Smores Ice Cream Cake
- 2 packages graham crackers 18 rectangles of
- 2/3 cup unsalted butter melted
- 12 ounces chocolate fudge sauce jars of
- 1 1/2 quarts chocolate ice cream
- 2 1/2 cups mini marshmallows
- 1 quart vanilla ice cream
- Grind graham crackers into fine crumbs in a food processor. Add melted butter and blend. Press mixture evenly into a 9 inch spring form pan, coating the bottom and 2 inches p the sides. Freeze until solid, about 30 minutes.
- Spread half of the fudge sauce over the crust, refreeze, for about a half hour. Meanwhile, soften chocolate ice cream and stir in 1 cup marshmallows. Spread mixture over fudge and freeze until firm about a half hour.
- Spread reaming fudge over ice cream, freeze until firm, about a half hour, then spread softened vanilla ice cream, on top of the cake and freeze solid, it takes about overnight.
- Place oven rack 6 inches from broiler; heat broiler on high. top cake with remaining marshmallows. Place under broiler 1 to 2 minutes until marshmallows are toasted, then return to freeze. When firm cover with plastic wrap and freeze for about 6 hours or up to 3 days.
graham crackers, butter, chocolate ice cream, marshmallows, vanilla ice cream
Taken from www.yummly.com/recipe/Smores-Ice-Cream-Cake-1671974 (may not work)