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Toasted Marshmallow Ice Cream Cake Recipe

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This recipe for Toasted Marshmallow Ice Cream Cake is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup graham cracker crumbs (from about 6 crackers)

¾ cup pecans, finely ground

2 tablespoons sugar

3 tablespoons unsalted butter, melted

¼ cup store-bought chocolate syrup

2 quarts vanilla ice cream, slightly softened

2 cups mini marshmallows
Directions:
Directions:
1. Stir the graham cracker crumbs, pecans, sugar and butter in a bowl until combined. Press the crumb mixture onto the bottom of a 9-inch springform pan. Drizzle with the chocolate syrup and freeze until firm, about 15 minutes.

2. Spread the vanilla ice cream over the chocolate-drizzled crust in a smooth, even layer, packing the ice cream into the pan. Freeze until firm, about 2 hours.

3. Remove the cake from the freezer and top with the marshmallows. 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. Return the cake to the freezer for 15 minutes. Run a knife around the edge of the cake before removing the side of the pan. Serve immediately or freeze for up to 2 days.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
50 mins plus 2 hours freezing

 

 

 

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