S’mores No Churn Ice Cream

So it’s way hot outside and it was national s’mores day last week…so naturally I had to make s’mores ice cream to cool me off! S’mores is my favorite dessert flavor…well it’s tied with red velvet…but I love anything that has to do with s’mores. Put it in ice cream and you’ve got a winner! Just one problem, I don’t have an ice cream maker! Well, no worries this recipe doesn’t require an ice cream maker!! This S’mores No Churn Ice Cream is velvety smooth and creamy and irresistible!!

S’mores No Churn Ice Cream
Source: The Gunny Sack

Ingredients:
1 pint heavy whipping cream
14 oz. sweetened condensed milk
1 tsp. vanilla
1 1/4 cup plus 1/8 cup cocoa powder
1 cup chocolate syrup
3/4 cup chopped Hershey’s bars, divided
3/4 cup chopped graham crackers, divided
1 (7 oz.) container marshmallow cream
1/4 cup mini marshmallows

Directions:
In the bowl of a stand mixer add whipping cream and whip using the whisk attachment until fluffy and spreadable consistency.

Remove the bowl from the stand mixer, gently stir in the condensed milk, vanilla, cocoa powder, & chocolate syrup until fully incorporated.

Pour mixture into a loaf pan. Add in 1/2 cup of the Hershey bars and 1/2 cup of the graham crackers and gently fold them into the ice cream mixture to evenly distribute.

Add in marshmallow cream and use a knife to swirl it throughout the mixture. Spread the ice cream mixture into an even layer. Top with remaining Hershey bars and graham crackers.

Cover with plastic wrap and seal tightly. Place in freezer for at least 8 hours or overnight before serving.

Notes:
*You could probably sub the heavy whipping cream with cool whip if desired but it may not taste as creamy