Every time I make a new no-churn ice cream flavor, my imagination bursts with more recipe ideas. I can’t help but be inspired and I’m totally rolling with it! In this case, my no-churn s’mores ice cream recipe got me thinking about how amazing it would be in ice cream cake form.  And because you probably know by now that I cannot resist a s’more under any circumstances, making this s’mores ice cream cake recipe shot to the top of my list of things to try.  I am beyond happy with how it turned out! Just look at this beauty: 

This s’mores ice cream cake is what my dreams are made of. It starts with an extra thick no-bake graham cracker crust pressed into the bottom of a springform pan. Then, you’ll add layers of hot fudge, no-churn chocolate ice cream, graham cracker crumbles, and no-churn toasted marshmallow ice cream. The layers look so pretty all together and the flavor is insanely good! If you love s’mores and you love ice cream, this cake will be what your dreams are made of too. 

Let’s talk about these ice cream layers. They both begin with the same batch of no-churn ice cream base, which then gets divided into two separate bowls to create two different flavors. One half gets flavored with melted semi-sweet chocolate to create an amazingly simple (yet delicious) chocolate ice cream. The other half is infused with marshmallow fluff before folding in toasted mini marshmallows. After about 6 hours in the freezer, each of these layers becomes the perfect ice cream texture like magic! It’s the easiest way to make ice cream ever and blows my mind every single time.  

The hot fudge sauce is homemade in this recipe, but you can absolutely use store bought hot fudge as an alternative. If you do, I recommend Hershey’s brand or any brand that you already know you love. It’s important to have a good quality hot fudge here to tie the marshmallow and graham cracker flavors together.

The layers in this cake are beautiful all on their own, which means you really don’t have to decorate after assembling and freezing it. I chose to add a half drip with the homemade hot fudge that I had leftover and tossed on some more graham crackers and toasted mini marshmallows. Once the cake sets and you reveal those layers though, I completely understand if you’d rather just dig in than add anything extra!

If you know my love for s’mores then you know that I made sure every detail was perfect. It’s a must-make for the s’mores lover in your life (especially if that s’mores lover is you!). The best part about this ice cream cake is that it’s super easy to assemble and pop in the freezer way ahead of time – up to two months ahead if you want! That makes it an awesome option to have ready to go for your next summer gathering, saving you the stress of making dessert the day of. Enjoy!

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S’mores Ice Cream Cake

Layers of no-bake graham cracker crust, homemade hot fudge, chocolate ice cream, and toasted marshmallow ice cream. This is what s'mores lovers dreams are made of!

Prep Time 20 minutes

Freezing Time 6 hours

Servings 15 servings

Ingredients

Hot Fudge Sauce

• 2/3 Cup (160ml) heavy whipping cream
• 2 Tbsp (30ml) light corn syrup*
• 1/3 Cup (66g) granulated sugar
• 1/3 Cup (75g) unsalted butter
• 1/2 tsp pure vanilla extract
• 1/8 tsp salt
• 4 Oz (117g) semi-sweet chocolate chips
• 2 Tbsp unsweetened natural cocoa powder

Graham Cracker Crust

• 1 1/4 Cups (130g) graham cracker crumbs
• 2 Tbsp (25g) granulated sugar
• 5 Tbsp (70g) unsalted butter, melted

S'mores Ice Cream Layers

• 1/2 Cup (88g) semi-sweet chocolate chips
• 2 Cups (480ml) heavy whipping cream, cold
• 2 tsp pure vanilla extract
• 14 Oz sweetened condensed milk, divided
• 1/4 Cup (20g) marshmallow fluff
• 1 1/2 Cups (75g) mini marshmallows, toasted**

Additional Fillings & Toppings

• 1/2 Cup graham cracker crumbs
• 1/4 Cup toasted mini marshmallows

Instructions

Make the Hot Fudge Sauce

• In a medium saucepan over medium heat, combine the heavy whipping cream, corn syrup, sugar, salt, butter, and vanilla. Whisk constantly until the butter is fully melted and the mixture begins to simmer.
• Reduce heat to medium-low and add the chocolate chips. Stir until melted.
• Whisk in the cocoa powder and continue to cook on low until fully incorporated and glossy, about 1 minute.
• Place the hot fudge into an airtight container and store in the refrigerator until room temperature, 20-30 minutes. It will thicken significantly as it cools.

Prepare the Graham Cracker Crust

• In a small bowl, combine the graham cracker crumbs and granulated sugar, then pour in the melted butter. Mix well until all the ingredients are fully combined. Place a 6-inch cardboard cake circle into the bottom of a 6-inch springform pan, then use a glass jar or cup to press the graham cracker crust evenly on top of the cardboard cake circle and into the sides of the pan. Refrigerate the crust in the springform pan until you're ready to assemble the ice cream cake.

Make the S'mores Ice Cream Layers

• Wait to make the ice cream layers until right before you're ready to assemble the cake. Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
• Melt the semi-sweet chocolate chips in the microwave in 20-second intervals, stirring after each one until the chocolate chips are fully melted. Allow to cool completely to room temperature, about 15-20 minutes.
• Add the heavy whipping cream and 2 teaspoons of the vanilla extract into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 3-4 minutes. You can alternatively use a stand mixer with the whisk attachment for this part. Place the whipped cream into the refrigerator while you move on to the next step.
• Divide the sweetened condensed milk evenly between two medium bowls. To one bowl, whisk in the melted and cooled semi-sweet chocolate. To the second bowl, whisk in the marshmallow fluff.
• Divide the whipping cream evenly between the two bowls you created in the previous step. Fold each sweetened condensed milk mixture together with the divided whipped cream to create chocolate ice cream and marshmallow ice cream. Fold the toasted mini marshmallows into the marshmallow ice cream mixture.

Assembly

• Un-latch the springform pan and place a sheet of acetate between the outer edge of the graham cracker crust and the inside of the pan. Re-latch the springform pan and tape the acetate together once it's the same diameter as the pie crust. Here are more detailed instructions on how to prepare the acetate collar.
• Reserve about 1/3 Cup of hot fudge sauce for the decorative drip, then pour the rest onto the graham cracker crust. Smooth with a rubber spatula to create an even layer. Add the chocolate ice cream on top of the hot fudge layer and smooth with a rubber spatula.
• Add about 1/3 Cup of the crumbled graham crackers on top of the chocolate ice cream before adding the marshmallow ice cream on top and smoothing it down with a rubber spatula.
• Freeze the s'mores ice cream cake for at least 6 hours. When you're ready to serve it, remove the cake from the springform pan and unwrap the acetate. Re-heat the hot fudge sauce in the microwave in 10-second intervals until it reaches room temperature, then use it to create a decorative half drip around the top edge of the cake. Garnish with more graham cracker crumbs and toasted mini marshmallows.

Notes

*The light corn syrup in the hot fudge recipe is optional, but it does help keep the fudge filling softer when frozen. I do recommend it, but you are safe to omit it if you want. 

**To toast the mini marshmallows: Line a baking sheet with aluminum foil and spray it with baking spray, then add the mini marshmallows in a single layer. I used a butane kitchen torch to toast the marshmallows from here, but you can alternatively place the marshmallows under the broiler in your oven. Keep a close eye on them to make sure they don’t get too burnt. 

Make Ahead Tips: 

1. The hot fudge can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, gently reheat it in the microwave in 10 second intervals until spreadable. 
2. The graham cracker crust can be made ahead and stored in the freezer for up to 2 months. Place a piece of plastic wrap over the top of the crust followed by a piece of aluminum foil and store it in the springform pan to keep it fresh. 
3. The ice cream layers must be made right before assembling the cake and cannot be made ahead. 
4. The assembled cake or leftovers can be stored in the freezer, wrapped in acetate or plastic wrap, for up to two months. 

Did you make this s’mores ice cream cake recipe? I want to know what you think! Tell me about it in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post The Ultimate S’mores Ice Cream Cake appeared first on Sugar & Sparrow.

After I started experimenting with no-churn ice cream this summer, my husband casually mentioned that I should try making a neapolitan ice cream cake. I will admit, I was skeptical at first because my only memories of eating neapolitan ice cream as a kid involved eating just the chocolate part. I went along with the ice cream cake idea to appease him and also I thought it would be a fun little project. Lo and behold, I have come out the other side a complete neapolitan ice cream fan. The chocolate-vanilla-strawberry flavors are perfect together and I can’t believe it took me this long to realize it! 

This neapolitan ice cream cake features delicious layers of decadent chocolate cake, chocolate ice cream, strawberry ice cream, and vanilla ice cream. All three of the ice cream flavors are made from one big batch of no-churn ice cream! You’ll simply divide it up into thirds and create each flavor separately, then layer them together with the cake layers in an acetate lined cake pan. The finished cake ended up being about 6 inches tall, which makes it the perfect party cake! 

The best part about the no-churn method is that it’s incredibly easy to whip up without an ice cream maker. Even though it’s a simple recipe, the texture of the ice cream ends up absolutely perfect and the flavors are incredible. It’s a whipped cream and sweetened condensed milk base, and the three flavors are created using pure vanilla extract, freeze dried strawberries, and melted semi-sweet chocolate chips. If this is your first time trying no-churn ice cream, it will change your life! I am borderline obsessed with it at the moment. 

My one and only regret with this neapolitan ice cream cake is not taking the time to make sure the acetate collar was super tight around the bottom cake layer. Since there was a slight gap, some of the chocolate ice cream ended up oozing out around the bottom cake layer. I was actually considering redoing the cake for prettier photos until I unwrapped the acetate and saw that all the layers inside still looked amazing. My advice to you is to make sure that acetate collar is nice and tight around that bottom layer!  

If you’ve never made a cake in an acetate collar before, here is a great post that explains how to do it. I used this 6-inch acetate for the collar and this 6-inch springform pan for structure. Once the cake is layered inside, all you have to do is pop it into the freezer for at least 6 hours to let everything set up. Aside from the crushed freeze-dried strawberries and chocolate chips on top, there isn’t any additional cake decorating you’ll need to do. The best part is you can easily make this cake ahead, store it in the freezer, and have it ready to roll when you are – up to a month ahead of time! 

With such a nostalgic flavor palette, this neapolitan ice cream cake is so perfect for a summer party. The layers make it such a showstopper! It was a huge hit with my husband and our friends, and I hope it’s a hit at your house too. Enjoy!

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Neapolitan Ice Cream Cake

Layers of delicious no-churn ice cream in classic neapolitan flavors (chocolate, strawberry, and vanilla), paired with decadent chocolate cake. It's nostalgic, so easy to whip up, and a true crowd pleaser!

Prep Time 30 minutes

Cook Time 20 minutes

Freeze Time 6 hours

Servings 20 slices

Ingredients

Chocolate Cake

• 1 Cup (132g) all purpose flour
• 3/4 Cup (150g) granulated sugar
• 1/3 Cup (30g) natural unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 Cup (60ml) vegetable oil
• 1 large egg, room temperature
• 1/2 tsp pure vanilla extract
• 1/2 Cup (120ml) buttermilk*, room temperature
• 1/2 Cup (120ml) hot coffee or hot water

No-Churn Neapolitan Ice Cream Layers

• 3 Cups (720ml) heavy whipping cream, cold
• 21 Oz sweetened condensed milk, divided
• 1 Tbsp pure vanilla extract, divided
• 1/2 Cup (3oz) semi-sweet chocolate chips, melted and cooled
• 1 Cup (30g) freeze dried strawberries, finely ground
• 1 Tbsp strawberry jam
• 1 drop pink food coloring, optional

Instructions

Make the Chocolate Cake

• Preheat the oven to 350ºF/177ºC and prepare two 6-inch cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan.
• Whisk all of the dry ingredients together in a large bowl to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low with either a hand mixer, the paddle attachment on your stand mixer, or by hand until combined. Add the hot coffee (or hot water) in a slow stream. Continue mixing on low until fully combined and smooth, 1-2 minutes. The batter will be very thin.
• Divide the batter evenly between the two prepared cake pans and bake for 20-24 minutes, until a wooden toothpick inserted comes out clean. Cool completely before layering with ice cream.

Make the No-Churn Neapolitan Ice Cream

• Wait to make the ice cream layers until right before you're ready to assemble the cake. Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
• Add the heavy whipping cream and 2 teaspoons of the vanilla extract into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 3-4 minutes. You can alternatively use a stand mixer with the whisk attachment for this part. Place the whipped cream into the refrigerator while you move on to the next step.
• Divide the sweetened condensed milk evenly between three medium bowls. To one bowl, add 1 teaspoon of vanilla. To the second bowl, add the finely ground freeze dried strawberry powder and strawberry jam. To the last bowl, add the melted and cooled semi-sweet chocolate. Whisk the ingredients together within each individual bowl to create the three different flavor bases.
• Divide the whipping cream evenly between each of the three bowls you created in the previous step. Fold each sweetened condensed milk mixture together with the divided whipped cream to create vanilla ice cream, strawberry ice cream, and chocolate ice cream.

Assembly

• Once the chocolate cake layers are cooled completely, level them to about 1/2 inch tall. Place a 6-inch cardboard cake circle into the bottom of a 6-inch springform pan, then place the first cake layer on top. Wrap a sheet of acetate around the cake layer and tape it together once it's the same diameter as the cake layer. Here are more detailed instructions on how to prepare the acetate collar.
• Add half of the chocolate ice cream mixture on top of the chocolate cake layer and smooth it with a spoon or spatula until it reaches the acetate. Add half of the strawberry ice cream mixture on top of that and smooth it down, then add half of the vanilla ice cream mixture and smooth it down. Place the second cake layer on top and continue the layering process with the remaining ice cream.
• Freeze the ice cream cake for at least 6 hours. When you're ready to serve it, remove the cake from the springform pan and unwrap the acetate. Garnish with a crown of crushed freeze dried strawberries and chopped chocolate.

Notes

*DIY Buttermilk recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe. 

Make Ahead Tips: 

1. The chocolate cake layers can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature. 
2. The no-churn ice cream must be made right before assembling the cake and cannot be made ahead. 
3. The assembled cake or leftovers can be stored in the freezer, wrapped in acetate or plastic wrap, for up to two months. 

Did you make this neapolitan ice cream cake recipe? I want to know what you think! Tell me about it in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post Neapolitan Ice Cream Cake appeared first on Sugar & Sparrow.