Summertime is s’more time, but who wants to sit by a hot fire when it’s 90 degrees outside? This Gluten-Free No-Churn S’more Ice Cream is the PERFECT solution to your summertime s’more making woes. Only 5 cool ingredients and no ice cream maker required!
Confession: I can be a bit of an ice cream snob.
Not in the “will only eat super high quality” way but more in the “I don’t like to eat ice cream that you can get from the grocery store” way. Silly, I know.
Let me also be clear: this is not to say that I won’t eat ice cream from the grocery store — it does have sugar in it after all, which is basically the best food group everrrrr — it’s just that I’m not all that excited about it. Would I much rather have a gluten-free brownie or gluten-free cupcake than grocery store ice cream? Absolutely.
BUT if you offer to take me OUT to ice cream, ice cream trumps just about every other dessert, ever. Maybe it’s a mental thing (yes, I realize that lots of ice cream shops serve the same Bryers or Blue Bunny ice cream that I can get at the supermarket) but ice cream only tastes GREAT to me when it’s a) homemade or b) from an ice cream shop.
PROBLEM: I don’t have an ice cream maker and I blew my eating-ice-cream-out budget for the year on gelato in Italy. And obviously living without non-grocery store ice cream is not an option .….especially in the 95+ degree heat wave we’re having right now in DC. ( ← note: this is not a complaint. Leah+heat=allofthehappiness)
So what’s a girl to do? Investigate this whole homemade ‘no-churn’ ice cream situation, obviously.
And whewwwwwww boy whoever figured this out is a stinking genius. If it was YOU, can we be besties?
This ice cream takes basically NO TIME to prepare (other than the whole 8+ hours of chilling time) and is soooo low maintenance. In fact, the base is only two, simple, gloriously gluten-free ingredients: heavy whipping cream and sweetened condensed milk.
WHAAAAT?! ← I know, right?
All you have to do is pour the sweetened condensed milk in a bowl, add your mix-ins (more on that in a minute!), whip the heavy whipping cream to stiff peaks, and then gently fold it into the sweetened condensed milk mixture. Who knew ice cream could be so easy?!
The only thing better than realizing that you can make the easiest no-churn ice cream at home in about 3 minutes flat, is the realization that you can have GLUTEN-FREE S’MORES no-churn ice cream with just 1-2 additional minutes of prep time. AND this means you can have all the wonderful s’mores flavor without having to sit beside a fire in 95 degree temperatures. WIN, WIN, WIN.
When I was making my first batch of no-churn ice cream and deciding what mix-ins to use, naturally chocolate was the first thing to go into the bowl (chocolate equals life, people), and now that I have gluten-free graham crackers on hand at all times (cue Hallelujah Chorus) adding those in wasn’t an option, either — it was a no-brainer. And, in my world, no sweet treat is complete without a touch of vanilla extract, so there’s a little of that thrown in, too, and before I knew it, s’mores ice cream was born.
Yes, I realize there are no marshmallows in this s’more ice cream, but since mallows are basically just sugar, I figured we already had that covered.
….okay, okay I’ll come clean: I actually just didn’t have any marshmallows on hand but I promise that this ice cream is still FULL of s’morey flavors and goodness. If you DO want to swirl in some toasted ‘mallows though, I’m sure it would only make the party a little more lively.
And don’t stop there! What about adding in some peanut butter or peanut butter chips? or chunks of banana? or a couple handfuls of walnuts? or swirling in some chocolate fudge or caramel sauce? (this one from Sweetest Menu looks divine!) The possibilites are endless!
I must say, that’s one thing I love most about this whole no-churn business. Us gluten-free folk can finally have and make just about any flavor of ice cream that we can dream up, completely gluten-free, without having to own/use all of that fancy-schmancy equipment!
Now the biggest questions is: what mix-ins should I use next? Any ideas? What are YOU craving?
I think I’ll do some pondering over a big ol’ bowl of this cold, creamy, s’moresy deliciousness. 😉
- 1 14 oz. can sweetened condensed milk
- 16 oz. cold whipping cream
- 2 teaspoons gluten-free vanilla extract
- 10 gluten-free graham crackers, crushed
- 1 chocolate candy bar, chopped
- In a large bowl, combine sweetened condensed milk, vanilla, graham crackers, and chocolate.
- Using the whisk attachment, add the cold whipping cream to your stand mixer, and beat on high until stiff peaks form - about 2-3 minutes. (hand mixer can also be used!)
- Gently fold the whipping cream into the sweetened condensed milk mixture.
- Transfer to a loaf pan or freezer-safe container, cover, and freeze overnight or for at least 8 hours.