Homemade marshmallow ice cream makes up the filling in this easy S’mores Ice Cream Cake!
Pound cake, chocolate sauce, and graham cracker crumbs make up the rest of this easy, no-bake treat!
You may or may not know this, but National S’mores Day is August 1oth. Not sure how that came to be and I’m not really sure I care. I don’t really get into food holidays. I missed Donut Day, Brownie Day, Cookie Day, Margarita Day… all of this. I love each of those foods, but I’m not sure why we are taking one day to celebrate them. We should celebrate these glorious foods all year long!
By the time August 10th rolls around, I’ll forget it’s National S’mores Day. But that day might be important to you, so I’m giving you an easy treat to make in honor of that “holiday”. I’ve already shared recipes for S’mores Quesadillas, S’mores Martinis, S’mores Peanut Butter Bars and S’mores Ice Cream Sandwiches. Now for a S’mores Ice Cream Cake! This cake is super simple, but since you are making your own ice cream, and you need to time for the cake to chill, you should plan to make this in advance.
This recipe starts with store bought pound cake. You could make a homemade cake if you so desire, I thought the frozen, store variety worked perfectly. I did make my own marshmallow ice cream, however. It is such a simple recipe and it tastes so good. It is worth the time. You may have extra ice cream, feel free to eat that while the cake sets in the freezer!
Store bought hot fudge sauce makes up the “frosting” and graham cracker crumbs top it off! Since August is typically blazing hot, an ice cream cake might be the best way to celebrate National S’mores Day! If you don’t celebrate food days, well, you should make it anyway, it’s a great treat for a hot day!
More Ice Cream Cakes:
- 7 oz sweetened condensed milk
- 1 cup heavy cream
- 3 campfire marshmallows (the extra large marshmallows)
- 1 10.75 oz frozen pound cake, thawed
- 1/2 cup hot fudge topping
- 1/4 cup graham cracker crumbs
To prepare the ice cream, preheat a broiler to low. Place the marshmallows on a baking sheet and broil just until they begin to puff and turn brown.
Combine the sweetened condensed milk and the heavy cream in a bowl, beat with a mixer until combined. Slowly add in marshmallows and continue to beat until each marshmallow is incorporated. Pour ice cream into a freezer safe container and freeze for 24 hours.
To assemble the cake, cut the thawed pound cake in half horizontally. Spoon ice cream over the top of the bottom layer and place the top layer over the ice cream. Place cake in the freezer for 30-60 to set.
Remove the cake from the freezer and drizzle with ice cream topping and sprinkle the graham cracker crumbs over top. Keep ice cream in the freezer until ready to serve.
Amount Per ServingCalories 272 Total Fat 14g Saturated Fat 7g Cholesterol 50mg Sodium 178mg Fiber 1g Sugar 24g Protein 4g