Peanut Butter S’mores Ice Cream Cake

Peanut Butter S'mores Ice Cream Cake features a crumbled graham cracker crust,
peanut butter swirled chocolate ice cream, and toasted marshmallows on top. The
perfect ice cream cake recipe to celebrate summer!

Servings:

Author:

Prep Time
20 minutes

Freeze Time
4 hours

Total Time
4 hours, 20 minutes

Course:

Dessert

Cuisine:

Cake Ice Cream

Keywords:

chocolate ice cream peanut butter ice cream cake s’mores

Instructions

1 Lightly grease a deep-dish 9-inch springform pan with nonstick baking spray and
set aside until needed.
2 In a large bowl combine the graham cracker crumbs, sugar, salt, and cinnamon.
Pour in the melted butter and, using a rubber spatula, stir until well
combined.
3 Press the mixture into the prepared pan, and press the crumbs firmly down the
bottom and then slightly up the sides of the pan. Place in the freezer until
needed.
4 In a large bowl, combine the softened ice cream with the peanut butter, gently
mixing until just combined. Stop mixing when you can still see large streaks of
peanut butter throughout the ice cream.
5 Spoon the softened ice cream mixture on top of the prepared crust and spread
evenly over the crust. Place the pan in the freezer and freeze until very firm,
at least 4 hours, but preferably 6 to 8 hours.
6 When you’re ready to serve, remove the ice cream cake from the freezer. Pile the
mini marshmallows in the center of the ice cream cake and toast them with a
kitchen torch.
7 Place the peanut butter in a small microwave-safe bowl. Heat the peanut butter
in the microwave for 30 seconds, until smooth and easily pourable. Drizzle the
peanut butter sauce and chocolate syrup in thin lines across the top of the ice
cream cake. Slice and serve at once!

Peanut Butter S’mores Ice Cream Cake

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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