S Mores Ice Cream Cake
Transform your favorite campfire treat into a show-stopping dessert with this indulgent S’mores Ice Cream Cake! Featuring layers of velvety chocolate ice cream, gooey marshmallow fluff, and a buttery graham cracker crust, this no-bake masterpiece is both nostalgic and refreshingly modern. A glossy chocolate ganache coats the top, crowned with golden-toasted mini marshmallows for that perfect s’mores-inspired char. Best of all, it’s surprisingly simple to assemble, making it the ultimate summer party centerpiece or an easy make-ahead treat. Garnish with crushed graham crackers or chocolate shavings to elevate the presentation, and serve up slices of pure campfire bliss—no fire required!
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Recipe Information
Ingredients
- 15 sheets Graham crackers
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 4 cups Chocolate ice cream, slightly softened
- 1.5 cups Marshmallow fluff
- 1 cup Heavy cream
- 1 cup Semi-sweet chocolate chips
- 1 cup Mini marshmallows
- Optional garnish: crushed graham crackers or chocolate shavings
Instructions
Line a 9-inch springform pan with parchment paper on the bottom, and lightly grease the sides.
In a food processor, pulse the graham crackers into fine crumbs. Add the melted butter and sugar, and pulse again until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of the prepared springform pan to form a crust. Freeze for 10 minutes to set.
Spread half of the softened chocolate ice cream over the graham cracker crust, smoothing it into an even layer. Freeze for 15 minutes or until firm.
Spread the marshmallow fluff over the ice cream layer, smoothing it out evenly. Freeze again for 15 minutes to firm up.
Add the remaining chocolate ice cream over the marshmallow layer, spreading it into an even layer. Freeze for at least 2 hours or until the entire cake is solid.
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth and glossy.
Pour the ganache over the frozen ice cream cake, spreading it to the edges. Top with the mini marshmallows.
Using a kitchen torch, lightly toast the mini marshmallows until golden brown. If you don’t have a torch, you can place the cake under the broiler for 1-2 minutes, watching closely to prevent burning.
Freeze the assembled cake for another 30 minutes to set before serving. For an optional garnish, sprinkle with crushed graham crackers or chocolate shavings.
Carefully release the springform pan, slice the cake, and serve immediately.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 57.6 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 177 mg | 4% | |
*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.
