S’mores Ice Cream Cake

No campfire needed to make this S’mores Ice Cream Cake with layer upon layer of frozen s’mores goodness. So yummy you’ll be begging for s’more!

Layers of Delight

For a frozen delight made of layer upon layer of s’mores goodness, cool off with my S’mores Ice Cream Cake. Crushed Golden Grahams cereal mixed with melted butter serves as the base followed by chocolate ice cream, chocolate chunks, mini marshmallow filled whipped topping and marshmallow bits. And then you layer it all again! This ice cream cake screams summer and will certainly satisfy that s’mores craving.

No Campfire Needed

When I think summer, I think s’mores. Okay, okay, I think “s’mores” all year round. Who doesn’t love the combo of graham crackers, chocolate and marshmallow?! I can never get enough. I’ve baked that goodness into pumpkin s’mores snack cake, piled it into no-bake s’mores bars and still it’s never enough!

And since I’m not around a campfire that often, I’ve cooled the classic s’mores down with this incredible s’mores ice cream cake! It’s so easy to make that the hardest part is just waiting for it to freeze.

Worth the Wait!

It’s so worth the wait. I like to make it the night before so it has plenty of time to freeze well. Talk about sweet dreams in anticipation of the yumminess that’s to come the next day.

Swoon! Okay, now grab a spoon and dig in to the deliciousness. The crunch from the cereal, chocolate chunks and marshmallow bits combined with the creaminess from the chocolate ice cream and whipped topping definitely gives classic s’mores a run for its deliciousness.

Heads up, you might want to go ahead and make another one because everyone is going to be begging for s’more!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Golden Grahams cereal (crushed): create the buttery, crunchy layers that give this ice cream cake its classic graham cracker s’mores flavor and texture. You could also swap in crushed graham crackers, Cinnamon Toast Crunch, or chocolate graham cereal for a fun twist.
• Unsalted butter (melted): binds the crushed cereal together so the layers hold their shape and add a rich, buttery flavor. Salted butter works too if that’s what you have on hand, or you could use coconut oil for a slightly different flavor.
• Chocolate ice cream (softened): brings the creamy, frozen chocolate layer that ties all the s’mores flavors together. Try cookies and cream, brownie batter, toasted marshmallow, or even coffee ice cream for a delicious variation.
• Milk chocolate bars such as Hershey’s (chopped into small chunks): add sweet chocolate bites throughout the cake for that nostalgic campfire s’mores taste. Dark chocolate, chocolate chips, mini peanut butter cups, or cookies-and-cream bars would all be tasty substitutes.
• Frozen whipped topping such as Cool Whip (thawed): creates a light, fluffy marshmallow layer that keeps the cake soft and easy to slice. Homemade whipped cream can be used instead, or try extra creamy whipped topping for an even richer texture.
• Mini marshmallows: add soft, chewy pockets of sweetness that make every bite taste like a true s’more. Fruity mini marshmallows or even chopped stuffed marshmallows could make it extra fun for kids.
• Marshmallow bits: add a crunchy, sweet topping and extra s’mores flavor throughout the cake. If you can’t find them, crushed meringues, extra mini marshmallows, or even a drizzle of marshmallow fluff would work beautifully.

Supplies:

• 9×5-inch loaf pan
• Plastic wrap
• Nonstick cooking spray
• Large mixing bowls

How to Make S’mores Ice Cream Cake

• Line a 9×5-inch loaf pan with plastic wrap where enough hangs over the sides to cover the top of the cake once it’s assembled. Spray the plastic wrap with non-stick cooking spray.
• In a large bowl, stir together the crushed cereal and melted butter until well combined. Press 1 and 1/2 cups of the cereal mixture into the bottom of the prepared loaf pan.
• Spread 2 cups softened chocolate ice cream over the cereal layer.

• Sprinkle with 1/3 of the chopped chocolate chunks.
• In a large bowl, stir together the mini marshmallows and thawed whipped topping.

• Spread half over the marshmallow whipping topping mixture over the chocolate chunks layer. Sprinkle with 1/2 cup marshmallow bits.
• Repeat layers with 1 and 1/2 cups crushed cereal mixture, remaining 2 cups chocolate ice cream, half of the remaining chocolate chunks, and remaining marshmallow whipped topping mixture. Reserve the remaining marshmallow bits for the very top of the cake.
• Sprinkle the remaining cereal over the marshmallow whipped topping layer. Sprinkle the remaining chocolate chunks over the cereal and then the remaining marshmallow bits over the chocolate chunks.

• Pull the plastic wrap that’s hanging over the sides of the pan to loosely cover the top of the cake. Place cake in the freezer for at least 4 hours.
• When ready to serve, lift cake from the pan using the sides of the plastic wrap. Cut into slices with a large sharp knife and serve.

Storage

Store leftovers tightly covered in the freezer for up to 1 month for the best flavor and texture. Before serving, let the cake soften at room temperature for about 5 minutes for easier slicing.

If you make my S’mores Ice Cream Cake, be sure to snap a picture and share it with me  @thebakermama on Instagram so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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