S'mores Ice Cream Cake
This made-from-scratch s'mores ice cream cake features layers of graham cracker crust, ganache, homemade no-churn ice cream, whipped cream and marshmallow fluff.
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Equipment
- Adjustable Mousse Ring or Springform Pan (6-9 inches)
Ingredients
Graham Cracker Crust
- 1 cup finely crushed graham crackers (6 crackers)
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 5 tbsp unsalted butter, melted
Ganache
- 2 oz good-quality semi-sweet chocolate, chopped
- 2 oz (1/4 cup) heavy whipping cream
Border
- 8 graham crackers
Vanilla Ice Cream
- 7 oz (1/2 can) sweetened condensed milk
- 1 cup cold heavy whipping cream
- 1 ½ tsp vanilla extract
- pinch salt
Chocolate Ice Cream
- 7 oz (1/2 can) sweetened condensed milk
- 1 cup cold heavy whipping cream
- ¼ cup unsweetened cocoa powder
- 1 ½ tsp vanilla extract
- pinch salt
Topping
- 1 cup cold heavy whipping cream (or replace the sweetened whipped cream with marshmallow fluff)
- 2 tbsp powdered sugar
- crumbled graham crackers
- marshmallows
- chopped chocolate
Instructions
- GETTING READYFirst, determine what size you want your cake. I used an adjustable mousse ring tightened to almost 6 inches, which made a very tall cake that was a little more difficult to cut and serve. An 8 or 9 inch cake is more manageable, with wider shorter layers that are easier to cut and serve for more servings. If you're using a mousse ring (which has no base), you'll need to set it on a cake board or plate to assemble your ice cream cake.
- GRAHAM CRACKER CRUSTIn a bowl, combine the crushed graham crackers and salt, then add the melted butter. Stir until moistened and crumbly.Press the crumbs into an even layer on the bottom of the mold/pan.
- GANACHEChop the chocolate and set aside. Heat the cream until hot, then pour over the chocolate. Stir until smooth and shiny.Pour the ganache over the crust into an even layer. Refrigerate until set, but still sticky to the touch, about 10-15 minutes.
- BORDERArrange the whole graham crackers around the sides of the pan. The ganache will help to hold them in place. For a shorter 8 or 9 inch cake, you should break the crackers into halves or fourths and arrange them around the side.
- VANILLA ICE CREAMIn a bowl, use a hand-held electric mixer to whip the sweetened condensed milk, cold heavy whipping cream, vanilla and salt until soft, fluffy peaks form that hold their shape.Spread the vanilla ice cream into an even layer over the ganache, and place in the freezer while you make the chocolate ice cream.
- CHOCOLATE ICE CREAMIn a bowl, use a hand-held electric mixer to whip the sweetened condensed milk, cold heavy whipping cream, cocoa powder, vanilla and salt until soft, fluffy peaks form that hold their shape.Spread the chocolate ice cream into an even layer over the vanilla ice cream.
- FREEZECover the cake with plastic wrap and freeze until solid, at least 8 hours, or overnight.
- TOPPINGJust before serving, whip the cream and powdered sugar until soft, fluffy peaks form that hold their shape. Pile the whipped cream on top of the chocolate ice cream. (If using marshmallow fluff or creme instead of whipped cream, just pile as much as you like on top of the ice cream.)Sprinkle the top with crumbled graham crackers, marshmallows and chopped chocolate.
- SERVINGUnmold the cake from the mousse ring or springform pan by loosening and removing the sides of the pan. You'll need to let the cake soften at room temperature for 10-15 minutes before you can slice it. Note that marshmallow fluff doesn't freeze fully solid, and will remain somewhat soft and sticky even in the freezer. The whipped cream topping will freeze with a more hard/icy texture.
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