Today, I am showing you how to make an S’mores Ice Cream Cake. Combining graham crackers, chocolate ice cream and marshmallows makes for the perfect S’mores themed dessert!
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Originally we made this cake for a fun project that we did with W View Creators and we finally get to share it with you on YouTube, and here on the blog. Yay!
This cake is so delicious and a wonderful way to get your craving for ice cream and s’mores dealt with in one homemade dessert. My favourite layer is definitely the gooey chocolate one on top of the graham cracker crust. The ganache hardens when the cake is frozen, but it remains my favourite part to bite into! The chocolate ice cream is topped with roasted marshmallows and is an amazing combo. If you’re able to get all the layers on to your fork for one bite, you’re going to be in S’mores heaven!
It always surprises me that making ice cream cake is so easy. Despite the fact I’ve made a few before, I always forget that it’s actually very simple. The hardest part is being patient to wait for the ice cream to soften before spreading it into the pan. If you don’t wait, the ice cream layer will be lumpy. The mini marshmallows on top give the cake the quintessential roasted marshmallow look. You can use large marshmallows if you choose, just keep in mind that you might have to brown them slightly longer than the mini ones require.
S’mores Ice Cream Cake
Ingredients:
- 1 cup graham cracker crumbs
- ½ cup granulated sugar
- ¼ cup melted butter
- quartered graham crackers
- 1 ½ cups chocolate ganache
- 1 ½ litres chocolate ice cream (softened)
- 400 grams mini marshmallows
Procedure:
- Preheat oven to 350F/180C.
- In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until combined. Press into the bottom of a 9” spring-form pan.
- Place pan into oven, and bake for 10-12 minutes, or until golden brown. Allow to cool completely.
- Pour ganache over top of cooled crust, and smooth with an offset spatula or knife. Place into freezer for 10-15 minutes to set.
- Pour softened ice cream on top of set ganache. Smooth with offset spatula or knife. Allow ice cream to harden for at least 4-6 hours, or overnight.
- When ready to serve, preheat oven broiler to high.
- Remove 2 cups of marshmallows from the 400 grams and set aside. Using the remaining marshmallows, melt them in the microwave by heating for 60-90 seconds. Stir until smooth and no lumps remain. Immediately spread onto ice cream layer.
- Top marshmallow cream layer with mini marshmallows and place under broiler for 45-60 seconds, or until golden brown. Watch carefully as the marshmallows will burn quickly!
- Serve immediately, slicing with a hot knife.
- Remaining cake pieces can be kept in the freezer in a sealed container, and are best consumed within 2-3 days.
