Name: Ninja Creami S'mores Ice Cream
Prep time: 10 min
Total time: 1450 min
Ingredients: 1 cup whole milk; ¾ cup heavy cream; ⅓ cup confectioners’ sugar; 2 tbsp unsweetened cocoa powder; 1 tsp pure vanilla extract; 2 graham crackers - crushed; 2 tbsp mini marshmallows (or 2 large marshmallows); 2 tbsp chocolate chips

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Say hello to your new favorite Ninja Creami recipe! This s’mores ice cream is a little bit extra, but always worth it and reliable enough to make it into your weekly Creami rotation. A rich chocolate ice cream base gets blended with toasted marshmallows, graham cracker pieces, and chocolate chips.

This one is made with simple, everyday ingredients, and there’s no pudding mixes, gums, fancy sweeteners, or anything that you won’t already find in most pantries.

Don’t forget to check out more of my Ninja Creami recipes whilst you’re here! Reader favorites include my strawberry cottage cheese ice cream, chocolate ice cream, vanilla ice cream, Twix ice cream, and Oreo ice cream!

What You’ll Need

This is the part where I explain what you need, and the role that the various ingredients play in the recipe. You’ll find the printable recipe card at the bottom of this post!

Whole milk – Helps create a smooth creamy ice cream base without making it overly heavy.
Heavy cream – Adds richness and gives the ice cream that classic creamy scoopable texture.
Confectioners’ sugar – Sweetens the base while blending in smoothly without graininess.
Unsweetened cocoa powder – Gives the ice cream its rich chocolate flavor and creates the ‘chocolate bar’ part of the s’mores flavor.
Vanilla extract – Adds warmth and rounds out the chocolate flavor.
Graham crackers – Crushed and mixed in for the classic buttery s’mores crunch.
Mini marshmallows – Toasted before mixing in so you get campfire-style marshmallow flavor throughout the ice cream.
Chocolate chips – Add little chocolate pockets and extra texture throughout the pint.

How To Make S’mores Ice Cream in the Ninja Creami

In a large measuring jug or bowl, whisk together the whole milk, double cream, sugar, cocoa powder, and vanilla extract until smooth and fully combined. Make sure the cocoa powder is completely dissolved.
Pour the mixture into a Ninja Creami pint container, stopping just below the max fill line.
Freeze the pint on a completely flat surface for 24 hours until fully solid.
Once frozen, remove the lid and place the pint into the Ninja Creami machine. Run the Ice Cream cycle once.
While the ice cream spins, toast the marshmallows under the broiler for 1–2 minutes until golden and lightly toasted. Keep a close eye on them since they brown quickly. Let them cool slightly.
After the first spin, create a small well in the center of the ice cream and add the toasted marshmallows, crushed graham crackers, chocolate chips, and a splash of milk.
Run the Mix-In cycle until everything is evenly combined.
Serve immediately for a softer texture, or freeze again briefly if you prefer a firmer scoop.

Storage

Store the ice cream in the Ninja Creami pint container with the lid on for up to 2 weeks in the freezer.

If the ice cream freezes very firm, let it sit at room temperature for about 5–10 minutes before scooping for a creamier texture.

Recipe Notes

Toasting the marshmallows is technically optional, but it really does give the ice cream that classic campfire s’mores flavor that makes the recipe feel complete!

If you want even more marshmallow flavor, marshmallow fluff works well too. Add a spoonful or two during the Mix-In stage so it swirls through the ice cream.

The graham crackers stay crunchiest when they’re added right before the Mix-In cycle. If they sit in the base too long before freezing, they’ll soften quite a bit.

If you’d rather skip the chocolate base, leave out the cocoa powder and you’ll end up with more of a vanilla marshmallow-graham style ice cream instead.

Getting The Most Out Of Your Ninja Creami

There are a few universal Ninja Creami rules that make a huge difference no matter what flavor you’re making.

Always freeze your pint for at least 24 hours before spinning. The base needs to be completely solid all the way through or the texture won’t process properly.

Try to freeze the pint on a completely flat surface in the freezer too. An uneven freeze can affect how evenly the Creami blade processes the mixture.

If your ice cream comes out looking powdery, crumbly, or dry after the first spin, don’t worry. That’s extremely common with Creami recipes and usually very easy to fix. A quick re-spin or adding a small splash of milk before spinning again almost always brings it back to a creamy texture.

Serving Ideas

Drizzle chocolate syrup over the top for extra gooey s’mores dessert energy. Sprinkle on extra crushed graham crackers right before serving if you want more crunch and that classic s’mores texture. For the full campfire effect, top each bowl with an extra toasted marshmallow before serving.