I don't think there is a person on this earth that does not enjoy s'mores. I mean toasted marshmallows, chocolate, and graham crackers over an open fire. A perfect smoky bite every. single. time. I find myself trying to chase that summer treat year round, and I think I may have done it...in an ice cream treat form!
S'mores Icebox Cake
Ingredients
2 1/4 Cups Heavy Whipping Cream
1 Cup Marshmallow Fluff
1 Cup Dark Chocolate Chips
1 Box of Graham Crackers (3 Packages)
Mini Marshmallows
Prep Time: 20 Minutes
Total Time: 4 Hours
Servings: 8 Slices
Directions
1. Pour two cups of heavy cream into the bowl of your mixer, and whisk on high until soft peaks form.
2. Add 1 cup of Marshmallow Fluff and beat until firm peaks form, and set aside.
3. Pour 1/4 cup of cream into a small saucepan, and heat until bubbling on the edges.
4. Take the cream off the heat and pour in the chocolate chips. Stir until all of the chocolate is melted and smooth, and set aside.
5. Line a loaf pan with plastic wrap and spread a thin layer of the marshmallow mixture on the bottom.
6. Place graham crackers in one layer at the base of the pan.
7. Follow with a thick layer of the marshmallow cream, sprinkle mini marshmallows, and top with chocolate ganache. Repeat layers until you reach the top - leave about a 1/4 inch at the top.
8. Cover with plastic wrap and place in the refrigerator for 4 hours, or overnight.
9. Five minutes before serving, cover a baking sheet with parchment paper and place 10 marshmallows - two by two - onto the pan.
10. Place the marshmallows under a broiler and cook until toasted - keep your eye on them or they will catch on fire.
11. Take the cake out of freezer, remove it from the plastic wrap and place on a plate. Put the toasted marshmallows on top, serve!
12. Enjoy!
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