I connect summer with berries, watermelon, ice cream, and s'mores. I suppose there are others, but fruit, ice cream, and s'mores are my favourites. Yes, this ice cream cake has ice cream and s'mores.
Ingredient
– 9 graham cracker sheets, crushed into fine crumb– 1 stick salted butter, melted– 3 pints Coolhaus Campfire S'more Ice Cream, softened– 1 cup creamy peanut butter– 1/2 cup sweetened condensed milk– 3/4 cup semi-sweet chocolate chips– 1 cup marshmallows or meringue– Flakey sea salt, for topping (optional)
Direction
1
Lightly oil an 8-9-inch springform pan. Mix butter and graham cracker crumbs in a small bowl. Dump the mixture into the pan and press the crumbs into a nice, even crust with your palms.
2
Mix ice cream and peanut butter in a big bowl. Mix ice cream and peanut butter with a spatula to swirl peanut butter throughout. Place ice cream on the crust and smooth it out.
3
Cover the cake with plastic wrap and press it against the ice cream to prevent freezing. Stay frozen for 4-6 hours or overnight.
Making fudge sauce.
4
Stir sweetened condensed milk every 30 seconds in a microwave-safe bowl until warm. Melt and smooth chocolate chips. Pour fudge sauce over the ice cream cake without the plastic wrap.
5
Freeze again for 30 minutes.
Decorate the cake with marshmallows or meringue before serving. Toast marshmallow using blowtorch. Slice and serve now.