In the summer, there's no other dessert we'd rather eat than s'mores. So every year, we come up with inventive ways to get more of this campfire classic. We've shown you how to make sheet pan s'mores indoors and a s'mores pie that will kill at any party. So this year, we're combining this nostalgic dessert with another classic: ice cream cake. Picture graham cracker crumbs and chunks of chocolate bar layered in between vanilla and chocolate ice creams. The whole cake is then covered in fresh marshmallow and torched.
Bear in mind this dessert has a lot of lag time. Feel free to assemble the whole ice cream portion the day before you serve. The day of, make the marshmallow and cover the cake. Hold it in the freezer until game time, and then torch it in front of your guests for some theatrics (and an awesome Instagram).
To learn more, read “S'more than a Feeling.”
S'mores Ice Cream Cake
Recipe from the Tasting Table Test Kitchen
Yield: 10 to 12 servings
Prep Time: 45 minutes, plus cooling and 3 hours freezing time
Cook Time: 25 minutes
Total Time: 1 hour and 10 minutes, plus cooling and 3 hours freezing time
For the Graham Crackers:
1½ cups graham flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
½ cup granulated sugar
3 tablespoons honey
1 stick unsalted butter, softened
For the Ice Cream Cake:
Four 1.55-ounce Hershey's® milk chocolate bars, finely chopped
1 stick unsalted butter, melted
6 cups vanilla ice cream, slightly softened
6 cups chocolate ice cream, slightly softened
For the Marshmallow:
1 tablespoon powdered gelatin
½ cup water, divided
½ teaspoon kosher salt
1 egg white
1 cup granulated sugar
1 tablespoon light corn syrup
½ teaspoon vanilla extract
1. Make the graham crackers: Preheat the oven to 325°. In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. In a large bowl, cream the sugar, honey and butter with an electric hand mixer until light and fluffy. Add the dry ingredients to the wet and mix until incorporated. Using your hands, knead until a smooth dough forms, 2 to 3 minutes.
2. Place the dough between 2 sheets of parchment paper and roll it out to ⅙ inch thick. Transfer to a sheet pan and remove the top sheet of parchment. Bake until golden brown, 20 minutes, then let cool completely. In a food processor, pulse into coarse crumbs.
3. Assemble the ice cream cake: In a medium bowl, toss together the graham cracker crumbs with the chopped chocolate and melted butter to combine. Line a 9-by-13-inch baking dish with plastic wrap, allowing the ends to hang off the sides for easy removal.
4. Press the vanilla ice cream into the prepared dish, spreading into an even layer. Press half of the graham cracker mixture in an even layer over the vanilla ice cream. Place the dish in the freezer to set for 1 hour.
5. Once set, spread the chocolate ice cream in an even layer on top of the vanilla ice cream and press the remaining graham cracker mixture on top of that. Freeze for another hour. Using an offset spatula, loosen the edges and invert the cake onto a serving platter. Remove and discard the plastic, then store the cake in the freezer.
6. Make the marshmallow: In a small bowl, sprinkle the gelatin over ¼ cup of the water to bloom, 5 minutes. In the bowl of a stand mixer fitted with the whisk attachment, beat the salt and egg white until stiff peaks form.
7. Meanwhile, in a 2-quart saucepan, combine the remaining ¼ cup of water with the sugar, corn syrup and vanilla and heat over medium heat until a candy thermometer reaches 245°, 5 to 7 minutes. Stir the bloomed gelatin into the syrup until dissolved. With the motor running, slowly stream the syrup down the side of the stand mixer bowl into the egg white. Continue beating the egg white on high speed until glossy and cool to the touch, 10 to 15 minutes.
8. Spread the marshmallow over the ice cream cake in an even layer and freeze for 1 more hour. Torch the marshmallow to your desired doneness. Then slice and serve.