No-Churn S’mores Ice Cream

No-Churn S’mores Ice Cream: a creamy chocolate and vanilla ice cream filled with digestive nibbles, marshmallows and more chocolate! 💜

Hello bakers! No baking required for this super delicious recipe. As part of a new collaboration with other bakers around the world this recipe is inspired by the summer BBQ activity of making s’mores! Making s’mores for me reminds of when I was travelling in America and we camped out around the fire… it was so much fun melting the marshmallows and squashing them between graham crackers and chocolate!!

That’s basically what a s’more is. Melted marshmallows, graham crackers and malted chocolate!!! Yummy!! Here in the UK we don’t have graham crackers and the closest alternative that I’ve found are digestive biscuits…. still just as delicious! I wanted to keep the ice cream deliciously smooth and creamy so instead of breaking up digestives to mix into the base ice cream mix I found milk chocolate digestive nibbles instead!! Little digestive balls covered in milk chocolate, they are so addictive!

I haven’t toasted the marshmallows before mixing them into the ice cream as chargrilled marshmallows aren’t for everyonee. Not melting the mini marshmallows means you have yummy chewy delights to eat with the ice cream, what’s better than that?! Yum! To really make the s’mores even more incredible I’ve swirled melted chocolate into the middle of the ice cream. Melted chocolate that hardens when frozen but then melts in your mouth when enjoying a scoop of ice cream!!

Not only does this recipe have all the yummy flavours and delights of a S’more you can enjoy both vanilla and chocolate ice cream!!! Making no churn ice cream means you need to whip the cream and condensed milk together for a good 5 minutes until thick and creamy. The mix should hold its shape just and will be deliciously smooth. I’ve whipped the vanilla and chocolate mixes separately as you’ll need to add the melted chocolate with the cream and condensed milk before whipping. You can make the ice cream all vanilla and just add extra vanilla extract and whip all the cream and condensed milk togetter. To make it all chocolate double the milk chocolate and whip it all together. Ice cream how you like it!

It’s important to chill the ice cream for as long as possible before enjoying, ideally overnight! If you can resist getting straight into your new delicious ice cream creation it’ll have a yummy texture that’s so worth it! Remember to leave the ice cream out for 30 minutes before trying to scoop it … I know it’s so tempting to dive straight in but it will scoop so much easier!!


  • 600ml double cream
  • 397g condensed milk (1 tin)
  • 1 tsp vanilla extract
  • 250g milk chocolate, melted
  • 1 packet milk chocolate digestive nibbles
  • 50g mini marshmallows


  1. Get a 2lb loaf tin ready, no need to line it.
  2. Whisk 300ml double cream, 1tsp vanilla extract and half the tin of condensed milk until thick and creamy. It should just hold its shape, this will take about 5 minutes when using an electric whisk.
  3. In a separate bowl whisk the remaining double cream and condensed milk with 150g of the melted milk chocolate. Whisk until thick and creamy, approx 5 minutes.
  4. Spoon alternate spoonfuls of the vanilla and chocolate ice cream into the tin until half full. Drizzle over half the remaining 100g melted milk chocolate, sprinkle half of the marshmallows and digestive nibbles on top.
  5. Spoon over the remaining vanilla and chocolate ice cream. Using a skewer or fork gently swirl the top of the ice cream so it creates a marble effect. Drizzle over the remaining melted chocolate. Sprinkle over the remaining mini marshmallows and digestive nibbles.
  6. Cover with cling film and freeze overnight or for at least 6 hours.
  7. Leave for 30 minutes before scooping. Enjoy!

Happy Baking!!

Becky x

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