S'mores Protein Ice Cream

Did you know that it was National Ice Cream Day this past weekend? Of course I did. If you asked me what my favorite food or dessert was I would say ice cream. It's just so good. I love it. So of course I was busy eating way too much ice cream this weekend and hoarding this recipe. Okay I wasn't hoarding it, I just had a really busy weekend and I'm only now getting around to sharing it with you. But trust me, it was worth the wait.

On Friday I drove up to Rollins Lake to go camping with my family. We go every year and rent a beautiful private cove. We usually have 2 or 3 boats and a few jet skis. This year we had a ton of people. The only bummer was that I couldn't water ski this trip because of my fractured patella, but I enjoyed the sunshine, floating on the lake, coloring, reading and eating some good food. We also busted out the old fashion hand crank ice cream maker Saturday night and made some awesome vanilla ice cream. And then of course, in true camping fashion, we roasted marshamallows and made s'mores. This recipe combines my love of ice cream and camping all in one.

It was a little hot outside while I was photographing this ice cream, hence the melting, but I like it soft. It's like frozen yogurt!

Did I go a little overboard with the toppings? Is that even a thing? I topped these with coconut whipped cream, dark chocolate sauce and shaved chocolate. I think that's absolutely necessary.

S'mores Protein Ice Cream
*Below I've shared the base recipe for my dairy free chocolate protein ice cream. You can use any mix ins you'd like. Sometimes I chop up one of my favorite protein bars and mix that in.


Dairy free chocolate protein ice cream:

  • 2 (14 ounce) cans full fat coconut milk
  • 1/2 cup + 2 tbsp coconut sugar
  • 1/2 cup chocolate flavored protein powder (I used PurePharma PR3, used code: Beaver10 for a discount)
  • Pinch of salt
  • 4 egg yolks
  • 1 tsp vanilla extract

Optional s'mores mix ins:


  1. Make sure the bowl of your ice cream maker has been in the freezer for at least a day (I keep mine in the freezer so it's always ready to use).
  2. If you're using the paleo graham crackers and paleo marshmallows I'd suggest making them ahead of time. You can click the links above to get those recipes.
  3. In a medium saucepan over medium-low heat, whisk together the coconut milk, coconut sugar, protein powder and salt and bring to boil.
  4. While the coconut milk heats whisk the egg yolks together for about a minute.
  5. Once the coconut milk mixture is boiling, reduce to a simmer and very slowly pour in the egg yolks, whisking continuously.
  6. Continue to stir over low heat until the mixture begins to thicken, but do not let it boil once the egg yolks have been added.
  7. Pour the mixture through a fine mesh strainer, let cool, cover and refrigerate for a couple hours or overnight.
  8. Remove the bowl of your ice cream maker from the freezer and follow the manufacturers directions.
  9. When the ice cream is almost fully churned add in the mini marshmallows, dark chocolate and crushed graham crackers.
  10. The ice cream will have a soft creamy texture. You can store the ice cream in an airtight container in the freezer. Remove about 15 minutes before you plan to serve it.