Homemade S’mores Ice Cream – Dairy Free & Gluten Free & Lower Sugar.
I blinked, and it was Friday! & I’m not mad about it. I’m looking forward to this weekend because I have some downtime scheduled with a side of tennis. I want to focus on writing the California travel guides, (which I finally have organized) and maybe edit a couple more videos that I’ve been working on. I noticed yesterday that my blog has been slacking on recipes lately. I haven’t been as proactive or creative in the kitchen. I’ve been relying on Purple Carrot and baked cauliflower gnocchi to get me through. Oh, but I did make a delicious shrimp pad thai the other night (shared it in my day in the life Youtube video), so I’ll have to make that recipe again for a blog post. I suppose what I’m trying to say is that I need to get back on top of my recipe game! I share a ton of food in my recap posts, but hardly ever dedicate a blog to recipes anymore. I’ll change that 😊 And since it’s a summer Friday night, what better recipe to share than a homemade s’mores ice cream!
I’m sure you’re already aware of my ice cream maker obsession. I can not believe I went this long without one! I spent so many nights staring at the dairy-free ice cream pints in the grocery store, and always wishing they had this flavor or that flavor. Plus, they were still icy or had a weird aftertaste. The only good one is the Ben & Jerry’s dairy-free ice cream, but that’s because they are loaded in sugar. Healthier dairy-free ice cream pints are also pretty pricey, so this ice cream maker has paid off. It’s so fun to come up with new ice cream flavors, and it tastes so much better when it’s fresh! After being this spoiled, there’s no way I’ll ever buy ice cream from the store again (unless Halo Top comes out with a diary-free pistachio.) Please don’t message me if they already came out with that flavor. I don’t need to know this stuff 😂
For the s’mores ice cream, I used Dandies vegan mini marshmallows (they are the best-tasting marshmallows ever!!), Hu dark chocolate (which I’m going to use their mint chocolate bars for a mint ice cream next), monk fruit for my sweetener, Kinnikinnick gluten-free s’moreables graham cracker style (my favorite gluten & dairy-free brand! – their Oreos are amazing!) plant-based vanilla protein powder (raw fusion), vanilla extract, sea salt, coconut cream, and unsweetened almond milk.
♥ you can swap the graham crackers, marshmallows, and chocolate for any brand/kind!
♥ coconut cream can be exchanged for full-fat milk
♥ unsweetened almond milk can be replaced with any milk
♥ monk fruit can be replaced with 1/4 cup agave or honey, 1/4 cup sugar, or any sweetener you prefer.
♥ protein powder can be replaced with 2 tbsps tapioca starch (but you’ll have to wait 3 hours for it to stabilize)
Let me know in the comments if you have any questions about the swaps!
note: those graham crackers contain eggs, so if you’re going to make this 100% plant-based you’ll need to find a graham cracker swap!
It’s crazy to think how easy and fast it is to make homemade ice cream! After blending all the ingredients (minus the marshmallows, graham crackers, and chocolate), you pour it into the ice cream maker and let it churn for fifteen minutes. The clean up is effortless too because all you have to do is clean the bowl with warm water and put it back in the freezer for next time!
While the ice cream churned, I toasted all the mini marshmallows over the stovetop. I should have used my cooking torch, but that thing still intimidates me.
This ice cream takes me back to my summer nights growing up when we used to go camping and always end the night by the fire with s’mores. 😋 When we were stationed in Virginia, my parents used to take my brother and me to a campground called “Cherrystone” and every time I take a bite of s’mores all of those memories come back! The campgrounds are still there, so maybe I should plan a family trip there one weekend since it’s been over 20-years since visiting! I’m a lover for anything nostalgic. I remember getting in the blue paddle boats with my brother and using a net to catch crabs, picking out colorful candy canes at the gift shop, and always getting the top bunk in the camper. I was truly blessed to grow up in a childhood where technology was never a thing.
Homemade S'mores Ice Cream (Dairy Free & Gluten Free)
- 2 Cups Unsweetened Vanilla Almond Milke
- 2/3 Cups Light Coconut Cream
- 3 Packets Monkfruit Sweetener
- 2 Tsps Vanilla
- 1/2 Scoop Protein Powder
- 1/4 Tsp Sea Salt
- 1/2 Cup Graham Cracker Pieces chopped
- 1/2 Dark Chocolate Bar chopped
- 1/2 Cup Marshmallows toasted
Add the unsweetened almond milk, coconut cream, monk fruit, vanilla, protein powder, and sea salt to a blender. Mix until combined.
Pour the mixture into the ice cream maker for 15-minutes
While the ice cream is churning, toast the marshmallows (optional), chop the graham crackers and chocolate into chunks.
Once the ice cream is firm, mix in the marshmallows, graham crackers, and chocolate. Continue to churn for an additional five minutes.
best when eaten fresh!
-store in freezer, give 10-minutes to defrost before eating after storage.
Oh, and I found these delicious gluten-free sugar cones at Earth Fare! I was shocked at how delicious they were. 😊
I hope you all enjoy your Friday, and especially this recipe if you plan on making it! I’ll work on getting the Pad Thai recipe on the blog soon! I know I shared it in the video, but I’m going to add some extra things like sesame seeds, green onions, and maybe dumblings on the side to change it up!😊
Questions for you!
1. Which ice cream flavor should I make next?
2. Should I do an ice cream machine giveaway next time?
3. What is your favorite summer memory as a kid?
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