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Best S’mores Ice Cream

The best vegan S’mores Ice Cream – rich, creamy, decadent, and completely irresistibly ice creamy. This creamier-than-creamy plant-based ice cream is incredibly delicious and completely satisfying. It’s packed full of goodness and has that wonderful creaminess that says “real ice cream” that we all crave during the summer.
Although, there’s a wonderful place for Nice Cream there are times when the only thing that will do is that real full-fat ice cream flavor with its luxe creamy texture. 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.

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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!

In this easy vegan S’mores blog post

Quick S’mores ice cream Cheat Trick:

If you’re like me and you sometimes just need a quick and easy shortcut (and who doesn’t?), then you can always just buy vegan 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 Nice 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 Cookie dough ice cream, but until then this is my go-to real vegan ice cream recipe.

Ingredients for making the best creamy vegan ice cream 

Coconut Milk – to get the delicious true ice creamy texture we’re using Canned full-fat coconut milk as the cream in this recipe. 

Cacao powder – the cacao powder gives the ice cream a deep chocolate flavor and a luxe richness. You can use your favorite cacao powder. I like to use good quality cacao powder to make the ice cream extra rich. 

Cane sugar – using cane sugar in ice cream gives the ice cream a deep hint of molasses. It’s extra rich and tasty. If you don’t have cane sugar you can replace it with:

  • Regular sugar 
  • Brown sugar 
  • Coconut sugar 
  • Or any other sugar you prefer 

Note: you may need to adjust the amount of sugar depending on the type of sweetener you use. Just taste test and add more if needed until the ice cream has the flavor you like (remember the ingredients taste less when frozen)

Vanilla extract – a good quality vanilla extract makes all the difference. If you don’t have vanilla extract you can of course use real vanilla (simply cut open the vanilla pods, scrape out the seeds, and mix them with the sugar before mixing them into the ice cream mixture). Or you can use vanilla powder to flavor your vegan vanilla s’mores ice cream.

Graham’s crackers – store-bought or homemade graham crackers are a classic s’mores ingredient. If you don’t have Graham crackers you can use any other type of sweet crispy crackers or biscuits.

Chocolate Chips – vegan dark chocolate chips take the vegan s’mores from great to irresistibly amazing. Use your favorite type of chocolate chips, dark, medium or even white chocolate chips will all work.

Ingredients to the homemade marshmallow fluff 

Cane Sugar

3 tbsp Aquafaba

½ tsp Vanilla Extract

¼ tsp Cream of Tartar

Tips and tricks for making the best easy vegan S’mores ice cream 

High-speed blender – using a high-speed blender to whip the ice cream ingredients makes the ice cream extra light, creamy and fluffy.

Making marshmallow fluff with Aquafaba – First of all, what is aquafaba?

Aquafaba is a vegan egg white substitute. You can whisk aquafaba into fluffy peaks that can replace beaten egg whites in most dessert and baking recipes. 

Where does aquafaba come from?

Aquafaba is the liquid that comes from cooking beans. I prefer using water from canned chickpeas because it has a great fluffy texture when it’s whipped and a neutral flavor and color. 

You can also make your own aquafaba liquid by saving the water you use to boil chickpeas or other beans in. 

How to whip aquafaba 

Pour the chickpea water (aquafaba) into a mixing bowl. Use a stand mixer or handheld mixer to whip the chickpea water into firm fluffy peaks. You can’t overwhip the aquafaba. So just keep whipping until it forms firm fluffy peaks that don’t slide around when you tip the bowl. 

Creamy ice cream without an ice cream maker

– to get the best creamy ice cream without using an ice cream maker just follow these easy steps. Make the ice cream as instructed in the recipe, then pour the ice cream into a freezer-safe dish (I like to use a brownie baking tin because the wide surface makes the ice cream freeze more evenly). Place the ice cream in the freezer and let it freeze for 30 minutes. Use a spoon to stir the ice cream every 30 minutes for the first 2-3 hours of freezing time to make the ice cream deliciously fluffy. 

Getting the perfect scoop-worthy ice cream texture

– take the ice cream out of the freezer 15-20 minutes before serving to allow the ice cream to thaw a little and become softer and easier to scoop. 

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.

Easy way to make vegan S’mores Ice cream 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 maker manufacturer’s instructions.

In the meantime, 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 crushed graham crackers. Pour the rest of the ice cream on top and decorate by drizzling the rest of the marshmallow fluff.

Finally, sprinkle the rest of the graham 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!

How to make Ice Cream without an ice cream maker

Step 1.

Refrigerate the coconut milk overnight.

Step 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 is 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.

Step 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.

Step 4.

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

Step 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 crushed graham crackers.

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

Finally, sprinkle the rest of the graham 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 Nice Cream then check out this recipe.

Vegan Ice Cream topping and serving ideas 

Chopped chocolate – crunchy chocolate on top of s’mores ice cream? Yes, please!

Salted chocolate-covered pretzels – crispy, savory, and sweet, chocolate-covered pretzels are a great ice cream topping.

Fresh berries – blueberries, raspberries, strawberries, and more, fresh berries are nature’s best sugar-loaded, nutrient-rich irresistibly delicious topping.

Toasted marshmallows – toasted marshmallows on top of vegan s’mores ice cream is always a good idea. Yum.

Vegan caramel – sweet, rich caramel drizzled generously on top of your ice cream. Easy, delicious, and irresistible.

Waffle cone – scoop the ice cream into a waffle cone and top it with your favorite chocolate. So good and great for summer parties.

Pancakes or waffles – a decadent and luxe plate of fluffy pancakes or delicate waffles topped with creamy s’mores ice cream. So tasty.

Nuts – chopped nuts (cashews, salted almonds, peanuts, etc) make a delicious crunchy ice cream topping.

Are you looking for more delicious easy vegan ice cream and dessert recipes? You may like these crowd pleasers

FAQs – All your S’mores Ice Cream Questions Answered

Can I use store-bought marshmallows to make s’mores ice cream?

Yes, absolutely. You can easily use your favorite store-bought marshmallows or marshmallow fluff to make this recipe. 

How long will vegan ice cream keep in the freezer?

Vegan ice cream will keep for 2 to 3 months stored in a clean airtight container in the freezer. Note: if the ice cream is taken out to thaw several times it will keep for less time.

For how long should ice cream thaw before serving?

I like to take my ice cream out of the freezer around 15 minutes before serving to give the ice cream time to become creamy and scoopable.

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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