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No Churn Smores Ice Cream Cake
Gerry Biordi

No Churn Smores Ice Cream Cake

No Churn S’mores Ice Cream Cake is a creamy frozen dessert packed with classic s’mores flavors, including chocolate, marshmallows, and crunchy graham crackers. No ice cream maker is needed, making this an easy and irresistible summer dessert for parties, cookouts, and family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8
Course: Ice Cream
Cuisine: American
Calories: 607
Ingredients Method Video Notes

Ingredients
  

  • 1 1/4 cups heavy whipping cream, cold
  • 1/2 cup plus 2 tablespoons powdered sugar
  • 8 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 jar, 7 ounces marshmallow creme
  • 2 packages graham crackers
  • 1 1/2 cups finely chopped chocolate
  • Hot fudge sauce, for topping, optional

Method
 

  1. Chill a large mixing bowl for about 10 minutes. Add the cold heavy whipping cream and beat with an electric mixer until it begins to thicken
  2. Gradually add the powdered sugar and continue beating until stiff peaks form. Set the whipped cream aside.
  3. Beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, then mix until creamy.
  4. Add the marshmallow creme and beat until evenly incorporated.
  5. Gently fold the whipped cream into the marshmallow mixture until smooth and fluffy.
  6. Line a 9-inch loaf pan with parchment paper. Spread about one-third of the ice cream mixture evenly across the bottom
  7. Sprinkle with chopped chocolate, then arrange a layer of graham crackers over the filling. Trim the crackers as needed to fit.
  8. Repeat the ice cream, chocolate, and graham cracker layers two more times, finishing with graham crackers on top
  9. Cover tightly and freeze for at least 4 hours, or until completely firm.
  10. Let the cake stand for a few minutes before turning it onto a serving plate. Remove the parchment paper and finish with hot fudge sauce, crushed graham crackers, and extra chopped chocolate if desired
  11. Slice with a sharp knife and serve

Video

Notes

For the cleanest slices, allow the frozen cake to rest for about 5 to 10 minutes before cutting. A warm, dry knife makes slicing easier.
The cake can be prepared a day ahead and kept tightly covered in the freezer. For the best texture, enjoy it within 1 to 2 weeks.
If using a different pan, line it thoroughly with parchment paper so the frozen cake can be removed without difficulty.