I promised that I would be back today with a perfect summer dessert and I am a girl who keeps her word. S’mores Ice Cream Cake is the perfect dessert to bring to any backyard barbecue or 4th of July party you will be attending this summer!
I don’t think I will ever grow out of loving the taste of a perfectly toasted marshmallow that is just hot enough to melt the milk chocolate onto my graham crackers creating the perfect s’more. Any dessert that I see that has a s’mores theme, I am instantly drawn to. This S’mores Ice Cream Cake was made at the request of my husband who claims any ice cream cake as one of his favorite desserts.
The base for the cake is the only part of the recipe that needs to be baked and even that only requires a mere 8 minutes in the oven for the graham cracker crust to be perfectly golden brown. This is no ordinary graham cracker crust though. Just before you put the crust into the oven to bake, you sprinkle it with miniature chocolate chips so that the chocolate (aka best part of a s’more?) is not missed in any component of the S’mores Ice Cream Cake.
Two different flavors of ice cream are used for the layers of the cake. Now you could just use vanilla as one of the two layers, but I wanted to make sure that my favorite flavor of a s’more (didn’t I just say my favorite part is the chocolate??), the toasted marshmallow, shined through, so I toasted a bag of mini marshmallows to golden brown perfection and blended them up with a tub of softened vanilla ice cream to create “homemade” toasted marshmallow ice cream.
As if the graham cracker crust wasn’t enough, the layers of toasted marshmallow and chocolate ice cream are separated and topped with broken pieces of chocolate dipped graham crackers. The crackers stayed delightfully crispy which was such a nice texture contrast to the creamy dreamy ice cream. I had a little extra chocolate coating that I used to dip the graham crackers so I drizzled it over the top of the S’mores Ice Cream Cake so that it looked as fun to eat as it was!
Recipe adapted from Lunds and Byerly’s Real Food
line pan with parchment paper
mix together ingredients for graham cracker crust and press evenly into pan
sprinkle the crust with miniature chocolate chips
bake and cool
prepare chocolate coating and dip graham crackers
toast marshmallows under broiler
blend marshmallows with the vanilla ice cream
spread softened chocolate ice cream over cooled crust
top with broken chocolate coated graham crackers
top with toasted marshmallow ice cream
freeze then top with any remaining chocolate coating and rest of chocolate coated graham crackers
freezer at least 4 hours before serving