Toasted Marshmallow Ice Cream Cake – a delicious recipe with graham cracker crumbs, pecans, sugar, unsalted butter, store-bought chocolate syrup, vanilla ice cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir the graham cracker crumbs, pecans, sugar and butter in a bowl until combined.
2
Press the crumb mixture into the bottom of a 9-inch springform pan.
3
Drizzle with the chocolate syrup and freeze until firm, about 15 minutes.
4
Spread the vanilla ice cream over the chocolate-drizzled crust in a smooth, even layer, packing the ice cream into the pan.
5
Freeze until firm, about 2 hours.
6
Remove the cake from the freezer and top with the marshmallows.
7
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.
8
Return the cake to the freezer for 15 minutes.
9
Run a knife around the edge of the cake before removing the side of the pan.
10
Serve immediately or freeze for up to 2 days.
11
Photograph by Levi Brown
545
kcal
Calories
32
g
Fat
27
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup graham cracker crumbs (from about 6 crackers), 3/4 cup pecans, finely ground, 2 tablespoons sugar, 3 tablespoons unsalted butter, melted, and more.
Yes, Toasted Marshmallow Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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