Sigh… it feels like forever since I last posted a real treat.
Or, you know, seven days. Same difference.
I mean, those peanut butter oat bites I shared earlier this week weren’t exactly dessert — they were the “healthy snack” variety. Sure, they can become dessert if there’s no cheesecake, ice cream, or cookies around, but they weren’t the full-on indulgence I’m talking about here.
Now that toasted marshmallow coconut ice cream I made last week — that’s more like it. I churned multiple quarts and sandwiched that flavor between other batches because I couldn’t stop making ice cream. And then I realized I can’t actually eat ice cream at every meal, no matter how much I’d like to.
So here we are: I have a ridiculous amount of ice cream. Like, way too much.
I don’t have the patience for a traditional layer cake — the kind that requires precise layers, perfectly piped buttercream, and a level of detail that makes me want to run away. So I made an ice cream cake. It’s easy: press a crust, pour fudge, pile on softened ice cream, toss on toasted marshmallows and graham crumbs, and freeze. One giant, gloriously messy creation.
I absolutely love it.
Also: last night I attended a cocktail-attire event and somehow ended up in jeans with my hair up. It was one of those nights where a few bites of fudge-and-marshmallow-soaked graham crust ice cream were the only way to recover. True story.
Make it. Eat it. Love it.
S’mores Ice Cream Cake
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Ingredients
- 3 cups graham cracker crumbs
- 6 1/2 tablespoons unsalted butter, melted
- 1 (12-ounce) can evaporated milk
- 1 cup granulated sugar
- 2 ounces semi-sweet baking chocolate
- 4 cups toasted marshmallow, s’mores or vanilla ice cream
- 1 (10 ounce) bag marshmallows, toasted
Instructions
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In a large bowl, combine melted butter and 2 1/2 cups graham crumbs until moistened. Press into an 8 or 9-inch springform pan, smoothing the crust with the back of a spoon. Freeze to set.
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While the crust chills, heat the evaporated milk, sugar and chocolate in a saucepan over medium heat. Bring to a boil, then reduce to a simmer and stir continuously for about 20 minutes, until the fudge sauce thickens. Remove from heat and cool 15 minutes.
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Take the crust from the freezer and pour the cooled chocolate sauce over it immediately. Return to the freezer and freeze for 2 hours.
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About 15 minutes before you remove the crust again, let the ice cream soften at room temperature. Press the softened ice cream over the fudge layer — it may mix slightly with the sauce, which is fine. Smooth the top and freeze for at least 2 hours, or overnight for best results.
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Before serving, toast the marshmallows to your liking. I put mine under the broiler for 1–2 minutes and removed them with a spatula. Remove the cake from the freezer, sprinkle half of the remaining graham crumbs over the ice cream, top with toasted marshmallows, then freeze another hour. Finish with the remaining graham crumbs and serve.
Notes
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I appreciate you so much!
Now — can someone please do my laundry? My life is officially covered in chocolate.