S’mores and ice cream.
Two desserts synonymous with summer.
As the days grow longer and warmer, my mind turns to summer desserts. What better way to welcome the heat than with a s’mores ice cream cake? No campfire required, this s’mores ice cream cake brings the classic summer treat inside.
Whether for memorial day, a birthday, or just because, this s’mores ice cream cake is the perfect way to cool off in the summer. With 4 layers, it makes for an impressive dessert. But don’t worry, it’s easy to make!
Grab your favourite tub of vanilla ice cream (or see below for a diy recipe) and let’s make this delicious dessert!
Here’s what you’ll need:
- Graham Crackers
- Brown Sugar
- Sea Salt
- Butter
- Coconut Oil
- Heavy cream
- Dark Chocolate (chips or roughly chopped bars)
- Marshmallows
- Vanilla Ice Cream
The Process:
First, crush up your graham crackers. Stir in brown sugar and salt. Add melted butter and coconut oil and stir until combined. Press into a parchment lined 9×13. Place in freezer for 30 minutes.
Meanwhile, warm cream in a medium sized saucepan until bubbles start to form around the edges. Remove from heat and whisk until the chocolate is fully melted and the mixture is smooth and shiny. Spread over crust and return to freezer to set.
Set out a tub of ice cream to soften. Toast marshmallows under your broiler, flipping to toast all sides (or as many as possible before you have a melty, sticky, toasted marshmallow paste and you can no longer turn them haha. Spread toasted marshmallows over ganache layer. Then top with softened ice cream. Return to freezer to set. It is best if left overnight to set before cutting to serve.
Tips & Twists:
- Experiment with other ice cream flavours– chocolate for a double chocolate s’more. Salted Caramel to add some decadence, Moose tracks for a bit of peanut butter. Whatever sounds good to you, give it a try and let me know how it is in the comments!
- What really makes this cake stand out is using homemade marshmallows. I use this recipe and always have great results. Marshmallows are surprisingly easy and fun to make! And the taste is out of this world. They’re made of sugar, water, and gelatin, so they keep forever. You can store them in an airtight container in your pantry and always have some on hand.
- I also love to make my own ice cream. If you have a machine, making your own ice cream is cheaper and tastes better. Bonus: you control what goes in it.
My Vanilla Ice Cream Recipe:
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- 1 scant cup sugar
- 2 egg yolks
- Vanilla extract
- Pinch of sea salt
- Almond extract (optional)
Whisk everything together and churn in your ice cream maker as directed. Adding a splash of almond extract to this recipe is really yummy.
If you give this a try, please let me know what you think! Leave a review below. And as always, tag me on Instagram if you make one of my recipes. I’d love to see your food photos!
S’mores Ice Cream Cake
Ingredients
Crust
- 1 sleeve of graham crackers crushed
- ¼ cup brown sugar
- ½ tsp sea salt
- 4 Tbsp butter
- 2 Tbsp coconut oil
Ganache
- ½ cup heavy cream
- 6 ounces dark chocolate chips
Filling
- 12 marshmallows
- 1.5 qts vanilla ice cream
Instructions
Make the Crust
- In a food processor, pulse graham crackers until you have fine crumbs. You can also beat with a rolling pin or measuring cup if you don’t have a food processor. Add sugar and salt. Pulse to combine.
- Melt butter and coconut oil in a saucepan over medium heat. Pour over crumbs and pulse until crumbs are fully moistened and start to come together. (Or mix in a bowl). Press into parchment lined 9 x 13 dish. Place in the freezer for 30 minutes.
Make Ganache
- Heat heavy cream in a saucepan over medium-high heat until it starts to bubble around the edges. Remove from heat. Add chocolate chips. Whisk until chips are melted and everything is combined. Ganache should be smooth and shiny.
- Spread over crust, return to freezer for 30 minutes
Toast Marshmallows
- Turn on your oven’s broiler. Line a baking sheet with parchment paper. Place marshmallows on top, roughly the same size as your cake container.
- Broil, watching closely, until toasted. Flip over and toast other side. Then spread over the ganache layer and return to freezer.
Top with Ice Cream
- Set out a 1.5 qt container of vanilla ice cream and allow it to soften. Once softened, spread evenly over your cake. Return to freezer and allow to freeze for at least 6 hours before serving.
Notes
Shop the Recipe:
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