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Peanut Butter S'mores Ice Cream Cake
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Prep Time:
10 minutes
Total Time:
4 hours 10 minutes
Revamp the classic s'mores with a cool twist. Perfect for summer parties, this make-ahead treat is sure to wow your guests!
Ingredients:
  • 1/2 gallon (or 1.75 quarts) chocolate ice cream
  • 1 1/4 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1 jar (16 oz) creamy peanut butter
  • 1 cup miniature marshmallows
  • 1 bottle (7.25 oz) chocolate topping that forms hard shell
  • 1/2 cup roasted salted peanuts, roughly chopped, if desired
  • Additional graham cracker crumbs and miniature marshmallows, as desired
Instructions:
  • Take the ice cream out of the freezer for 10-12 minutes only to prevent ice crystals from forming in the cake.
  • Coat an 8- to 9-inch round springform pan with cooking spray.
  • Combine graham cracker crumbs with melted butter in a medium bowl. Transfer mixture to pan and evenly press it into the bottom.
  • Place peanut butter in a small microwavable bowl and heat uncovered on High for 15 to 20 seconds until lightly melted and pourable. In a large bowl, combine ice cream and peanut butter using a spatula or electric mixer until smooth. Add marshmallows and mix swiftly to prevent melting. Spread mixture evenly over the crust, then cover with plastic wrap, pushing against the ice cream to prevent ice crystals. Freeze for 4 to 6 hours before serving.
  • Prior to serving, take the dessert out of the freezer and drizzle chocolate on top, letting it cascade down the sides. Quickly sprinkle on chopped peanuts, more graham cracker crumbs, and miniature marshmallows to set in the chocolate shell.
  • Slice the dish after the shell hardens, then serve immediately or freeze until needed. When ready to cut, take it out of the freezer 10 minutes in advance, which will make slicing much smoother.

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