S'mores Chocolate Ice Cream Cups
S'mores Chocolate Ice Cream Cups
Ingredients
For the Chocolate Shell
- 12 ounces milk chocolate
- 1 tablespoon coconut oil
For the S'mores Ice Cream Filling
- 2 cups heavy whipping cream, cold
- 1 can sweetened condensed milk, 14 ounce
- 1/2 cup marshmallow fluff
- 1/4 cup caramel sauce
- 1 tablespoon Hershey's cocoa powder, to 2 tablespoons
- 1 cup Hershey's milk chocolate, chopped
- 1 cup graham cracker crumbs, divided
Optional Toppings
- jumbo marshmallows, as needed
- caramel sauce, extra, as needed
- graham cracker crumbs, as needed
- Hershey's chocolate, chopped, as needed
Instructions
- 1
In a microwave-safe bowl, melt the milk chocolate with the coconut oil in 30-second intervals, stirring until smooth. Alternatively, melt over a double boiler.
⏱️ 2 min
- 2
Spoon or brush a thin, even layer of melted chocolate around the inside of each plastic cup, ensuring full coverage.
⏱️ 5 min
- 3
Place the chocolate-lined cups in the freezer for 10 minutes to allow the chocolate to set.
⏱️ 10 min
- 4
Repeat the chocolate layering and freezing process two more times (for a total of three layers), freezing for 10 minutes between each layer, to create a sturdy chocolate shell for each cup.
⏱️ 25 min
- 5
In a large mixing bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form.
⏱️ 5 min
- 6
Gently fold in the sweetened condensed milk, marshmallow fluff, caramel sauce, and Hershey’s cocoa powder into the whipped cream until just combined.
⏱️ 3 min
- 7
Fold in the chopped Hershey’s chocolate and half of the graham cracker crumbs (1/2 cup) into the ice cream mixture.
⏱️ 2 min
- 8
Add the remaining graham cracker crumbs (1/2 cup) last and fold gently a few times to keep some texture and crunch in the ice cream.
⏱️ 1 min
- 9
Spoon the ice cream mixture into the prepared chocolate cups, leaving a little room at the top for the final chocolate seal.
⏱️ 5 min
- 10
Insert a popsicle stick into the center of each ice cream-filled cup. Freeze for at least 4 hours, or until the ice cream is completely firm.
⏱️ 240 min
- 11
Once the ice cream is firm, re-melt any remaining chocolate shell mixture (or melt a small amount of additional chocolate with a touch of coconut oil if needed). Pour the melted chocolate over the frozen ice cream filling, spreading it around the popsicle stick to completely seal the top of the cup.
⏱️ 2 min
- 12
Return the cups to the freezer for another 10–15 minutes, or until the top chocolate layer has hardened.
⏱️ 15 min
- 13
Carefully cut and peel away the plastic cup from each S'mores Chocolate Ice Cream Cup.
⏱️ 2 min
- 14
Keep the ice cream cups frozen until ready to serve. Garnish with optional toppings like jumbo marshmallows, extra caramel sauce, graham cracker crumbs, or chopped chocolate.
Kitchen Tools
Nutrition Facts (per serving)
S'mores Chocolate Ice Cream Cups
For the Chocolate Shell
- 12 ounces milk chocolate
- 1 tablespoon coconut oil
For the S'mores Ice Cream Filling
- 2 cups heavy whipping cream, cold
- 1 can sweetened condensed milk, 14 ounce
- 1/2 cup marshmallow fluff
- 1/4 cup caramel sauce
- 1 tablespoon Hershey's cocoa powder, to 2 tablespoons
- 1 cup Hershey's milk chocolate, chopped
- 1 cup graham cracker crumbs, divided
Optional Toppings
- jumbo marshmallows, as needed
- caramel sauce, extra, as needed
- graham cracker crumbs, as needed
- Hershey's chocolate, chopped, as needed
Instructions
- 1
In a microwave-safe bowl, melt the milk chocolate with the coconut oil in 30-second intervals, stirring until smooth. Alternatively, melt over a double boiler.
⏱️ 2 min - 2
Spoon or brush a thin, even layer of melted chocolate around the inside of each plastic cup, ensuring full coverage.
⏱️ 5 min - 3
Place the chocolate-lined cups in the freezer for 10 minutes to allow the chocolate to set.
⏱️ 10 min - 4
Repeat the chocolate layering and freezing process two more times (for a total of three layers), freezing for 10 minutes between each layer, to create a sturdy chocolate shell for each cup.
⏱️ 25 min - 5
In a large mixing bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form.
⏱️ 5 min - 6
Gently fold in the sweetened condensed milk, marshmallow fluff, caramel sauce, and Hershey’s cocoa powder into the whipped cream until just combined.
⏱️ 3 min - 7
Fold in the chopped Hershey’s chocolate and half of the graham cracker crumbs (1/2 cup) into the ice cream mixture.
⏱️ 2 min - 8
Add the remaining graham cracker crumbs (1/2 cup) last and fold gently a few times to keep some texture and crunch in the ice cream.
⏱️ 1 min - 9
Spoon the ice cream mixture into the prepared chocolate cups, leaving a little room at the top for the final chocolate seal.
⏱️ 5 min - 10
Insert a popsicle stick into the center of each ice cream-filled cup. Freeze for at least 4 hours, or until the ice cream is completely firm.
⏱️ 240 min - 11
Once the ice cream is firm, re-melt any remaining chocolate shell mixture (or melt a small amount of additional chocolate with a touch of coconut oil if needed). Pour the melted chocolate over the frozen ice cream filling, spreading it around the popsicle stick to completely seal the top of the cup.
⏱️ 2 min - 12
Return the cups to the freezer for another 10–15 minutes, or until the top chocolate layer has hardened.
⏱️ 15 min - 13
Carefully cut and peel away the plastic cup from each S'mores Chocolate Ice Cream Cup.
⏱️ 2 min - 14
Keep the ice cream cups frozen until ready to serve. Garnish with optional toppings like jumbo marshmallows, extra caramel sauce, graham cracker crumbs, or chopped chocolate.