Recipes From The Cove - Week 25: S’mores Ice Cream Cake What you need: 14 graham crackers, divided ¼ cup butter, melted 2 tbsp. sugar 6 oz. Baker’s semi sweet chocolate, 1 tub (8 oz) Cool Whip whipped topping (do not thaw) 1 container ( 1 and 3/4 qt.) chocolate ice cream, softened. 1 pkg. (10 oz.) jet puffed miniature marshmallows, divided 2 tbsp. milk Make it: Heat oven to 325. Crush 8 ½ crackers to form fine crumbs, break remaining crackers into rectangles. Place cracker crumbs in medium bowl. Add melted butter and sugar; mix well. Press onto bottom of 9 inch springform pan. Bake 12 minutes or until lightly browned. Cool completely. Microwave chocolate and cool whip in microwaveable bowl on high 2 to 2/12 minutes or until chocolate is completely melted and mixture is blended, stirring after each minute. Let stand 15 minutes. Spread chocolate mixture over cooled crust. Stand cracker rectangles, top sides facing out, around edge of pan, pressing gently into chocolate mixture to secure. Freeze 20 minutes or until filling is firm. Cover with softened ice cream. Freeze 4 hours or until ice cream layer is very firm. Reserve 2 cups of marshmallows when ready to serve dessert. Microwave remaining marshmallows and milk in large microwaveable bowl on high for 1 minute and 15 seconds or until marshmallows are completely melted and mixture is blended, stirring after 1 minute. Cool for 10 minutes. Pour marshmallow mixture over dessert. Heat broiler. Place dessert on baking sheet; top with reserved marshmallows. Broil, 6 inches from heat, 1 minute or until marshmallows are golden brown. Remove rim of pan before serving the dessert. (By melting most of the marshmallow topping separately, you let the ice cream filling underneath stay cold during broiling.)
Posted on: Mon, 15 Jul 2013 20:02:17 +0000
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