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.

Ever since the first time I made this no-churn mint chocolate chip ice cream, I have been dreaming about using it to make an ice cream cake. Not just any old ice cream cake though, something with gorgeous layers, intriguing textures, and complimentary flavors throughout. So I got to work making layers of fudgy chocolate cake, hot fudge sauce, crumbled mint Oreos, and creamy (super easy!) mint chocolate chip ice cream. I can say with assurance that this is the best ice cream cake I’ve ever had and now I can’t stop thinking about more ice cream cake flavor combinations to try!

There are four elements you’ll be layering with this ice cream cake, but it doesn’t make it a complicated recipe. You can prepare most of the elements ahead and the assembled cake will last in the freezer for up to two months (if you can even go that long without digging in). That makes it the perfect make-ahead cake for any kind of celebration. And aside from the optional hot fudge drip, this ice cream cake doesn’t even require cake decorating skills. All of the elements are layered in an acetate collar to keep them precise, so it’s pretty much guaranteed to turn out beautiful without much effort. 

This mint chocolate chip ice cream cake kicks off with my favorite one-bowl chocolate cake. It’s rich and decadent, fudgy and moist, and truly everything a chocolate cake should be. The best part about this recipe is that it’s quick to throw together. In my opinion, it’s the closest to box-mix-level-easy as you can get with a from-scratch recipe. 

Next up is the hot fudge sauce, which I used as both a filling and a drip. It has the perfect fudge flavor and while it’s very thin at first (like, so thin I had a hard time believing it would work), it thickens significantly as it cools. I stored mine in a mason jar and let it cool in the refrigerator until it was room temperature and perfectly thick for layering. One thing to note is that the addition of light corn syrup is optional – this ingredient simply helps the hot fudge layer stay soft when chilled instead of becoming super firm. For that reason I like to add it, but it won’t be a big deal if you don’t. 

Aside from crushing up some mint Oreos for adding on top of the fudge filling, all that’s left to do is make the no-churn mint chocolate chip ice cream. It literally takes less than 10 minutes to toss together and makes perfect ice cream every single time. My friend who is obsessed with making ice cream in an ice cream maker tried some of my mint chocolate chip ice cream and couldn’t believe it was a no-churn recipe since the texture and flavor was so spot on. I thought that was pretty flattering. 

If you’ve never built a cake inside an acetate collar before, be sure to check out this blog post. You’ll only need the acetate, a springform pan, and a few pieces of scotch tape. There are detailed assembly instructions after the recipe portion of the post, so you can follow those to make the acetate collar before you start layering. It’s incredibly easy with the right materials. 

After you build the cake, you’ll freeze it for at least 6 hours to let the ice cream set, at which point you can continue storing it or serve it up. If you want to add the hot fudge drip, simply reheat the hot fudge in 10-second intervals in the microwave until it’s perfect drip consistency and drip away. Top it with more crushed mint Oreos to finish off the look and I promise, all who love mint chocolate will marvel. You won’t have any leftovers with this one!

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Mint Chocolate Chip Ice Cream Cake

Layers of delicious no-churn mint chocolate chip ice cream, hot fudge filling, crushed mint Oreos, and decadent chocolate cake. Easy to make ahead and perfect for Summer!

Prep Time 45 minutes

Freeze Time 6 hours

Servings 15 slices

Equipment

• 6-inch springform pan
• acetate sheets

Ingredients

Chocolate Cake

• 1 1/3 Cups (177g) all purpose flour
• 1 1/4 Cups (250g) granulated sugar
• 1/2 Cup (45g) unsweetened natural cocoa powder
• 1 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/3 Cup (80ml) vegetable oil
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 2/3 Cup (160ml) full-fat buttermilk*, room temperature DIY recipe in notes
• 2/3 Cup (160ml) hot coffee or hot water

Hot Fudge Filling

• 1 Cup (240ml) heavy whipping cream
• 1/4 Cup (60ml) light corn syrup**
• 1/2 Cup (100g) granulated sugar
• 1/2 Cup (113g) unsalted butter
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 6 Oz (175g) semi-sweet chocolate chips
• 1/4 Cup (22g) unsweetened natural cocoa powder

No-Churn Mint Chocolate Chip Ice Cream

• 1 Cup heavy whipping cream, cold
• 7 Oz (199g) sweetened condensed milk
• 1/2 tsp peppermint extract
• 1-2 drops green food color gel, optional
• 1/2 Cup (92g) semi-sweet or dark chocolate, chopped

Additional Filling/Topping

• 20 mint Oreo cookies, chopped

Instructions

Make the Chocolate Cake

• Preheat the oven to 350ºF/177ºC and prepare three 6-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle. 
• Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. 
• Pour into prepared cake pans no more than 2/3 full and bake for 20-24 minutes, until a toothpick inserted comes out clean. Let cool for five minutes in the pan before removing the layers and allowing them to cool completely on a wire rack.

Make the Hot Fudge Filling

• 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.

Make the Mint Chocolate Chip Ice Cream

• Wait to make this element 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 into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 2-3 minutes. You can alternatively use a stand mixer with the whisk attachment for this part.
• In a separate small bowl, whisk together the sweetened condensed milk, peppermint extract, and green food coloring until combined. Gently fold the sweetened condensed milk mixture into the heavy whipping cream with a rubber spatula, then fold in the chopped chocolate.

Assembly

• Once the chocolate cake layers are cooled completely, level them to about 1/2 to 3/4 inch tall. Place a 6-inch cardboard cake circle into the bottom of a 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 about 1/2 Cup of hot fudge filling onto the top of the cake layer and smooth it down until it reaches the acetate. Sprinkle a layer of crushed mint Oreos on top of the fudge. Place the mint chocolate chip ice cream into a piping bag, snip off 1/2 inch opening at the end, and pipe a layer of ice cream on top of the mint Oreos. Add the next cake layer on top and gently press it down to flatten the layers beneath.
• Repeat the layer of fudge filling, crushed mint Oreos, and mint chocolate chip ice cream before placing the final cake layer on top. Pipe another thin layer of mint chocolate chip ice cream on top of the final cake layer and smooth it down.
• 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. If you'd like to add a hot fudge drip, gently re-heat the remaining hot fudge in the microwave in 10 second intervals, stirring after each one, until it becomes drip consistency. Then create a decorative half drip on top of the cake.

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. 

**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. 

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 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. 
3. The mint chocolate chip ice cream 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 mint chocolate chip 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 Mint Chocolate Chip Ice Cream Cake appeared first on Sugar & Sparrow.