S'Mores Coffee and Fudge Ice Cream Cake
- Ready In:
- 24hrs 1min
- Ingredients:
- 8
- Serves:
-
10-12
ingredients
- 16 whole graham crackers (about 8 ounces)
- 1 cup whole almond, toasted
- 3 tablespoons sugar
- 1⁄2 cup unsalted butter, melted
- 1 1⁄2 quarts coffee ice cream, softened,until spreadable
- 2 1⁄2 cups fudge sauce (Hershey's is good)
- 1 (7 ounce) jar marshmallow creme
- 2 cups miniature marshmallows
directions
- Preheat oven to 350*F.
- Finely grind graham crackers, toasted almonds and 3 TBS sugar in processor.
- Add 1/2 cup melted butter; process mixture until moist crumbs form.
- Press mixture onto bottom and up sides of 9 inch diameter spring form pan with 2 3/4 inch sides.
- Bake crust until edges are golden, about 12 minutes.
- Cool completely before proceeding.
- Spread 2 cups softened ice cream in cooled crust.
- Spoon 3/4 cup Fudge Sauce over.
- Freeze until sauce is just set, about 10 minutes.
- Repeat layering with 2 cups ice cream, then 3/4 cups sauce.
- Freeze until sauce is just set.
- Spread remaining 2 cups ice cream over.
- Cover and freeze cake overnight.
- Refrigerate remaining sauce.
- Preheat broiler.
- Warm remaining fudge sauce.
- Place cake in pan on baking sheet.
- Spread marshmallow creme over top.
- Sprinkle miniature marshmallows in a single layer over top.
- Broil, just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute.
- Run knife between pan sides and cake to loosen.
- Remove pan sides.
- Cut cake into wedges.
- Serve cake immediately with warm fudge sauce.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0