S'mores Ice Cream Cake (Print Version)
# Ingredients:
→ Crust
01 -
3 cups graham cracker crumbs
02 -
6 1/2 tablespoons unsalted butter, melted
→ Fudge Layer
03 -
1 (12-ounce) can evaporated milk
04 -
1 cup granulated sugar
05 -
2 ounces semi-sweet baking chocolate
→ Filling and Topping
06 -
4 cups toasted marshmallow, s'mores or vanilla ice cream, softened
07 -
1 (10 ounce) bag marshmallows
# Instructions:
01 -
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.
02 -
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.
03 -
Remove crust from freezer and immediately pour the cooled chocolate over top. Place back in the freezer and freeze for 2 hours.
04 -
About 15 minutes before removing the base from freezer, take ice cream out of the refrigerator to soften. Once soft, press and spread on top of the fudge sauce – don't worry if they mix together slightly. Smooth ice cream top and place back in the freezer for at least 2 hours, or overnight.
05 -
Before serving, toast marshmallows under the broiler for 1-2 minutes on a baking sheet, then remove with a spatula. Remove cake from freezer and sprinkle ice cream top with half of the remaining graham crumbs, then top with toasted marshmallows. Freeze for another hour, then sprinkle with remaining graham crumbs before serving.
# Notes:
01 -
The cake can be prepared a day ahead and stored in the freezer until serving time.