Smores Ice Cream

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Corn syrup is the secret ingredient that keeps the ice cream soft and smooth in the freezer.  Marshmallows, graham crackers and chocolate candy are the perfect additions.

1 quart
2 cups whole milk
1-1/2 cups heavy cream
1 cup sugar
1/3 cup Crown® Lily White® Corn Syrup
1 tablespoon pure vanilla extract
Pinch of salt (optional)
1 cup mini marshmallows
1 cup crumbled graham crackers
2 (1.55 ounces each) milk chocolate bars, chopped

Combine milk, cream and sugar in a mixing bowl and stir well to dissolve the sugar. Add corn syrup, vanilla extract and salt; continue stirring until well blended.  Chill at least 1 hour.

Pour mixture into ice cream machine bowl. Process according to manufacturer directions for 25 to 30 minutes or until the consistency of thick soft-serve ice cream. Churn in marshmallows, graham crackers and chocolate the last minute of churning or fold in after transferring to a storage container.  Can be served freshly made or stored in a container in the freezer.  The ice cream will become more solid in the freezer.

Recipe Note: The amounts in this recipe will fill one 1-quart size ice cream machine bowl. Bowl sizes may vary by manufacturer so amounts may need to be adjusted accordingly.  Place a storage container in the freezer before mixing begins to help prevent melting while transferring from the machine.  For firmer ice cream freeze in container for at least 4 hours.  When adding ingredients you will need a container that holds at least 1-1/2 quarts.

Recipe Note:  Always chill any stir-ins to be added to the ice cream.

Total Time
Chill Time 1 hour
Freeze Time 25 to 30 minutes
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