This S’mores Ninja Creami Ice Cream is everything you love about a campfire treat spun into a cold, chocolatey pint. It has the rich cocoa base, pockets of gooey toasted marshmallow, crunchy graham cracker bits, and chocolate chips that melt just slightly into the mix.
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The mixture comes together fast, and the Creami does the heavy lifting after a 24-hour freeze. Toasting the marshmallows gives you that real campfire taste, though you can skip it if you’re in a hurry. Kids can definitely help with most of the prep, as long as the broiling part stays with an adult. And if you prefer a vanilla-graham-marshmallow base, leave out the cocoa entirely.
Ingredients
- Whole milk – Whole milk makes the creamiest ice cream
- Heavy whipping cream – You can use half and half cream but your ice cream won’t be as creamy.
- Powdered sugar – Use powdered sugar so it dissolves easily.
- Unsweetened cocoa powder – I love using Dutch process cocoa powder for the best chocolate flavor.
- Pure vanilla extract – You can use artificial vanilla.
- Graham crackers – Leave some slightly larger chunks so you have texture.
- Mini marshmallows
- Chocolate chips – Use milk chocolate, semi sweet chocolate, or dark chocolate chips.
How to Make S’mores Ninja Creami Ice Cream
Whisk the milk, cream, powdered sugar, cocoa powder, and vanilla in a mixing jug. I like using a pourable glass jug because you can see when the cocoa fully dissolves. A handheld mini whisk or a small electric whisk breaks up cocoa powder much faster if yours tends to clump.
Pour the base into your Ninja Creami pint using a silicone funnel, which keeps the sides of the pint clean so nothing freezes unevenly along the rim.
Freeze the pint for 24 hours on a perfectly flat freezer shelf. If you’re unsure, a tiny bubble level or even placing the pint on a small sheet pan helps ensure it freezes evenly for a smoother Creami spin.
Load the frozen pint into the Ninja Creami and process it once on the Ice Cream setting. Make sure the outer bowl is locked in correctly — a common issue that stops the machine from spinning.
Toast the marshmallows while the Creami runs. A toaster oven is the easiest tool here because it heats quickly and gives you better control than a full oven broiler. Line a mini sheet pan with foil or parchment for fast cleanup and toast the marshmallows for 1–2 minutes until lightly golden.
Create a well down the center of the ice cream using a long spoon or butter knife. Add the toasted marshmallows, crushed graham crackers, chocolate chips, and 1–2 tablespoons of milk. A small spouted measuring cup makes it easy to drizzle the milk right into the center without splashing. Adding the crackers now keeps them crunchy — adding them earlier softens them completely.
Run the Mix-In cycle to blend everything. If you prefer marshmallow fluff instead of toasted marshmallows, add a spoonful or two here; a silicone spoon works best so it slides off easily.
Serve immediately for a soft scoop or place the pint back in the freezer for 10 minutes if you want a firmer, more traditional texture. For serving guests, I like scooping into a chilled metal loaf pan so the ice cream stays cold while portioning.
Chef Jenn’s Tips
- Toasting the marshmallows adds true s’mores flavor, but the recipe still works if you skip broiling.
- A digital scale ensures the cocoa and sugar measurements stay consistent.
- Always freeze Creami pints on a flat shelf; uneven freezing leads to crumbly results.
- Add mix-ins at the end so the graham crackers keep their crunch.
- Marshmallow fluff works beautifully as a shortcut — just blend it during Mix-In.
Make It a Meal
Serve with chocolate syrup, extra crushed biscuits for more crunch, or a freshly toasted marshmallow on top to finish the s’mores theme.
Storage
Store the ice cream in the Creami pint for up to two weeks. If it firms up too much, let it sit at room temperature for 5–10 minutes before scooping.
S’mores Ninja Creami Ice Cream
Add Preferred SourceIngredients
- 1 cup whole milk
- ¾ cup heavy whipping cream
- ⅓ cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 2 graham crackers crushed
- 2 tbsp mini marshmallows
- 2 tbsp chocolate chips
Instructions
- Whisk the milk, cream, confectioners’ sugar, cocoa powder, and vanilla in a medium sized bowl until the mixture is completely smooth.
- Pour the mixture into the Ninja Creami pint, stopping just below the fill line.
- Freeze the pint for 24 hours on a completely flat surface.
- Place the frozen pint into the Ninja Creami and process once on the Ice Cream setting.
- Toast the marshmallows under the broiler for 1–2 minutes on a small tray until they are golden, then let them cool slightly.
- Create a well down the center of the ice cream and add the toasted marshmallows, crushed graham crackers, chocolate chips, and 1–2 tablespoons of milk.
- Run the Mix-In cycle until all s’mores pieces are fully incorporated.
- Serve immediately for a soft scoop or chill the pint briefly for a firmer texture.
Notes
Chef Jenn’s Tips
- Toasting the marshmallows adds true s’mores flavor, but the recipe still works if you skip broiling.
- A digital scale ensures the cocoa and sugar measurements stay consistent.
- Always freeze Creami pints on a flat shelf; uneven freezing leads to crumbly results.
- Add mix-ins at the end so the graham crackers keep their crunch.
- Marshmallow fluff works beautifully as a shortcut — just blend it during Mix-In.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.