Graham cracker crust, smooth dark chocolatey fudge sauce, toasted marshmallow ice cream, peanut butter ice cream, chocolate-coated graham clusters, and chopped peanut butter cups. Need I say more?
Happy National S’mores Day, everybody!
What? There’s actually a day dedicated to S’mores?
Yes. Yes, there is.
In my opinion, every day of the summer should be S’mores Day seeing as it’s the quintessential campfire treat. It’s just not possible to have a proper campout or bonfire without the three musketeers of warm, toasty, ooey, gooey, melty, chocolatey, gooeyness! (Yes, I used the word “gooey” twice, only because that’s one of its best qualities!)
Needless to say, a S’mores recipe was absolutely mandatory today. And because we’re in the hottest month of the year (in the US, that is), why not combine one of the best toasty, melty, gooey (still can’t get enough of that word!) treats into something that’ll cool us down during these dog days of summer?
I give you, the Peanut Butter S’mores Ice Cream Cake.
I can’t tell you how drastically my life changed after my tastebuds were introduced to the genius amalgam (I can use smart words too!) of peanut butter and S’mores. Whether it’s a thick layer of gooey (there’s that word again!) peanut butter oozing out of the sides of the graham crackers, or a perfectly-sized Reese’s peanut butter cup slightly softened from the heat of the marshmallow between the grahams, you have to agree that there’s no experience like it.
Ok, so I may sound a tad bit obsessed when it comes to food.
And your point is?
This cool and creamy ice cream cake has all of the flavors of a S’more, plus more! Let’s start from the bottom, shall we?
First you have the graham cracker crust. Then you slather on a layer of rich chocolate fudge sauce. Next up is the toasted marshmallow ice cream. Yes people, TOASTED marshmallow ice cream. Because a S’more isn’t a S’more if it’s not made with toasted (or in my case, burnt to a crisp) marshmallows. All you have to do is spread the marshmallows out into an even layer on a parchment-lined baking sheet and place them under the broiler until they’ve toasted to your desired shade of brown.
The toasted marshmallows are then combined with vanilla ice cream and poured into the pan. See? Easy peezy! Next is a layer of chocolate-coated Golden Grahams. CHOCOLATE. COATED. GOLDEN. GRAHAMS, people! I’m convinced that this is the only way to eat Golden Grahams cereal from now on.
We’re finally at the peanut butter stage! Yay! The second ice cream layer is a simple mix of vanilla ice cream, creamy peanut butter, and chopped peanut butter cups. Once this is poured into the pan, you add the last half of the chocolate graham clusters on top along with a few more chopped peanut butter cups…
and an extra drizzle of chocolate fudge sauce…
Peanut Butter S’mores Ice Cream Cake!
I challenge you not to inhale the entire cake (pan included) within 5 minutes of your first bite.
- 8 whole graham crackers
- 3 Tablespoons sugar
- 5 Tablespoons unsalted butter, melted
- 1/2 cup Hot Fudge sauce, plus more for serving
- 4 cups Golden Grahams cereal
- 8 ounces milk chocolate
- 1/4 cup creamy peanut butter
- 7 ounces marshmallows (about 30 regular-sized)
- 1/2 gallon vanilla ice cream, divided
- 1/2 cup creamy peanut butter
- 1 1/2 cups Reese's peanut butter cups, chopped
- In a food processor, crush the graham crackers into fine, even crumbs. Add the sugar and melted butter and continue pulsing until fully incorporated. Press mixture into the bottom of a 9-inch springform pan, then place in the freezer until ready to fill.
- Pour cereal into a large ziploc bag, seal, and use your fists or a rolling pin to coarsely crush the cereal into smaller pieces. You don't want fine crumbs, just smaller pieces.
- In a medium microwave-safe bowl, melt the milk chocolate and peanut butter in the microwave for 45-60 seconds. Remove and stir until smooth. Add crushed cereal and stir to coat. Spread the coated cereal out on a parchment-lined baking sheet. Freeze for 15 minutes to allow chocolate to harden and then break the cereal into bite-sized pieces. Set aside.
- Preheat your broiler and arrange marshmallows in a single even layer on a parchment-lined baking sheet. Toast marshmallows until they've browned to your preference. I usually keep the oven door open a crack so that I can keep a close eye on them. Remove marshmallows from the oven and allow to cool for at least 5 minutes.
- In a well-chilled bowl of a stand mixer fitted with a paddle attachment, beat half of the ice cream (4 cups) until spreadable. Add toasted marshmallows and mix just until combined, then immediately pour mixture over prepared crust. Sprinkle half of the chocolate graham clusters evenly over toasted marshmallow ice cream, then return pan to freezer until set, about 30 minutes.
- Meanwhile, scoop the second half (remaining 4 cups) of the ice cream out into a medium bowl and let sit at room temperature to soften. When soft, add the peanut butter and 1 cup of the chopped peanut butter cups and stir just until combined. Pour second layer of ice cream over graham clusters and spread into an even layer. Return pan to freezer for 30 minutes before adding the rest of the chocolate graham clusters and chopped peanut butter cups around the border of the cake. Cover with foil and place in the freezer for 6-8 hours or overnight depending on your freezer.
- When ready to serve, run a hot knife around the edge of the pan and carefully remove sides. Slice and serve with additional fudge sauce, if desired.