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S’mores Ice Cream Cake

S’mores Ice Cream Cake

Prep Time: 30 minutes
Cook Time: 4 hour freeze time
Total Time: 30 minutes + 4 hour freeze time
Yields: 10

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 bit size pieces
  • 1 cup Ginger Evans Mini Marshmallows
  • 1/2 cup World’s Fair Hot Fudge Topping, plus extra for serving
  • Coburn Farms Whipped Cream, for serving
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 ice cream to sit out for about 20 minutes until it is just soft enough to spread.
  3. Combine mini marshmallows and hot fudge topping in a mixing bowl and set aside.
  4. Lay 2 toaster tarts in bottom of prepared loaf pan. Toaster tarts may need to be trimmed slightly so they fit snuggly from end-to-end.
  5. Spread 2 cups of ice cream evenly across toaster tarts. Arrange graham cracker over ice cream. Spread the marshmallow-fudge mixture on top of graham crackers.
  6. Press remaining 2 toaster tarts into loaf pan and top with remaining ice cream.
  7. Use excess plastic wrap to cover top of ice cream cake, adding another piece of plastic wrap across top if necessary. Gently press cake down to ensure layers are in contact with one another.
  8. Freeze cake for at least 4 hours.
  9. Gently unwrap top of cake and use excess plastic wrap to pull cake out of loaf pan. Remove 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!