There is not one way to make this s’mores ice cream cake but you can look at it 2 ways: crust + ice cream + topping OR graham cracker component + chocolate component + marshmallow component. You can have all the components folded into the ice cream and do without a marshmallow topping, or go extra and cover the ice cream pie with a store-bought fudge sauce and a marshmallow cream. Torch or broil it for that campfire effect! The key is just make sure you have graham crackers somewhere, chocolate somewhere, and marshmallows somewhere if you want to call this a S’Mores Ice Cream Cake!

Why you’ll love this s’mores ice cream cake 

• fun for a summer bbq; 
• so easy and such a crowd-pleaser;
• can be made ahead;
• super adaptable -GF, DF, Vegan!

Ingredients 

• Graham crackers – are traditionally used in s’mores. I crush them up to make a graham cracker crust in this ice cream cake. If using GF graham crackers, keep in mind that the crackers are a bit smaller so I would measure 2 cups of crumbs and not go based on the amount of cracker sheets. 
• Coconut oil – I like to use an unrefined coconut oil, which has a coconut flavor. Feel free to use a refined coconut oil if you don’t like the flavor.  You can also use melted butter or plant butter.
• Maple syrup – I use pure maple syrup to lightly sweeten the graham cracker crust. You only need a small amount. 
• Store-bought ice cream – you can make a no-churn ice cream, which I included in the recipe below and taught in my class or you can make things easy on you and use store-bought ice cream. I used 2 pints of store-bought ice cream. The nice thing about the no-churn ice cream recipe is that it doesn’t use eggs. 
• Marshmallow topping – There are a couple of options for the topping. You can use marshmallows, make a homemade Swiss meringue, or use a store-bought marshmallow creme topping like Toonie Moonie (not sponsored). 

How to make s’mores ice cream cake? 

1. Position oven rack to the middle position of the oven and preheat the oven to 350 degrees F.
2. Prepare the crust: process all crust ingredients in the bowl of a food processor fitted with the metal blade until it resembles wet sand. If you don’t have a food processor, you can combine graham cracker crumbs, coconut oil, maple syrup and salt in a large bowl. Transfer mixture to a 9-inch pie plate and press crumbs firmly into the bottom and up the sides of the dish making an even layer. The crust should be about ¼-inch thick. You can use the bottom of a cup to do this. The better you press the crust, the better it will hold together.
3. Bake for 10 minutes, until just slightly browned. Remove from the oven and let the crust cool if you have time. This can be done a day in advance.
4. To make the ice cream base: pour heavy cream, sweetened condensed milk, and vanilla extract or seeds into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed, until mixture thickens like whipped cream, about 5-8 minutes. You can use a handheld mixer if you don’t have a stand mixer. Transfer whipped mixture to cooled crust and refrigerate overnight. If you are using store-bought ice cream, soften it up a little and scoop it into the graham cracker crust. Don’t put the whole thing in one block. It will be difficult to spread out. Freeze overnight.
5. Position oven rack 6 inches from the broiler heat source. Set oven to broil (set to HI if there’s an option).
6. Top ice cream layer with marshmallow topping. You can also drizzle with chocolate sauce and then top with marshmallow creme. Place cake in the oven and broil until top is golden brown. DON’T WALK AWAY. It’s only going to take a few seconds. OR you can use a torch for this step. Remove from the oven and serve immediately or store in the freezer until ready to serve.

Tips 

• If using gluten-free graham crackers, make sure you use 2 cups crumbs and do not use only 14 crackers since GF crackers are usually much smaller than wheat graham crackers. 

Substitutions

• Graham crackers – use Gluten-free graham crackers or cookies such as Simple Mills
• Ice cream – no churn ice cream recipe below (uses no eggs) or 2 pints of store-bought ice cream
• Marshmallows – vegan marshmallows, homemade marshmallow spread – you may be able to substitute 6 Tablespoons of aquafaba for the 3 egg whites to make it vegan/egg-free, or store bough marshmallow creme topping like Toonie Moonie. 

Other recipes you may like

*S’mores bars 

*Grilled banana s’mores

*Pavlova with Whipped Greek Yogurt and Cream and Berries

*Vegan Cookie Dough Ice Cream Sandwiches

*Vegan Magic Bars

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S'mores Ice Cream Cake

Pamela

Print Recipe Pin Recipe

Servings 6

Ingredients

  

1x2x3x

• Crust:
• 2 cups graham crackers crumbs* about 14 standard crackers pulverized in a food processor
• 6 Tablespoons unrefined virgin coconut oil or unsalted butter or vegan butter melted
• 2 Tablespoons pure maple syrup
• Pinch sea salt
• No Churn Ice Cream see ingredients below or 2 pints store-bought ice cream:
• 2 cups 1 pint heavy whipping cream preferably organic
• 1 14- ounce can sweetened condensed milk preferably organic
• 1 Tablespoon pure vanilla extract OR 1 vanilla bean seeds removed
• Chocolate component: either make a chocolate ice cream or add chocolate shavings or drizzle in a chocolate/fudge sauce OR spread chocolate fudge over the cake before serving under the marshmallow layer
• 1 7-ounce container Marshmallow topping (I love Toonie Moonie organic marshmallow creme - double if you want a lot) or Dandies vegan marshmallows or do a homemade meringue (see bottom)

Instructions

 

• Position oven rack to the middle position of the oven and preheat the oven to 350 degrees F.
• Prepare the crust: process all crust ingredients in the bowl of a food processor fitted with the metal blade until it resembles wet sand. If you don’t have a food processor, you can combine graham cracker crumbs, coconut oil, maple syrup and salt in a large bowl. Transfer mixture to a 9-inch pie plate and press crumbs firmly into the bottom and up the sides of the dish making an even layer. The crust should be about ¼-inch thick. You can use the bottom of a cup to do this. The better you press the crust, the better it will hold together.
• Bake for 10 minutes, until just slightly browned. Remove from the oven and let the crust cool if you have time. This can be done a day in advance.
• To make the ice cream base: pour heavy cream, sweetened condensed milk, and vanilla extract or seeds into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed, until mixture thickens like whipped cream, about 5-8 minutes. You can use a handheld mixer if you don’t have a stand mixer. Transfer whipped mixture to cooled crust and refrigerate overnight. If you are using store-bought ice cream, soften it up a little and scoop it into the graham cracker crust. Don’t put the whole thing in one block. It will be difficult to spread out. Freeze overnight.
• Position oven rack 6 inches from the broiler heat source. Set oven to broil (set to HI if there’s an option).
• Top ice cream layer with marshmallow topping. You can also drizzle with chocolate sauce and then top with marshmallow creme. Place cake in the oven and broil until top is golden brown. DON’T WALK AWAY. It’s only going to take a few seconds. OR you can use a torch for this step. Remove from the oven and serve immediately or store in the freezer until ready to serve.

Notes

Homemade Swiss meringue instead of marshmallows:
4 large egg whites (do not use egg whites from a carton)
¾ cup cane sugar
¼ teaspoon cream of tartar
½ teaspoon pure vanilla extract
Pinch sea salt

1. Make the meringue by combining the egg whites with the sugar in a heat-proof mixing bowl over a saucepan of simmering water. Place over medium heat and whisk constantly for 2 minutes. Continue to whisk every couple of seconds for another 2-3 minutes, until mixture is warm and sugar has dissolved. If you want to take the temperature of the mixture, you’re looking for about 145 degrees F.
2. Carefully pour the egg white/sugar mixture into the bowl of a stand mixer along with the cream of tartar, vanilla, and salt. Using the whisk attachment, beat on low speed and gradually increase the speed to high until stiff peaks form, about 5-6 minutes. The meringue should look like thick shaving cream. This can be done a day in advance and stored in a sealed container in the refrigerator.

For a chocolate no-churn ice cream version: add 1/2 cup cocoa or cacao powder to the mixture when whisking together.

Tried this recipe?Let us know how it was!