Recipe courtesy of Food Network Kitchen
Save Recipe Print
Toasted Marshmallow Ice Cream Cake
Total:
2 hr 30 min
Prep:
2 hr 30 min
Yield:
8 servings
Level:
Easy
Total:
2 hr 30 min
Prep:
2 hr 30 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Stir the graham cracker crumbs, pecans, sugar and butter in a bowl until combined. Press the crumb mixture into the bottom of a 9-inch springform pan. Drizzle with the chocolate syrup and freeze until firm, about 15 minutes.

Spread the vanilla ice cream over the chocolate-drizzled crust in a smooth, even layer, packing the ice cream into the pan. Freeze until firm, about 2 hours.

Remove the cake from the freezer and top with the marshmallows. Toast the topping with a kitchen torch or broil about 4 inches away from the heat until the marshmallows are puffed and evenly browned, rotating the pan as needed. Return the cake to the freezer for 15 minutes. Run a knife around the edge of the cake before removing the side of the pan. Serve immediately or freeze for up to 2 days.

Photograph by Levi Brown

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Recipe courtesy of Tyler Florence

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Croissant French Toast

Recipe courtesy of Ree Drummond

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Food Network Kitchen

Boston Cream Pie

Recipe courtesy of Food Network Kitchen

French Toast "Jubliee"

Recipe courtesy of Geoffrey Zakarian

Skillet Apple Pie with Cinnamon Whipped Cream

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword