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Supreme Chocolate Rolo S'mores Ice Cream

Fluffy marshmallow, golden graham cracker bits and Rolo bits that taste like crunchy, chocolate covered toffee until they soften, all in a luscious, creamy chocolate ice cream just waiting for you to devour it!
Prep Time20 mins
Author: Kim Lange


  • 2 cups or 1 pint of heavy whipping cream
  • 14 oz can sweetened condensed Milk
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup chocolate syrup
  • 1/2 cup chopped rolo cups chop into small bits
  • 1 1/2 cups marshmallow cream
  • 1 cup graham crackers broken into small bits


  • You will need a 9x5 loaf pan.(line with foil if you want to take ice cream out of container.)
  • In a large bowl, using a mixer, whip the heavy whipping cream until you have stiff peaks.
  • In another bowl, whisk the sweetened condensed milk, cocoa powder and chocolate syrup until mixed very well.
  • Add in the 2/3 cup of the chopped rolos and 2/3 cup of graham crackers to the sweetened condensed/chocolate mixture and mix in with a wooden spoon or rubber spatula.
  • Pour chocolate mixture into the whipped cream and fold in until well combined.
  • Pour 1/2 of the chocolate mixture into the loaf pan, then add 3/4 cup marshmallow cream on top. (To soften the marshmallow cream, put in microwave for 15-20 seconds or more if needed so it's somewhat pourable.)
  • Pour other half of chocolate mixture in and add the rest of marshmallow cream on top.
  • Add the rest of the graham crackers and rolos and swirl mixture with knife within the loaf pan.
  • Tightly cover the pan with plastic wrap and place it in the freezer for 8 hours or overnight, until firm.


This mixture will be all the way to the top of the container. So if you are using a smaller container, you will need another container.
Rolo Tip: You can also leave out of recipe and add Rolo bits to ice cream after dipped out. I like both ways.