Smores Ice Cream Cake
A homemade ice cream cake with all the traditional s'mores ingredients: graham cracker crust, a fudgy chocolate center and topped with marshmallow creme.
Equipment
- Springform pan
Ingredients
Graham Cracker Crust
- 16 pieces graham crackers broken into
- 10 Tablespoons unsalted butter melted
- 6 Tablespoons sugar
Fudge
- 12 ounces can evaporated milk
- 12 ounces semisweet chocolate chips
- ½ cup sugar
- 1 Tablespoon unsalted butter
- 1 teaspoon vanilla
Marshmallow Creme
- ¾ cup granulated sugar
- ½ cup light corn syrup
- ¼ cup water
- ⅛ teaspoon salt
- 2 large egg whites at room temperature
- ¼ teaspoon cream of tartar
- 1 ½ teaspoon vanilla extract
- 2 litres ice cream vanilla and/or chocolate base flavor of your choice
Instructions
Graham Cracker Crust
- Move oven rack to middle position and heat oven to 325°F. Add 16 pieces graham crackers, 10 Tablespoons unsalted butter, and 6 Tablespoons sugar to food processor and process until mixture resembles wet sand.
- Transfer half of the graham crumb mixture to a 9" springform pan. Press the crumb mixture evenly into the bottom of the pan. Pour the rest of the crumbs onto a small baking sheet and press flat. Bake until crust is fragrant and beginning to brown, 13-18 minutes. Allow crusts to cool. Cover with plastic wrap until ready to use.
Fudge
- Heat 12 ounces can evaporated milk, 12 ounces semisweet chocolate chips, and ½ cup sugar to boiling over medium heat, stirring constantly. Remove from heat. Off of heat, stir in 1 Tablespoon unsalted butter and 1 teaspoon vanilla until smooth. Cool until sauce begins to thicken. Transfer to a container and cover. Store in the fridge until ready to use.
Marshmallow Creme
- Stir ¾ cup granulated sugar, ½ cup light corn syrup, ¼ cup water, and ⅛ teaspoon salt together in a small saucepan over high heat. Bring to a boil, stirring occasionally until mixture reaches 240°F.
- In the meantime, put 2 large egg whites and ¼ teaspoon cream of tartar in a large bowl. Start whipping to a soft peak on medium-high speed.
- Drizzle sugar mixture slowly into whipped egg whites, starting with only 2 Tablespoons of the sugar mixture. Increase mixer to high and whip until mixture is smooth and glossy, 5-7 minutes. Add 1 ½ teaspoon vanilla extract and whip for 2 more minutes. Use immediately or store covered in the fridge until ready to use.
To assemble
- Spread half of the ice cream evenly over graham cracker crust in springform pan. Move to freezer to freeze solid.
- Spread fudge evenly over ice cream, as thick as you prefer (you want it thick enough to know it's there, but not so thick it overpowers the other ingredients). Break the remaining graham cracker crust into small pieces and sprinkle evenly over fudge. Move to freezer to freeze solid.
- Spread the remaining ice cream over fudge/graham cracker. Freeze solid.
- Warm edges of springform pan slightly with a warm, wet cloth. Remove side of springform pan. Spread marshmallow creme evenly over the whole cake. Store in freezer until ready to use.
- If desired, toast marshmallow creme with a blowtorch or kitchen torch. Cut and serve.
Notes
Storebought fudge and marshmallow creme can be made in lieu of making from scratch.
