Best S’mores Ice Cream

This is an incredibly delicious and creamy Vegan Ice Cream. It’s packed full of goodness and has that wonderful creaminess that says “real ice cream” that I crave during the summer.
Although, I love Nice Cream there’s times where I long for that real full-fat ice cream flavor. And that’s where this recipe is a God Sent.
It has that cooling, creamy and true ice cream texture, and it’s still all Vegan! It doesn’t get much better than that.

Being a true ice cream fanatic (yes, I admit it…If there was an ice cream anonymous I would probably have to join it), I was on a mission to search for and create the best vegan ice cream ever. It’s a tall order, I know, but this recipe comes pretty close.
Plus, it combines some of my favorite summer sweets; Ice cream and S’mores. Yum!

Quick Cheat Trick:

If you’re like me and you sometimes just need a quick and easy short cut (and who doesn’t?), then you can always just buy marshmallows and use them as you would the marshmallow fluff. It takes this recipe from pretty easy to super easy. Yay!

If you’re looking for a super quick and super easy vegan S’mores Ice Cream then check out this recipe.

I actually use this ice cream base for most of my ice creams, because it’s so versatile. I’m currently working on a Mindblowing Vegan Cookiedough ice cream, but until then this is my go-to real vegan ice cream recipe.

So, let’s get down to it. How is this crowdpleaser actually made?

Well, it couldn’t be much simpler.
If you have an ice cream maker, then making this is a breeze. It takes a little longer if you want to make it without an ice cream machine, but it’s still super easy.

Made With Ice cream machine instructions

Pour the coconut milk, cane sugar, cacao powder and vanilla extract into a high speed blender and blend until smooth (should be 1-2 minutes). Transfer the ice cream mixture into an ice cream maker and let it churn for 30 minutes or per the ice cream manufacturer’s instructions.

In the mean time, add all the marshmallow fluff ingredients to a large bowl and whisk it together at high speed using a hand mixer. Whisk until it forms stiff peaks.

Next, bash the graham crackers or put them in a food processor and pulse. You want there to still be a few larger chunks of marshmallow crackers. When the ice cream is done churning, pour half of the ice cream into a loaf pan.

Spread half the marshmallow fluff on top as well as a generous handful of chocolate chips, and the crushed grahams crackers. Pour the rest of the ice cream on top and decorate with drizzling the rest of the marshmallow fluff.

Finally, sprinkle the rest of the grahams crackers and chocolate chips on top and freeze the ice cream for 5-6 hours, or until it’s nice and frozen. Serve as is or with a drizzle of chocolate sauce. Yum!

Made Without Ice Cream machine

1. Refrigerate the coconut milk overnight.

2. Pour coconut milk, cane sugar, cocoa powder and vanilla into a blender and blend until everything is combined. Pour all the ice cream into a sealed container and freeze for 6-8 hours or until it frozen. For the very best results, remember to stir the ice cream a few times while it freezes to make it extra fluffy and creamy.

3. Once the ice cream is frozen, pour all the marshmallow fluff ingredients into a large bowl and whisk it together at high speed using a hand mixer. Whisk until it forms stiff peaks. Next, bash the graham crackers or put them in a food processor and pulse. You want there to still be a few larger chunks of marshmallow crackers.

4. Take the ice cream out of the freezer and let it thaw until it’s soft enough to scoop. Scoop al the ice cream into a blender and blend quickly. It should now have a soft ice consistency.

5. Pour half of the ice cream into a loaf pan. Spread half the marshmallow fluff on top as well as a generous handful of chocolate chips, and the crushed grahams crackers.

Pour the rest of the ice cream on top and decorate with drizzling the rest of the marshmallow fluff on top.

Finally, sprinkle the rest of the grahams crackers and chocolate chips on top and freeze the ice cream for 5-6 hours, or until it’s nice and frozen. Serve as is or with a drizzle of chocolate sauce. Yum!

This vegan ice cream takes a little longer to make as it needs to be in the freezer for a good 5-6 hours. If you’re looking for a super quick and super easy vegan S’mores Ice Cream then check out this recipe.

Best S’mores Ice Cream (Vegan)

This is an incredibly delicious and creamy Vegan Ice Cream. It's packed full of goodness and has that wonderful creaminess that says "real ice cream" that I crave during the summer.
Course Dessert
Cuisine American
Keyword dessert, ice cream, vegan ice cream
Author Simone

Ingredients

  • 1 400 ml can Full fat Coconut Milk
  • cup Cane Sugar
  • ½ cup Cacao Powder
  • ¾ tbsp Vanilla Extract
  • ¾ cup Grahams Crackers Vegan
  • 1 cup Chocolate Chips Vegan

Marshmallow Fluff

  • cup Cane Sugar
  • 3 tbsp Aquafaba
  • ½ tsp Vanilla Extract
  • ¼ tsp Cream of Tartar

Instructions

  • Made With Ice cream machine instructions
    Pour the coconut milk, cane sugar, cacao powder and vanilla extract into a high speed blender and blend until smooth (should be 1-2 minutes)
    Pour the ice cream mixture into an ice cream maker and let it churn for 30 minutes or per the ice cream manufacturer's instructions.
    In the mean time, pour all the marshmallow fluff ingredients into a large bowl and whisk it together at high speed using a hand mixer. Whisk until it forms stiff peaks.
    Next, bash the graham crackers or put them in a food processor and pulse. You want there to still be a few larger chunks of marshmallow crackers.
    When the ice cream is done churning, pour half of the ice cream into a loaf pan. Pour half the marshmallow fluff on top as well as a generous handful of chocolate chips, and the crushed grahams crackers.
    Pour the rest of the ice cream on top and decorate with drizzling the rest of the marshmallow fluff on top. Finally, sprinkle the rest of the grahams crackers and chocolate chips on top and freeze the ice cream for 5-6 hours, or until it's nice and frozen.
    Serve as is or with a drizzle of chocolate sauce. Yum!
  • Made Without Ice Cream machine
    1. Refrigerate the coconut milk overnight.
    2. Pour coconut milk, cane sugar, cocoa powder and vanilla into a blender and blend until everything is combined. Pour all the ice cream into a sealed container and freeze for 6-8 hours or until it frozen.
    For the very best results, remember to stir the ice cream a few times while it freezes to make it extra fluffy and creamy.
    3. Once the ice cream is frozen, pour all the marshmallow fluff ingredients into a large bowl and whisk it together at high speed using a hand mixer. Whisk until it forms stiff peaks.
    Next, bash the graham crackers or put them in a food processor and pulse. You want there to still be a few larger chunks of marshmallow crackers.
    4. Take the ice cream out of the freezer and let it thaw until it's soft enough to scoop. Scoop al the ice cream into a blender and blend quickly. It should now have a soft ice consistency.
    5. Pour half of the ice cream into a loaf pan. Pour half the marshmallow fluff on top as well as a generous handful of chocolate chips, and the crushed grahams crackers.
    Pour the rest of the ice cream on top and decorate with drizzling the rest of the marshmallow fluff on top. Finally, sprinkle the rest of the grahams crackers and chocolate chips on top and freeze the ice cream for 5-6 hours, or until it's nice and frozen.
    Serve as is or with a drizzle of chocolate sauce. Yum!

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