Check out this amazing S’mores Ice Cream Cake!
So delicious! Graham cracker crust, layer of fudge, then marshmallow creme – of course, there’s plenty of ice cream too. Then top it all off with toasted marshmallows. It is the ultimate S’mores ice cream treat!
The fudge layer is super easy. Just some chocolate, heavy cream, and corn syrup melted together in the microwave. It only takes a minute, but then you do need to let it cool.
I love that this ice cream cake has a graham cracker crust! It is a perfect crust for a S’mores dessert – graham crackers crusts are just delicious any way.
The layers in this ice cream cake are awesome. Each layer is actually really easy too! However, it does need to be made in advance because of the time needed for letting each layer cool and/or freeze.
Prepare the pan and bake the crust while the fudgy chocolate mixtures cools. Then go off and do other things during the freezing times. I assembled the cake the day before and let the ice cream layer freeze overnight, but you can have the cake ready the same day if you start it in the morning.
It is a beautiful cake even without the graham crackers along the sides, but the crackers are pretty fun. I had a big pile of broken graham cracker pieces before I got enough nice-looking quarters for the cake, so plan to have extra crackers around unless your graham-cracker-breaking skills are just way better than mine.
The marshmallows on top are toasted by broiling. Since the cake is only in the oven for a minute or less, it doesn’t melt much at all. In fact, the pan even stays a bit cold. You can definitely stick it back in the freezer though until serving – the marshmallows will still be yummy.
In case you’re interested, I use this Wilton Cake Lifter to move the cake from the springform base to the cake stand.
Ingredients
- 4 ounces bittersweet chocolate
- 1/2 cup heavy cream
- 1/4 cup light corn syrup
- 8 whole graham crackers, crushed into crumbs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1 cup marshmallow creme
- 1 1/2 quarts chocolate ice cream, softened
- 23-25 large marshmallows, cut in half
Instructions
- In a medium bowl, combine the chocolate, cream, and corn syrup and microwave for about 1 minute, stirring halfway through and after cooking time, until melted and smooth. Let cool to room temperature, about 30 minutes.
- Preheat oven to 325 degrees. Spray a 9-inch springform pan with nonstick cooking spray and line the sides with 2 1/2-inch-wide strip of parchment paper. In a medium bowl, combine the graham crackers crumbs, butter, and sugar. Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom of the prepared pan. Bake for about 12 minutes, until fragrant and beginning to brown. Let cool completely.
- Pour the cooled chocolate mixture over the cooled crust and smooth into and even layer. Freeze until firm, about 30 minutes.
- Spread marshmallow creme over the chocolate in an even layer. Freeze until firm, about 15 minutes.
- Spread softened chocolate ice cream evenly over the marshmallow layer. Cover with plastic wrap and freeze until firm, at least 4 hours.
- Adjust oven rack to be about 6 inches from broiler element and heat the broiler. Discard the plastic wrap, place the cake on a baking sheet, and arrange marshmallow halves, cut side down, in a layer on top of the ice cream. Broil until marshmallows are lightly browned, 30-60 seconds, rotating halfway through. Refreeze cake, if necessary.
- Working quickly, remove pan ring and parchment paper and place graham crackers quarters vertically along the sides of the cake.
This recipe is from Cook’s Country June/July 2012 magazine issue.
Nordic Ware Leakproof Springform Pan, 9-Inch
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