This frozen make-ahead cake recipe features the ooey-gooey flavors of your favorite campfire treat. Dulce de leche and coffee ice cream paired with marshmallow creme update the classic dessert.
Grown-Up S'mores Cake
2015-10-19 20:03:41
Serves 12
Prep Time
30 min
Total Time
13 hr 40 min
Ingredients
- 10 cinnamon graham cracker squares
- 2/3 cup sliced almonds, toasted
- 1 tablespoon sugar
- 1/4 cup butter, melted
- 1 quart (4 cups) coffee ice cream, softened*
- 1 cup chocolate fudge-flavor ice cream topping
- 1 quart (4 cups) dulce de leche ice cream, softened*
- 1 7 ounce jar marshmallow creme
- 2 cups tiny marshmallows
- 1 cup miniature semisweet chocolate pieces
Instructions
- Preheat oven to 350 degrees F. For crust, in a food processor combine graham crackers, almonds, and sugar. Cover and process with on/off pulses until crackers are finely crushed. Add melted butter; cover and process with on/off pulses until crumbs are moistened. Press mixture onto the bottom of a 9-inch springform pan. Bake for 10 to 12 minutes or until edges start to brown. Cool on a wire rack.
- Using the back of a large spoon, spread softened coffee ice cream over cooled crust. Spread fudge topping over coffee ice cream. Freeze about 1 hour or until topping is set.
- Spread softened dulce de leche ice cream over fudge topping. Cover and freeze for 12 to 24 hours.
- Position oven rack so top of torte is about 4 inches from the heat source. Preheat broiler. Place springform pan on a baking sheet. Quickly spread marshmallow creme over top of torte. Sprinkle with marshmallows and chocolate pieces.
- Broil for 30 to 60 seconds or just until marshmallows are golden. Using a warm knife, loosen torte from sides of pan; remove sides of pan. Cut torte into wedges. Serve immediately.
Notes
NUTRITION INFORMATION PER SERVING
- Serving Size: 1 Serving
- Calories 538, Total Fat 24g, Cholesterol 37mg, Sodium 255mg, Total Carbohydrate 77g, Fiber 2g, Sugar 57g, Protein 6g
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