Campfire Ice Cream Cake

This recipe has been featured in a post on The Recipe Girl blog: Campfire Ice Cream Cake with Toasted Marshmallows and Hot Fudge

Print Print Recipe
Save Save Recipe

Campfire Brownie Ice Cream Cake

Yield: 10 servings

Prep Time: 40 min + chill time

Cook Time: 20 min

Great cake for summer with a brownie base. Choose your favorite ice cream and don't forget those toasted marshmallows on top.

Ingredients:

BROWNIE LAYER:
4 ounces bittersweet chocolate, chopped
1/2 ounce unsweetened chocolate
4 Tablespoons unsalted butter
1/3 cup all-purpose flour
1/4 teaspoon baking powder
2 large eggs
2/3 cup granulated white sugar
1 teaspoon instant espresso powder
1/8 teaspoon salt

ICE CREAM LAYER:
1 1/2 quarts ice cream, any flavor (I used chocolate chip)

MARSHMALLOW LAYER:
1 cup marshmallow creme
1 Tablespoon water
4 - 5 cups mini marshmallows

TOPPING:
hot fudge (homemade, if you'd like)

Directions:

1. Prepare brownie layer- Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch springform pan. In a microwave-safe bowl, heat chocolates and butter together in small bursts, just until melted. Stir until smooth. Sift together flour & baking powder. In a large bowl, whisk together eggs and sugar. Whisk in chocolate mixture. Add the dry ingredients, espresso powder and salt. Stir until combined. Spread brownie batter in the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Cool completely before continuing with the recipe.

2. Take ice cream out of the freezer and soften for a bit, just until it's easy enough to mash around and spread. Spread the ice cream over the brownie layer.

3. In a medium bowl, whisk together marshmallow cream and water. Stir in 3 cups of marshmallows. Spread the marshmallow mixture over the ice cream. Sprinkle 2 remaining cups of marshmallows on top. Freeze until the ice cream is hard, at least 6 hours- but best overnight.

4. Toasting the marshmallows- If you have a handheld blowtorch, run a knife around the inside edge of the springform pan. Release the latch and remove the ring. Use a very sharp, wide, thin knife to run under the brownie layer to release it from the pan and transfer it to a serving platter. Torch the marshmallows until they're golden brown. If using the broiler, adjust the rack so the ice cream cake will be 2 - 3 inches from the heating element. Preheat the broiler. Leave the cake in the pan, put it on a baking pan, and place it under the heating element. Broil until golden brown, about 2 minutes. Run a knife around the inside edge of the pan and remove the pan.

5. Serve immediately with a good amount of hot fudge. Freeze leftovers and eat as you wish, for up to one week.

Source: RecipeGirl.com (Adapted loosely from A Passion for Ice Cream)

Leave a Comment




2 Responses to “Campfire Ice Cream Cake”

  1. 1

    Kate — August 27, 2010 @ 1:36 AM

    Oh that cake looks to die for !!!

  2. 2

    Carla @ Gluten Free Recipe Box — May 23, 2013 @ 2:05 AM

    Oh my! This is a must convert to gluten free immediately recipe! How creative. The photo of bite of the one bite with chocolate sauce dripping from the fork made me drool a bit. LOL! Great pic! Thanks for sharing!