Peanut Butter S’mores Ice Cream Cake is the proper no-bake summer season dessert recipe! That includes a crumbled graham cracker crust, peanut butter chocolate ice cream layer, and toasted marshmallows. It’s a s’mores lovers dream come true.
S’mores Ice Cream Cake Recipe
There are 1,000,000 and one causes to make ice cream cake this summer season! However listed below are a number of of the highest causes it’s best to make this ice cream cake asap:
- There’s completely no-baking required! Making it the proper “it’s-too-to-bake” dessert recipe. You don’t want to show the oven on in any respect, and stovetop use may be very restricted.
- It’s a make-ahead pleasant dessert. Which means you’ll be able to totally assemble this cake and freeze it for as much as 2 months! The proper ceremonial dinner dessert to have within the freezer.
- Solely 10 easy substances… and so they’re so fundamental you would possibly have already got them in your freezer and pantry. And in case you don’t, you’ll be able to simply seize all of them from the native grocery retailer. No fancy or laborious to search out substances right here!
- This ice cream cake recipe is totally scrumptious. Chilly, creamy, and loaded with chocolate + peanut butter + s’mores flavors. It’s actually the final word summertime dessert. And ideal for cookouts, picnics, particular events, or an informal after-dinner dessert.
Components to Make Ice Cream Cake
- Graham Cracker Crumbs: For ease, I recommend shopping for the pre-crushed selection. However you may make your personal by crushing complete sheets of graham crackers into advantageous crumbs.
- Granulated sugar: I don’t recommend utilizing some other sugar selection, even brown sugar, for this recipe.
- Salt: Only a pinch helps steadiness the flavors and sweetness within the graham cracker crust. Wonderful sea salt works greatest, however desk salt will work in a pinch. I don’t recommend utilizing coarse salt.
- Floor Cinnamon: We completely love the delicate spice and taste cinnamon provides. However in case you don’t have it available, be at liberty to omit.
- Unsalted Butter: The melted butter works because the binder for the graham cracker crust. If you happen to solely have salted butter available, use it and omit the salt referred to as for.
- Chocolate Ice Cream: For the perfect tasting outcomes, I recommend utilizing a high-quality chocolate ice cream. A couple of of our suggestions: Tillamook, Hagan Dazz, or Ben and Jerry’s.
- Creamy Peanut Butter: Don’t use pure peanut butter! It is best to use an everyday creamy peanut butter, comparable to JIF or Skippy. I additionally can not suggest utilizing almond butter or some other number of nut butter.
- Mini Marshmallows: You need to use kind of, as you see match right here! And in case you solely have massive marshmallows, be at liberty to chop them in half and use what you’ve available.
- Chocolate Syrup: Don’t have store-bought syrup? Make chocolate sauce by bringing 3/4 cup heavy whipping cream simply to a boil. Then add in 1/2 cup of semi-sweet chocolate chips and a little bit of vanilla extract. Stir clean and let cool fully earlier than drizzling on prime of the cake.
Particular Tools Wanted for this Recipe
- 9″ Springform Pan: This makes it straightforward to take away the cake from the pan once you’re able to serve.
- Kitchen Blowtorch: You’ll want particular software to shortly toast the marshmallows! You’ll want to use in a secure and ventilated space. And skim the directions earlier than use.
- Massive and Medium Bowls (for Mixing): Have your mixing bowls able to go earlier than you start assembling your ice cream cake.
Peanut Butter S’mores Ice Cream Cake
Peanut Butter S’mores Ice Cream Cake contains a crumbled graham cracker crust, peanut butter swirled chocolate ice cream, and toasted marshmallows on prime. The proper ice cream cake recipe to have a good time summer season!
Components
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs finely crushed
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon floor cinnamon
- 1/2 cup (113g) unsalted butter melted
For the Peanut Butter Ice Cream Cake:
- 3 pints high quality chocolate ice cream softened
- 1 and 1/2 cups creamy peanut butter (I do not recommend utilizing all-natural peanut butter)
For the Topping:
- 1 and 1/2 cups mini marshmallows
- 1/4 cup creamy peanut butter
- 1/4 cup store-bought chocolate syrup
Directions
For the Graham Cracker Crust:
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Calmly grease a deep-dish 9-inch springform pan with nonstick baking spray and put aside till wanted.
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In a big bowl mix the graham cracker crumbs, sugar, salt, and cinnamon. Pour within the melted butter and, utilizing a rubber spatula, stir till nicely mixed.
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Press the combination into the ready pan, and press the crumbs firmly down the underside after which barely up the perimeters of the pan. Place within the freezer till wanted.
For the Peanut Butter Ice Cream Cake:
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In a big bowl, mix the softened ice cream with the peanut butter, gently mixing till simply mixed. Cease mixing when you’ll be able to nonetheless see massive streaks of peanut butter all through the ice cream.
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Spoon the softened ice cream combination on prime of the ready crust and unfold evenly over the crust. Place the pan within the freezer and freeze till very agency, at the very least 4 hours, however ideally 6 to eight hours.
For the Topping:
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Whenever you’re able to serve, take away the ice cream cake from the freezer. Pile the mini marshmallows within the middle of the ice cream cake and toast them with a kitchen torch.
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Place the peanut butter in a small microwave-safe bowl. Warmth the peanut butter within the microwave for 30 seconds, till clean and simply pourable. Drizzle the peanut butter sauce and chocolate syrup in skinny traces throughout the highest of the ice cream cake. Slice and serve directly!
