Toasted s'mores are a campfire classic. Since we just can't get enough, we transformed s’more ingredients into a chocolate ice cream cake with a golden marshmallow topping.
S'mores Ice Cream Cake
Servings: 12 servings
- 32 graham wafers, divided
- 1/4 cup butter, melted
- 2 Tbsp. sugar
- 6 oz. Baker's Semi-Sweet Chocolate
- 3 cups Cool Whip Whipped Topping (Do not thaw.)
- 1 tub (1.66 L) chocolate ice cream, softened
- 1 pkg. (250 g) Jet-Puffed Miniature Marshmallows, divided
- 2 Tbsp. milk
Crush 20 wafers to form fine crumbs; place in medium bowl. Add butter and sugar; mix well. Press onto bottom of 9-inch springform pan. Bake 12 min. or until lightly browned. Cool completely. Meanwhile, use serrated knife to score lengthwise line down centre of each of the remaining wafers; break each wafer down scored line into 2 rectangles.
Microwave chocolate and Cool Whip in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Let stand 15 min. Spread chocolate mixture over crust. Stand wafer rectangles, top-sides facing out, around edge of pan, pressing gently into chocolate mixture to secure. Freeze 20 min. or until filling is firm.
Cover with ice cream. Freeze 4 hours or until ice cream layer is very firm. Reserve 2 cups marshmallows when ready to serve dessert. Microwave remaining marshmallows and milk in large microwaveable bowl on HIGH 1 min. 15 sec. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Cool 10 min.
Heat broiler. Place dessert on baking sheet; top with melted marshmallow mixture and reserved marshmallows. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown. Remove rim of pan before serving dessert.