This S’mores Ice Cream Cake is the perfect summer ice cream cake. It starts with a homemade brownie base and is topped with any ice cream you’d like (I used chocolate chip for the photos below). A marshmallow mixture is spooned on top and then toasted to finish it off. Add hot fudge for serving. Add crumbled graham cracker, if you want to complete the “S’Mores” theme!
Watch the short video showing you how to make this S’Mores Ice Cream Cake, then scroll to the bottom of this post and print out the recipe so you can make it at home!
It’s tough to be in Arizona for the summer. We tend to have our warmest weather in June, July, August and September, and that hot weather is definitely here now.
Temps this week have been over 100 already and not terribly comfortable. Heat makes me sleepy and I can’t seem to get very motivated to accomplish much. I guess I should be very thankful that we don’t see even a hint of the humidity that I experienced in New Orleans a few days ago. Humidity is hard to bear.
In any case, it’s hot enough here in Arizona right now to warrant the making of an ice cream dessert. I brought this S’Mores Ice Cream Cake to a dinner with friends a week or so ago.
How do you make a S’Mores Ice Cream Cake?
This S’Mores Ice Cream Cake dessert is made in a springform pan. There’s a brownie base and a tub of ice cream spread on top. I used chocolate chip, but you can certainly use any kind of ice cream that you’d like- anything that would go well with brownies and hot fudge.
The “Campfire” reference comes into play with a marshmallow topping. Then it sits in the freezer until everything is totally frozen.
If you have one of these cool hand-torches, you can use it to toast the marshmallows on top of the frozen cake. You can also use the oven.
How do you toast marshmallows in the oven?
Just put the cake (still in the pan) under a pre-heated broiler for a couple of minutes to toast the top.
I also made homemade hot fudge— just because I had never done so before. It’s simple and yummy. And now I have a bunch of leftover hot fudge in the refrigerator. Mmmmm.
It’s meant to drizzle on a plate and top with a slice of the frozen cake, and you can drizzle it on top too if you’re inclined to want a lot of it. And you will want as much as possible, I’m sure!
The S’Mores Ice Cream Cake was a big hit at my dinner party with both kids and adults. The brownie layer topped with the ice cream and then that toasted marshmallow topping with drizzly hot fudge too makes it absolutely irresistible. Want a bite?
If you’re looking for more frozen dessert recipes, you might also enjoy my Pumpkin Ice Cream Pie or these Frozen Lemon Cheesecake Squares. I also love this Caramel Apple Freezer Pie and these Frosty Orange Dream Squares.
S'Mores Ice Cream Cake
- 4 ounces bittersweet chocolate, chopped
- 1/2 ounce unsweetened chocolate, chopped
- 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 vanilla ice cream (or any flavor!)
- 1 cup marshmallow creme
- 1 tablespoon water
- 4 to 5 cups mini marshmallows, divided
- hot fudge, as much as desired
PREPARE THE 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.
PREPARE THE ICE CREAM LAYER:
- 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.
PREPARE THE MARSHMALLOW LAYER:
- 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.
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 to 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.
- Serve immediately with a good amount of hot fudge. Freeze leftovers and eat as you wish, for up to one week.
- *SHORTCUT: use a boxed brownie mix for the base.
- Top with crumbled graham crackers to complete the "S'mores" theme, if desired.
- Nutritional information was calculated using vanilla ice cream. Hot fudge was not included in the nutritional information.
Oh my, this ice cream cake looks and sounds perfect for the summer!
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!
Oh that cake looks to die for !!!