The ultimate s’mores nice cream! This vegan and dairy free chocolate ice cream is filled with chocolate, cookies, and marshmallows. Vegan + nut free recipe!
This recipe is in my top 10 favorite desserts for summer.
Made with simple ingredients like bananas, dairy free milk, and cocoa powder, this healthy ice cream is perfect for summer nights. The best part? No ice cream maker required!
Free from: Dairy, casein, eggs, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, sesame, mustard, lupin, sulfites, nightshades, tomatoes, and more
Optional free from: Wheat/gluten, Soy, Corn
I love a good chocolate nice cream, but this time I wanted to make it extra special. And what is a more perfect combination than summer and s’mores?
In the mood for more frozen desserts? Check out my ultimate chocolate nice cream, gluten free ice cream sandwiches, or gluten free cookie dough ice cream!
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Why You’ll Love this S’mores Nice Cream
- Super easy to make
- Filled with bananas which makes it healthy
- Dairy free, Egg free, Nut free, Gluten free options, and more!
Ingredients
Here is a quick rundown of what ingredients you’ll need for this s’mores nice cream. See the recipe card for exact measurements and see the allergy substitutions for how to adapt this recipe for your unique needs.
- Bananas: The more ripe the bananas are the better the ice cream will be! I like to have my bananas get tons of freckles and spots. Then, I slice them into coins and freeze them on a parchment lined baking sheet for a few hours. Then, I transfer them into a freezer safe container for longer storage.
- Cocoa Powder: You can use either natural or Dutch processed cocoa powder. Both have great results.
- Dairy free Milk: Any kind of dairy free milk will work in this recipe so you can use the one that works best for your allergy needs.
- Graham Crackers: There are lots of options for vegan or gluten free graham crackers so use the one you prefer. If you can’t find graham crackers that work for you, try using sugar cones crumbled instead!
- Marshmallows: I really like Dandies Marshmallows as they are free from gelatin, food dyes, and are naturally vegan. Campfire Marshmallows and Trader Joe’s marshmallows are also all good options for allergy friendly choices.
- Chocolate Sauce: A good chocolate sauce is essential for this recipe, both to mix into the nice cream and for drizzling on top! Use either a store bought or homemade chocolate sauce.
- You’ll Also need: Vanilla, sugar, and a pinch of salt!
Allergy Substitutions
To make this chocolate free, use an equal amount of carob powder.
If you are avoiding corn, make sure that your vanilla extract is corn free. My favorite brand is Singing Dog Vanilla. You can find it and all my other corn free recommended products on my shop page!
Recommended Equipment
A good high-speed blender or food processor is essential for this recipe. If you have a traditional (non high speed) blender, this recipe will still work, it just might not have the same soft-serve consistency.
Instructions
For the full instructions, complete with ingredient measurements, please see the recipe card below.
Making this is pretty easy!
First, into the blender, add the dairy free milk, frozen bananas, and vanilla. Blend this a few times before adding the cooca powder and salt. Then, blend on high speed until it all comes together!
You may need to scrape it down a few times or use a blending stick to make sure that all the ingredients are fully blended.
Next comes the layering. Pour half of the nice cream into a parchment lined container (I used a metal bread loaf pan) or other freezer safe container and spread it evenly. Then, sprinkle the crushed graham crackers (or sugar cone), a drizzle of chocolate sauce, and the marshmallows.
Tip! You can melt the marshmallows in the microwave for 45 seconds so they get a bit melty and then spread them into the nice cream. This helps to evenly distribute it. Or, if you are using mini marshmallows, just scatter them in the nice cream.
Now pour the remaining half of the nice cream on top. Sprinkle with the remaining graham cracker crumbs, marshmallows, and a final drizzle of chocolate sauce.
Let this freeze for 2 hours to have a soft-serve consistency. Let it freeze for 4 to 6 hours for a more scoopable texture. Serve and enjoy!
Tip! If it is too hard to scoop, let it rest for 5 minutes on the countertop.
How to Store
Store any leftover nice cream in a freezer safe container for up to a month. Make sure that it is in a sealed container.
Allow the nice cream to rest on the countertop for 10 minutes before scooping to allow it to soften slightly.
More Ice Cream Recipes to Love
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Recipe
Equipment
- blender or food processor
- measuring cups
- measuring spoons
- Freezer safe container
- parchment paper
Ingredients
- 4 bananas frozen, about 4 cups
- ⅓ cup cocoa powder
- 1 cup dairy free milk
- 1 tablespoons vanilla
- Pinch salt
- 1 cup marshmallows
- 1 cup graham crackers crumbled
- ½ cup chocolate sauce
Instructions
- Freeze the bananas. Peel and slice the ripe bananas into 1-inch thick coins and place on a parchment lined baking sheet. Freeze for 2 hours or until fully frozen before transferring to a freezer safe container for longer storage.
- Prep the container and ingredients. Line a freezer safe container with parchment paper to help prevent sticking. Slightly smash the graham crackers (or sugar cones). Soften the marshmallows or cut them into bite sized pieces. Set these all aside while making the chocolate nice cream.
- Blend the s’mores nice cream. In a large blender or food processor, add the frozen bananas, dairy free milk, and vanilla. Blend this together for about a minute before adding the cocoa powder and salt. Blend on high until fully combined. You may need to use a spatula to scrape down the sides.
- Layer and freeze. Pour half of the nice cream into the prepared freezer safe container. Sprinkle half of the graham crackers, half of the marshmallows, and half of the chocolate sauce. Swirl together with a spoon. Then, pour the remaining half of the nice cream on top and top with the remaining graham crackers, marshmallows, and chocolate sauce. Freeze for 2 hours or until scoopable. Scoop and serve! After freezing overnight, allow the nice cream to rest on the kitchen countertop for 10 minutes to make it easier to scoop.
Notes
- How to Store
- Store any leftover nice cream in a freezer safe container for up to a month. Make sure that it is in a sealed container.
- Allow the nice cream to rest on the countertop for 10 minutes before scooping to allow it to soften slightly.
- Allergy Substitutions
- To make this chocolate free, use an equal amount of carob powder.
- If you are avoiding corn, make sure that your vanilla extract is corn free. My favorite brand is Singing Dog Vanilla.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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