S’more Cheesecake Cookie Icecream
This s’more cheesecake cookie ice cream is basically summer nostalgia in a jar. It has everything you love about a classic s’more, rich chocolate, sweet marshmallow, and that cozy, campfire inspired flavor, but turned into a creamy, scoopable dessert that doesn’t require a bonfire. With chunks of s’more cheesecake cookie folded right in, every bite feels delicious, fun, and just a little bit nostalgic, like late nights, sticky fingers, and desserts that are meant to be enjoyed straight from the freezer!
No-Machine Ice Cream Hack
Here’s the little trick that makes this recipe magic: you don’t need an ice cream machine, a $200 countertop gadget, or any special equipment at all. Just a jar, a lid, and a little arm strength. Shaking the heavy cream with sugar and vanilla incorporates air the same way a machine would churn it, giving you that light, creamy texture without the fuss. Once it’s doubled in size, the freezer does the rest of the work. Add in a crumbled s’more cheesecake cookie, give it one last shake, and suddenly you’ve got legit homemade ice cream that tastes like it came straight from a machine, only easier, faster, and way more fun!
One of the best parts of this ice cream is the cookie mixed right in. That s’more cheesecake cookie adds little bites of chocolate, graham cracker, and creamy marshmallow cheesecake flavor throughout, making every spoonful way more exciting than plain ice cream. And the best part? This recipe is totally customizable. Swap in any cookie flavor you want, chocolate chip, birthday cake, brownie, lemon, you name it, and suddenly you’ve got a brand-new ice cream flavor with no extra effort! Think of this as your base recipe for endless cookie loaded ice cream experiments!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, toasty, and perfectly marshmallow-y!
Once you have all of the ingredients ready to go, you’re officially set up for s’more cheesecake cookie ice cream success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best ice cream possible!
S’more Cheesecake Cookie Icecream
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- 2/3 cup powdered sugar
- 1 tbsp vanilla extract
- pinch of salt
- 1 s’more cheesecake cookie
Method
- In a large bowl, combine the whole milk, heavy cream, powdered sugar, and a pinch of salt. Stir until fully combined.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the mixture until fluffy and soft peaks form. Gently fold in the vanilla extract.
- Crumble one s’more cheesecake cookie into the whipped mixture and gently fold until the pieces are evenly distributed.
- Transfer the mixture into three pint-sized jars or one large freezer-safe container. Freeze for 2–3 hours, or overnight, until firm.
- Enjoy straight from the freezer, or store for up to two weeks.
