Toasted Marshmallow Ice Cream Cake
Votes: 5
Time: 2 hours 30 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
To transform ordinary vanilla ice cream into a luxurious cake, simply add a delicious crust and a unique topping. This ice cream cake's crust requires no baking. Mix together crushed graham crackers, butter, nuts, and sugar and press firmly into the bottom of a cake pan, drizzling with chocolate syrup. Top with ice cream and marshmallows, then toast the marshmallows with a blowtorch or in the oven on broiler mode. Before the ice cream has time to melt, the marshmallows will be beautifully browned. A perfect dessert for summer celebrations!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup chopped graham crackers (about 6 crackers)
- 3/4 cup chopped pecans
- 2 tablespoons of sugar
- 3 tbsp (45 g) butter, melted
- 1/4 cup store-bought chocolate syrup
- 2L package of vanilla ice cream, slightly softened
- 2 cups mini marshmallows
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Recipes with similar ingredients: crackers, pecans, sugar, butter, chocolate syrup, ice cream, vanilla ice cream, marshmallow
Cooking the dish according to the recipe:
- In a bowl, combine crushed graham crackers, pecans, sugar, and butter. Pour the mixture into a 9-inch springform pan and press firmly into the bottom. Drizzle with chocolate syrup and freeze for about 15 minutes.
- Spread the vanilla ice cream over the chocolate-covered cake layer, pressing it tightly into the pan and smoothing the surface. Freeze for about 2 hours.
- Remove the cake from the freezer and top with marshmallows. Toast the topping with a blowtorch or in the oven on broiler mode, 4 inches from the broiler, until the marshmallows are puffed and evenly toasted, rotating the pan as needed. Return the cake to the freezer for 15 minutes. Run a knife between the cake and the sides of the pan, then remove the pan. Serve immediately or freeze for up to 2 days.
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