Menu Enter a recipe name, ingredient, keyword...

S'mores Ice Cream Cake

By

The ice cream inside the cake stays frozen while the s'mores topping toasts golden brown. Don't ask how—just say wow.

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 14 graham crackers, divided
  • 1/4 cup butter, melted
  • 2 tablespoon sugar
  • 1 1/2 (4-ounce) packages BAKER'S Semi-Sweet Chocolate
  • 1 (8-ounce) tub COOL WHIP Whipped Topping, do not thaw.
  • 1 (1 3/4 quart) container chocolate ice cream, softened
  • 1 (10-ounce) package JET-PUFFED Miniature Marshmallows, divided
  • 2 tablespoons milk

Details

Servings 11
Preparation time 30mins
Cooking time 312mins

Preparation

Step 1

Crush 8 1/2 crackers to form fine crumbs; break remaining crackers into rectangles. Place cracker crumbs in medium bowl. Add butter and sugar; mix well. Press onto bottom of 9-inch springform pan. Bake 12 minutes or until lightly browned. Cool completely.

Meanwhile, microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 to 2 1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Let stand 15 minutes. Spread chocolate mixture over crust. Stand cracker rectangles, top-sides facing out, around edge of pan, pressing gently into chocolate mixture to secure. Freeze 20 minutes or until filling is firm.

Cover with ice cream. Freeze 4 hours or until ice cream layer is very firm. When ready to serve dessert, reserve 2 cups marshmallows. Microwave remaining marshmallows and milk in large microwaveable bowl on HIGH 1 minute 15 seconds or until marshmallows are completely melted and mixture is well blended, stirring after 1 minute. Cool 10 minutes.

Heat broiler. Place dessert on baking sheet; top with melted marshmallow mixture and reserved marshmallows. Broil, 6 inches from heat, 1 minute or until marshmallows are golden brown. Remove rim of pan before serving dessert.

You'll also love

Review this recipe

White Hot Chocolate Mrs. Fields Copycat White Chocolate Macadamia Cookies