NO-BAKE S'MORES ICE CREAM CAKE RECIPE BY TASTY
Here's what you need: graham cracker, sugar, cinnamon, salt, butter, chocolate ice cream, marshmallow, chocolate chips, chocolate, heavy cream, rum
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place graham crackers in a zipper storage bag and crush with a rolling pin until the cookies are fully crushed.
- Transfer the graham cracker crumbs to a bowl, and add in the sugar, cinnamon, and salt, stirring to combine. Add in the melted butter and mix well.
- In a buttered 6-inch (15 cm) springform pan, add the graham cracker mixture and press firmly to form an even layer. Chill in the fridge for 30 minutes.
- In a medium size bowl, combine softened ice cream, half of the marshmallows, and chocolate chips.
- Pour over the graham cracker crust and freeze over night.
- Microwave the chocolate and heavy cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
- Pour the ganache over the ice cream cake. Freeze for 30 minutes.
- In a medium bowl, combine rum and remaining half of the marshmallows. Let sit for 15 minutes.
- Pour the marshmallows over the ice cream cake. Using a torch, brown the marshmallows on top of the cake.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 907 calories, Carbohydrate 93 grams, Fat 60 grams, Fiber 3 grams, Protein 9 grams, Sugar 68 grams
S'MORES COFFEE AND FUDGE ICE CREAM CAKE
A decadent impressive dessert that appeals to everyone's inner Boy Scout or Girl Scout. Begin preparing this a day ahead.
Provided by MarieRynr
Categories Frozen Desserts
Time P1DT1m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F.
- Finely grind graham crackers, toasted almonds and 3 TBS sugar in processor.
- Add 1/2 cup melted butter; process mixture until moist crumbs form.
- Press mixture onto bottom and up sides of 9 inch diameter spring form pan with 2 3/4 inch sides.
- Bake crust until edges are golden, about 12 minutes.
- Cool completely before proceeding.
- Spread 2 cups softened ice cream in cooled crust.
- Spoon 3/4 cup Fudge Sauce over.
- Freeze until sauce is just set, about 10 minutes.
- Repeat layering with 2 cups ice cream, then 3/4 cups sauce.
- Freeze until sauce is just set.
- Spread remaining 2 cups ice cream over.
- Cover and freeze cake overnight.
- Refrigerate remaining sauce.
- Preheat broiler.
- Warm remaining fudge sauce.
- Place cake in pan on baking sheet.
- Spread marshmallow creme over top.
- Sprinkle miniature marshmallows in a single layer over top.
- Broil, just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute.
- Run knife between pan sides and cake to loosen.
- Remove pan sides.
- Cut cake into wedges.
- Serve cake immediately with warm fudge sauce.
Nutrition Facts : Calories 810, Fat 34.3, SaturatedFat 15.2, Cholesterol 52.9, Sodium 484.9, Carbohydrate 118.7, Fiber 5.4, Sugar 72.5, Protein 11.5
S'MORES COFFEE AND FUDGE ICE CREAM CAKE
YUMMY IS ALL I CAN SAY..A GREAT DESSERT FOR ALL YOU COFFEE LOVERS!!
Provided by Kimi Gaines @kimijo
Categories Cakes
Number Of Ingredients 8
Steps:
- PREHEAT OVEN TO 350F. FINELY GRIND GRAHAM CRACKERS, TOASTED ALMONDS AND 3 TABLESPOONS OF SUGAR IN A FOOD PROCESSOR. ADD 1/2 CUP MELTED BUTTER; PROCESS MIXTURE UNTIL MOIST CRUMBS FORM. PRESS GRAHAM CRACKER CRUST ONTO BOTTOM AND UP SIDES OF 9-INCH DIAMETER SPRINGFORM PAN WITH 2 3/4 INCH HIGH SIDES. BAKE CRUST UNTIL EDGES ARE GOLDEN, ABOUT 12 MINUTES. COOL GRAHAM CRACKER CRUST. COOL GRAHAM CRACKER CRUST COMPLETELY.
- SPREAD 2 CUPS OF SOFTENED ICE CREAM IN CRUST. SPOON 3/4 CUP OF FUDGE SAUCE OVER. FREEZE UNTIL FUDGE SAUCE IS JUST SET, ABOUT 10 MINUTES. FREEZE REMAINING ICE CREAM TO PREVENT ICE CREAM FROM MELTING. REPEAT LAYERING WITH 2 CUPS ICE CREAM, THEN 3/4 CUP OF SAUCE. CONTINUE LAYING TILL ICE CREAM IS GONE. COVER AND FREEZE OVERNIGHT. REFRIGERATE REMAINING FUDGE SAUCE.
- PREHEAT BROILER. WARM REMAINING FUDGE SAUCE IN SMALL SAUCEPAN OVER LOW HEAT. REMOVE FROM HEAT. PLACE CAKE ON BAKING SHEET. SPREAD MARSHMELLOW CREME OVER TOP OF CAKE. SPRINKLE MARSHMALLOWS OVER IN A SINGLE LAYER. BROIL JUST UNTIL MARSHMALLOWS ARE DEEP BROWN, WATCHING CAREFULLY NOT TO BURN, ABOUT I MINUTE.
- RUN KNIFE BETWEEN PAN SIDES AND CAKE IS LOOSEN. REMOVE PAN SIDES. CUT CAKE IN WEDGES. DRIZZLE SOME OF THE REMAINING FUDGE SAUCE ON CUT PIECES. SERVE CAKE IMMEDIATELY AND IF YOU HAVE ANY LEFTOVERS WHICH I DOUBT YOU WILL FREEZE!!
S'MORES ICE CREAM CAKE
Check out our video on how to make S'mores Ice Cream Cake! The ice cream inside our S'mores Ice Cream Cake stays frozen as the topping toasts golden brown.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 5h12m
Yield 11 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- 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 min. 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 min. 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 min. 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 min. 15 sec. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Cool 10 min.
- Heat broiler. Place dessert on baking sheet; top with melted marshmallow mixture and reserved marshmallows. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown. Remove rim of pan before serving dessert.
Nutrition Facts : Calories 550, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 25 mg, Sodium 230 mg, Carbohydrate 82 g, Fiber 2 g, Sugar 53 g, Protein 8 g
S'MORES COFFEE AND FUDGE ICE CREAM CAKE
Categories Cake Coffee Chocolate Dairy Dessert Bake Freeze/Chill Kid-Friendly Frozen Dessert Family Reunion Bon Appétit Peanut Free Soy Free Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Finely grind graham crackers, toasted almonds, and 3 tablespoons sugar in processor. Add 1/2 cup melted butter; process mixture until moist crumbs form. Press graham cracker mixture onto bottom and up sides of a 9-inch-diameter springform pan with 2 3/4-inch high sides. Bake crust until edges are golden, about 12 minutes. Cool graham cracker crust completely.
- Spread 2 cups softened ice cream in crust. Spoon 3/4 cup cooled Fudge Sauce over. Freeze until sauce is just set, about 10 minutes. Refrigerate or freeze remaining ice cream as necessary to prevent ice cream from melting. Repeat layering with 2 cups ice cream, then 3/4 cup sauce. Freeze until sauce is just set. Spread remaining 2 cups ice cream over. Cover and freeze cake overnight. Refrigerate remaining Fudge Sauce.
- Preheat broiler. Warm remaining Fudge Sauce in small saucepan over low heat. Remove from heat. Place cake in pan on baking sheet. Spread marshmallow creme over top of cake. Sprinkle miniature marshmallows over in a single layer. Broil just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute. Run knife between pan sides and cake to loosen. Remove pan sides. Cut cake into wedges. Serve cake immediately with warm Fudge Sauce.
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