Ninja Creami S’mores Ice Cream
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All the best parts of a campfire treat come together in Ninja Creami S’mores Ice Cream. The chocolate base is rich and creamy, graham crackers add that signature crunch, and chocolate chips create pockets of melty sweetness. You’ll understand why homemade beats store-bought every time.
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I make it for backyard barbecues, summer cookouts, Fourth of July gatherings, or anytime s’mores cravings hit but it’s too hot for a campfire. It’s perfect for birthday parties, movie nights, and poolside treats that both kids and adults love. It stays creamy in the freezer for 2 weeks and scoops easily.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make S’mores Ninja Creami Ice Cream with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to turn s’mores into the creamiest ice cream you’ll make all summer.
Mix the Chocolate Base
Whisk together the whole milk, heavy cream, confectioners’ sugar, cocoa powder, and vanilla extract in a bowl. Keep whisking until the mixture’s completely smooth and you don’t see any cocoa powder clumps floating around.
The sugar dissolves pretty quickly, and you’ll end up with a silky chocolate base that smells like hot cocoa. You can swap half the heavy cream for vanilla protein powder mixed with extra milk if you want a protein shake vibe, though I prefer the classic version
Freeze the Base
Pour the chocolate mixture into your Ninja Creami pint container’s outer bowl, stopping just below the max fill line. I like using these pint containers because they prevent freezer burn and keep the ice cream base of the food fresh.
Snap the lid on tight and freeze it on a completely flat surface for 24 hours. You need that full freeze time so the machine can work its magic later, so don’t try to rush it.
Spin the Ice Cream
Pull the pint from the freezer, pop off the lid, and complete the place bowl assembly by locking it into your Ninja Creami machine. The ice cream maker makes this process completely hands-off.
Run the Ice Cream cycle once. The machine breaks down all those ice crystals and transforms the frozen base into smooth, creamy ice cream.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Toast the Marshmallows
While the ice cream’s spinning and the ingredients are fully incorporated, place your mini marshmallows on a small baking sheet and slide them under the broiler for 1 to 2 minutes. You’re looking for lightly golden tops, not charred black ones, so watch them closely because they’ll go from perfect to burnt in seconds.
Let them cool for a minute before you add them to the ice cream.
Add the Mix-Ins
After the first spin finishes, use a spoon to create a small well down the center of the ice cream. Drop in the toasted marshmallows, crushed crunchy graham crackers, chocolate chips, and 1 to 2 tablespoons of whole milk if the ice cream seems really firm.
You can use dark chocolate chips or milk chocolate chips, depending on what you prefer. The milk helps everything blend smoothly without tearing up the creamy texture you just created.
Final Mix-In Cycle
Run the Mix-In cycle until the s’mores pieces are evenly distributed throughout. You’ll see ribbons of marshmallow, chunks of crushed graham cracker, and chocolate chips scattered through the chocolate base.
Serve or Freeze
Scoop and serve immediately for soft-serve texture, or freeze it for 1 to 2 more hours for firmer scoops. I love using this ice cream scoop because it releases the ice cream cleanly without sticking.
If you’re taking it to a party or picnic, I transfer it to my airtight ice cream storage containers and pack it in an insulated casserole carrier to keep it frozen during transport.
Equipment
Ingredients
- 1 cup whole milk
- ¾ cup heavy cream double cream
- ⅓ cup confectioners’ sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 2 graham crackers crushed
- 2 tablespoons mini marshmallows or 2 large marshmallows chopped
- 2 tablespoons chocolate chips
- 2 tablespoons whole milk optional, for re-spin
Instructions
- In a mixing jug or bowl, whisk together the whole milk, heavy cream, confectioners’ sugar, cocoa powder, and vanilla extract until smooth, and the cocoa powder is fully dissolved.1 cup whole milk, ¾ cup heavy cream, ⅓ cup confectioners’ sugar, 2 tablespoons unsweetened cocoa powder, 1 teaspoon pure vanilla extract
- Pour the chocolate base into a Ninja Creami pint container, stopping just below the maximum fill line. Secure the lid. Freeze on a completely flat surface for 24 hours, or until fully solid.
- Remove the pint from the freezer, take off the lid, and place it into the Ninja Creami machine. Run the Ice Cream cycle once.
- While the ice cream is spinning, toast the marshmallows. Place them on a small baking tray and broil for 1 to 2 minutes, just until lightly golden. Watch closely to prevent burning. Allow them to cool slightly.2 tablespoons mini marshmallows or 2 large marshmallows
- After the first spin, create a small well down the center of the ice cream. Add the toasted marshmallows, crushed graham crackers, chocolate chips, and 1 to 2 tablespoons whole milk, if needed, to help everything blend smoothly.2 graham crackers, 2 tablespoons chocolate chips, 2 tablespoons whole milk
- Run the Mix-In cycle until the s’mores pieces are evenly incorporated.
- Scoop and serve immediately for a soft, creamy texture, or return the pint to the freezer for 1 to 2 hours for a firmer scoop.
Notes
- Use full-fat dairy: Whole milk and heavy cream are essential for that ultra-creamy texture, so don’t substitute with low-fat versions or you’ll end up with icy ice cream.
- Toast marshmallows right before mixing: The marshmallows should still be slightly warm when you add them to the ice cream so they create gooey ribbons instead of freezing into hard chunks.
- Crush graham crackers into small pieces: Break them into pea-sized bits rather than fine crumbs to add texture to every bite without making the ice cream gritty.
- Don’t skip the re-spin milk: Those 1 to 2 tablespoons make a huge difference, helping the mix-ins incorporate smoothly without creating icy patches.
- Add extra chocolate chips on top: I’ll sprinkle a few more right before serving because they stay crunchy and create a nice contrast against the creamy ice cream.
- Flash freeze for later: Scoop individual portions onto a parchment-lined baking sheet and freeze for 1 hour, then transfer to a freezer bag so you can grab single servings without thawing the whole pint.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
Keep the ice cream in its Ninja Creami pint container with the lid secured, and it’ll stay creamy in the freezer for up to 2 weeks. The texture holds up really well because of the milk fat content, so you can scoop it straight from the freezer without waiting for it to soften.
If it does get too firm after a week or so, just pop it back in the machine and run the Re-Spin cycle to bring back that fresh-churned creaminess. I use airtight freezer containers when transferring it to a different container, and I press a piece of parchment paper directly onto the surface before sealing to prevent ice crystals from forming.
What to Serve With S’mores Ninja Creami Ice Cream
I love serving it in waffle cones for the full campfire vibe, or crush extra graham crackers in the bottom of a bowl and pile the ice cream on top. It’s fantastic alongside warm brownies or chocolate chip cookies where the cold ice cream melts slightly against the warm dessert. Pour hot fudge over it for an extra-indulgent sundae, or top with whipped cream and a drizzle of chocolate syrup.
Want to make it a drink? Blend it with a splash of milk for chocolate milkshakes, or turn it into root beer floats. The s’mores flavor pairs surprisingly well with root beer’s vanilla notes.
More Easy Recipes for You to Try at Home
If you love your Ninja Creami, these ice cream recipes are worth trying.
- Ninja Creami Strawberry Cheesecake Ice Cream
- Ninja Creami High-Protein Vanilla Ice Cream
- Ninja Creami Vanilla Bean Ice Cream
- Ninja Creami Cookies and Cream
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
