I saw this recipe come across my Google reader a couple of weeks ago and I knew I had to make it. I love all things smores and I really love ice cream cakes. This was super easy and really delicious. I love any desserts that have no baking involved. It comes together really quickly and just needs some time to set, which I like because then you can make it ahead of time.
Ingredients
10-12 graham cracker squares
1 quart vanilla ice cream, softened
1/2 cup fudge sauce
2 cup mini marshmallows, divided
Marshmallow fluff for topping
Line a loaf pan (pref. 4×8) with a lightly greased sheet of plastic wrap. Place a single layer of graham crackers on the bottom of the loaf pan, covering the entire base. You may need to break some of the crackers to fit, or trim them by eating them like Michael did, HA!
Fold 1 cup of mini marshmallows into the softened ice cream. Reserve remaining mini marshmallows for topping. Spread 2 cups of ice cream mixture on top of the graham cracker layer and spread evenly.
Drizzle fudge sauce over the top of the ice cream layer (you may need to warm it slightly in the microwave) and spread into an even layer.
Place another single layer of graham crackers over the fudge sauce.
Spread remaining ice cream into an even layer on top of graham crackers. Add another layer of fudge and graham crackers.
Cover with plastic wrap and press down firmly, but gently.
Freeze for at least 4 hours.When ready to serve, unmold the terrine and remove plastic wrap. Place smooth-side up on a serving dish. Spread a thin layer of marshmallow fluff on top as glue for topping of the remaining 1 cup of mini marshmallows.
Lightly go over the mini marshmallows with a kitchen torch to brown them lightly (or carefully put them under the broiler for 1 minute – but do not do this if your ice cream is very soft!).
Slice with a sharp knife and serve immediately. Enjoy!
No comments:
Post a Comment