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

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Creamed Peas

Recipe courtesy of The Neelys

Chocolate Chip Caramel Ice Cream Sundae

Recipe courtesy of Ree Drummond

Carrot Cake with Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Boston Cream Pie

Recipe courtesy of Food Network Kitchen

Salmon Cakes

Recipe courtesy of Ina Garten

Pappardelle in Saffron Cream

Recipe courtesy of Food Network Kitchen

Plum Cake "Tatin"

Recipe courtesy of Ina Garten

Strawberry Shortcake Cake

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.