S'mores Ice Cream Cake

I received springform pans for my wedding...almost 9 years ago.  I finally took them out of the box this year.  Honestly, I was kind of afraid of them.  I had no idea how they worked!  And then a few months ago I saw a cooking show where they used one and I thought, "oh, that makes sense!"  So all those recipes I have put in the back cupboard because they said to use a springform pan...they are coming out!!! 

I tore this recipe from a magazine.  Women's Day?  I think?  It was surprisingly easy to make and my family loved it.  My mom asked me if I will make this for her on her birthday instead of a cake. 

S'mores Ice Cream Cake

Not the best picture but it tasted great!

Ingredients:

10 graham crackers

2 T butter, at room temperature

4 oz. bittersweet chocolate
1 14 oz. can sweetened condensed milk
1 1/2 t. pure vanilla extract
2 c heavy cream
1 c. mini marshmallows
3/4 c. mini chocolate chips

Directions:

Heat over to 350 degrees.  Line the bottom of an 8 in. springform pan with parchment paper.  In a food processor, pulse 8 graham crackers until finely ground.  Add the butter and pulse until blended.  Press the graham mixture into the bottom of the prepared pan.  Bake until golden brown, 8 to 10 minutes.  Let cool completely, about 25 minutes.

Meanwhile, melt the chocolate in the microwave; let cool slightly.  Using an electric mixer, beat the chocolate, half the condensed milk (1/2 c. plus 2 T) andn 3/4 t. vanilla in a large bowl until combined.  Add 1 cup heavy cream and beat until thick, stiff peaks form.  Fold in the marshmallows.  Spoon the mixture on top of the cooled crust and spread evenly.

Clean the bowl.  Using an electric mixer, beat the remaining condensed milk, vanilla, and heavy cream until thick, stiff peaks form, 3 to 5 minutes.  Fold in 1/2 cup chocolate chips.  Spread on top of the chocolate layer. 

Break the remaining 2 graham crackers into tiny pieces.  Sprinkle the graham pieces and remaining 1/4 cup chips over the top.  Cover and freeze until firm, at least 8 hours and up to 2 weeks.

When ready to serve, unmold the cake and transfer to a platter.  Let sit for 5 minutes before slicing.

In my test kitchen:

I could't really taste the marshmallows.  So I will probably increase the amount of marshmallows to 1 1/2 c. next time.  After pouring the chocolate mixture in the pan I put it in the freezer while I made the vanilla ice cream part.  That way I didn't have to worry about the two layers bleeding into one another when I spread the vanilla mixture on top.  But don't wait too long.  You still want it to be one cohesive cake.  I also don't love chocolate chips in ice cream.  Not sure why.  I will probably ease up a little bit on the amount of chips I put into the vanilla mixture. 

~Happy Cooking!