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This Bruster’s Graham Central Station Ice Cream Copycat recipe is made with just four ingredients including graham crackers, condensed milk, heavy cream, and chocolate chips! A rich and creamy no-churn ice cream, it’s easily made gluten free and has all the flavors of the Bruster’s original.
Why You’ll Love This Graham Central Station Ice Cream Recipe
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-bake
- Dietary Info: Gluten-free option
- Skill Level: Easy
We have a few favorite ice cream shops around us, and my husband is always happiest when we make a trip to Bruster’s so he can order a couple of scoops of his favorite ice cream. So, of course, I had to recreate it at home with a gluten free option so that I could try the flavor he raves about. And my version comes pretty darn close!
Rich and creamy ice cream is infused with graham cracker flavor and stuffed with chocolate chips to make this Graham Central Station ice cream Bruster’s recipe. A mix of sweetened condensed milk and heavy cream makes a silky smooth base that’s flecked with chopped graham crackers, chocolate chunks, and chocolate flakes. Here’s why we love this recipe:
- Tastes like the original. If you love the Graham Central Station ice cream flavor from Bruster’s, you will love easily being able to make it at home! This ice cream recipe is just like the original and is simple to recreate at home.
- No-churn ice cream. Yes, I’m a fan of no-churn ice cream (you can see a few more of my favorite no-churn ice cream recipes lower down). It’s beyond easy to make and is ready much faster than if you do a more traditional ice cream recipe – a bonus!
- Make it gluten free. This is a perfect recipe to make gluten free – all you need to do is to swap gluten free cookies for the graham crackers.
What Is Graham Central Station Ice Cream?
Bruster’s brand Graham Central Station Ice Cream features graham crackers and chocolate flakes swirled into a graham-flavored ice cream. Brands like Hershey’s or Crescent Ridge Dairy also make this flavor. Other versions may include chocolate-covered graham crackers, honeycomb, or chocolate crunchies. I keep it simple in this rendition with semisweet chocolate and crumbled gluten free graham crackers.
Recipe Ingredients
Yes, just four ingredients are all you need to make this graham central station ice cream recipe! You can find the full ingredient amounts in the recipe card at the end of this post.
- Graham Crackers: Use gluten free graham crackers if needed, either homemade or store-bought.
- Heavy Cream: Keep the heavy cream very cold in the fridge until you’re ready to use it.
- Chocolate Chips: I use semisweet chocolate chips in this recipe.
- Sweetened Condensed Milk: Note that you’ll use sweetened condensed milk – this is important because we don’t add any additional sugar to the ice cream base!
How To Make Bruster’s Graham Central Station Ice Cream
I love making no-churn ice cream because you don’t have to deal with lugging out the ice cream machine! Here’s a look at how to make this recipe. Find the detailed instructions in the recipe card lower down.
- Make the flavored cream. Crush about one-third of the graham crackers and place them in a bowl. Pour the cream over.
- Steep. Let the crackers soak into the cream.
- Make chocolate bits. Line a cookie sheet and spread it with melted chocolate.
- Break. Chill the chocolate then break it into flakes and chunks.
- Strain. Pour the cream and graham crackers through a mesh sieve to remove the pieces and transfer the flavored cream to a chilled bowl.
- Make whipped cream. Whip the graham cracker-flavored cream to soft peaks.
- Add condensed milk. Gently fold the sweetened condensed milk into the whipped cream.
- Add the mix-ins. Gently fold in the crackers and chocolate.
- Freeze the ice cream. Pour the mixture into a container, cover it, then freeze for several hours.
Tips for Success
- Make homemade cookies. While this is an extra step, when I make homemade gluten free graham crackers I can taste the difference. My Homemade Gluten Free Graham Crackers recipe is perfect in this ice cream recipe.
- Don’t keep the ice cream for too long. The longer homemade ice cream sits in the freezer, the more potential it has to turn icy. Try to consume your no churn ice cream within about 2 weeks (although you can keep it up to 1 month), because it doesn’t last as long as store-bought ice cream.
- Make it dairy-free. If you’d like to make this ice cream dairy-free, you can substitute coconut cream for the heavy cream and non-dairy condensed milk for the condensed milk.
- Use chopped chocolate. If you’re short on time you can use your favorite bar of semisweet chocolate and chop it very finely, then add the chocolate to the ice cream base. Chips can also work in a pinch, but I’d recommend mini chips so they distribute more evenly and you don’t have those super hard pieces in there.
Proper Storage
Transfer the ice cream to a freezer-safe container, cover the ice cream with plastic wrap to help prevent ice crystals from forming, and keep it sealed in the freezer for no more than 30 days. Remember that homemade ice cream doesn’t stay fresh as long as store-bought ice cream, so you’ll want to keep track of how long you’ve had it in the freezer (you can put a date on the container to help).
Serving Suggestions
This ice cream is perfect served as-is, in a pretty bowl, or you can top it with whipped cream for extra richness. Here are a few other suggestions for making the most of this graham central station ice cream recipe:
- Add a dessert sauce. Drizzle a little Homemade Hot Fudge Sauce or homemade Caramel Sauce over the top of this graham cracker ice cream. Or swirl the ice cream base with sauce for an extra-decadent touch!
- Make a brownie sundae. Make a batch of Easy Gluten-Free Brownies or Gluten-Free Mug Brownies and pile them with generous scoops of Graham Central Station ice cream, whipped cream, and nuts. Or, serve the ice cream with a side of gluten free graham crackers.
- With fruit. I love a side of sliced strawberries or fresh raspberries alongside servings of Graham Central Station ice cream for a little color and flavor.
- Serve in ice cream cones. Pick up a package of (gluten-free) ice cream cones and make everyone happy with a hand-held dessert.
More Ice Cream Recipes To Try
Bruster’s Graham Central Station Ice Cream Copycat
Ingredients
- 9-15 graham crackers (about 136 grams), divided *See Note
- 16 ounces heavy cream, well chilled
- 1 cup semi sweet chocolate chips
- 14.5 ounces sweetened condensed milk
Instructions
- Place a large metal or glass bowl in the refrigerator or freezer.
- Take one-third of the graham crackers, crush slightly into large pieces, and set aside.
- Place the remaining graham crackers in a large glass or metal bowl, pour the heavy cream over the crackers, and place in the refrigerator for at least 30 minutes.
- While the graham crackers are soaking in the cream, line a cookie sheet with a silicone baking sheet or wax paper. Melt the chocolate chips in the microwave or over a double boiler, then pour onto the prepared sheet and spread into a thin layer. Chill in the refrigerator, then break apart into a mixture of chunks and flakes.
- Strain the crackers out of the heavy cream mixture using a fine mesh sieve, collecting the cream in the chilled bowl. Discard soaked graham crackers.
- Using an electric mixer or whisk, beat the heavy cream to soft peaks.
- Gently fold the sweetened condensed milk into the whipped cream, then gently fold in the reserved crushed graham crackers and chocolate pieces.
- Pour the mixture into a container that you can freeze, cover tightly with a lid or plastic wrap, and place in the freezer for at least several hours until frozen.
Notes
Did you make this?
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Use the Pamela’s gluten free graham crackers so you can enjoy too! They are delicious! I like them better than the regular ones.
awww your hubby sounds like the best dad!!! and this ice cream? ALSO the best! I love it!!
This ice cream is insane! My hubby is not a huge homemade ice cream fan, but he told me this was the best ice cream he’s ever had! Soaking the crackers in the milk is pure genius! Thank you for the incredible recipe. It’s going in my forever recipes for sure!!
Oh my word! This looks amazing! Thanks for sharing at Welcome Home Wednesdays!