Who doesn't love s'mores? This no-bake s'mores ice cream cake is a perfect summer dessert that's easy to make and requires no baking. The combination of a crunchy graham cracker crust, creamy chocolate ice cream, and toasted marshmallows is a match made in heaven.
This dessert is perfect for hot summer days when you don't feel like cooking. It's also a great option for those who don't have an oven or prefer not to bake. With a prep time of just 45 minutes, you can enjoy this delicious dessert in no time.
The best part about this dessert is that it's incredibly easy to make. You'll need just a few ingredients, including graham crackers, chocolate ice cream, marshmallows, and chocolate chips. Let's get started!
Step-by-Step Instructions
1. Make the Crust
Crush graham crackers in a bag with a rolling pin until they're finely ground. Mix the crumbs with sugar, cinnamon, and salt in a bowl. Add melted butter and stir until the crumbs are evenly moistened.
2. Press the Crust
Press the crumb mixture into a 6-inch springform pan. Make sure to press it firmly and evenly into the pan.
3. Chill the Crust
Chill the crust in the fridge for 30 minutes to set it.
4. Make the Ice Cream Mixture
Combine softened ice cream, half of the marshmallows, and chocolate chips in a bowl. Mix until the marshmallows and chocolate chips are evenly distributed.
5. Assemble the Cake
Pour the ice cream mixture over the chilled crust. Freeze the cake for at least 30 minutes to set it.
6. Make the Ganache
Melt chocolate and heavy cream in the microwave in 30-second intervals, stirring between each interval, until smooth and glossy.
7. Glaze the Cake
Pour the ganache over the frozen cake. Freeze the cake for an additional 30 minutes to set the glaze.
8. Toast the Marshmallows
Combine rum and remaining marshmallows in a bowl. Let it sit for 15 minutes. Pour the marshmallows over the cake and use a kitchen torch or broiler to toast them.
How to Store No-Bake S’mores Ice Cream Cake
Refrigerator
Store the cake in the fridge for up to 3 days.
Freezer
Store the cake in the freezer for up to 2 months.
Reheating
No reheating required.
Frequently Asked Questions
Q: Can I use a different type of crust?
Yes, you can use a different type of crust, such as chocolate sandwich cookies or wafers.
Q: Can I omit the rum?
Yes, you can omit the rum or substitute it with another type of liquor.
No-Bake S'mores Ice Cream Cake – Easy Summer Dessert
Make a delicious no-bake s'mores ice cream cake with a crunchy graham cracker crust, creamy chocolate ice cream, and toasted marshmallows.
Ingredients
Instructions
- 1Make the Crust — Crush graham crackers in a bag with a rolling pin until they're finely ground. Mix the crumbs with sugar, cinnamon, and salt in a bowl. Add melted butter and stir until the crumbs are evenly moistened.
- 2Press the Crust — Press the crumb mixture into a 6-inch springform pan. Make sure to press it firmly and evenly into the pan.
- 3Chill the Crust — Chill the crust in the fridge for 30 minutes to set it.
- 4Make the Ice Cream Mixture — Combine softened ice cream, half of the marshmallows, and chocolate chips in a bowl. Mix until the marshmallows and chocolate chips are evenly distributed.
- 5Assemble the Cake — Pour the ice cream mixture over the chilled crust. Freeze the cake for at least 30 minutes to set it.
- 6Make the Ganache — Melt chocolate and heavy cream in the microwave in 30-second intervals, stirring between each interval, until smooth and glossy.
- 7Glaze the Cake — Pour the ganache over the frozen cake. Freeze the cake for an additional 30 minutes to set the glaze.
- 8Toast the Marshmallows — Combine rum and remaining marshmallows in a bowl. Let it sit for 15 minutes. Pour the marshmallows over the cake and use a kitchen torch or broiler to toast them.
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.
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