Toasted Marshmallow Ice Cream Cake

Name: Toasted Marshmallow Ice Cream Cake
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters store-bought chocolate syrup; 177 milliliters graham cracker crumbs (from about 6 crackers); 473 milliliters mini marshmallows; 177 milliliters pecans, finely ground; 2 Tbsps sugar; 3 Tbsps unsalted butter, melted; 2 liters vanilla ice cream, slightly softened

You can never have too many dessert recipes, so give Toasted Marshmallow Ice Cream Cake a try. This recipe makes 8 servings with 722 calories, 10g of protein, and 38g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up chocolate syrup, sugar, butter, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.

Instructions

Stir the graham cracker crumbs, pecans, sugar and butter in a bowl until combined. Press the crumb mixture into the bottom of a 9-inch springform pan.

Ingredients you will need

Graham Cracker Crumbs

Butter

Pecans

Sugar

Equipment you will use

Springform Pan

Bowl

Drizzle with the chocolate syrup and freeze until firm, about 15 minutes.

Ingredients you will need

Chocolate Syrup

Spread the vanilla ice cream over the chocolate-drizzled crust in a smooth, even layer, packing the ice cream into the pan. Freeze until firm, about 2 hours.

Ingredients you will need

Ice Cream

Chocolate

Crust

Equipment you will use

Frying Pan

Remove the cake from the freezer and top with the marshmallows. Toast the topping with a kitchen torch or broil about 4 inches away from the heat until the marshmallows are puffed and evenly browned, rotating the pan as needed. Return the cake to the freezer for 15 minutes. Run a knife around the edge of the cake before removing the side of the pan.

Ingredients you will need

Marshmallows

Toast

Equipment you will use

Knife

Frying Pan

Serve immediately or freeze for up to 2 days.

Photograph by Levi Brown

Equipment

Ingredients

Servings:

59milliliters

store-bought chocolate syrup 177milliliters

graham cracker crumbs (from about 6 crackers)473milliliters

mini marshmallows 177milliliters

pecans, finely ground 2Tbsps

sugar 3Tbsps

unsalted butter, melted 2liters

vanilla ice cream, slightly softened

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.