Smores Ice Cream Cake Recipes
S'MORES MELTED ICE CREAM CAKE
This shortcut dessert is long on flavor, thanks to the trick of using melted s'mores ice cream instead of water with a box of chocolate cake mix.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Thoroughly grease a 12-cup bundt pan with the butter, making sure to cover the entire inner surface. Sprinkle the flour over the butter and shake the pan to create an even layer of flour. Shake out any excess.
- Whisk together the cake mix, ice cream and eggs in a large bowl until well combined; pour into the prepared bundt pan. Bake until a cake tester comes out clean and the sides of the cake are beginning to pull away from the edge of the pan, 35 to 40 minutes. Cool the cake in the pan for 20 minutes, then place a cooling rack over the pan and invert the cake onto the rack. Cool completely.
- Microwave the marshmallow creme in a microwave-safe container until pourable, about 30 seconds. Drizzle over the cake and top with crushed graham crackers and mini chocolate chips.
S'MORES ICE CREAM CAKE
This recipe is from Cook's Illustrated and sounded like a fabulous summer dessert. Cook time is freeze time.
Provided by flower7
Categories Frozen Desserts
Time 6h45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Line a 9 by 5-inch loaf pan with plastic wrap, letting the ends of the plastic wrap overhang the pan by 6 inches. Break one of the crackers into 4 pieces along the dotted lines.
- Spread one side of 1 whole graham cracker and 1 graham piece with 1/2 cup of the marshmallow cream and lay in the loaf pan, cream side up. Spoon the softened chocolate ice cream over the crackers and smooth the top.
- Coat both sides of another whole cracker and 1 piece using 1 more cup marshmallow cream and lay over the chocolate ice cream. Spoon the softened vanilla ice cream over the crackers and smooth the top.
- Spread the remaining whole cracker and 1 more piece with the remaining 1/2 cup marshmallow cream. Lay the crackers over the vanilla ice cream, marshmallow side down. Wrap the pan tightly with plastic wrap and freeze until firm, about 6 hours.
- To serve, unwrap and gently tug at the overhanging plastic wrap to remove the loaf from the pan. (If necessary, dip the bottom of the pan into hot water.) Using the plastic wrap to handle the loaf, invert it onto a serving platter. Peel away and discard the plastic wrap. Allow the cake to sit at room temperature for a few minutes before slicing. Serve with the hot fudge sauce.
- **Note: To soften ice cream, scoop ice cream into a large mixing bowl. Use a large rubber spatula or wooden spoon to break up the ice cream. Stir and fold to create a smooth consistency.
Nutrition Facts : Calories 618.1, Fat 14.9, SaturatedFat 7.7, Cholesterol 26.5, Sodium 393.3, Carbohydrate 115.2, Fiber 3, Sugar 70.6, Protein 6.8
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