S'more Ice Cream Cake - [04.20.12] - #172

S'more Ice Cream Cake

Prep Time: 20 minutes, plus freezing

Preheat To: 350ºF (180ºC)

Serving: 12 servings

Ingredients:

Ice Cream:

2 1/2 cups (625 mL) large marshmallows (about 20)

1 can (300 mL) Eagle Brand® Regular or Low Fat sweetened condensed milk

2 tbsp (30 mL) vanilla extract

2 cups (500 mL) whipping cream

Cake Assembly:

2 cups (500 mL) graham cracker crumbs

1/2 cup (125 mL) butter, melted

1/2 cup (125 mL) chopped semi-sweet chocolate

Garnish:

12 (12) large marshmallows, toasted (optional)

Preparation:

1.  Preheat oven to 350ºF (180ºC). Line a baking sheet with parchment paper to prevent the marshmallows from sticking to the baking sheet. Place all marshmallows, including the 12 for the garnish on the prepared baking sheet.

2.  Bake in preheated oven for 12-15 minutes until soft and lightly browned.

3.  Line the bottom of a 9” (22cm) springform pan with parchment paper.

4.  Combine graham cracker crumbs and melted butter in a bowl. Pat firmly into the bottom of the prepared pan. Reserve.

5.  Combine sweetened condensed milk and vanilla.

6.  Whip cream in a large bowl until thick and cream hold its shape. Fold whipped cream into sweetened condensed milk. After removing the marshmallows from the oven, immediately fold in the 2 ½ cups (625 mL) toasted marshmallows to mixture.

7.  Pour mixture into reserved pan. Place the remaining 12 toasted marshmallows around the edge of the cake. Sprinkle with chocolate. Cover well and freeze overnight. Cake can be made 2-3 days ahead of serving. Let cake sit a room temperature about 10 minutes before serving.