3 c graham cracker crumbs
6 1/2 T unsalted butter, melted
1 (12-ounce) can evaporated milk
1 c granulated sugar
2 oz semi-sweet baking chocolate
4 c ice cream, toasted marshmallow, s’mores or vanilla
1 (10 oz) bag marshmallows, toasted

In a large bowl, combine melted butter and 2 1/2 cups graham crumbs, mixing well until moistened. Press into an 8 or 9-inch springform pan, evening the crust out with the back of a spoon. Place in the freezer to set.

While crust is setting, heat milk, sugar and chocolate in a saucepan over medium heat. Bring to a boil then reduce to a simmer and stir continuously for 20 minutes until fudge sauce is thickened. Remove and let cool for 15 minutes. Remove crust from freezer and immediately pour the cooled chocolate over top. Place back in the freezer and freeze for 2 hours.

About 15 minutes before you remove the crust, take ice cream out of the freezer and allow to soften. Once soft, press and spread on top of the fudge sauce – don’t worry, it may mix together a bit! Smooth ice cream top and place back in the freezer for at least 2 hours, or even overnight. Toast marshmallows as desired by placing on a baking sheet under the broiler for 1-2 minutes, then remove them with a spatula. Remove cake from freezer and sprinkle ice cream top with half of the remaining graham crumbs, then top with marshmallows. Freeze for another hour or so, then sprinkle with remaining graham crumbs. Serve!


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