S'mores Ice Cream Cake
User Reviews
5
S'mores Ice Cream Cake
Description
This layered dessert starts with a base of melted butter mixed with graham cracker crumbs, pressed firmly into a springform pan and frozen to set. A rich chocolate fudge sauce made from evaporated milk, sugar, and baking chocolate is cooked until thick, cooled, and poured over the chilled crust. After freezing again, softened ice cream is spread over the fudge, blending slightly but forming a creamy top layer.
Once returned to the freezer and fully firm, the cake is topped with toasted marshmallows, which provide a caramelized, smoky contrast to the cold ice cream and sweet chocolate fudge. The interplay of textures from crumbly crust to smooth ice cream with fluffy, warm marshmallows provides an enjoyable eating experience.
This cake is suitable for warm weather or celebrations where a no-bake frozen dessert is preferred. It benefits from a brief thaw before serving for easy slicing.
The notes emphasize that this dessert is slightly soft and messy but delivers in flavor. The fudge sauce recipe is a traditional family favorite, showing it is a classic touch to the ice cream dessert.
Ingredients
- 3 cups graham cracker crumbs
- 6 1/2 tablespoons unsalted butter melted
- 1 evaporated milk 12-ounce can
- 1 cup granulated sugar
- 2 ounces semi-sweet baking chocolate
- 4 cups marshmallows s’mores or even vanilla ice cream, toasted
- 1 marshmallows toasted, 10 ounce bag
Instructions
- In a large bowl, combine melted butter and 2 1/2 cups graham crumbs, mixing well until moistened. Press into an 8 or 9-inch springform pan, evening the crust out with the back of a spoon. Place in the freezer to set.
- While crust is setting, heat milk, sugar and chocolate in a saucepan over medium heat. Bring to a boil then reduce to a simmer and stir continuously for 20 minutes until fudge sauce is thickened. Remove and let cool for 15 minutes.
- Remove crust from freezer and immediately pour the cooled chocolate over top. Place back in the freezer and freeze for 2 hours.
- About 15 minutes before you remove the crust, take ice cream out of the fridge and allow to softened. Once soft, press and spread on top of the fudge sauce – don’t worry, it may mix together a bit! Not a big deal. Smooth ice cream top and place back in the freezer for at least 2 hours, or even over night.
- Before serving, toast marshmallows as desired. I placed mine on a baking sheet under the broiler for 1-2 minutes, then removed them with a spatula. Remove cake from freezer and sprinkle ice cream top with half of the remaining graham crumbs, then top with marshmallows. Freeze for another hour or so, then sprinkle with remaining graham crumbs. Serve!
Notes
- The ice cream and fudge layers will remain slightly soft, contributing to the dessert’s creamy texture but requiring gentle handling when serving.
- This fudge sauce recipe is a traditional, old-fashioned style lending a deep chocolate flavor to the dessert.
User Reviews
Overall Rating
5
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