Wednesday, August 20, 2014
This recipe looked fabulous to me, except for the marshmallow part... I wasn't sure how frozen, melting marshmallows would be in the middle of a dessert. My mom had the same concerns but while I thought that they were a little slimy, she didn't mind them at all. I guess that would be the only thing that I would change when making this dessert again, but you don't even have to do that since most of the people that ate it with me didn't even notice them... I love how I am so hyper critical about my own recipes and notice every little thing that I think is wrong! :) It was pretty easy to put together and I was able to make it a couple days in advance, which was nice since I had so many other recipes that I was making the day of and the day before!! I doubled my graham cracker crust cause I'm crazy like that and I was super happy with the results!
Smores Ice Cream Cake
(Recipe found on pinterest via bloglovin.com)
12 graham crackers
2 tablespoon butter, room temperature
4 ounces chocolate
1 can (14 ounces) sweetened condensed milk
1 1/2 teaspoon vanilla
2 cups heavy cream
1 cup mini marshmallows
1 cup mini chocolate chips
Preheat the oven to 350. In a food processor pulse, 8 graham crackers until finely blended. Add the butter and pulse until mixed. Press into the bottom of an 8 inch spring form pan. Bake for 8-10 minutes. Let cool for about 20 minutes. Meanwhile, melt the chocolate in the microwave. Using an electric beater, beat the chocolate, half the condensed milk and 3/4 teaspoon vanilla in a large bowl. Add 1 cup heavy cream and beat until thick, stiff peaks form. Fold in the marshmallows and spoon over the graham cracker crust. Spread evenly. Using a clean bowl and electric beater, beat the remaining condensed milk, vanilla and heavy cream until thick, stiff peaks form. Fold in 1/2 cup chocolate chips and spread evenly over the chocolate layer. Break the remaining 4 graham crackers into tiny pieces. Sprinkle the graham crackers and remaining 1/2 cup of chocolate chips over the top. Cover and freeze until firm (at least 8 hours).