Smores Coffee And Fudge Ice Cream Cake Recipes

S'MORES COFFEE AND FUDGE ICE CREAM CAKE

Steps:

• Preheat oven to 350°F. Finely grind graham crackers, toasted almonds, and 3 tablespoons sugar in processor. Add 1/2 cup melted butter; process mixture until moist crumbs form. Press graham cracker mixture onto bottom and up sides of a 9-inch-diameter springform pan with 2 3/4-inch high sides. Bake crust until edges are golden, about 12 minutes. Cool graham cracker crust completely.
• Spread 2 cups softened ice cream in crust. Spoon 3/4 cup cooled Fudge Sauce over. Freeze until sauce is just set, about 10 minutes. Refrigerate or freeze remaining ice cream as necessary to prevent ice cream from melting. Repeat layering with 2 cups ice cream, then 3/4 cup sauce. Freeze until sauce is just set. Spread remaining 2 cups ice cream over. Cover and freeze cake overnight. Refrigerate remaining Fudge Sauce.
• Preheat broiler. Warm remaining Fudge Sauce in small saucepan over low heat. Remove from heat. Place cake in pan on baking sheet. Spread marshmallow creme over top of cake. Sprinkle miniature marshmallows over in a single layer. Broil just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute. Run knife between pan sides and cake to loosen. Remove pan sides. Cut cake into wedges. Serve cake immediately with warm Fudge Sauce.

S'MORES COFFEE AND FUDGE ICE CREAM CAKE

Steps:

• 1. PREHEAT OVEN TO 350F. FINELY GRIND GRAHAM CRACKERS, TOASTED ALMONDS AND 3 TABLESPOONS OF SUGAR IN A FOOD PROCESSOR. ADD 1/2 CUP MELTED BUTTER; PROCESS MIXTURE UNTIL MOIST CRUMBS FORM. PRESS GRAHAM CRACKER CRUST ONTO BOTTOM AND UP SIDES OF 9-INCH DIAMETER SPRINGFORM PAN WITH 2 3/4 INCH HIGH SIDES. BAKE CRUST UNTIL EDGES ARE GOLDEN, ABOUT 12 MINUTES. COOL GRAHAM CRACKER CRUST. COOL GRAHAM CRACKER CRUST COMPLETELY.
• 2. SPREAD 2 CUPS OF SOFTENED ICE CREAM IN CRUST. SPOON 3/4 CUP OF FUDGE SAUCE OVER. FREEZE UNTIL FUDGE SAUCE IS JUST SET, ABOUT 10 MINUTES. FREEZE REMAINING ICE CREAM TO PREVENT ICE CREAM FROM MELTING. REPEAT LAYERING WITH 2 CUPS ICE CREAM, THEN 3/4 CUP OF SAUCE. CONTINUE LAYING TILL ICE CREAM IS GONE. COVER AND FREEZE OVERNIGHT. REFRIGERATE REMAINING FUDGE SAUCE.
• 3. PREHEAT BROILER. WARM REMAINING FUDGE SAUCE IN SMALL SAUCEPAN OVER LOW HEAT. REMOVE FROM HEAT. PLACE CAKE ON BAKING SHEET. SPREAD MARSHMELLOW CREME OVER TOP OF CAKE. SPRINKLE MARSHMALLOWS OVER IN A SINGLE LAYER. BROIL JUST UNTIL MARSHMALLOWS ARE DEEP BROWN, WATCHING CAREFULLY NOT TO BURN, ABOUT I MINUTE.
• 4. RUN KNIFE BETWEEN PAN SIDES AND CAKE IS LOOSEN. REMOVE PAN SIDES. CUT CAKE IN WEDGES. DRIZZLE SOME OF THE REMAINING FUDGE SAUCE ON CUT PIECES. SERVE CAKE IMMEDIATELY AND IF YOU HAVE ANY LEFTOVERS WHICH I DOUBT YOU WILL FREEZE!!