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"S'more" Ice Cream Cake

  • Makes: 12 servings  
  • Preparation Time: 20 minutes, plus freezing 

Ingredients

Ice Cream:

2 1/2 cups625 ml large marshmallows (about 20)

1 can300 ml Eagle Brand® Regular or Low Fat sweetened condensed milk

2 tbsp30 ml vanilla extract

2 cups500 ml whipping cream

Cake Assembly:

2 cups500 ml graham cracker crumbs

1/2 cup125 ml butter, melted

1/2 cup125 ml chopped semi-sweet chocolate

Garnish:

1212 large marshmallows, toasted (optional)

Directions

  1 Preheat oven to 350ºF (180ºC). Line a baking sheet with parchment paper to prevent the marshmallows from sticking to the baking sheet. Place all marshmallows, including the 12 for the garnish on the prepared baking sheet.

  2 Bake in preheated oven for 12-15 minutes until soft and lightly browned.

  3 Line the bottom of a 9” (22cm) springform pan with parchment paper.

  4 Combine graham cracker crumbs and melted butter in a bowl. Pat firmly into the bottom of the prepared pan. Reserve.

  5 Combine sweetened condensed milk and vanilla.

  6 Whip cream in a large bowl until thick and cream hold its shape. Fold whipped cream into sweetened condensed milk. After removing the marshmallows from the oven, immediately fold in the 2 ½ cups (625 mL) toasted marshmallows to mixture.

  7 Pour mixture into reserved pan. Place the remaining 12 toasted marshmallows around the edge of the cake. Sprinkle with chocolate. Cover well and freeze overnight. Cake can be made 2-3 days ahead of serving. Let cake sit a room temperature about 10 minutes before serving.

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