It finally feels like summer around here, so this recipe seem fitting. I found it in Women’s Day magazine and we think its delicious! Smores Ice Cream Cake Recipe – Woman’s Day
10 graham crackers, divided
2 Tbl butter, softened
4 oz bittersweet chocolate (I used 2/3 cup dark chocolate chips)
1 (14oz) can sweetened condensed milk
1½ tsp vanilla
2 cups heavy whipping cream
1 cup mini marshmallows
3/4 cup mini chocolate chips
Heat oven to 350°. Line bottom of 8″ springform pan with parchment paper. In food processor, pulse 8 graham crackers until finely ground. Add butter and pulse until blended. Press graham mixture into bottom of prepared pan. Bake until golden brown, 8 to 10 minutes. Let cool completely, about 25 minutes.
Meanwhile, melt chocolate in microwave, let cool slightly. Using electric mixer, beat chocolate, half the condensed milk (1/2 cup plus 2 tablespoons), and 3/4 tsp vanilla in large bowl until combined. Add 1 cup of the heavy cream and beat on high speed until thick, stiff peaks form. Fold in marshmallows. Spoon mixture on top of cooled crust and spread evenly.
Using electric mixer, beat remaining condensed milk, vanilla, and heavy cream until thick, stiff peaks form, 3 to 5 minutes. Fold in 1/2 cup mini chocolate chips. Spread on top of chocolate layer.
Break remaining 2 graham crackers into tiny pieces. Sprinkle graham pieces and remaining 1/4 cup mini chocolate chips over top. Cover and freeze until firm, at least 8 hours and up to 2 weeks. When ready to serve, unmold cake and transfer to platter. Let sit for 5 minutes before slicing.
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