S'more Ice Cream Cake

This S'more Ice Cream Cake features layers of creamy chocolate ice cream, toasted marshmallow ice cream, rich fudge sauce, and crisp graham cracker crust!

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Prep Time 2 30

Chill Time 5 30

Total Time 8

Course Dessert

Cuisine American

Servings 10 Slices

Ingredients

Graham Cracker Crust:

1 ⅓ cups crushed graham cracker crumbs (about 10 crackers)
3 Tablespoons brown sugar
5 Tablespoons butter, melted
½ teaspoon cinnamon

Fudge Sauce:

1 cup semi-sweet chocolate chips
4 Tablespoons corn syrup
½ cup heavy cream

Toasted Marshmallow and Milk Chocolate Ice Creams:

18 regular marshmallows (about 4 ounces)
1 (14 oz) can sweetened condensed milk, divided
2 cups heavy cream
3 ounces milk chocolate
2 teaspoons unsweetened cocoa powder

Chocolate Whipped Cream Frosting:

⅓ cup powdered sugar
3 Tablespoons unsweetened cocoa powder
2 cups heavy cream
1 teaspoon vanilla

To Decorate:

Milk chocolate pieces
Graham crackers
Toasted mini marshmallows

Instructions

Make the Crust:

Line a deep 6-inch springform pan* with plastic wrap. Combine the graham cracker crumbs, brown sugar, melted butter, and cinnamon in a medium bowl. Press half of the mixture into the bottom of the pan.

Make the Fudge Sauce:

Place the chocolate chips and corn syrup into a medium bowl. Pour heavy cream into a glass measuring cup and heat in the microwave until it begins to simmer. Check it every 15-30 seconds so that it doesn't bubble over.
Pour hot cream over the chocolate chips, and allow to sit for a few minutes. Stir until completely smooth.
Pour half of the fudge sauce over the graham cracker crust, and chill crust in the freezer for at least 30 minutes.

Make the Ice Creams:

Preheat your broiler and arrange marshmallows evenly on a baking sheet. Toast marshmallows until they've browned to your preference. Watch them closely as they can go from nicely browned to black and burnt really quickly. Remove marshmallows from the oven.
Pour 7 ounces of the sweetened condensed milk into a food processor. Add the toasted marshmallows, and pulse until mixture is smooth and all of the marshmallows are broken up. This can also be done in a blender too; set aside.
In a medium bowl, heat the milk chocolate in the microwave until melted. Add the remaining 7 ounces of sweetened condensed milk and cocoa powder to the melted chocolate, and stir until completely smooth; set aside.
In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form.
Fold a cup of the whipped cream into the marshmallow mixture to lighten it up. Fold a cup of the whipped cream into the chocolate mixture. Divide the rest of the whipped cream evenly among the marshmallow mixture and the chocolate mixture. Fold until just combined.

Assemble the Cake:

Pour the marshmallow ice cream into the pan (on top of the fudge layer), using an offset spatula or butterknife to smooth out the top. Evenly sprinkle the rest of the graham cracker crumbs over the marshmallow ice cream. Spread the rest of the fudge sauce on top of the graham cracker layer. Chill in the freezer for at least 4 hours.
Line another 6-inch pan with plastic wrap. Pour the milk chocolate ice cream into the pan, and use an offset spatula or butterknife to spread it out evenly. Chill in the oven for at least 4 hours.

Finish Assembling the Cake:

Using the plastic wrap, lift the the marshmallow ice cream layer out of the cake pan, unwrap it, and place it onto a serving plate (graham cracker side on bottom). Repeat this step with the chocolate ice cream layer, and place it on top of the marshmallow ice cream layer. Chill in the freezer while you make the chocolate whipped cream.

Make the Chocolate Whipped Cream:

Add the powdered sugar to a medium bowl. Sift the cocoa powder on top of the powdered sugar, then use a fork to stir it together; set aside.
In the chilled bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until soft peaks form. Add the vanilla and powdered sugar-cocoa mixture, and continue beating until stiff peaks form.

Decorate the Cake:

Frost the cake with a thin layer of chocolate whipped cream--this will act as the crumb coat. Be sure to work quickly so that the ice cream doesn’t melt. Place cake back into freezer for at least 15 minutes to firm up. Remove cake from the freezer and frost with a second and final layer of chocolate whipped cream. Return cake to the freezer.
Transfer the rest of the chocolate whipped cream to a piping bag fitted with a large star tip. Pipe a border along the top of the cake. Garnish with milk chocolate, graham crackers, and toasted marshmallows.

Notes

*Make sure it's at least 3 inches deep.