Smores Ice Cream Cake
By: Jessica Keipper
Published: Friday, December 4, 2009 - 1:28am

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

1 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. 2 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. 3 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. 4 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.