From: Woman's Day US
Yields:
12
Prep Time:
20 mins
Total Time:
20 mins
Cal/Serv:
451
While a campfire might be too hot for the summer months, all the familiar flavors of s'mores are captured in this no-fuss ice cream cake.
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Ingredients
- 10 graham crackers
- 2 Tbsp. butter
- 4 oz. bittersweet chocolate
- 1 can sweetened condensed milk
- 1 1/2 tsp. pure vanilla extract
- 2 cups heavy cream
- 1 cup mini marshmallows
- 3/4 cup mini chocolate chips
Directions
- Step 1Heat oven to 350 degrees F. Line the bottom of an 8-inch springform pan with parchment paper. In a food processor, pulse 8 graham crackers until finely ground. Add the butter and pulse until blended. Press the graham mixture into the bottom of the prepared pan. Bake until golden brown, 8 to 10 minutes. Let cool completely, about 25 minutes.
- Step 2Meanwhile, melt the chocolate in the microwave; let cool slightly. Using an electric mixer, beat the chocolate, half the condensed milk (1/2 cup plus 2 tablespoons), and 3/4 teaspoon vanilla in a large bowl until combined. Add 1 cup heavy cream and beat on high speed until thick, stiff peaks form. Fold in the marshmallows. Spoon the mixture on top of the cooled crust and spread evenly.
- Step 3Clean the bowl. Using an electric mixer, beat the remaining condensed milk, vanilla, and heavy cream until thick, stiff peaks form, 3 to 5 minutes. Fold in 1/2 cup chocolate chips. Spread on top of the chocolate layer.
- Step 4Break the remaining 2 graham crackers into tiny pieces. Sprinkle the graham pieces and remaining 1/4 cup chips over the top. Cover and freeze until firm, at least 8 hours and up to 2 weeks.
- Step 5When ready to serve, unmold the cake and transfer to a platter. Let sit for 5 minutes before slicing.
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