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S’more Ice Cream Cake

Happy Birthday to my Sissay!!!

Today is a very special day, it is my sister’s birthday! I made her this special S’more Ice Cream Cake for her birthday, shhh don’t tell.  Anyway, S’more Ice Cream Cake: graham cracker crust, topped with toasted marshmallow ice cream, and when served top with hot fudge, whipped cream, and mini chocolate chips! Sounds awesome doesn’t it?! So, let’s make it.

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First, we start with the toasted marshmallow ice cream. In a small bowl whip together the egg yolks and sugar until light and fluffy. Set aside.

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Place the marshmallow cream in a large bowl, set aside.

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In a medium saucepan place half & half and sugar. Bring to a boil stirring often.

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Remove the cream from the heat and whisk about 1/2c. of it into the egg yolks.

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Whisk all of the egg yolks back into the cream.

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Return the mixture to the heat. Cook and stir until thickened. The ice cream base needs to be thick enough to coat the back of a wooden spoon and hold its place after you run your finger through it.

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Remove from heat and stir in the vanilla.

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Pour the mixture over the marshmallow cream. Stir until melted. Now just cool and chill.

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While your ice cream base chills it’s time to make the graham cracker crust. To start, crush up one sleeve of graham crackers. I like to put them in a zipper bag and smash them with a meat mallet.

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Next, melt a stick of butter. Stir in the graham cracker crumbs and some sugar. I like to use a fork to stir it.

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Press the graham mixture into an 8×8-inch baking pan. 

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Try to make it nice and even. Bake at 350F for 10 minutes. Set aside to cool completely.

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You can also make your toasted marshmallows right now. Line a large baking sheet with parchment paper and place the marshmallows on it in a single layer. It works best if the marshmallows have a bit of space between them too.

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Bake at 400F for about 6 minutes or until lightly browned. Let sit at room temperature for 10 minutes.

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Then bake an additional 8-10 minutes until the marshmallows are good and browned.

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Cool completely.

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Then crumble the marshmallows into small pieces. Set aside.

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Once your ice cream base has chilled, freeze it in your ice cream maker until frozen. Stir in the toasted marshmallow crumbles.

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Spoon the ice cream onto your graham cracker crust.

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Spread evenly.

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Freeze until ready to use. It works well to freeze the ice cream cake with parchment paper on top and then cover it with foil. When you are ready to serve the S’more Ice Cream Cake just spoon on some hot fudge, either purchased or homemade, top that with whipped cream, and then a few mini chocolate chips! You are going to love this S’more Ice Cream Cake, so is your family, friends, and anyone else you want to share it with. Enjoy!

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S'more Ice Cream Cake
Author: 
 
S'more Ice Cream Cake: a graham cracker crust, topped with toasted marshmallow ice cream, and served with hot fudge, whipped cream, and mini chocolate chips! It is ama-zing!
Ingredients
  • For the Graham Cracker Crust:
  • 1 sleeve graham crackers, crushed
  • 1T. sugar
  • 1 stick of butter, melted
  • For the Toasted Marshmallow Ice Cream:
  • 6 egg yolks
  • ⅓c. sugar
  • 2½c. half & half
  • ⅓c. sugar
  • 1t. pure vanilla extract
  • ½c. marshmallow cream
  • 10oz mini marshmallows
  • For serving: hot fudge, whipped cream, mini chocolate chips
Method
  1. For the Graham Cracker Crust:
  2. Preheat oven to 350F.
  3. Combine the graham cracker crumbs, melted butter, and 1T. sugar.
  4. Press into the bottom of an 8x8-inch baking pan. Try to make it as even as possible.
  5. Bake at 350F for 10 minutes. Cool completely.
  6. For the Toasted Marshmallow Ice Cream:
  7. Preheat oven to 400F
  8. In a small bowl whip together egg yolks and ⅓c. sugar until light and fluffy. Set aside.
  9. In a medium bowl place the marshmallow cream, set aside.
  10. In a medium saucepan bring the half & half and ⅓c. sugar to a boil.
  11. Whisk a small amount of the cream into the egg yolks. Whisk the egg yolks back into the saucepan with the cream.
  12. Return to heat, cook and stir until thick enough to coat the back of a wooden spoon.
  13. Cool and chill.
  14. Meanwhile, place the mini marshmallows on a large baking sheet lined with parchment paper. Make sure the marshmallows are in a single layer.
  15. Bake at 400F for 6 minutes or until lightly golden brown. Let stand at room temperature for 10 minutes.
  16. Return to the oven and bake an additional 8-10 minutes or until the marshmallows are deep golden brown.
  17. Cool completely, crumble into pieces.
  18. Once the ice cream base is chilled, freeze it in an ice cream maker according to the manufacturer's directions.
  19. Once frozen stir in the toasted marshmallow crumbles.
  20. Spoon the ice cream onto the graham cracker crust. Spread evenly.
  21. Freeze until ready to serve.
  22. Serve topped with hot fudge, whipped cream, and mini chocolate chips.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)