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S’mores Ice Cream Cake

S'mores Ice Cream Cake
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This S’mores Ice Cream Cake is a decadent twist on the classic campfire treat. Layers of moist chocolate cake, creamy marshmallow ice cream, rich chocolate fudge, and toasted marshmallows come together to create a show-stopping dessert perfect for any celebration.

Ingredients

Scale

For the Chocolate Cake:

  • 1 cup (130g) all-purpose flour
  • 1 cup (207g) granulated sugar
  • 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 large egg
  • ½ cup (120ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • ½ tsp vanilla extract
  • ½ cup (120ml) boiling water

For the Chocolate Fudge Layer:

  • 6 oz semi-sweet chocolate chips
  • ¼ cup light corn syrup
  • ½ tsp vanilla extract
  • ½ cup (120ml) heavy whipping cream
  • 1¼ cups mini marshmallows

For the Marshmallow Ice Cream:

  • 6 oz (170g) cream cheese, room temperature
  • ¾ cup (155g) granulated sugar
  • 2 tbsp (30ml) milk
  • 2 tsp vanilla extract
  • 1½ cups (360ml) cold heavy whipping cream
  • ¾ cup (86g) powdered sugar
  • 3–4 graham cracker sheets, crumbled
  • 7 oz marshmallow fluff

For the Whipped Cream Frosting and Toppings:

  • 2½ cups (600ml) cold heavy whipping cream
  • ¾ cup (68g) powdered sugar
  • ½ cup (57g) cocoa powder
  • 1 tsp vanilla extract
  • Crumbled graham crackers, chocolate sauce, and marshmallows for garnish

Instructions

Step 1: Bake the Chocolate Cake

  1. Preheat oven to 350°F (176°C). Line two 8-inch cake pans with parchment paper and grease the sides.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add egg, buttermilk, oil, and vanilla; mix until smooth. Stir in boiling water carefully. The batter will be thin.
  3. Divide the batter evenly into pans and bake for 25–30 minutes, or until a toothpick comes out with crumbs. Cool completely on a wire rack.

Step 2: Make the Marshmallow Ice Cream

  1. Beat cream cheese and sugar until smooth. Add milk and vanilla; mix well. Whip heavy cream with powdered sugar until stiff peaks form. Gently fold whipped cream into the cream cheese mixture in batches.
  2. Fold in crumbled graham crackers and swirl in marshmallow fluff lightly to create ribbons.

Step 3: Assemble the Cake

  1. Line an 8-inch springform pan with parchment paper extending above the edges. Place one cake layer at the bottom of the pan.
  2. Microwave heavy cream until hot; pour over chocolate chips and corn syrup for fudge. Let sit for 3–5 minutes, then whisk smooth. Spread half over the cake layer and top with marshmallows.
  3. Add half of the ice cream mixture on top; smooth evenly. Repeat layers with remaining cake, fudge, marshmallows, and ice cream. Freeze for 6–8 hours.

Step 4: Frost and Garnish

  1. Whip heavy cream with powdered sugar, cocoa powder, and vanilla until stiff peaks form for frosting. Remove cake from pan; frost evenly with whipped cream frosting.
  2. Press crumbled graham crackers onto sides, drizzle chocolate sauce on top, and garnish with marshmallows. Use a kitchen torch to toast marshmallows lightly if desired.

Notes

Serving Suggestions: Serve immediately after garnishing for best results! Pair with hot coffee or cold milk for a delightful contrast.

Tips & Tricks:

  • Use a springform pan for easy assembly and removal.
  • Ensure each layer is frozen solid before adding the next to maintain structure.
  • For clean slices, warm your knife before cutting.

Storage & Reheating: Store leftovers in an airtight container in the freezer for up to one week. No reheating needed—let sit at room temperature for 5 minutes before slicing if too firm.

Find it online: https://icecreamin.com/smores-ice-cream-cake/