No churn graham cracker ice cream is the perfect creamy treat for a hot summer’s day!
Over the past few years, I’ve made a lot of ice cream recipes. Seriously, a lot. They’ve ranged from fruity to savory to super sweet and while I know I’m not supposed to, I definitely play favorites. My regular graham cracker ice cream has been at the top of my list for years but since many of my readers (that’s you!) don’t have ice cream machines, I wanted to make a version of it that is more accessible but retains all of the amazing flavors from the original recipe.
Graham crackers are often associated with s’mores but they are so much more than that. In fact, I’m never without a box of them in my kitchen because I use them so often. Most of the time they are being put to work in pie crusts but I’ve also used them as a textural element on top of creamy treats like fresh whipped cream or chocolate mousse. Basically graham crackers are the unsung hero of your kitchen and it’s about time everyone celebrated them by giving them their own ice cream.
Alright, let’s talk about what makes this graham cracker ice cream so amazing. First of all, because you are adding the graham crackers to the ice cream base before any ice cream making even begins, you get so much flavor in each bite. If you don’t want to add the extra graham crackers to the top of the ice cream, you’ll still get tons of graham cracker flavor in each and every creamy bite.
This ice cream can also serve as a base to other flavors. It’s super versatile so you can jazz it up in a number of ways.
- Add toasted mini marshmallows and chocolate to make a no churn s’mores ice cream
- Use it as the ice cream base in boozy s’mores milkshakes
- Add chopped up strawberries for a fresh twist on strawberry ice cream
I served this no churn graham cracker ice cream at a Bachelorette-viewing party this week and someone described it as boring when it was compared to the s’mores ice cream I was serving it alongside. I was quick to correct my friend that it was not boring but rather a classic and deliciously simply ice cream choice. I learned long ago not to overlook something because it looked too simple so trust me when I say this is an ice cream recipe you won’t want to miss.
- 2 ½ cups heavy cream
- 10 slabs of graham crackers, divided
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk
- Place 8 slabs of graham crackers into the heavy cream. Cover and place in the fridge for about 6 hours. You want the graham crackers to get soft enough to dissolve into the heavy cream.
- When you are ready to assemble the ice cream, use a fork to mash up the graham crackers in the heavy cream to dissolve them. Pass it through a strainer to remove the larger chunks once you’ve gotten most of it into small pieces. Whip the heavy cream until soft peaks form. Add in the powdered sugar and continue to whip until it has incorporated. Mix in the vanilla extract. Fold in the sweetened condensed milk.
- Use your hands to break up the remaining graham crackers and top the ice cream with it. Freeze until solid, about 6-8 hours.