Smores Ice Cream Cake

Photo: Jessica Keipper

Ingredients

2 packages(18) rectangles of graham crackers

2/3 cup of unsalted butter, melted

12 ounces jars of chocolate fudge sauce

1 1/2 quarts of chocolate ice cream

2 1/2 cups of mini marshmallows

1 quart of vanilla ice cream

Preparation

Grind graham crackers into fine crumbs in a food processor. Add melted butter and blend. Press mixture evenly into a 9 inch spring form pan, coating the bottom and 2 inches p the sides. Freeze until solid, about 30 minutes.

Spread half of the fudge sauce over the crust, refreeze, for about a half hour. Meanwhile, soften chocolate ice cream and stir in 1 cup marshmallows. Spread mixture over fudge and freeze until firm about a half hour.

Spread reaming fudge over ice cream, freeze until firm, about a half hour, then spread softened vanilla ice cream, on top of the cake and freeze solid, it takes about overnight.

Place oven rack 6 inches from broiler; heat broiler on high. top cake with remaining marshmallows. Place under broiler 1 to 2 minutes until marshmallows are toasted, then return to freeze. When firm cover with plastic wrap and freeze for about 6 hours or up to 3 days.