Ninja Creami S'mores Ice Cream

Ninja Creami S'mores Ice Cream is my campfire-free version of a classic treat. The chocolate base gets loaded with toasted marshmallow ribbons, crunchy graham crackers, and mini chocolate chips. Every bite delivers that nostalgic s'mores taste in smooth, creamy form. I serve it for backyard barbecues, summer parties, Fourth of July gatherings, and birthday parties because it's always a crowd-pleaser. It stays creamy in the freezer for about 2 weeks and scoops easily without needing to soften.

Print Recipe Pin Recipe [btn-google-source]

Prep Time: 10

Freezing time: 1

Total Time: 1 10

Course: Dessert

Cuisine: American

Keyword: Ninja Creami S’mores Ice Cream

Servings:

Calories: 292kcal

Author: Mandy Applegate

Equipment

Ice cream maker

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

US Customary - Metric

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

Tried this recipe?Let us know how it was!

Don’t lose this recipe!