S Mores Coffee and Fudge Ice Cream Cake
Indulge in the ultimate frozen dessert experience with this irresistible S’mores Coffee and Fudge Ice Cream Cake—a rich, no-bake masterpiece that layers classic campfire flavors with a caffeinated twist. A buttery graham cracker crust forms the base, topped with creamy coffee-flavored ice cream, luscious hot fudge, gooey marshmallow fluff, and pillowy vanilla whipped cream. Finished with a sprinkle of mini marshmallows and optional chocolate shavings, this show-stopping dessert combines texture, flavor, and nostalgia into every bite. Perfect for summer celebrations or anytime you crave an elevated s’mores treat, this make-ahead frozen cake is as stunning as it is simple to prepare.
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Recipe Information
Ingredients
- 12 sheets Graham crackers
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 1.5 quarts Coffee-flavored ice cream
- 1 cup Hot fudge sauce
- 1.5 cups Marshmallow fluff
- 1 cup Heavy cream, cold
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Mini marshmallows
- 0.5 cup Chocolate shavings (optional)
Instructions
Line a 9-inch springform pan with parchment paper and set aside.
In a food processor, pulse the graham crackers into fine crumbs. Add melted butter and granulated sugar, pulsing until the mixture resembles wet sand.
Press the graham cracker mixture into the bottom of the prepared pan, packing it down firmly to form an even layer. Place the pan in the freezer for 15 minutes to set.
Remove the coffee ice cream from the freezer and allow it to soften slightly, about 5-10 minutes. Spread the softened ice cream evenly over the graham cracker crust. Freeze for 30 minutes or until firm.
Warm the hot fudge sauce slightly in the microwave or on the stovetop until pourable but not hot. Drizzle the fudge over the ice cream layer, spreading with a spatula to create an even layer. Freeze for another 15 minutes.
Spoon the marshmallow fluff over the fudge layer, spreading carefully to create another even layer. Freeze for 15 minutes.
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks. Spread the whipped cream evenly over the marshmallow fluff layer.
Sprinkle the top with mini marshmallows and chocolate shavings, if using. Place the cake in the freezer for at least 4 hours or overnight to fully set.
To serve, remove the springform ring and carefully transfer the cake to a serving plate. Use a knife dipped in warm water to slice cleanly.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 65.2 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 170 mg | 13% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 295 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
