Smores Coffee And Fudge Ice Cream Cake Recipes

Steps:

• Preheat oven to 350*F.
• Finely grind graham crackers, toasted almonds and 3 TBS sugar in processor.
• Add 1/2 cup melted butter; process mixture until moist crumbs form.
• Press mixture onto bottom and up sides of 9 inch diameter spring form pan with 2 3/4 inch sides.
• Bake crust until edges are golden, about 12 minutes.
• Cool completely before proceeding.
• Spread 2 cups softened ice cream in cooled crust.
• Spoon 3/4 cup Fudge Sauce over.
• Freeze until sauce is just set, about 10 minutes.
• Repeat layering with 2 cups ice cream, then 3/4 cups sauce.
• Freeze until sauce is just set.
• Spread remaining 2 cups ice cream over.
• Cover and freeze cake overnight.
• Refrigerate remaining sauce.
• Preheat broiler.
• Warm remaining fudge sauce.
• Place cake in pan on baking sheet.
• Spread marshmallow creme over top.
• Sprinkle miniature marshmallows in a single layer over top.
• 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.

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.

Steps:

• For the crust: Place the bowl of a stand mixer in the refrigerator to chill.
• In a small saucepan, melt half the butter over medium-low heat. Cook, swirling occasionally, until the milk solids in the butter smell toasty and nutty and have turned golden brown, 3 to 4 minutes. Remove from the stove and cool to room temperature.
• In a food processor fitted with the blade attachment, add half of the graham crackers and salt. Process into fine crumbs. Add the cooled brown butter and process until the mixture starts to clump. Dump the graham cracker mixture into a pie dish. Using the flat bottom of a glass or dry measuring cup, press the crumbs in an even layer on the bottom and up the sides. (At this point, you can freeze the crust for 30 minutes to firm up, or continue with the next step.)
• Warm half the hot fudge sauce (1 1/4 cups) to an easily spreadable consistency (it shouldn't be hot). Pour the fudge over the graham cracker crust and, using an offset spatula, gently spread the fudge in an even layer on the bottom and up the sides of the crust. Place in the freezer for 1 hour until firm.
• Repeat the process for the brown butter graham cracker crust and fudge application for the second pie.
• To toast the marshmallows: Use a brûlée torch to toast. Alternatively, you can place an oven rack in the upper third position and preheat the oven to broil. Space the marshmallows 2 inches apart on a rimmed baking sheet. Broil until toasted, 30 seconds to 1 minute. Remove from the oven to cool completely, then place in the freezer while you make the ice cream.
• To make the ice cream: In the chilled bowl of the stand mixer fitted with the whisk attachment, beat the heavy cream to stiff peaks. Add the condensed milk, marshmallow creme, vanilla and salt and beat on high speed to fully combine, 30 seconds (it's a-okay if there are little bits of marshmallow in the cream). Working quickly, transfer half of the no-churn ice cream to a frozen pie crust, saving the remaining half for the second pie. Top each pie with 8 toasted marshmallows, pressing them into the ice cream. Freeze until very firm, at least 6 hours or up to overnight. Shave the chocolate on top to garnish. Slice and serve immediately.

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!!

Steps:

• Line a 9 by 5-inch loaf pan with plastic wrap, letting the ends of the plastic wrap overhang the pan by 6 inches. Break one of the crackers into 4 pieces along the dotted lines.
• Spread one side of 1 whole graham cracker and 1 graham piece with 1/2 cup of the marshmallow cream and lay in the loaf pan, cream side up. Spoon the softened chocolate ice cream over the crackers and smooth the top.
• Coat both sides of another whole cracker and 1 piece using 1 more cup marshmallow cream and lay over the chocolate ice cream. Spoon the softened vanilla ice cream over the crackers and smooth the top.
• Spread the remaining whole cracker and 1 more piece with the remaining 1/2 cup marshmallow cream. Lay the crackers over the vanilla ice cream, marshmallow side down. Wrap the pan tightly with plastic wrap and freeze until firm, about 6 hours.
• To serve, unwrap and gently tug at the overhanging plastic wrap to remove the loaf from the pan. (If necessary, dip the bottom of the pan into hot water.) Using the plastic wrap to handle the loaf, invert it onto a serving platter. Peel away and discard the plastic wrap. Allow the cake to sit at room temperature for a few minutes before slicing. Serve with the hot fudge sauce.
• **Note: To soften ice cream, scoop ice cream into a large mixing bowl. Use a large rubber spatula or wooden spoon to break up the ice cream. Stir and fold to create a smooth consistency.