Oh my gosh you guys. Â Are you even ready for this dessert?!
I’ve been slacking a little in the dessert category lately, but I decided to hit it hard with some fun new summer desserts. Â I always love no-bake and ice cream recipes, and this S’Mores Ice Cream Cake is a combination of the two.
This S’Mores Ice Cream Cake is full of all of the amazing things we love about s’mores and I promise you – it’s not that difficult!
First, there’s a graham cracker crust. Â I use a springform pan in this recipe to make layering this cake, as well as slicing it, much easier. Â So you will press the graham cracker crumb crust into the bottom of a springform pan, making it as thick and dense as possible.
Then comes the Hershey’s chocolate. Â I simply layered pieces from a couple of bars of Hershey’s on top of the crust. Â It gives the cake a little bit of a crunch from the hard chocolate in each bite that I really loved.
The next layer is an entire pint of vanilla ice cream. Â Yep, the whole thing. Â I let my ice cream containers sit out for a good 30 minutes to get them as melted but still somewhat frozen as possible. Â You just want a spreadable consistency so the layers are even.
On top of the vanilla ice cream goes marshmallows. Â Yum, yum, yum. Â If you’re worried about not getting that charred marshmallow flavor, don’t worry. Â That’s coming soon! Â Next up, the chocolate ice cream. Â Same story as the vanilla, just spread it as evenly as possible.
Lastly, the toppings. Â I crushed up more graham crackers, and then broiled some marshmallows for that iconic s’mores flavor. Â Told ya it was coming!
If you have a torch, you can definitely add the marshmallows to the top and then brown them with the torch. Â I don’t have one, so I just put some marshmallows on a greased baking sheet and broiled them. Â Worked like a charm. Â And lastly, some more Hershey’s bars. Â This dessert is not for the weak, I tell ya!
This S’mores Ice Cream Cake is perfect to whip up in advance for a BBQ or any summer gathering. Â It will definitely be a show-stopper and crowd pleaser!
What size pan do you used?
You can use a 9 or 10″ springform pan. It’s a pretty forgiving recipe since it’s no-bake! 🙂
A 9″ springform pan 🙂