Now you can feel as though you’re enjoying your favorite camp out treat anytime you want. This S’mores Ice Cream Cake is truly delectable.
My favorite S’mores Ice Cream Cake Recipe
When I was a little girl, perhaps one of the best memories I have is biting into a S’mores. When I think of chocolate, marshmallows, and graham crackers, I think of nostalgia. I know that many of you can agree, which is why this S’mores Ice Cream Cake is going to be such a big hit.
Today, I get to sit down and enjoy treats, and I’m so thankful for that. I’m still a firm believer that you can make fancy treats for your family, without it taking up too much of your time.
Who created the first S’more?
As you create this cake, you may be asked a lot of questions like who created the first S’more? I was actually quite curious about this as well. Ironically, some lady named Loretta Scott back in 1927 was the first person given credit to this recipe in a magazine.
Tips for Making an Ice Cream Cake
When it comes to making this S’mores Ice Cream Cake or an Ice Cream Cake in general, there are some tips to know.
- Leave plenty of time to make it
An ice cream cake can’t be made in an hour. You need several hours to make it. I know my recipe states that it needs to freeze for 4 hours, before you can enjoy it. So, before you get any crazy ideas about making an ice cream cake last minute, know that it is going to take some time. It’s okay to get the idea the night before, but an hour before an event might be a huge stretch.
- Make room in the freezer beforehand
You’ll want to make room in the freezer before you start this recipe. I promise that this tip will save your sanity. Most people don’t think about making room in the freezer beforehand, but it does make the most sense when it comes to making an ice cream cake.
- Practice layering
With any good ice cream cake, it’s important to get used to layering. When you get good at layering a cake, you can make anything.
You can’t go wrong with chocolate and melty marshmallows! Check out these S’mores Cookies, this insane S’mores Cheesecake, and not to be outdone but these Peanut Butter Stuffed S’mores Brownies sound amazing!
- 2 cups Graham Crackers, crushed from 2 sleeves
- 1/2 cup butter, melted
- 4 oz Semi-Sweet Chocolate
- 1 tub (8 oz) whipped topping, frozen
- 1 container (1.5 qt) chocolate ice cream, softened
- 1 (7 oz) jar marshmallow creme
- Mini Marshmallows
- Chocolate bar pieces, optional
- Graham Cracker crumbs, optional
- Preheat oven to 325 degrees F
- Crush graham crackers and add to medium bowl
- Add melted butter and combine well
- Firmly pat graham cracker mixture into bottom of 9-inch springform pan
Bake at 325 degrees F for 12 minutes or until lightly brown. Cool completely
In a large microwavable safe bowl, add the chocolate and whipped topping
Heat in microwave 1-2 minutes, stopping to stir after 30 each second, heat until almost completely melted. Stir until smooth. Set aside for 15 minutes until slightly cooled.
Pour chocolate mixture on top of graham cracker crust
Break graham crackers into rectangles, stand up around edge of pan top-side facing out. Press gently into chocolate mixture.
Freeze 20 minutes or until filling is firm
Add softened chocolate ice cream to pan, spreading evenly
Freeze at least 4 hours or overnight, until completely firm
Right before serving, heat marshmallow creme in microwave for 30 seconds, stir until smooth, pour over ice cream and spread evenly
Top with mini marshmallows.
To toast marshmallows use a kitchen torch or place until broiler for 1 minute - watch very carefully
Add chocolate bar pieces and crushed graham crackers to garnish, if desired
Store leftovers in freezer
This cake is easiest to cut on a cutting board with a sharp knife dipped in very hot water.
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