Smores Ice Cream Cake Recipes

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S'MORES ICE CREAM CAKE



S'mores Ice Cream Cake image

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

4 whole graham crackers
2 cups marshmallow cream
1 pint chocolate ice cream, softened**
1 pint vanilla ice cream, softened**
2 cups hot fudge

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

S'MORES ICE CREAM CAKE



S'mores Ice Cream Cake image

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

14 graham crackers, divided
1/4 cup butter, melted
2 Tbsp. sugar
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
1 container (1-3/4 qt.) chocolate ice cream, softened
1 pkg. (10 oz.) JET-PUFFED Miniature Marshmallows, divided
2 Tbsp. milk

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 ICEBOX CAKE



S'mores Icebox Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 7h

Yield 6 to 12 servings

Number Of Ingredients 7

4 ounces milk chocolate, finely chopped
2 1/2 cups heavy cream
Unsalted butter, for the baking sheet
24 marshmallows
3 tablespoons unsweetened Dutch-process cocoa powder
3 tablespoons confectioners' sugar
16 whole chocolate graham crackers

Steps:

  • Preheat the broiler. Make the ganache: Put the chocolate in a small bowl. Bring 1/2 cup heavy cream to a simmer in a small saucepan; pour over the chocolate and let sit 5 minutes. Stir until smooth; set aside to cool.
  • Butter a baking sheet, then arrange 15 marshmallows on the baking sheet and broil until toasted and bubbling, 30 seconds to 1 minute; set aside to cool. Combine 1 cup heavy cream, the cocoa powder and confectioners' sugar in a large bowl and beat with a mixer on medium speed until stiff peaks form, 1 to 2 minutes. Combine the remaining 1 cup heavy cream and the broiled marshmallows in a medium bowl; beat with the mixer on medium speed until stiff peaks form, 1 to 2 minutes. (It's OK if some small pieces of marshmallow remain in the whipped cream.)
  • Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on the long sides. Line the bottom of the pan with a single layer of graham crackers, breaking to fit as needed. Spread with half of the marshmallow whipped cream. Drizzle with 2 tablespoons of the chocolate ganache, then top with another layer of graham crackers. Spread half of the chocolate whipped cream over the graham crackers, drizzle with 2 tablespoons ganache, then top with a layer of graham crackers. Spread the remaining marshmallow whipped cream on top, drizzle with 2 tablespoons ganache, then top with a layer of graham crackers. Spread the remaining chocolate whipped cream on top, drizzle with 2 tablespoons ganache and top with a final layer of graham crackers.
  • Fold the overhanging plastic wrap over the graham crackers and press gently. Refrigerate at least 6 hours or overnight. Place the remaining graham crackers (about 1 1/2) in a resealable plastic bag and crush with a rolling pin until finely ground. Set aside. Refrigerate the remaining ganache.
  • About 1 hour before serving, preheat the broiler. Warm the reserved ganache in the microwave until pourable. Butter a baking sheet. Cut the remaining 9 marshmallows in half (parallel to the flat sides) and arrange cut-side down on the baking sheet in a tight 3-by-6 rectangle (the marshmallows should be touching). Broil until toasted and bubbling, 30 seconds to 1 minute. Let the marshmallows and ganache cool, about 1 hour.
  • Invert the cake onto a platter and discard the plastic wrap. Press the reserved graham cracker crumbs onto the sides of the cake. Pour the ganache on top of the cake and spread in a thin layer, letting some drip down the sides. Remove the toasted marshmallows in one piece from the baking sheet with a large metal spatula and place on top of the cake.

NO-BAKE S'MORES ICE CREAM PIE



No-Bake S'mores Ice Cream Pie image

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 10

1/2 stick (4 tablespoons) unsalted butter
1/2 cup semisweet chocolate chips
1 3/4 cups finely ground graham cracker crumbs
2 tablespoons coconut oil
1 cup semisweet chocolate chips
3 cups vanilla ice cream, softened
1/4 cup finely ground graham cracker crumbs
1/2 cup semisweet chocolate chips
7 1/2 ounces marshmallow creme
20 to 24 marshmallows

Steps:

  • For the graham cracker crust: Melt the butter in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate chips until melted and combined.
  • Combine the graham cracker crumbs and melted butter mixture in a large mixing bowl. Mix with a wooden spoon until combined.
  • Press the crumb mixture into the bottom and sides of a 9-inch pie dish. Transfer to the freezer for 10 minutes to firm up.
  • For the homemade magic chocolate shell: Melt the coconut oil and chocolate chips in a small saucepan over low heat, just until smooth. Remove from the heat.
  • To assemble the pie: Evenly spread half of the softened ice cream on the bottom of the pie crust. Drizzle a layer of chocolate shell over the ice cream, followed by the graham cracker crumbs and chocolate chips. Add the second half of the ice cream, followed by another drizzle of chocolate shell. Lastly, add a layer of marshmallow creme and a layer of marshmallows on top. Freeze for at least 2 hours or overnight.
  • Serving options: Place under a broiler to toast the marshmallows, 20 to 30 seconds. Keep an eye on the marshmallows as they toast up extremely quick. Or you can torch the top for the burnt marshmallow flavor.

NO-BAKE S'MORES ICE CREAM CAKE RECIPE BY TASTY



No-Bake S'mores Ice Cream Cake Recipe by Tasty image

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

1 cup graham cracker
2 tablespoons sugar
1 teaspoon cinnamon
½ teaspoon salt
½ cup butter, melted
1 pt chocolate ice cream
4 cups marshmallow, divided
1 cup chocolate chips
8 oz chocolate
2 cups heavy cream
⅓ cup rum

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 ICE BOX CAKE



S'mores Ice Box Cake image

Our no-bake S'mores Ice Box Cake brings together all the deliciousness of s'mores-including chocolate, graham crackers and marshmallows-in a showstopping dessert. Drizzle with a hot fudge-whipping cream topping.

Provided by By Deborah Harroun

Categories     Dessert

Time 13h

Yield 12

Number Of Ingredients 8

1 1/2 cups prepared chocolate pudding, cooled completely
1 1/2 cups whipping cream
1 cup marshmallow creme
1 box (14.4 oz) graham crackers
1 cup miniature marshmallows
1 cup whipping cream
1 tablespoon powdered sugar
1/2 cup hot fudge ice cream topping

Steps:

  • Line 9x5-inch loaf pan with plastic wrap, allowing wrap to extend up and over all sides of pan.
  • In medium bowl, beat 1 1/2 cups whipping cream with electric mixer on high speed until stiff peaks form. Fold in marshmallow creme.
  • To make Cake, spread about 1/2 cup whipped cream mixture in bottom of pan, spreading as evenly as possible. Top with layer of graham crackers, overlapping slightly if needed. Spread 3/4 cup pudding over graham crackers. Top with another layer of graham crackers. Spread 3/4 cup whipped cream mixture over crackers. Sprinkle with 1/2 cup of the marshmallows. Top with another layer of graham crackers. Continue layering, pudding, graham crackers, whipped cream mixture, marshmallows, graham crackers, pudding and then graham crackers. If needed, press cake down in pan. Top with remaining whipped cream mixture. Cover top with plastic wrap; refrigerate at least 12 hours before serving.
  • Before serving, remove plastic wrap from top of cake. Place serving platter upside down over pan; turn platter and pan over. Remove pan; peel off plastic wrap.
  • In medium bowl, whip 1 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Frost cake with whipped cream.
  • In small microwavable bowl, microwave hot fudge topping on High about 15 seconds or just until drizzling consistency. Drizzle over top of cake. Crumble remaining graham crackers; sprinkle over top. Store in refrigerator.

Nutrition Facts : Calories 420, Carbohydrate 53 g, Cholesterol 60 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 31 g, TransFat 1 g

S'MORES ICE CREAM (HOMEMADE)



S'mores Ice Cream (Homemade) image

It's like camping without the bugs. I use one full sleeve of graham crackers, which is about 10 sheets and 4 Hershey Bars - but the 'zaar computer cant seem to read those amounts no matter how I type them in (?)

Provided by GotBoxer

Categories     Frozen Desserts

Time 40m

Yield 1 quart

Number Of Ingredients 9

2 large eggs
3/4 cup sugar
1 tablespoon unsweetened cocoa powder
2 cups heavy cream
1 cup milk
1 teaspoon vanilla
honey graham crackers, broken up
1 Hershey Bar, chopped
3/4 cup miniature marshmallow

Steps:

  • With a mixer, mix the eggs for 2min until light in color and slightly fluffy.
  • Mix the cocoa powder into the sugar, then slowly add this mix to the eggs, mix for approx 1min longer or until well blended.
  • Add the cream, milk, and vanilla again mix until well incorporated.
  • Pour this mixture into your ice cream maker and freeze according to manufacturers directions.
  • About 2min before the ice cream is finished, add the remaining ingredients.
  • When finished scoop into container and if desired, top with additional crushed graham crackers, marshmallows and chopped or shaved chocolate.

Nutrition Facts : Calories 2905, Fat 208.9, SaturatedFat 125, Cholesterol 1119.4, Sodium 506.7, Carbohydrate 235.4, Fiber 3.3, Sugar 196, Protein 35.4

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Top Asked Questions

How do you make s’mores ice cream?
S’mores Ice Cream filled with graham crackers, chocolate, and toasted marshmallows. This recipe makes the perfect s’more ice cream to bring back campfire memories! Mix together milk, whipping cream, sugar, salt and vanilla. Pour into the insert of ice cream maker and make according to ice cream maker instructions.
How do you freeze s'mores Ice Cream Cake?
S’mores Ice Cream Cake. Pull the plastic wrap that's hanging over the sides of the pan to loosely cover the top of the cake. Place cake in the freezer for at least 4 hours. When ready to serve, lift cake from the pan using the sides of the plastic wrap. Cut into slices with a large sharp knife and serve. Store leftover cake in the freezer.
Do you need a campfire to make s’mores cake?
No campfire needed to make this s’mores ice cream cake with layer upon layer of frozen s’mores goodness. So yummy you’ll be begging for s’more! Line a 9×5-inch loaf pan with plastic wrap where enough hangs over the sides to cover the top of the cake once it’s assembled.
How do you make a marshmallows and chocolate ice cream cake?
Press 1-1/2 cups of the cereal mixture into the bottom of the prepared loaf pan. Spread 2 cups softened chocolate ice cream over the cereal layer. Sprinkle with 1/3 of the chopped chocolate chunks. In a large bowl, stir together the mini marshmallows and thawed whipped topping.

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