S’mores Ice Cream #Choctoberfest

I have been itching to use my ice cream maker more often. I have the KitchenAid attachment, but it is usually stored in my chest freezer, which is out in my storage shed. You know how it is: out of sight, out of mind.

But the other day, we were driving home from running errands and Jeffrey said to me, “I could really go for some homemade ice cream.”

He was actually hinting that he wanted to stop at this little cupcake and ice cream parlor near our house (yes, it is very dangerous), but instead I told him that if we stopped to get more heavy cream, I would whip up a batch instead, in any flavor he wanted. He choose chocolate, but of course I had to be extra and add mini marshmallows and graham cracker pieces to make it s’mores flavored. It’s the perfect #Choctoberfest recipe!

If you eat your ice cream directly out of the mixer, it will be soft-serve consistency and melt pretty quickly, like you see in my photos. If you are patient enough to put it in the freezer for a few hours first, it will be more like typical ice cream consistency.

No ice cream machine? You can put it in the freezer and set your timer to stir it up every 15-30 minutes. The texture won’t be quiet as good that way, but it will still have a delicious chocolatey flavor.

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Here’s the printable recipe. Scroll down to find more recipes from #Choctoberfest bloggers.


A rich chocolate ice cream with all the flavors of s'mores


  • 6 oz. milk chocolate chocolate
  • 1 1/2 c. whole milk
  • 1 1/2 c. heavy cream
  • 1/3 c. cocoa powder
  • 3/4 c. sugar
  • 6 egg yolks
  • 2 tsp. vanilla
  • 1/4 tsp. salt
  • 1 cup mini marshmallows
  • 4-5 graham crackers crushed slightly


  1. The night before, make sure your ice cream attachment is in the freezer if necessary. Before you start making the ice cream base, you also want to fill your sink with cold water and ice.

  2. Melt the chocolate chips over a double boiler or in the microwave. If you melt in the microwave, do it slowly, stirring every 15-30 seconds.

  3. In a saucepan over medium-low heat, whisk together the milk, cream, and cocoa powder. Just as it starts to simmer, remove from heat.

  4. Whisk together sugar and egg yolks until pale, about 5 minutes. Add a small amount of the milk/cream mixture to warm the eggs and sugar, then combine completely. Add melted chocolate.

  5. Whisk over medium heat. Do not let the mixture boil. You want it to be at around 170 degrees Fahrenheit.

  6. Pour mixture into a large boil and place in ice bath to cool it down. You want the ice cream to be at around 55-60 degrees before you add it to the ice cream maker. You can put it in the fridge, but stirring in an ice bath gets the job done faster and prevents a film from forming. Just be careful that none of the water gets into the custard you've made!

  7. When the custard is cool, churn using your machine's instructions. In most cases, you are going to want to start your machine first and slowly pour in the ice cream base, then churn anywhere from 30-60 minutes.

  8. When the ice cream reached soft serve consistency, remove and stir in the marshmallows and graham cracker pieces. If you add them too early, the graham cracker pieces will lose their crunch. I like to reserve 1/4 of the marshmallows to sprinkle on top of the ice cream.

  9. Eat immediately or for a firmer consistency, add to a pan and freeze for a few hours or overnight.

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

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