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S'mores Ice Cream Cake

S'mores ice cream cake with a buttery graham cracker crust, layers of chocolate ice cream, and a marshmallow topping torched golden-brown. This frozen chocolate marshmallow graham cake is finished with charred marshmallows for a campfire s'more look.
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Prep Time 25 minutes
Cook Time 10 minutes
freezing 6 hours 30 minutes
Total Time 7 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 2.5 cup graham cracker crumbs
  • 0.5 stick butter melted
  • 3 tbsp sugar
Chocolate ice cream layer
  • 0.5 gallon chocolate ice cream softened
  • 1 cup hot fudge sauce
Marshmallow topping
  • 1 jar (7 oz) marshmallow fluff
  • 2 cup mini marshmallows

Equipment

  • 1 stand mixer
  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the graham crust
  1. Combine graham cracker crumbs, melted butter, and sugar, then press firmly into a 9-inch springform pan to form an even crust layer. Freeze for 15 minutes to set the base.
Add the chocolate ice cream layer
  1. Swirl hot fudge sauce into the softened chocolate ice cream, then spread it over the frozen crust in a smooth layer. Freeze for 4 hours until firm.
Top and torch
  1. Spread marshmallow fluff evenly over the frozen chocolate layer, making sure it reaches the edges. Scatter mini marshmallows over the fluff.
  2. Use a kitchen torch to toast the marshmallows until golden-brown with charred spots. Keep the flame moving to prevent burning the fluff underneath.
Freeze briefly and serve
  1. Freeze the cake for 1 more hour for clean slicing. Serve immediately after slicing.

Notes

Pro tip: for sharp slices, run the knife under hot water and wipe dry between cuts, since the marshmallow top can smear as it softens. Refrigerate leftovers in an airtight container up to 3 days (best quality); freezing is yes—freeze up to 2 weeks and thaw in the fridge for 30–60 minutes before serving. For a lighter option, use reduced-fat chocolate ice cream and reduced-sugar hot fudge if desired, keeping the freeze times the same.