Recipe for Smoores

Ice Cream Delight

Remember those family camping trips when you built a campfire, toasted marshmallows on twigs, then squished that gooey sugar cloud with a thin square of chocolate between two graham crackers? Check out our twist on a classic summer memory that adds another favourite summer flavour—ice cream—for the S’MORES ICE CREAM CAKE.

By Ka Yan Ng

You’ll need:

• 1 springform pan
• 2 1⁄2 cups graham crumbs
• 2⁄3 cup butter, melted
• 1⁄2 cup sugar
• 2 litres chocolate ice cream
• fudge sauce, the type you squirt on sundaes
• 4 cups marshmallow cream
• a few handfuls of mini marshmallows

How to make it:

1. Preheat oven at 375°F.  Thoroughly mix graham crumbs, butter and sugar in mixing bowl. Press mixture into base of the spring-form pan, then build crust up the sides. Bake for about 8 minutes. Cool completely. Cover with plastic wrap. Put in freezer for 15 minutes.

2. Measure 1 litre of ice cream into bowl. Stir
until it’s a spreadable consistency. Spread softened ice cream in crust. Drizzle chocolate sauce onto ice cream.
Put back in freezer and let
set, about 10 minutes. Don’t forget to cover with plastic wrap.

3. Spread thin layer of marshmallow cream. Cover and put in freezer to set for 15 minutes.

4. Repeat ice cream and fudge step. Freeze for at least four hours, or overnight.

5. Preheat broiler. Place cake on baking sheet. Top cake with another marshmallow layer, then sprinkle as much mini marshmallows on top as you like. Carefully broil until marshmallows reach a golden brown color, about a minute. Watch for burning! Release cake from springform pan—you might have to run a knife around the edge, but be careful, the crust is delicate.

Serve immediately. Makes 10–12 (very generous) servings.

Tip: Use a knife dipped in water.

 




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