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I made this sweet treat for our family’s 4th of July celebration this year. I love holidays. They give me an excuse to try new and amazingly decadent treats like this S’mores Ice Cream Cake. The process takes some time because you have to create each layer, but it’s totally worth it! I made most of it the day before and then finished it off with the marshmallow layers right before it was time to eat dessert.
We spent the day with the whole Rench family (that’s my side) and even some Burkholder family that just moved into the area recently! There was lots of Lego building, swimming, and a rocket flight in the field next door. Oh, and eating. Lots and lots of eating. When we were finally stuffed to the gills, we went back out into the field to watch the city’s fireworks before dragging home three exhausted little boys. What a fun day!
OK, now back to what you’re here to see…
S’mores Ice Cream Cake
Barely adapted from Kraft Canada
Ingredients
- 16 graham crackers (the whole, rectangle-sized crackers) or 32 of the squares, depending on what kind of package you have
- 1/4 cup butter, melted
- 2 tbsp sugar
- 6 oz. semi-sweet baking chocolate (I used one four ounce bar of semi-sweet chocolate and then added dark chocolate chips from a bag I had at home already)
- 3 cups Cool Whip (don’t thaw)
- 1 tub or box of chocolate ice cream (about 1.75 L), softened
- 1 pkg mini marshmallows, divided
- 2 tbsp milk
1. Crush 10 crackers (full sized rectangles) into crumbs. I used a zipped baggie and rolling pin to make mine. Add to a small bowl and mix in butter and sugar. Using the back of a measuring cup, press into the bottom of a 9″ spring form pan. Bake at 325° for 4-5 minutes, until lightly golden. Cool completely.
For some reason, the Kraft site said to bake for 12 minutes. I KNEW that seemed too long, and sure enough, by minute 8 I was pulling it out of the oven because I could smell it burning. So here’s what attempt number one looked like:
2. After NOT burning your crust, microwave the chocolate and Cool Whip for 2 to 2 1/2 minutes or until chocolate is completely melted and mixture is smooth, stirring well after each minute. Let stand for 15 minutes. Spread chocolate layer over graham cracker crust and then stand the remaining 6 crackers (broken into fourths) around the edges, top side facing out. Press gently into the chocolate layer to secure. Freeze for 20 minutes, or filling is firm.
3. Cover with softened ice cream. Don’t let the ice cream melt, or it will run between the cracks in the crackers. Just softened it enough to spread a thick layer across the pan. Freeze for 4 hours or until ice cream layer is very firm.
4. When ready to serve, reserve two cups of marshmallows and set aside. Pour the rest into a large bowl and add the milk. Heat in the microwave for 1 minute or a bit longer, until the marshmallows are completely melted and the mixture is well blended. Cool for 10 minutes. Spread over the chocolate ice cream layer.
5. Top with the remaining 2 cups of marshmallows, place pan on a baking sheet and broil for 30 seconds until the marshmallows are puffy and golden brown. Remove the ring and serve right away. Freeze any leftovers (but really, you probably won’t have that problem.)
Serving tip: when you are ready to cut the cake, slide your knife through a stick of butter before each slice to keep the marshmallow from sticking to your knife and making a general mess of things. It will help your layers cut cleanly as well!
If you like S’mores, you will also like these S’mores Cookies
Or you can try the lighter version by making Grilled Banana S’mores
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Janice Henry says
Would I be able to make ahead of time, freeze and when ready to serve, broil the marshmallows? Thank you
Nicole Burkholder says
For sure! Just leave off the marshmallow topping until it’s time to serve. You’ll need to the last couple steps then. (Melting half of the marshmallows to create that top layer, and then adding the whole marshmallows on top to broil just before slicing.)
Eva says
This recipe it exactly what I was looking for! I can’t wait to taste it! While I was making the layer with the coolwhip and melting chocolate 3 cups of cool whip was way too much and didn’t turn out as pictured. Could that be a typo 3 cups of cool whip? It seems more like it should be 1-2c. I’m sure it will still be delicious! Thanks for the recipe!
Nicole Burkholder says
No, 3 cups is correct. But it’s three cups while it’s still solid/frozen-BEFORE cooking it down with the chocolate. Maybe that’s where the mix-up was? Either that or you may be using a much smaller springform pan that I did. But you’re right, it will still taste great! 🙂
Nicole Burkholder says
Thank you so much! 🙂
Danita @O Taste And See says
Hi Nicole, Thanks for linking up with us this week at Family Fun Friday. Just dropping by to let you know you’re featured this week!
B says
YUM! I need this, like, ASAP! Looks so yummy! 🙂
Nicole Burkholder says
Thanks for dropping by! If I had any leftovers, I’d invite you over for a taste 🙂
Wendy says
Love the picture
Nicole Burkholder says
It turned out well with the flag in the background! I’m glad Michelle thought to do that-plus it blocked the ugly cars in the background 🙂
Debi @ Life Currents says
Yes, please! I’ll take a big ‘ol slice of this! I’m not a huge fan of dessert, but ice cream is my favorite. And, S’mores are my 2nd favorite. It’s kinda like you made this just for me with both of my favorites! Thanks! 😉
Nicole Burkholder says
This certainly seems like the dessert for you, then 🙂 Go ahead, treat yourself!
Carisa Smith says
Wow! Out of all the S’mores things I’ve seen this summer, this looks the most intense and extremely delicious!!!
Nicole Burkholder says
I know, it seems like summer brings all recipes “S’mores” and winter brings all things “jalapeno popper” 🙂 But I LOVE both so I’m OK with that 🙂