the top of the ice cream once it’s in the pan, but this is optional.
- Spread the mixture into a loaf pan, smoothing out the top, cover with plastic wrap, and place in the freezer for at least 4 hours.
- To serve, let ice cream sit at room temperature for a few minutes to soften slightly and then scoop into bowls or cones and garnish with a sprinkling of the reserved graham cracker crumbs and flaky sea salt.
- Cook Time: 15 minutes (plus 4 hours chill time)
- Category: dessert
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
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