No Bake Smores Ice Cream Cake Recipe By Tasty Recipes

16-LAYER NO-BAKE S'MORES CAKE RECIPE BY TASTY

Steps:

• In a large heatproof bowl, pour the hot heavy cream over the semisweet chocolate chips. Let stand for 30 seconds, then whisk together for 1 minute, or until thick and smooth.
• Place 1 cup (85 g) of marshmallow fluff in a medium heatproof bowl and place the remaining fluff into a separate medium heatproof bowl. Add a tablespoon of milk to the bowl with 1 cup (85 g) of fluff and the remaining 2 tablespoons milk to the bowl with the remaining fluff.
• Microwave each bowl of fluff for 15 seconds.
• Remove the bowls from the microwave and use a fork to stir the milk into the fluff until it is thick and smooth. Cover the bowl with less fluff and store in the fridge - it will be used later for decoration.
• Line a 5x8-inch (13x20cm) loaf pan with parchment paper and place a row of graham crackers on the bottom of the pan. Pour a thin layer of the marshmallow fluff over the graham crackers and use a spoon or spatula to spread the mixture evenly. Place another row of graham crackers on top of the fluff, then pour a thin layer of the chocolate ganache over the crackers and use a spoon or spatula to spread an even layer. Repeat three more times.
• Cover and chill in the fridge overnight.
• Remove the cake and reserved marshmallow fluff from the fridge. Use the parchment to lift the cake out of the loaf pan. Microwave the leftover marshmallow fluff mixture for 15 seconds, then use a spatula to spread the fluff over the cake in an even layer.
• Optional: use a small kitchen torch to gently toast the marshmallow topping. Sprinkle crumbled graham cracker and chocolate chunks over the top of the cake.
• Enjoy!

NO-BAKE S'MORES ICE CREAM CAKE RECIPE BY TASTY

Steps:

• Place graham crackers in a zipper storage bag and crush with a rolling pin until the cookies are fully crushed.
• Transfer the graham cracker crumbs to a bowl, and add in the sugar, cinnamon, and salt, stirring to combine. Add in the melted butter and mix well.
• In a buttered 6-inch (15 cm) springform pan, add the graham cracker mixture and press firmly to form an even layer. Chill in the fridge for 30 minutes.
• In a medium size bowl, combine softened ice cream, half of the marshmallows, and chocolate chips.
• Pour over the graham cracker crust and freeze over night.
• Microwave the chocolate and heavy cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
• Pour the ganache over the ice cream cake. Freeze for 30 minutes.
• In a medium bowl, combine rum and remaining half of the marshmallows. Let sit for 15 minutes.
• Pour the marshmallows over the ice cream cake. Using a torch, brown the marshmallows on top of the cake.
• Slice and serve.
• Enjoy!

NO BAKE S'MORES CAKE

Steps:

• Line bottom of 9x13" casserole dish with graham crackers.
• Mix marshmallow cream and cool whip in mixer until smooth (scraping down sides).
• Add vanilla extract to mixture.
• Spread 1/3rd of marshmallow mixture over top of graham crackers.
• Add another layer of graham crackers, another 1/3rd of marshmallow mixture, repeat. And finish with a layer of graham cracker on top.
• Over medium-low heat, melt chocolate chips with the heavy whipping cream.
• Once melted and combined, add salt and turn off heat.
• Let cool for 15 minutes, but wisk every 5 minutes while cooling.
• Pour over the top of the graham crackers, spread evenly.
• Put container in freezer for 30 minutes, uncovered.
• Remove from freezer, cover and place in the refrigerator overnight.

S'MORES BARK RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Place the graham crackers inside a plastic bag and use a rolling pin to finely crush the crackers. Pour most of the crackers into a bowl, reserving ¼ cup (20 g) for later.
• Add the melted butter to a bowl with the graham crackers and mix until the texture of wet sand.
• Transfer the graham crackers onto a parchment paper-lined baking sheet, spreading into an even layer.
• Sprinkle 2 cups (100 G) of mini marshmallows over the top of the graham cracker crumbs, then bake for 10 minutes.
• Pour the melted chocolate over the graham crackers and marshmallows, spreading evenly with a spatula.
• Top with remaining cup of marshmallows and reserved ¼ cup of crushed graham cracker crumbs. Drizzle with any remaining melted chocolate.
• Freeze for at least 1 hour.
• Remove the bark from the freezer and break it into pieces.
• Enjoy!