Let's go for a twofer dessert today. One that combines two childhood treats into spoonfuls of Labor Day delight. That's right, this Labor Day if you get tagged with dessert—here you go: S'mores Ice Cream Cake.
To get ahead, you can make the ice cream portions well in advance and assemble the ice cream cake two to three days ahead without the marshmallow topping. That portion needs to made and assembled the day you serve this.
For the semi-homemade version, pick and choose which components you want to make and which you want to buy. Keep in mind for the marshmallow top you'll need to use actual marshmallows for toasting since marshmallow creme does not toast well. And if you go the route of using marshmallow pieces, you'll need a torch as you won't be able to pop this in the oven to toast the marshmallows.
There you have it, three ways to make a S'mores Ice Cream Cake. Make it your way and enjoy!
S'mores Ice Cream Cake
Serves 10
For the graham cracker crust:
4 cups graham cracker crumbs
1/2 cup sugar
10 tablespoons unsalted butter, melted
For the chocolate ice cream:
8 ounces good-quality semi-sweet chocolate, chopped
3 1/2 cups half and half
1 tablespoon plus 1 teaspoon cornstarch
2 ounces cream cheese, softened (about 1/4 cup)
1/4 cup sugar
Pinch salt
For the vanilla ice cream:
1 1/2 cups whole milk
2 large eggs
3/4 cup sugar
1 vanilla bean, split and scraped, or 1 teaspoon pure vanilla extract
1 1/2 cups heavy cream
For the marshmallow topping:
1 cup sugar
1/2 cup water
4 large egg whites
1/2 teaspoon cream of tartar
12 whole graham crackers broken into pieces for layering into the ice cream.
To make the graham cracker crust: Combine all ingredients and press mixture into bottom and up the sides of an 8 inch springform pan. Transfer to oven and bake at 375 °F for 7 to 9 minutes or until crust deepens in color. Remove from oven and transfer to a wire rack to cool completely.
To make the chocolate ice cream: Set up an ice bath in a large bowl.
In a small bowl, mix 2 tablespoons of the half and half with the cornstarch.
In a large saucepan, combine the remaining half and half with the sugar. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
Pour just enough of the hot milk over the chopped chocolate and and cream cheese to cover it. Stir until chocolate is melted and the mixture is thick and silky. Add the salt. Gradually add the remaining hot milk mixture.
Set the bowl in the ice water bath and let stand, stirring occasionally, until cooled off, about 20 minutes.
Pour ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. Freeze an additional two hours (or more) in an airtight container. Will keep for about a week if sealed properly.
To make vanilla ice cream: Beat milk and eggs together in a large saucepan. Add sugar and vanilla bean or vanilla extract, and cook over medium-low heat. Stir constantly with a wooden spoon until slightly thickened and registering 170° F on a thermometer. Remove from heat and allow to cool. Remove hull of the vanilla bean, if using, and stir in cream. Pour mixture through a fine sieve into a bowl and cover surface directly with plastic wrap to prevent skin from forming. Refrigerate at least 3 hours or up to 12 hours.
Freeze mixture in ice cream maker according to manufacturer's instructions. The mixture will not be completely hard. To finish freezing, put mixture into a lidded container, cover and allow to harden in the freezer at least 1 hour before serving.
To make the marshmallow topping: Place sugar and water into a saucepan with a candy thermometer attached to the side of the pan. Bring the mixture to a boil and cook until the syrup reaches 240 °F; set aside.
Place egg whites and cream of tartar in a stand mixer bowl fitted with a whisk attachment and beat on medium until soft peaks are formed. With the mixer still running slowly drizzle syrup into egg mixture. Continue beating until stiff peaks form.
Assembly: Using an ice cream scoop randomly drop in scoops of chocolate and vanilla ice cream. Sprinkle and press in broken up pieces of graham cracker. Continue to layer like this until pan is filled. Transfer to freezer and chill until hardened, about two hours.
Remove from freezer and spread marshmallow topping on top, then using a kitchen torch toast marshmallow topping.
Serve immediately.
