S'mores Ice Cream Cake

S'mores Ice Cream Cake

  • 8 ounces bittersweet chocolate
  • 8 ounces heavy whipping cream
  • 1 box honey graham crackers
  • 1 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 small jar marshmallow cream
  • 1/2 gallon chocolate ice cream
  • mini marshmallows

Make the ganache first so it can cool.  Finely chop the chocolate and place in a bowl.  Warm the cream over medium low heat, just until it simmers around the edges.  Remove the cream from the heat, pour over the chocolate and let stand for three minutes, then stir with a spatula until smooth.  Let stand at room temperature for about an hour, until cooled and slightly thickened, but still spreadable.

Take several graham crackers and make s'mores with a spoonful of marshmallow cream and some ganache between each.  Place in the freezer; these are to garnish the cake.

In a food processor, crush enough graham crackers to make 2 cups of fine crumbs.  Combine with the salt.  Melt the butter, and drizzle over the crumbs; toss with a fork to combine.

Set out the ice cream to soften slightly.

Working quickly, line a spring form pan with removable sides with parchment paper around the sides of the pan.  Take half the graham cracker crumbs and press firmly against the bottom of the pan.  Place graham crackers halves standing up on the crumbs around the sides of the pan.  Spoon half the ice cream onto the crumbs and spread out to the edge, arranging the whole graham crackers to stand up again if they fall down.  Top the ice cream with half the ganache.  Sprinkle with a handful of mini marshmallows.  Repeat with another layer of the rest of the graham cracker crumbs (reserving a few to garnish the top), ice cream and ganache.  Top with the s'mores and garnish with a few more crumbs and marshmallows.

Freeze overnight.  To serve, top each slice with a spoonful of marshmallow cream, torched with a brulee torch.


Recipe from Curly Girl Kitchen