The heat is on and summer is in full swing. Surely you knew a post with ice cream was coming soon. We love ice cream at The Blind Pig Blog. Nothing says, “Hello, Summer!” like some yummy ice cream. However, another thing that makes us think of summer is sitting around a roaring campfire roasting marshmallows and eating s’mores. Yumm-O! What a better idea than to combine two of summer’s favorite treats into one yummy calorie-filled treat for Dad? Yes, of course, we will say that we just HAVE to make this dessert for Dad! So in support of dads everywhere, we will sacrifice and share with you the recipe for S’mores Ice Cream Cake.
Like most ice cream cakes, this recipe is not difficult to follow, but you do need to plan a day or two in advance. This is not something that can just be whipped up at the last minute. To create this delectable dessert you will need graham crackers (of course), whole toasted almonds, sugar, unsalted butter, vanilla ice cream, fudge sauce, Caffe’ Borghetti Espresso Liqueur, marshmallow crème, and miniature marshmallows.
To start you will preheat the oven to 350 degrees while you finely grind the graham crackers, toasted almonds and sugar together in a food processor. Add melted butter and process until moist crumbs form. Next press the graham mixture into the bottom and up the sides of a springform pan. Bake the crust for about 12 minutes. Cool the crust completely.
After crust is completely cooled, remove ice cream from the freezer and soften. Spoon a layer of ice cream into the bottom of the crust approximately one inch thick.
You can make your own fudge sauce for the cake or cheat (which is what we did this time). If you are cheating, empty a jar of Smucker’s Fudge Sauce into a small microwaveable bowl. Add one ounce of Caffe’ Borghetti Espresso Liqueur to the sauce and heat in the microwave for about 1 minute. Stir together Caffe’ Borghetti and sauce until smooth. Spoon half of the fudge sauce over the layer of ice cream. Place the cake into the freezer for two hours. After two hours remove the ice cream and soften again. Spoon a layer of softened ice cream on top of the bottom layer of ice cream and fudge. Add an additional layer of fudge on top of the second layer of ice cream. Return the cake to the freezer for 12-24 hours. You may want to save some fudge to drizzle over the top of the cake before serving.
Remove cake from freezer. Spread a thin layer of marshmallow crème over the top of the cake. Sprinkle the cake with mini marshmallows. At this point you have two choices in how you would like to proceed. The first choice is to place the cake on a cookie sheet, turn on the broiler in your oven and lightly toast the marshmallows. However, placing an ice cream cake into a warm oven sounded a little contradictory to us, so we opted for another option. Option 2 is to use a small kitchen torch to toast the marshmallows. We lightly toasted the marshmallows with the kitchen torch and it worked perfectly. We did not have to worry about melting our ice cream cake in the oven and we had yummy toasted marshmallows. We understand that everyone is not as lucky as Rhonda to have a family who gifts unique kitchen gadgets for Christmas and birthdays, so we wanted you to be informed of the oven option.
The ice cream cake after the layer of marshmallow crème is added.
Rhonda’s handy dandy kitchen torch.
The top of the cake after lightly toasting marshmallows.
After toasting, drizzle remaining fudge over the top of the toasted marshmallows. Cut into single servings and let your family enjoy the ultimate taste of summer.
If you are viewing this post via email, please visit us at www.theblindpig.blog for a complete recipe for S’mores Ice Cream Cake.
We hope you and your dad or dads love this dessert. If you want to make this dessert and just think of your dad while you are eating it, that’s okay too! Either way, Happy Father’s Day to all of the great dads out there. We love you!
- 16 whole graham crackers
- 1 cup toasted almonds
- 3 T sugar
- 1/2 cup unsalted butter, melted
- 1 1/2 quarts of vanilla ice cream
- 1 jar Smucker's Fudge Sauce
- 1 ounce Caffe' Borghetti Espresso Liqueur
- 1 small jar marshmallow crème
- 2 cups mini marshmallows
- Preheat oven to 350 degrees. Finely grind graham crackers, almonds and sugar in a food processor. Add melted butter and process mixture until moist crumbs form.
- Press graham mixture into the bottom and up the sides of a springform pan. Bake for 12 minutes. Cool crust completely.
- Soften ice cream and spread into cooled crust about 1 inch thick.
- Empty jar of fudge into a small microwaveable bowl. Add Caffe' Borghetti. Warm for about 1 minutes. Stir until smooth.
- Spoon 1/2 of fudge sauce over layer of ice cream.
- Return cake to freezer for 2 hours.
- Remove ice cream from freezer to soften. Add another layer of ice cream to the cake with most of the fudge. (Reserve some fudge for serving.)
- Return cake to freezer for 12-24 hours.
- Remove cake from freezer. Spoon layer of marshmallow crème over the top of the cake. Sprinkle the cake with mini marshmallows. Using a kitchen torch, toast marshmallows to a golden brown. Drizzle with remaining sauce and serve.