S’more Ice Cream and Homemade Graham Crackers

Crackling, popping, sizzling and hissing of a nearby carefully constructed fire compete with the symphony of chirping crickets, hissing cicadas and howling insects so familiar to a southern summer night. Friends’ faces glow with dancing reds, oranges and yellows, and with smiles of careless joy. Stories bounce about the night air, some frightening others comforting. Drinks are consumed, cheers are made, secrets shared and bonds are forged ever stronger.

A box is opened, a bag torn apart and sticks hastily collected. Smirks pierce faces as the foodie of the group brings the goodies to the haphazard circle. Graham crackers, marshmallows and bars of chocolate can mean only one thing. It doesn’t matter this circle of friends is in their twenties. Hearts are instantly transported back to childish days spent around campfires tended by their parents, days when their only concern was constructing the perfect s’more. Straight sticks are fought after and stragglers pout over the gimp sticks. Complaints fade though as the puffy white marshmallow assumes its rightful place above the golden flames. Judgements, insults and jest fly as some pull their marshmallow away far too soon while others play chicken and leave theirs until it emerges a charred crisp.

Then assembly. Delicately perched graham crackers rest in open hands as chocolate is oh so carefully placed on top. A perfectly roasted marshmallow is slid off it’s roasting stick onto the now warming, melting chocolate. Greedy boys and girls add more chocolate and then the final layer of graham cracker lands on top smashing the concoction down into a flat, gooey, pouring over the sides, perfect for everyone treat. Silence falls over the group. Chatter, glass clinking, laughter all disappear. The night is again only filled with the crackle of a glowing fire and the distant sounds of bugs serenading their lovers. The group slowly delves into the blissful creation that is the s’more taking as much time as they can to savor the delicious moment.

Step right up. Come one, come all. Boy oh boy are you in for a treat today. I am reaching deep inside my childhood for this one. That’s right, it’s a s’more-tastic post. A friend recently–actually a while back–asked if I would do a s’more post. I was instantly thrilled at the potential of this post. I was also instantly overwhelmed with the number of directions I could take this. Should I make cake? A pie? Cookies? Fancy s’mores? Meringues? Cupcakes? Crepes? Eclairs? Candy? Then as I sat on my couch about a year after my friend made the request, a thought randomly popped into my head. Ice cream! I’ll make s’more ice cream!

Since I had graham flour on hand I decided to make the graham crackers from scratch. Boy was I right in doing this. Homemade graham crackers are incredible! The recipe is quite easy too. So if you feel up to it, I suggest making the graham crackers from scratch for this recipe. You will have tons left over too so you can make some classic s’mores or just snack on them. The best part of making graham crackers from scratch is you can choose the size! I made some large ones for s’mores and some small ones for snacking.

About Homemade Ice Cream: Ok so yes, this is a recipe where you need a specific, single-function tool. I don’t like sharing recipes that require such things–as they become exclusive–but it’s Ice Cream. If you love ice cream then you should have an ice cream maker–if you don’t love ice cream then you are probably a robot and are just scanning this post to find my email so that you can spam me.

Also, to ensure the ice cream is the right texture–creamy with no ice crystals–, the batter needs to be very, very cold and your ice cream maker bowl also very very cold. I suggest keeping the batter in your fridge at it’s coldest setting and putting the batter in the bottom of the fridge (because as we remember in elementary school, cold air sinks). Leave the batter overnight for at least 8 hours after mixing. As for your ice cream maker bowl, that should be put in your freezer at least 24 hours before you plan on making ice cream. Because I make ice cream often, I store my ice cream maker in the freezer and keep my freezer at -8F, it’s coldest temperature.

This ice cream is incredible. The chocolate is delicious and rich. The marshmallow adds a scrumptious sweetness and the bits of graham crackers and milk chocolate mixed in add a bite that make this ice cream unmistakably s’more ice cream.

S’more Ice Cream

  1 quart half and half (or 2 cups heavy cream and 2 cups whole milk)
  4 ounces (1 cup) unsweetened good cocoa powder
  1 vanilla bean (or a teaspoon of vanilla extract)
  2 ounces 70% (bittersweet) chocolate, chopped finely
  4 ounces 60& (also bittersweet-er) chocolate, chopped finely
  8 egg yolks
  6 ounces (1 cup) sugar 

  1 cup graham crackers, chopped
  4 ounces milk chocolate, chopped
  1 cup small marshmallows 

  1. Put the cocoa in a heavy bottom pot (at least 3 quarts). Slowly
     pour in enough of the half and half to make a paste. It will be
     clumpy and a bit difficult to mix all together at first but be
     patient, it will get there. Pour in the rest of the half and half
     in slowly and mix well. I use a whisk but a wooden spoon will
     work too.
  2. Slice the vanilla bean open lengthwise and scoop out the little
     seeds into the chocolate mixture. Add the bean as well. Heat over
     medium heat until the mixture is scalding (steaming heavily but
     not  yet boiling or simmering).
  3. Take the pot off the heat and stir in the chopped 60% and 70%
     chocolate. Stir well until the chocolate is completely melted.
     I would stir a bit longer than you think you need to as the
     ice cream can be gritty if the chocolate is not melted completely. 
     Set aside.
  4. Whip the egg yolks and the sugar until they are light and fluffy.
  5. While whipping fast (or on high speed) temper the egg mixture
     by slowly pouring in the chocolate mixture.
  6. Return the mixture to the pot and put over low-medium heat
     stirring constantly until the mixture is thick enough to coat a
     spoon. Be careful with this step and do not heat longer than 5 to
     8 minutes as it could scramble the eggs. Also, do not go any higher
     than medium heat.
  7. Pour the batter into a bowl and let cool. Once cool place in the
     refrigerator covered and chill overnight.

  8. Process in your ice cream maker according to the maker's
     instructions. The mixture should be very thick, almost like a
     pudding or custard before churning. The mixture should get thicker
     and appear like a very thick soft serve.
  9. In the mean time melt the marshmallows in a bain marie (bowl
     over simmering water).
  10. Pour half the batter into a sealable metal or glass container.
     Add half of the marshmallow, milk chocolate and graham crackers.
     Fold in the extras in.
  11. Pour in the rest of the ice cream and add the rest of the
      extras. Fold them in.
  12. Seal the container and place as low in your freezer as possible.
      Let freeze at least a few hours to harden before eating.

This graham cracker recipe is modified from Alton Brown’s graham cracker recipe. This dough is made using a food processor. If you do not have a food processor you can use your hands by first pinching the butter in the flour mixture, then when you add the liquid and honey using a kneading motion. Beware since this mixture has honey it will be a messy process.

Homemade Graham Crackers

 8 ounces (1 1/2 cups) graham flour
 2 ounces (1/2 cup) all purpose flour
 1 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 3 ounces (1/2 cup) brown sugar 
 3 ounces (3/4 stick) unsalted butter, cold
 3 ounces (1/4 cup) honey
 1/8 cup milk
 1 teaspoon vanilla extract

 1. Place the flours, baking powder and soda, salt and sugar in a
    food processor. Pulse until combined.
 2. Add the cold butter and pulse until the mixture resembles corn
 3. Add the honey, milk and vanilla and pulse until the mixture begins
    to come together and form a dough.
 4. Dump the mixture out onto parchment paper and knead a few moments
    if needed. Flatten to a 1" thick disk and refrigerator for 30
 5. Preheat the oven to 350F.
 6. Remove the dough from the refrigerator and roll out on a lightly
    floured surface. Roll the dough out to 1/8th to 1/4 inch thick.
 7. Using a cookie cutter (i used a ridged cookie cutter) or using
    a pizza cutter cut out square cookies. Using a toothpick or skewer,
    pokes holes in the top in any pattern you wish.
    I made some large cookies at 2 inchesand some small at 1 inch.
 8. Place the cookies on a baking sheet lined with baking paper.
 9. Bake in a preheated oven for 15 minutes for small 1 inch cookies
    and 20-25 minutes for 2 inch cookies, or until the sides begin
    to brown.

Enjoy! I know I have. And just like the classic s’more this ice cream is going to go quick, leaving little behind to remind you of it’s deliciousness.


AUTHOR - Russell van Kraayenburg

Founder of Chasing Delicious, and author of Haute Dogs, Russell's works have been featured in Southern Living, Men's Fitness, Redbook, TRADHome, and Real Simple magazines and on various sites including Lifehacker, Fast Co., Business Insider, The Kitchn, Live Originally, Quipsologies, Explore, and Fine Cooking. Follow Russell on Twitter @rvank and Instagram. Get more delicious @chasedelicious.


  • Lewis

    It looks better than I ever could have imagined!

  • Elizabeth @TheBareMidriff

    Looks great! I never knew there was a specific “graham” flour. What’s the difference?

    • Russell

      Graham flour is like whole wheat flour in that it is made using the bran, germ and endosperm of the wheat. Graham flour is a little more coarse than most whole wheat flours though. I love the feel and the taste of graham flour. It is definitely worth trying.

  • Sawsan@chef in disguise

    I loved reading your post..I could almost feel the warmth of the fire at the begining
    and home made graham crakers? I’m super impressed

  • Tiffany

    This post made me smile… especially the last picture! :D

  • Ira Rodrigues

    the recipe of homemade graham crackers are rocks! i love i love i love it!!!
    thank you for sharing

  • Kim Bee

    Both recipes look incredible. The pictures made me so hungry I had to go raid the fridge. Great post.

  • Bobbie at bobbie's baking blog

    Your homemade graham crackers look 10x better than the store bought. By the way thank you for visiting my site would love to have you be apart of bobbie’s baking blog on facebook and share your wonderful recipes!

  • Colleen

    Your site is refreshing; the food sounds great and the pictures are all beautiful and drool-inducing. This ice cream looks absolutely fantastic; anything s’mores-flavored is alright in my book. Makes me wish I had an ice cream maker!

  • Erika - In Erika's Kitchen

    I’ve always wanted to try making homemade graham crackers. Graham flour…I think I need to go shopping! These looks absolutely fabulous.

    • Russell

      Homemade graham crackers is very worth it! They are not only easy but so delicious. I don’t know if I can go back to snacking on the box kind anymore–and they were my favorite childhood snack.

  • Heidi @ Food Doodles

    What cute little graham crackers! They look so good, but that ice cream totally steals the show. It looks amazing!

  • Susie

    I just made homemade marshmallows tonight. Literally the first thing my son said to me was maybe YOU could make some S’more ice cream. I looked at him and was like ugh tough crowd no pleasing everyone. I was thinking homemade graham crackers to make s’mores tomorrow, but you literally have everything I need in one post. Awesome. My son would love you.

    • Russell

      Haha. I like the way your son thinks–he sounds a lot like me as a kid. Kudos to making homemade marshmallows though. I was scared off by the recipe and time involved. How easy are they to make?

      I hope you like the recipe if you try it!

  • Shabs

    Oh my !!! The ice cream looks so….so….so good , I can’t wait to get bavk from my vacation and try this one , I am bookmarking this recipe , good one Russel :) .

  • Dee at Deelicious Sweets

    You should really consider a career in advertising. I was totally one of your guests around your fire while reading this post :) The recipes are great and I’m looking forward to whipping up some of my own graham crackers!

  • annefrommysweetheart

    Russell….that ice cream looks so rich and your grahams are beautiful! I’m totally stealing that recipe (but I’ll always give you the credit!). And….food knows no age! Love reliving my childhood! What a great post! : )

    • Russell

      Thank you very much! I hope you like them. The homemade graham crackers are super delicious. I know I’ll be making another batch very soon.

  • Danielle C

    MMMM!! I love Ben & Jerry’s Smore’s ice cream and got so excited when I saw your post. I will definitely be trying this out! Thank you for sharing

  • Liz

    Oh, my gosh! Every photo looks magazine worthy and DELICIOUS! Great post….I’m now craving s’mores!

  • Valerie

    Love it, looks amazing!

  • Vicki @ WITK

    This ice cream looks so good! I love your first few paragraphs, the descriptive manor of it is great. It makes me want to go out and go camping!

  • Kelsey

    Wow, both the ice cream and the homemade grahams look amazingly delicious! Luckily I’m going camping, so I’ll be able to get my s’mores fix soon!

  • Paula @ Dishing the Divine

    This looks incredible! I could totally see why you mentioned the crackling graham crackers on my parfait post now! :) I can only imagine how incredible the graham crackers smell for this ice cream! :)

  • Rachel @ My Naturally Frugal Family

    What gorgeous graham crackers.

  • The Chocolate Priestess

    The graham crackers are so cute! Nice s’mores idea.

  • The Dinner Belle for

    Do the graham crackers stay crispy & crunchy in the ice cream? I find that it is hardest part about mixing in cookies to ice cream-that after time they lose their crunch and become soft eliminating the different textures in the ice cream. Some say to cover them in chocolate before adding. What do you think?

    The Dinner Belle for

    • Russell

      They crackers stayed crispy for the first couple days, especially since I put the ice cream in the freezer very thick. As parts melted and refroze though from scooping some of the crackers started to get a little softer. If I make this recipe again I’ve considered other options. Covering them in chocolate could definitely work. I’ve never tried anything like that though. My other thought was to add them in as cookie dough–since they don’t have eggs–and go that route. I may have to try half and half for the next time I do this.

  • Cheryl and Adam

    Love the name of your blog, isn’t that what we’re all really doing anyway? Great recipe for homemade graham crackers to go along with the yummy ice cream.

  • Sandra

    I seriously stopped in the middle of reading this post and made S’mores for my granddaughter and I. Next up the S’mores Ice Cream.

  • Magic of Spice

    What a great read! This ice cream looks and sounds delightful…and your graham crackers look perfect!

  • Russell


  • Maeghan

    Great recipe! Think I’ll have to try this out. I’m on a S’mores kick now!

  • Elyse @The Cultural Dish

    My mouth is watering…

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  • Caroline

    stttttoppppp. This looks insane! I just discovered your blog and this has got to be the first male/foodie/cupcake-loving blog I have ever stumbled upon (minus Mark Bittman’s shenanigans). I love your concept! Keep posting delicious things!

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  • Shannon

    I have been on an ice cream making streak lately. This evening I am working on a batch of rocky road, but this was the other flavor I was debating on. Adorable graham crackers too!

  • Lokness @ The Missing Lokness

    This ice cream is way over-the-top! I really wish I can have some right now. Your pictures are so amazing! Got to try this one day!

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  • Mike

    I just tried thhis recipe, and as a word of warning, if you have a Hamilton Beach ice cream maker, this recipe won’t work. The batter really is as thick as pudding and the ice cream msker’s motor is not strong enough to churn it.

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  • Linda Varnadore

    first i want to thank you so much for putting in substitutes for instants the vanilla, one vanilla bean costs 21.00 here so that is out so i appriciate that you also said how much extract equals that.
    i have never heard or seen graham flour. is there another way to make these without graham flour?
    thank you

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