S'more Ice Cream Cake
This S'more Ice Cream Cake features layers of creamy chocolate ice cream, toasted marshmallow ice cream, rich homemade fudge sauce, and a buttery graham cracker crust. It's the ultimate frozen dessert for summer parties and special occasions.
Servings: 10 slices
Cost: 4
Equipment
- 6-inch deep springform pan At least 3 inches deep
- plastic wrap
- mixing bowls
- medium saucepan
- glass measuring cup
- food processor or blender
- stand mixer with whisk attachment
- offset spatula or butter knife
- piping bag with large star tip
- baking sheet
Ingredients
- 1 1/3 cups graham cracker crumbs
- 3 tablespoons brown sugar
- 5 tablespoons butter, melted
- 1/2 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
- 4 tablespoons corn syrup
- 1/2 cup heavy cream
- 18 regular marshmallows
- 14 oz sweetened condensed milk, divided
- 2 cups heavy cream
- 3 oz milk chocolate
- 2 teaspoons unsweetened cocoa powder
- 1/3 cup powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- milk chocolate pieces, for decorating
- graham crackers, for decorating
- toasted mini marshmallows, for decorating
Instructions
- Line a deep 6-inch springform pan with plastic wrap. Mix the graham cracker crumbs, brown sugar, melted butter, and cinnamon. Press half into the bottom of the pan.
- Make the fudge sauce by pouring hot heavy cream over the chocolate chips and corn syrup. Let sit, then stir until smooth. Spread half over the crust and freeze for at least 30 minutes.
- Toast the marshmallows under the broiler until browned. Blend with half of the sweetened condensed milk until smooth.
- Melt the milk chocolate. Stir in the remaining sweetened condensed milk and cocoa powder until smooth.
- Whip the heavy cream to stiff peaks. Fold part into the marshmallow mixture and part into the chocolate mixture, then divide the remaining whipped cream evenly between both mixtures.
- Spread the marshmallow ice cream over the chilled fudge layer. Sprinkle with the remaining graham cracker mixture, spread the remaining fudge sauce on top, and freeze for at least 4 hours.
- Line another 6-inch pan with plastic wrap. Spread the chocolate ice cream mixture evenly and freeze for at least 4 hours.
- Unmold both frozen layers and stack the chocolate layer on top of the marshmallow layer. Return to the freezer.
- Whip the heavy cream with powdered sugar, cocoa powder, and vanilla until stiff peaks form.
- Apply a thin crumb coat of whipped cream and freeze for 15 minutes. Frost with a final layer, pipe decorative borders, and garnish with chocolate pieces, graham crackers, and toasted mini marshmallows before freezing until ready to serve.
Notes
Use a springform pan that is at least 3 inches deep. Work quickly while assembling and frosting to prevent melting. Freeze each layer thoroughly before stacking for clean, defined layers. Store tightly wrapped in the freezer until ready to serve.