Easy Marshmallow Fluff Chocolate Ice Cream Cake Recipes

Steps:

• 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.

Steps:

• Crush Oreos in food processor or by hand until fine.
• Add melted butter to them and mix.
• Press into 13x9 pan to make crust.
• Soften the ice cream in a mixer until smooth, but not melted.
• Stir in (by hand) all of the fluff into the ice cream until nice and evenly distributed.
• Pour into pan and spread evenly.
• Let freeze for at least 2 hours or overnight.
• You may garnish with any kind of whipping cream or Cool Whip that you like!

Steps:

• In a very clean glass or metal bowl, beat the egg whites & cream of tartar till light & foamy.
• W/the mixer still running, sprinkle in the 2 tbsp of sugar, cont beating till soft peaks form & set aside.
• In a sml saucepan, mix the water, corn syrup & granulated sugar together. Cook over med heat till it boils & comes to the firm ball stage (246°). Do not overcook.
• Drizzle the hot syrup into the egg whites w/the mixer running on low.
• Turn the mixer to high & beat for 5-6 min or till the sauce is very fluffy & the consistency of marshmallow cream. Beat in the extract & cocoa.
• NOTE: Allow the mixture to cool completely b4 using or refrigerate for later use.

Steps:

• Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.