Toasted Marshmallow Ice Cream Cake

• 3/4 cup graham cracker crumbs (from about 6 crackers)
• 3/4 cup pecans, finely ground
• 2 tablespoons sugar
• 3 tablespoons unsalted butter, melted
• 1/4 cup store-bought chocolate syrup
• 2 quarts vanilla ice cream, slightly softened
• 2 cups mini marshmallows

1. Stir the graham cracker crumbs, pecans, sugar and butter in a bowl until combined.
2. Press the crumb mixture into the bottom of a 9-inch springform pan.
3. Drizzle with the chocolate syrup and freeze until firm, about 15 minutes.
4. Spread the vanilla ice cream over the chocolate-drizzled crust in a smooth, even layer, packing the ice cream into the pan.
5. Freeze until firm, about 2 hours.
6. Remove the cake from the freezer and top with the marshmallows.
7. Toast the topping with a kitchen torch or broil about 4 inches away from the heat until the marshmallows are puffed and evenly browned, rotating the pan as needed.
8. Return the cake to the freezer for 15 minutes.
9. Run a knife around the edge of the cake before removing the side of the pan.
10. Serve immediately or freeze for up to 2 days.
11. Photograph by Levi Brown

graham cracker crumbs, pecans, sugar, unsalted butter, storebought chocolate syrup, vanilla ice cream, marshmallows

Taken from www.foodnetwork.com/recipes/food-network-kitchens/toasted-marshmallow-ice-cream-cake-recipe.html (may not work)