S'more Ice Cream Cake
This S'more Ice Cream Cake combines toasted marshmallow no-churn ice cream, creamy chocolate ice cream, rich homemade fudge sauce, buttery graham cracker crust, and silky chocolate whipped cream into the ultimate frozen summer dessert. Perfect for birthdays, BBQs, and entertaining a crowd.
Equipment
- 6-inch springform pan At least 3 inches deep
- 6-inch cake pan
- Plastic Wrap
- mixing bowls
- electric mixer
- food processor or blender
- rubber spatula
- microwave-safe bowl
- Offset Spatula
- piping bag Optional
Ingredients
- 1 1/3 cups graham cracker crumbs
- 3 tbsp brown sugar
- 5 tbsp unsalted butter, melted
- 1/2 tsp ground cinnamon
- 1 cup semi-sweet chocolate chips
- 4 tbsp corn syrup
- 1/2 cup heavy cream (for fudge sauce)
- 18 regular marshmallows
- 14 oz sweetened condensed milk, divided
- 3 oz milk chocolate, melted
- 2 tsp unsweetened cocoa powder
- 2 cups heavy whipping cream
- 2 cups chocolate whipped cream frosting
- 1 cup mini marshmallows, toasted (for garnish)
- 1/4 cup milk chocolate pieces (for garnish)
- 2 graham cracker sheets (for garnish)
Instructions
- Line a deep 6-inch springform pan with plastic wrap. Combine graham cracker crumbs, brown sugar, melted butter, and cinnamon. Press half into the bottom of the pan and reserve the remaining crumbs.
- Make the fudge sauce by pouring hot heavy cream over the chocolate chips and corn syrup. Let stand for several minutes, then stir until smooth. Spread half over the crust and freeze for at least 30 minutes.
- Toast the marshmallows under the broiler until golden brown, watching carefully to prevent burning.
- Blend the toasted marshmallows with half of the sweetened condensed milk until completely smooth.
- Combine the melted milk chocolate, remaining sweetened condensed milk, and cocoa powder until smooth.
- Whip the heavy cream to stiff peaks. Fold half into the marshmallow mixture and half into the chocolate mixture until smooth and fluffy.
- Spread the marshmallow ice cream over the chilled fudge layer. Sprinkle with the reserved graham cracker mixture, cover with the remaining fudge sauce, and freeze for at least 4 hours.
- Freeze the chocolate ice cream in a separate lined 6-inch pan until firm, about 4 hours.
- Stack the chocolate layer on top of the marshmallow layer. Apply a thin crumb coat of chocolate whipped cream, freeze for 15 minutes, then frost with the remaining whipped cream.
- Pipe decorative borders and garnish with toasted mini marshmallows, chocolate pieces, and graham crackers. Freeze until ready to serve.
Notes
Line your pans with plastic wrap for easy removal. Watch marshmallows carefully while broiling to avoid burning. Cool the cake for 5–10 minutes before slicing with a hot knife for clean cuts. The cake can be made several days ahead and stored tightly covered in the freezer. Garnish with toasted marshmallows, graham crackers, chocolate pieces, and flaky sea salt if desired.