Ingredients for S Mores Coffee And Fudge Ice Cream Cake
- 1 ½ cups graham cracker crumbs
- Whole Almond
- 3 tablespoons granulated sugar
- Unsalted Butter
- Coffee Ice Cream
- 2 ¼ cups fudge sauce
- 1 cup marshmallow creme
- 1 cup miniature marshmallows
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How to Make S Mores Coffee And Fudge Ice Cream Cake
- Preheat oven to 350°F (175°C).
- Finely grind 1 ½ cups graham cracker crumbs, ½ cup toasted almonds, and 3 tablespoons granulated sugar in a food processor.
- Add ½ cup (1 stick) melted unsalted butter to the food processor and pulse until moist crumbs form.
- Press the crumb mixture into the bottom and up the sides of a 9-inch diameter springform pan with 2 ¾-inch sides.
- Bake the crust for 12-15 minutes, or until the edges are lightly golden brown.
- Let the crust cool completely before proceeding.
- Spread 2 cups of softened coffee ice cream evenly over the cooled crust.
- Spoon ¾ cup of fudge sauce over the ice cream.
- Freeze for 10 minutes, or until the sauce is just set.
- Repeat layers: 2 cups coffee ice cream, then ¾ cup fudge sauce. Freeze until set.
- Spread the remaining 2 cups of coffee ice cream over the top.
- Cover and freeze the cake overnight.
- Refrigerate any remaining fudge sauce.
- Preheat your broiler.
- Gently warm the remaining fudge sauce.
- Place the cake pan on a baking sheet.
- Spread a generous layer of marshmallow creme over the top of the cake.
- Sprinkle a single layer of miniature marshmallows over the marshmallow creme.
- Broil for about 1 minute, watching closely, until the marshmallows are deeply browned. Avoid burning!
- Run a thin knife between the pan sides and the cake to loosen.
- Carefully remove the sides of the springform pan.
- Cut the cake into wedges.
- Serve immediately, drizzled with warm fudge sauce (optional).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
289g
Fat
75g
Carbs
39g
