Desserts

Smore's Ice Cream Cakes ingredients and recipe from your local grocery store Save A Lot

S’mores Ice Cream Cake

Recipe Courtesy of Save A Lot Test Kitchen

Difficulty Easy
Serves 10
Prep Time 30 minutes + 4 hours freeze time
Cook Time 0
Ingredients
4 Kiggins s’mores frosted toaster tarts
4 cups Crown Creamery rocky road ice cream (slightly softened at room temperature), divided
2 Sunny’s honey graham crackers, broken into bite size pieces
1 cup Ginger Evans mini marshmallows
½ cup World’s Fair hot fudge topping, plus extra for serving
Coburn Farms whipped cream canister, for serving

Notes

Directions

  1. Prepare an 8-inch or 9-inch loaf pan by lining it with a large piece of plastic wrap so that the plastic hangs over the short edges of the pan by at least 4 inches. Set pan aside.
  2. Allow the ice cream to sit out for about 20 minutes until it is just soft enough to spread.
  3. Combine the mini marshmallows and the hot fudge topping in a mixing bowl and set aside.
  4. Lay 2 toaster tarts in the bottom of the prepared loaf pan. Toaster tarts may need to be trimmed slightly so they fit snuggly from end-to-end.
  5. Lay 2 toaster tarts in the bottom of the prepared loaf pan. Toaster tarts may need to be trimmed slightly so they fit snuggly from end-to-end.
  6. Press the remaining 2 toaster tarts into the loaf pan and top with the remaining ice cream.
  7. Use the excess plastic wrap to cover the top of the ice cream cake, adding another piece of plastic wrap across the top if necessary. Gently press the cake down to ensure the layers are in contact with one another.
  8. Freeze the cake for at least 4 hours.
  9. Gently unwrap the top of the cake and use the excess plastic wrap to pull the cake out of the loaf pan. Remove the plastic wrap completely.
  10. To get a clean cut, run a large knife under hot water and wipe with a towel after each cut. Top with hot fudge and whipped cream. Enjoy!
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