It is fall. The likelihood of pumpkin, marshmallows and apples showing up on a daily basis is rather high. This is perfectly fine for me. As a white chick, these are some of my favorite food ingredients (PSL, anyone?).
I made this fancy little cake for a family gathering. Go ahead and use it to impress with relatively little fuss. And yes, the marshmallows were toasted in a hot oven without the ice cream melting all over the place. I’m still trying to figure out how I pulled it off.
The result was a delicious s’more treat without walking away smelling like camp-fire.
S’more Ice Cream Cake
12 Graham Crackers
2 Tbsp Butter, room temperature
4 oz Bittersweet Chocolate
1/4 cup Sweetened Condensed Milk
4-6 frozen bananas
1 tsp clear vanilla extract
3 cups chocolate ice cream
1 C Mini Marshmallows
1 cup heavy cream
3/4 cup Mini Chocolate Chips
Preheat the oven to 350F. In a food processor pulse, 8 Graham crackers until finely blended. Add the butter and pulse until mixed. Press into the bottom of a 8in spring-form pan and bake for 8-10 minutes.
Let cool for about 20 minutes.
Meanwhile, melt the chocolate in the microwave. Once melted, mix in the sweetened condensed milk and spread evenly over the crust. At this time, position the remaining Graham crackers on the outside of the pan to create a wall. Refrigerate until hardened.
In a high speed blender, such as a Vitamix, blend the frozen bananas until they are the consistency of soft serve ice cream. Blend in 1 tsp clear vanilla extract. Fold in the mini chocolate chips and spread over the chocolate layer.
Allow the three cups of ice cream to soften then fold in the marshmallows and spoon over the banana layer. Spread evenly.
Using a clean bowl and electric beater, beat a half cup of condensed milk, 3/4 tsp vanilla and one cup of heavy cream until thick, stiff peaks form. Spread evenly over the chocolate layer. Freeze for 30-60 minutes.
Turn oven on to high broil. Cover the cake with the remaining mini marshmallows and place the cake in the oven for just a few minutes. Watch constantly as it easily goes from white to burned. Remove when slightly brown and freeze for 8 hours, covered.
Remove from the freezer five minutes before serving to soften.