LIFE. CHANGING. is all I have to say. I mean how could you even mess up homemade, no-churn brownie s’mores ice cream?! It has all the essentials: toasted marshmallows, crushed graham crackers, melty chocolate & brownie chunks. You’re welcome, my friend.
Making No-Churn Ice Cream
No-churn ice cream is the world’s easiest dessert to make, however, you have to wait like forever for it to freeze. There’s literally like three main steps to making homemade, no-churn ice cream.
Begin with whipping two cups of cold heavy whipping cream until stiff peaks form. Stiff peaks are when you can flip the bowl upside down & the cream doesn’t fall out…it holds the peaks. This takes only a few minutes & then you fold in a can of sweetened condensed milk & whatever other ingredients/flavors you want. Now freeze & play the waiting game! Told ya it was easy.
How to get a real s’mores flavor?
For an authentic flavor, I like to use the real ingredients you normally would. For example, I wanted a genuine s’mores flavor so instead of using marshmallow fluff, which is already soft & can easily be mixed into the cream mixture, I chose to use real, toasted marshmallows. I wasn’t sure if this would work as they’re hot coming straight out of the oven but they cool quickly so you can just go ahead & dump them over your cream mixture & fold them in.
Then I used real graham crackers, however, I did not use Hershey’s milk chocolate to make my chocolate sauce. That’s because this recipe uses sweetened condensed milk, which in my opinion is super sweet. So I wanted to balance it out with some bitterness from a bar of darker chocolate. I know real s’mores are super sweet but I think the bittersweet chocolate diluted with heavy cream & mixed in with sweetened condensed milk still gives it the nostalgic sweetness.
What brownies to Use for no-churn s’mores ice cream?!
So really you can use any brownie recipe you love. Whether it’s bought brownies, boxed brownies or homemade brownies, it doesn’t really matter. I chose to make my favorite homemade brownies, the PERFECT Brownie. That’s because I trust how soft I can bake it & again, like the bittersweet chocolate, I can control the sweetness. This brownie recipe is not quite as sweet as a store-bought or boxed brownie, it’s a bit darker/richer which is a great balance to the sweetened condensed milk.
One thing I do recommend for any brownie recipe though is to under-bake it just a few minutes. Then allow it to cool just enough until you can remove it from the pan without it falling apart. You want the brownies to be as soft as possible so they don’t freeze into little rocks in your ice cream.
OKKKK enough talk about all this s’mores brownie ice cream, now get to makin’ it!! It’s literally life-changing guys, no joke. It’s definitely one of my favorite recipes on my whole blog & it’s been a while since I’ve said that! LOL. Anyway, if you do make it, make sure to tag me @baranbakery on instagram, I’d love to see it & share it with others. As always, have a blessed day!
Update: turn these into Brownie Ice Cream Sandwiches!
- 2 cup heavy whipping cream, cold
- 14 oz. can sweetened condensed milk
- 8 sheets of graham crackers (1 sleeve)
- 1/2 cup heavy whipping cream (for chocolate)
- 1/2 cup bittersweet chocolate
- 5 oz. marshmallows
- 1 tsp. vanilla extract
- 1 batch of brownies, cooled and diced
- Have brownies done before so they have time to cool before cutting.*
- Begin by preheating your oven to 400F.
- Now heat 1/2 cup of heavy whipping cream over medium heat.
- Once it's simmering, pour over chocolate. Allow the chocolate to melt & then mix until smooth & silky. Set aside to cool.
- Spread out marshmallows on a baking sheet lined with aluminum.
- Place in the oven for about 5 minutes, keeping a close eye on them. You want to melt & brown them, once they're brown but not too burnt, remove them from the oven.
- While marshmallows are in the oven, begin whipping 2 cups of heavy cream until stiff peaks form (Pro tip: do this in the stand mixer so your hands are free!).
- Fold in sweetened condensed milk & vanilla into heavy whipping cream.
- Fold marshmallows into cream mixture. You can do this while they're still warm, it makes it easier to separate.
- Crush 1/2 sleeve of graham crackers into cream mixture & fold until evenly distributed.
- Pour 1/2 (or 1/3) of cream mixture into a cake pan (or loaf pan). Pour cooled chocolate sauce on top & use a knife to create swirls.
- Intermittently place brownies on top & push them into the ice cream a bit. Crush some more graham crackers on top of chocolate swirls & brownie chunks. Repeat for the second (& third if you're using a loaf pan) layer.
- Cover with plastic wrap & freeze for at least 4-5 hours (best overnight).
*I use my favorite brownie recipe for this but you can even use a store bought or box mix.