S’mores Ice Cream Cake Recipe

Introduction

This S’mores Ice Cream Cake is a delightful twist on the classic campfire treat. Combining creamy homemade ice cream, chocolate ganache, and a crunchy graham cracker crust, it’s perfect for summer gatherings or any time you crave a nostalgic dessert with a cool finish.

Ingredients

• 1 cup whole milk
• 2 cups heavy cream
• 1 pinch salt
• 1/4 cup sweetened condensed milk
• 6 large egg yolks
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1/4 cup chocolate ganache (optional, reserved from below)
• 3 cups graham cracker crumbs (about 21 full sheets)
• 10 tbsp unsalted butter (melted)
• 2 tbsp granulated sugar
• 1 1/2 cup semisweet chocolate (finely chopped)
• 1 cup heavy cream
• 3 large egg whites
• 1 pinch salt
• 1/2 tsp cream of tartar
• 1/4 tsp lemon juice
• 1 1/4 cup granulated sugar
• 2/3 cup water
• Edible flowers (to your liking)

Instructions

1. Step 1: Make the ice cream by combining the milk, heavy cream, salt, and sweetened condensed milk in a saucepan. Heat over medium until hot but not steaming. In a separate bowl, whisk the egg yolks with the sugar and vanilla. Slowly add about 1 cup of the hot milk mixture to the yolks while whisking constantly, then return everything to the saucepan. Cook over medium-low heat, stirring constantly, until thickened and reaching 175-180°F (80-82°C). Strain the custard into a bowl, chill over an ice bath, then refrigerate at least 4 hours or overnight. Churn in an ice cream maker to soft-serve consistency.
2. Step 2: Prepare the crust by pulsing the graham cracker crumbs, melted butter, and sugar in a food processor until combined. Line the bottom of a 7-inch springform pan with parchment paper. Press two-thirds of the crust mixture firmly into the bottom of the pan, reserving the remaining third for topping.
3. Step 3: Make the ganache by heating the heavy cream until steaming. Pour it over the chopped chocolate, cover, and let stand for 5 minutes. Stir until smooth.
4. Step 4: Assemble the cake by reserving about 1/4 cup of ganache. Pour the rest over the crust and spread evenly. Freeze for about 25 minutes until set. Mix the reserved ganache into the churned ice cream and spread this layer over the set chocolate. Freeze for an additional 30 minutes or until firm. Sprinkle the reserved crust mixture over the ice cream and gently press flat. Cover and freeze at least 8 hours or overnight.
5. Step 5: Make the Italian meringue by placing the egg whites, salt, cream of tartar, and lemon juice into a clean stand mixer bowl. In a saucepan, combine sugar and water over medium heat, stirring until sugar dissolves. Stop stirring once it simmers. When the syrup reaches 230°F (110°C), start whipping the egg whites on high until stiff peaks form. When the syrup hits 240°F (116°C), remove from heat and let rest for 2 minutes. Slowly pour the syrup into the egg whites while mixing. Continue whipping for 3 to 4 minutes until the meringue is glossy and stiff.
6. Step 6: Remove the sides of the springform pan and place the cake on a serving plate. Using a piping tip, pipe the meringue in a wave pattern on top of the ice cream cake. Toast the meringue with a kitchen torch until golden brown. Decorate with edible flowers and let stand for 5 minutes before slicing.

Tips & Variations

• For a richer flavor, use full-fat sweetened condensed milk and high-quality semisweet chocolate.
• If you don’t have a kitchen torch, bake the meringue quickly under the broiler, watching closely to avoid burning.
• Swap edible flowers for fresh berries or toasted marshmallows for a different presentation.
• Use gluten-free graham crackers if you need a gluten-free dessert.

Storage

Store the ice cream cake covered in the freezer for up to 3 days for best texture and flavor. Let it sit at room temperature for about 5 minutes before slicing to make cutting easier. Leftovers should be kept tightly wrapped to prevent freezer burn.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without an ice cream maker?

Yes, after preparing the custard, you can freeze it in a shallow container and stir every 30 minutes until it reaches a soft-serve texture, but the texture won’t be as smooth as churned ice cream.

Is the meringue safe to eat?

Yes, this recipe uses Italian meringue, which involves cooking the sugar syrup to a high temperature and then whipping it into the egg whites, making it safe to consume.

S’mores Ice Cream Cake Recipe

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★★★★★

4.6 from 134 reviews

• Author: Mariam
• Total Time: 12 hours (including chilling and freezing times)
• Yield: 8 servings 1x

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Description

Indulge in the decadent layers of a S’mores Ice Cream Cake, combining creamy homemade ice cream, a buttery graham cracker crust, rich chocolate ganache, and a toasted Italian meringue topping garnished with edible flowers. This no-bake frozen dessert is perfect for celebrations and s’mores lovers alike.

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Ingredients

Scale 1x2x3x

Ice Cream Base

• 1 cup whole milk
• 2 cups heavy cream
• 1 pinch salt
• 1/4 cup sweetened condensed milk
• 6 large egg yolks
• 1/2 cup granulated sugar
• 2 tsp vanilla extract

Crust

• 3 cups graham cracker crumbs (about 21 full sheets)
• 10 tbsp unsalted butter (melted)
• 2 tbsp granulated sugar

Chocolate Ganache

• 1 1/2 cup semisweet chocolate (finely chopped)
• 1 cup heavy cream

Italian Meringue

• 3 large egg whites
• 1 pinch salt
• 1/2 tsp cream of tartar
• 1/4 tsp lemon juice
• 1 1/4 cup granulated sugar
• 2/3 cup water

Garnish

• Edible flowers (to your liking)

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Instructions

1. Make the Ice Cream: Combine the milk, heavy cream, a pinch of salt, and sweetened condensed milk in a saucepan. Heat over medium until hot but not steaming. In a separate bowl, whisk the egg yolks with sugar and vanilla. Slowly temper the yolks by whisking in about 1 cup of the hot milk mixture, then return everything to the saucepan. Cook over medium-low heat, stirring constantly, until thickened and reaching 175-180°F (80-82°C). Strain into a bowl and chill over an ice bath. Refrigerate at least 4 hours or overnight. Then churn in an ice cream maker until soft-serve consistency.
2. Make the Crust: Pulse the graham crackers, melted butter, and sugar in a food processor until evenly combined. Line the bottom of a 7-inch springform pan with parchment paper. Press two-thirds of the crumb mixture firmly into the pan bottom to form the crust. Reserve the remaining one-third for topping later.
3. Make the Ganache: Heat the heavy cream until it is steaming but not boiling. Pour it over the finely chopped semisweet chocolate. Cover and let stand for 5 minutes, then stir until smooth and glossy.
4. Assemble the Cake: Reserve about 1/4 cup of the ganache and cover it for later use. Pour the remaining ganache over the pressed crust, spreading it evenly. Freeze for about 25 minutes until fully set. Mix the reserved ganache into the prepared ice cream gently, then spread this mixture evenly over the set ganache layer. Return to the freezer for around 30 minutes or until the ice cream sets. Sprinkle the reserved crust crumbs over the ice cream and press gently to flatten. Cover and freeze for at least 8 hours or overnight.
5. Make the Italian Meringue: Add egg whites, salt, cream of tartar, and lemon juice to a clean mixing bowl of a stand mixer. Combine sugar and water in a small saucepan over medium heat, stirring just until the sugar dissolves, then stop stirring. When the syrup reaches 230°F (110°C), start whipping the egg whites on high until reaching stiff peaks. When syrup reaches 240°F (116°C), remove from heat, let rest 2 minutes, then slowly pour syrup into the egg whites with the mixer running. Continue whipping for 3-4 minutes until the meringue is glossy and holds stiff peaks.
6. Finish the Cake: Release the springform pan side and transfer the cake to a serving plate. Using a piping bag fitted with a #200 tip or similar, pipe the meringue over the ice cream cake in a wave pattern. Use a kitchen torch to toast the meringue until golden brown. Garnish with edible flowers as desired. Let the cake stand for 5 minutes before slicing and serving.

Notes

• For best results, chill the ice cream base thoroughly before churning to achieve a smooth texture.
• Ensure the cream and chocolate are hot enough for the ganache to properly emulsify but not boiling to avoid separation.
• The Italian meringue should be whipped to stiff peaks for a stable, toasted topping.
• Use a high-quality kitchen torch for even meringue toasting without burning.
• The cake can be stored in the freezer for up to 3 days; allow it to thaw for 5-10 minutes before slicing for clean cuts.
• Edible flowers add aesthetic appeal but ensure they are safe and pesticide-free.

• Prep Time: 30 minutes
• Cook Time: 25 minutes active cooking + freezing times
• Category: Dessert
• Method: Freezing
• Cuisine: American

Keywords: s’mores, ice cream cake, no-bake dessert, homemade ice cream, graham cracker crust, chocolate ganache, Italian meringue, toasted meringue, summer dessert, frozen cake