Layers of ice cream, hot fudge and graham crackers come together to make a delicious and impressive ice cream cake.
My husband recently had a birthday and requested an ice cream cake. I decided to try a version with layers of graham crackers and hot fudge. It was a lot like a giant s’more with ice cream instead of marshmallows. Yum!
Ingredients
- 1 box vanilla ice cream
- 12-18 graham crackers
- 1 jar ready made hot fudge, warmed in microwave
- 1 carton whipped topping, thawed
- cocoa powder for dusting
Instructions
Line a 9×9 pan with plastic wrap, leaving plenty of extra draping over the sides. Take the ice cream out of the freezer and let it soften for 10-15 minutes. Don’t let it get too soft or when it refreezes, it will get icy. Line the pan with a thin layer of ice cream, then graham crackers. Spread 1/3 of the hot fudge across the graham crackers and put the pan in the freezer for 15 minutes. Repeat layers, ending with ice cream on top. Freeze for at least 4 hours. After making this once, I would try to make thinner layers of ice cream so there are more layers of hot fudge and graham crackers.
To serve, dip pan in hot water to loosen edges. Invert ice cream cake onto a serving plate, remove plastic wrap and frost with whipped topping. Dust with cocoa powder if desired.
If you want an even more S’mores-like experience, you could add dabs of marshmallow cream into the mix. Oh, baby! Now that would be good!
Ice Cream Cake Video
S’mores Ice Cream Cake
Ingredients
- 1 box vanilla ice cream about 48 ounces
- 12-18 graham crackers
- 1 jar hot fudge warmed in microwave
- 1 carton whipped topping thawed
Instructions
- Line a 9×9 pan with plastic wrap, leaving plenty of extra draping over the sides. Take the ice cream out of the freezer and let it soften for 10-15 minutes. Don't let it get too soft or when it refreezes, it will get icy.
- Line the pan with a thin layer of ice cream, then graham crackers.
- Spread 1/3 of the hot fudge across the graham crackers and put the pan in the freezer for 15 minutes. Repeat layers, ending with ice cream on top. Freeze for at least 4 hours.
- To serve, dip pan in hot water to loosen edges. Invert ice cream cake onto a serving plate, remove plastic wrap and frost with whipped topping. Dust with cocoa powder or drizzle with hot fudge, if desired.
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Comments & Reviews
Looks fabulous! I just pinned it, so expect traffic to pick up on your webpage. 🙂 I'm going to try to make it dairy free using frozen bananas blended in place of ice cream. Maybe add the marshmallow cream and some peanut butter too. Mmmm!
Quick question about the instructions. When you put the cake in the freezer for 15 minutes, what do you do with the ice cream? Leave it out? Thanks for sharing this! Will be pinning for my Mom's birthday when she comes to visit in a couple months from California!
@Kelly Allessi
I put the ice cream back in too so it didn't get too soft.