Smores Ice Cream

It’s finally summer time in Wisconsin, and if there is one thing I really like to do to relax with the kids after a long week of work it is to make a fire in my backyard on an early Sunday evening. Lately it has just been the thing to do, and we all seem to really enjoy it. My kids love it because they know they can gather twigs, dead leaves, and whatever else they try to sneak in to burn, and it give me the opportunity to stare at the fire, reflect on the past week, and slowly begin thinking about the upcoming week. But with every fire comes the anticipated question I get from the kids, and it happens every fire, ‘can we have smores?’.

Smores Ice Cream Recipe

Thankfully, I plan ahead. I hide the chocolate bars where they cannot reach, and typically the marshmallows, as I have one boy who would eat them all day long if he could. So my answer is always yes. Yes, we can make smores. It is nice to see how they are quickly growing and as they would only want their marshmallows uncooked a few years ago, they now want them charred to the crisp. This has allowed me to see how their tastes are changing and how they are beginning to be curious about how the burnt marshmallow tastes on a bed of chocolate and covered in graham crackers. Because I am a foodie, that simply brings a bit of joy to my life.

So happens a couple of Sundays ago, I was unable to make a fire due to the weather. That caused a change in my Sunday routine, but it did not stop me from making smores! If you know me, I quickly came up with the idea of making an ice cream packed with everything you would expect in a great smore.

Lets get started.


  • 1 cup of whole milk, cold
  • 3/4 cup of sugar
  • 2 cups of heavy cream
  • 2 tsp vanilla extract
  • 5 graham crackers, roughly crumbled
  • 1 cup of miniature marshmallows, torched
  • 2 Hershey bars, crumbled
  • Ice Cream Maker

Always make sure you freeze the ice cream bowl. Do this the night  before. Begin by adding the milk and sugar to a mixing bowl, and do just that, mix with a whisk until all of the sugar dissolves. Add in the vanilla extract and the heavy cream. Assemble your ice cream maker, and turn it on, adding in your mixture. Let the mixer spin for at least 30 minutes.

Smores Ice Cream Recipe

During this time, prepare your remaining ingredients.

To torch your marshmallows, I use a micro torch that I purchased years ago for making creme brulee. You can find one at your local hardware store, or online. So torch your marshmallows, burning them to your liking.

When the ice cream has formed, fold in the graham crackers, chocolate, and marshmallows.

Smores Ice Cream Recipe

Scoop and serve.

I am not sure what my kids loved more. They were quiet and somewhat giggling at the fact that they were loving smores ice cream, possibly more than smores around the fire pit. That laughter and quiet joy made my Sunday evening, much like staring at the fire does.

Give this one a shot, and let me know what you think. Enjoy.


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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