My husband recently had a birthday and requested an ice cream cake. When I saw Martha Stewart’s recipe that included hot fudge and graham crackers layered with vanilla ice cream, I knew he would love it. Her recipe called for homemade hot fudge and real whipped cream. But I’m pregnant, tired and have had a horrible chest cold all week. Homemade hot fudge just wasn’t going to happen. So this is the easy version of the recipe. And you know what? It was so delicious! It was a lot like a giant s’more with ice cream instead of marshmallows. Yum!
S’mores Ice Cream Cake
1 box vanilla ice cream
12-18 graham crackers
1 jar ready made hot fudge, warmed in microwave
1 carton whipped topping, thawed
cocoa powder for dusting
Line a 9×9 pan with plastic wrap, leaving plenty of extra draping over the sides. Take the ice cream out of the freezer and let it soften for 10-15 minutes. Don’t let it get too soft or when it refreezes, it will get icy. Line the pan with a thin layer of ice cream, then graham crackers. Spread 1/3 of the hot fudge across the graham crackers and put the pan in the freezer for 15 minutes. Repeat layers, ending with ice cream on top. Freeze for at least 4 hours. After making this once, I would try to make thinner layers of ice cream so there are more layers of hot fudge and graham crackers.
To serve, dip pan in hot water to loosen edges. Invert ice cream cake onto a serving plate, remove plastic wrap and frost with whipped topping. Dust with cocoa powder if desired.
If you want an even more S’mores-like experience, you could add layers of marshmallow cream into the mix. Oh, baby! Now that would be good!