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Toasted Marshmallow Ice Cream Cake

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Toasted Marshmallow Ice Cream Cake

Name: Toasted Marshmallow Ice Cream Cake
Prep time: P0Y0M0DT2H30M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 8 servings
Ingredients: 3/4 cup graham cracker crumbs (from about 6 crackers); 3/4 cup pecans, finely ground; 2 tablespoons sugar; 3 tablespoons unsalted butter, melted; 1/4 cup store-bought chocolate syrup; 2 quarts vanilla ice cream, slightly softened; 2 cups mini marshmallows

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Level: Easy
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

Ingredients

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3/4 cup graham cracker crumbs (from about 6 crackers)

3/4 cup pecans, finely ground

2 tablespoons sugar

3 tablespoons unsalted butter, melted

1/4 cup store-bought chocolate syrup

2 quarts vanilla ice cream, slightly softened

2 cups mini marshmallows

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.