S'mores Ice Cream Cake

This dreamy s’mores ice cream cake transforms everyone’s favorite campfire treat into a spectacular frozen dessert that delivers all the nostalgia with none of the sticky fingers. The combination of crunchy graham cracker crust, rich chocolate fudge layer, creamy ice cream, and toasted marshmallows creates a showstopper that will have everyone begging for seconds.

I first created this recipe for my daughter’s summer birthday when she requested both s’mores and ice cream cake. The look of pure joy on her face when I brought it to the table made this an instant family tradition for our summer gatherings.

Ingredients

• Graham cracker crumbs: the foundation of any proper s’mores dessert providing that essential honey-sweet crunch
• Unsalted butter: when melted and mixed with graham crumbs creates the perfect moldable crust
• Evaporated milk: creates a richer chocolate fudge layer than regular milk could ever achieve
• Granulated sugar: balances the chocolate without making it too sweet
• Semisweet baking chocolate: provides deeper chocolate flavor than milk chocolate look for bars with 60% cocoa content for best results
• Toasted marshmallow ice cream: amplifies the s’mores theme but vanilla works beautifully too
• Marshmallows: for that essential gooey toasted topping use large ones for dramatic effect or minis for easier serving

Step-by-Step Instructions

Create the Graham Cracker Crust:

Combine melted butter with 2½ cups graham cracker crumbs until every crumb is moistened. Press firmly into your springform pan using the back of a measuring cup to create an even layer with slightly raised edges. The crust should feel compact when pressed. Place in freezer for at least 30 minutes to set completely.

Prepare the Fudge Layer:

Combine evaporated milk sugar and chocolate in a saucepan over medium heat stirring constantly until mixture comes to a boil. Reduce heat immediately to prevent scorching and simmer for a full 20 minutes stirring continuously. The sauce will gradually thicken and coat the back of a spoon. Remove from heat and allow to cool for 15 minutes before pouring over the frozen crust. This cooling period prevents melting the crust.

Create the Ice Cream Layer:

Allow your chosen ice cream to soften at room temperature for about 15 minutes until spreadable but not melting. Work quickly to spread it evenly over the fudge layer which may blend slightly with the ice cream creating beautiful chocolate swirls. Use an offset spatula to create a smooth top and return to freezer immediately for at least 2 hours to firm up.

Add the Toasted Marshmallow Topping:

Place marshmallows on a baking sheet and broil for 1-2 minutes watching constantly as they can burn in seconds. Look for that perfect golden brown color. Working quickly use a spatula to transfer the toasted marshmallows to the top of your cake spacing them evenly. Sprinkle with remaining graham crumbs and freeze again to set everything together.

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The evaporated milk chocolate layer is truly the secret hero of this recipe. I discovered it by accident when attempting to make homemade hot fudge one summer and now use it in several desserts. The lengthy simmer time might seem excessive but trust me it creates a fudge layer that stays slightly soft even when frozen which is absolutely magical against the crunchy graham crust.

Make-Ahead Magic

This s’mores ice cream cake is the ultimate entertaining dessert because nearly every step can be done days in advance. The crust and fudge layer can be prepared up to a week ahead and kept frozen. Even with the ice cream layer added the cake keeps beautifully for days. The only last-minute step is toasting the marshmallows which takes just minutes under the broiler. This makes it perfect for summer gatherings when you want to spend time with guests not in the kitchen.

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Flavor Variations

While traditional s’mores feature milk chocolate experimenting with different chocolate varieties creates exciting flavor profiles. Try dark chocolate for a more sophisticated flavor or white chocolate for a sweeter version. The ice cream layer offers endless customization too. Coffee ice cream creates a mocha s’more while peanut butter ice cream pays homage to the popular peanut butter cup s’more variation. For a truly indulgent version try folding miniature chocolate chips or chunks of chocolate bar into softened ice cream before adding it to the cake.

Serving Suggestions

Allow the cake to stand at room temperature for 5-10 minutes before slicing for the perfect texture. Use a knife dipped in hot water and wiped clean between slices for picture-perfect servings. For an extra special presentation add a drizzle of warm chocolate sauce or caramel just before serving. This dessert pairs beautifully with coffee especially an espresso which cuts through the sweetness. For children a glass of cold milk is the classic accompaniment that never disappoints.

Frequently Asked Questions

→ Can I use store-bought chocolate sauce instead of making it from scratch?

Yes, you can substitute about 1½ cups of store-bought chocolate fudge sauce to save time. Just make sure it's thick enough to set properly when frozen. For best results, warm it slightly before pouring over the crust, then allow it to cool completely before proceeding.

→ How far in advance can I make this dessert?

This ice cream cake can be prepared up to 3 days in advance. Keep it well-covered in the freezer to prevent freezer burn or absorption of other food odors. Add the final toasted marshmallow layer within 24 hours of serving for best texture.

→ What's the best way to toast the marshmallows?

The broiler method mentioned in the instructions works well - place marshmallows on a baking sheet and broil for 1-2 minutes, watching carefully to prevent burning. Alternatively, you can use a kitchen torch for more precise control over the toasting process.

→ Can I use different flavors of ice cream?

Absolutely! While toasted marshmallow, s'mores, or vanilla ice cream work perfectly with the theme, you could experiment with chocolate, caramel, or even coffee-flavored ice cream for interesting variations.

→ What's the best way to slice and serve this cake?

For clean slices, dip a sharp knife in hot water, wipe it dry, then cut. Repeat this process between each slice. Allow the cake to stand at room temperature for about 5-10 minutes before serving to slightly soften for easier cutting.

→ Can this be made without a springform pan?

While a springform pan makes removal easiest, you can use a deep pie dish or cake pan lined with plastic wrap that extends over the edges. After freezing, use the plastic wrap to lift the dessert out. You could also assemble in a loaf pan for a different presentation.