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You will love this Toasted Marshmallow Smores Ice Cream! Toasted marshmallows and a rich milk chocolate are incorporated in an easy custard ice cream! A savory cinnamon graham cracker sand tempers some of the ice cream’s sweetness for a perfectly balance dessert! A cool, refreshing take on the traditional S’mores!

Toasted Marshmallow Smores Ice Cream Serving

I told you this ice cream maker was going to be a problem. Here we are two days later and I have another ice cream post. I just couldn’t wait to appropriately space it out. It’s just too dang good! This Toasted Marshmallow Smores Ice Cream will absolutely rock your world!

Toasted Marshmallow Smores Ice Cream
Old Fashioned Strawberry Shortcake unsliced wood background
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And, yes, I am fully aware that S’mores week was last week but I just couldn’t get this ice cream made and photographed in time! It was going to be my Friday post but those sensational Toasted Marshmallow Golden Graham Smores Bars happened instead.

No regrets.

Toasted Marshmallow Smores Ice Cream

I incorporated toasted marshmallows and milk chocolate into the ice cream mixture, so that it is infused with toasted marshmallow flavor. I swirled in some nutella and topped it with a savory graham cracker sand. You could also top the whole thing with a dollop of toasted marshmallow fluff!

Toasted Marshmallow Smores Ice Cream
Toasted Marshmallow Smores Ice Cream

And so is this ice cream! The nutella freezes but it melts quickly in your mouth creating a wonderful flavor combination! I didn’t add any sugar to the graham cracker sand and I sprinkled in some cinnamon and a teeny tiny pinch of salt to temper some of the sweetness of the ice cream. The result is a balance of sweet and savory with an intriguing texture.

Toasted Marshmallow Smores Ice Cream

This is a custard-based, churned ice cream, which basically means there are some added egg yolks and the whole ice cream base is cooked before churning. Even though there are one or two extra steps, it is still very easy.

Toasted Marshmallow Smores Ice Cream

On a totally random side note, how amazing is my vintage loaf pan?!!? It’s circa 1940 and I’m obsessed.

Toasted Marshmallow Smores Ice Cream
Toasted Marshmallow Smores Ice Cream
5 from 1 ratings

Toasted Marshmallow Smores Ice Cream

You will love this Toasted Marshmallow Smores Ice Cream! Toasted marshmallows and a rich milk chocolate are incorporated in an easy custard ice cream! A savory cinnamon graham cracker sand tempers some of the ice cream’s sweetness for a perfectly balance dessert! A cool, refreshing take on the traditional S’mores!
Prep: 1 hour 10 minutes
Chill: 2 hours
Total: 3 hours 10 minutes
Servings: 4 people


For the Ice Cream:

For the Graham Cracker Sand:


  • Pre-freeze your ice cream maker’s freezer bowl at least 24 hours ahead!
  • In a large, heavy-gauge saucepan whisk together the milk, cream, half the sugar and salt. Place over medium heat and bring just to a boil, stirring occasionally.
  • In a medium bowl, whisk together the egg yolks and remaining ½ cup sugar. Whisk until mixture is thick and a pale yellow.
  • While the cream is heating, toast your marshmallows. Preheat the broiler with the top rack as close to the coils as possible. Next prepare the baking sheet on which you will toast the marshmallows. Cut a piece of parchment paper so that it fits inside a heavy-gauge baking sheet. Swipe a streak of butter in the middle of the pan and place parchment in the pan, smoothing down to secure. Butter the parchment paper with softened butter. I use my hands but you could also use a pastry brush. Place 2 ½ cups of mini marshmallows in a single layer on the buttered parchment. Broil as close to the coils as you can without touching them. Watch these little guys carefully! They only take 10-40 seconds depending on how close you are to the coils. Remove from the oven and set aside.
  • Temper the Egg Yolks: Add ¼ cup of the boiling cream mixture slowly to the egg mixture while constantly whisking. Once that has been incorporated, add another ½ cup of the cream mixture in a steady stream while whisking. Add the egg yolk mixture to the sauce pan with the remaining cream mixture. Stir constantly with a wooden spoon until the mixture thickens and it coats the back of the spoon. This took approximately 15-20 minutes. Do not let the mixture boil. Stir in the vanilla extract.
  • In a large blender add the toasted marshmallows and the chocolate. Place a fine sieve on top, and pour the cream mixture through the sieve into the blender. If your blender isn’t large enough, just use as much of the cream mixture as will fit; you can mix the rest in after. Mine exploded all over the kitchen. You will not make this mistake.
  • Secure the lid on the blender and hold it down FIRMLY with a folded dish towel. Pulse the blender until a smooth mixture forms. Pour into a large bowl, mix with the remaining cream mixture if necessary, cover and refrigerate at least 5 hours or until cold. Overnight is best…I didn’t and I regretted it.
  • Place your container to hold the ice cream in the freezer. Turn on the ice cream maker and pour the cream mixture into the moving, frozen bowl. Churn 20-25 minutes or until the ice cream is soft and creamy.
  • Place half of the ice cream in the container and squeeze ~1/4 cup Niccolata or Nutella on top. Repeat with the remaining ice cream. Cover and refrigerate 2 hours or more.
  • When you are ready to serve, prepare the graham cracker sand. Melt butter in a microwave safe bowl on high just until melted. Pour in graham cracker crumbs, salt and cinnamon. Mix with a fork until combined and crumbly. Yummy. Try not to “taste test” it all…
  • Scoop, top with graham cracker sand, and enjoy!


I used approximately 2 tablespoons of sand on each serving of ice cream, so this will make enough for 4 servings. Feel free to adjust to your needs. I like to make it right before serving.
Store up to 1 week, tightly covered, in the freezer
Yield: 1.5 Quarts 


Calories: 1192kcal | Carbohydrates: 123g | Protein: 14g | Fat: 74g | Saturated Fat: 48g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 410mg | Sodium: 248mg | Potassium: 499mg | Fiber: 2g | Sugar: 106g | Vitamin A: 2448IU | Vitamin C: 1mg | Calcium: 311mg | Iron: 3mg
Course: Dessert
Cuisine: American, Canadian
Calories: 1192
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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  1. Lindsey—haven’t made it yet, but have a question first. I envisioned chocolate bits and marshmallow swirls when I read the initial description. When I read through the recipe, I was surprised to see that the milk chocolate & Toasted marshmallow are pureed into the custard before freezing. So it’s basically a milk chocolate ice cream with toasted marshmallow undertones? NJ it being a Nutella fan, suggest a substitute? Sounds good, but not what I thought I’d be getting. Love the sand idea. Thanks. Love so many if your recipes.

    1. Hi Ellen! The idea was that the ice cream base would taste like a s’mores 🙂
      I am 100% behind adding marshmallow swirls and chocolate bits into the ice cream after it is spun. If you want to swirl in marshmallow fluff, I recommend using the this fluffy white frosting or you can use the marshmallow fluff topping from this pie. The topping from this pie is what I use in ice cream swirls in the restaurants. It will keep for months when frozen properly.
      I suggest a good helping of hot fudge sauce instead of the Nutella! Definitely keep the graham cracker crumbs for texture! Happy spinning! ~L

  2. I’m so jealous of that loaf pan! I’ve decided that tomorrow morning is going to be spent shopping for an ice cream maker. I’m going to have to make this one for sure!

  3. No complaints about more s’mores!! and ooooh I loooove Nocciolata!!!!

    Just-everything about this recipe is a total slamdunk. I’m hungry just thinking about this ice cream and looking at the gorgeous pics!

  4. My goodness, this ice cream looks so delicious. Smooth, creamy, and that wonderful swirl of Nocciolata. Yum!

  5. Oh wow, what a flavor! They have a snap, crackle, pop ice cream at Ample hills in Brooklyn that tastes just like rice krispie treats! I’m so glad to hear about an organic nutella!

    1. a rice crispy treat ice cream?! Just stop it! I’ll have to search them out the next time I’m in NYC

  6. Haha, for a second, I forgot that the “sand” in your notes was referring to the graham cracker sand. Oops! (-__-‘) Anywaaaysss, the ice cream looks delicious!! And the Nocciolata, I gotta try!!

    1. Haha! I’ll go back and specify so that no one really gets confused because eating actual sand would be nasty! Thanks!