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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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