Smores Ice Cream Cake
This fusion of two favorite desserts will satisfy any sweet tooth.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 48 oz. vanilla ice cream
- 4 oz milk chocolate (1 Hershey’s bar), grated with a box grater
- 2–3 cups mini marshmallows
- 6 tbsp butter, melted
- 2 sleeves of honey graham crackers (18 total crackers)
Instructions
- Let ice cream soften while you prep everything else.
- Line a cake pan with foil or saran wrap, 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. Add melted butter while food processor is running so the graham crackers get evenly moist. Divide ground graham crackers into two equal parts.
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Dump one part of graham craker/butter mixture into lined cake pan and pat down so it holds together.
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Sprinkle about 1/2 cup of chocolate shavings, spreading evenly.
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Add ice cream to the pan and spread it evenly.
- Top ice cream with the rest of the ground graham crackers. Cover with plastic wrap or foil and freeze until solid (about 4-6 hours or overnight).
- Once frozen, remove from freezer, take off the plastic wrap or foil, and decorate with mini marshmallows and the rest of the chocolate shavings.
- Let the cake soften slightly before cutting. Enjoy!