This fusion of two favorite desserts will satisfy any sweet tooth.I didn’t originally create this recipe for my blog. My son asked for an ice cream cake for his birthday, and since he has also been saying that he wanted to make smores, I decided to try to make him a smores ice cream cake. And since it ended up being absolutely delicious, and there was such a great response to the picture of the cake I put up on social media, I decided it had to go up on the blog. So here we go:
- 48 oz. vanilla ice cream
- 4.4 oz milk chocolate (1 Hershey’s bar), grated with a box grater
- 2-3 cups mini marshmallows
- 3-4 tbsp butter, melted
- 2 sleeves of honey graham crackers (18 total crackers)
Let ice cream soften while you prep everything else.
Line a cake pan with foil, make sure it overhangs a bit so it will be easier to take out.
Grate chocolate bar using a box grater (put the bar in the freezer for about 5 minutes prior to grating to cut down on the amount that melts to your fingers). Put graham crackers in a food processor and pulse until finely ground. Divide ground graham crackers into two equal parts.
Mix 1 part graham crackers with melted butter.
Dump into lined cake pan and pat down so it holds together.
Sprinkle about 1/2 cup of chocolate shavings, spreading evenly.
Add ice cream. I used an ice cream scoop because it’s easier to make it even.
Top ice cream with the rest of the ground graham crackers. Cover with plastic wrap and freeze until solid (about 3-4 hours).
Once frozen, remove from freezer, take off the plastic wrap and foil, and decorate with mini marshmallows and the rest of the chocolate shavings.
Let the cake soften slightly before cutting. Enjoy!
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)