Truly Amazing S'Mores Ice Cream Cake

Notes on the Marshmallow Cream

This is easy and so much better than the bought version. It can be made a week or more ahead and either refrigerated or frozen. I love to have it around for all kinds of toppings.

The meringue is made using my modern method that combines the egg whites, vanilla extract and all of the sugar in the mixing bowl at once. Then beat it and you're done. No standing around and slowly adding sugar. Using baker's sugar which is a more finely ground granulated sugar really helps here. It is easily made - just see my post, Three Easy Sugar Fixes.

If it is over beaten and too stiff, it can be easily brought back to a creamy, spreadable version by just adding water very little at a time (about a teaspoon) until a smooth version is obtained. However, it still needs to be firm.

Milk Chocolate Ganache

I highly recommend using milk chocolate and not a more robust dark chocolate. The dark chocolate can easily overtake the marshmallow cream and vanilla ice cream. The milk chocolate ganache will look dark when made and it is more in keeping with the original s'mores.

The Graham Cracker Crust

Depending upon which brand of graham crackers you use, they can absorb more or less butter. When combining the crumbs and butter, leave a couple of tablespoons of the melted butter out. Mix everything with a fork and then take a small amount between two fingers and press it together. If it sticks together well fine. If not, add more butter.

If not enough butter is used, the crumbs will crumble when you cut the cake.

Why this S'mores Ice Cream Cake Works

All of the classic version components of the beloved s'mores are encapsulated in this cake. There are three layers of graham crackers, two layers of marshmallow cream, two layers of milk chocolate ganache and in the middle a thick layer of vanilla ice cream.

Recipe Ingredients

Graham Cracker Crust

FRONT ROW: Unsalted Butter

BACK ROW: Graham crackers, powdered sugar

Marshmallow Cream

FRONT ROW: Cream of Tartar

BACK ROW: Baker's sugar, egg whites

Milk Chocolate Ganache and Ice Cream

FRONT ROW: Milk Chocolate, heavy cream

BACK ROW: Vanilla Ice Cream

Step by Step Instructions

Graham Cracker Crust

It is important that each of the component parts be made before starting. For the best looking ice cream cake, freeze each layer before applying the next one.

Step 1. Break up the graham crackers and place them in the bowl of a processor along with the powdered sugar. Step 2. Process to make fine crumbs. Step 3. Add all but 2 tablespoons of melted butter and pulse to make the crust. Take a small amount of the crumbs and press them together between your fingers. If they stick together that's fine, if not add the remaining butter.

Marshmallow Cream

Step 5. Place the corn syrup water, and ½ cup sugar in a medium size saucepan. Step. 6. Bring to a rolling boil and wash down the sides with pastry brush dipped in cold water. Step 7. Place the egg whites, all of the sugar and vanilla in a mixing bowl. Starting on low to medium low, beat until it becomes foamy. Raise the speed to medium and finally to high. Beat until the stiff but not overly stiff. Set aside.

Milk Chocolate Ganache

Step 9. This is a pound plus of Trader Joe's milk chocolate bar. Step 10. Chop the chocolate finely. Step 11. Place the chocolate and heavy cream in a microwave safe bowl. Microwave on half power for about 2 minutes. Let it sit for several minutes. Step 12. Stir it until it is smooth. If there are still chocolate bits that are not melted, return it to the microwave for 10 seconds or so. Alternatively, Place the bowl over a pan of simmering water. Do not let it touch the bottom of the bowl. When you can see the chocolate beginning to melt stir it until it is smooth. Remove it from over the heat and let it cool to room temperature.

Assembly

Step 13. Wrap the interior of a 9x5x4" loaf pan with parchment paper in both directions. Spray the interior with a non-stick baking release. I taped mine down to keep them out of the way as I filled the pan. Step 14. Pat the first layer of the crust firmly into the pan. Using a soup spoon, press the edge of the crust firmly against the side of the pan. Freeze it for 20 minutes or until rock hard. Step 16. The consistency of the marshmallow cream should be smooth and spreadable but still firm. If it is too stiff, stir in water no more than a teaspoon at a time until it is.

Step 17. Add the marshmallow cream on top of the crust. Step 18. Spread it out evenly. Step 19. If the ganache is too thick, microwave it briefly so it can be spread over the marshmallow. Step 20. The ice cream needs to sit at room temperature for 10 to 15 minutes so it will spread evenly. Spread it over the ganache.

Step 21. Spread out the middle layer of crumbs. Step 22. I forgot to photograph the second layer of marshmallow cream so used the first picture in its place. Step 23. Spread the second layer of ganache over the marshmallow and then the last layer of graham cracker crumbs. Freeze until hard. To release, go around the outside of the pan with a blow drier to warm up the edges. Turn the pan upside down on a serving plate or cake board and pull the pan straight up. Remove the paper and you're ready to go.