S'mores Ice Cream Cake

By pinkadidas178

Ingredients

• Crust:
• 12 Graham crackers
• 2 tbsp. sugar
• 7 tbsp butter, melted
• Caramel:
• 3/4 sugar
• 1/2 c. heavy cream, at room temp.
• pinch of salt
• Filling:
• 1 quart chocolate ice cream
• Meringue:
• 4 lg. egg whites
• 1 c. sugar
• 1/8 tsp. salt

Details

Adapted from google.com

Preparation

Step 1

Heat oven to 375 degrees. In a food processor, pulse the graham crackers and sugar until fine. Add melted butter until all is moistened like wet sand.

Press the crumb mixture into the bottom and up the sides of a 9in pie plate. Bake until golden, 12-15 minutes. Let cool for 30 min.

Make the caramel after the crust has cooled. Place 2 tbsp of sugar in a medium saucepan over medium heat. When the sugar starts to melt and turns amber, stir gently and add another 2 tbsp of sugar. Continue to add the remaining sugar, 2 tbsp at a time, stirring occasionally, allowing most of the sugar to melt before adding. Watch as the sugar starts to darken.

Once the caramel is a dark amber color, remove from heat and grdually add the heavy cream. When the bubbling subsides, gently stir to incorporte teh cream entirely.

Add the salt and let cool slightly. Spoon the caramel onto the crust and freeze.

Prepare the filling. Allow the ice cream to soften in the refrigerator for 20-30 min. Also place a bowl and paddle attachment in the fridge to chill. Transfer the ice cream to the chilled bowl and mix on low until the ice cream becomes easy to spread. Spread evenly over the ice cream layer and freeze.

Make the meringue when ready to serve. Place water in a sucepan for a double boiler and heat to a simmer. Whisk together, in a mixer, the egg whites, sugar and salt until combined. Place bowl on the double boiler to melt the sugar and is just warm.

Transfer to a mixing bowl and beat until soft peaks form and hold their shape. Transfer to the pie and spread evenly. Toast under the broiler until golden brown and serve immediately.