Sigh… it’s been like 800 years since I last posted a treat.

Gooey S'mores Ice Cream Cake I

Orrr seven days. You know. Same thing.

I mean, those peanut butter ball things on Tuesday weren’t really a treat because they were healthy. They weren’t dessert. Sure, I guess they could end up BEING dessert (read: you don’t have any cheesecake, ice cream or peanut butter cookies in the house) but they aren’t REALLY dessert.

Gooey S'mores Ice Cream Cake I

Real dessert is that toasted marshmallow coconut ice cream that I shared last week… that was squished in between 3 other quarts that I just couldn’t stop myself from churning. And as it turns out… I can’t eat ice cream for every meal of the day.

People. I have a lot of ice cream right now. Like a ton.

Gooey S'mores Ice Cream Cake I

And since I don’t have any patience to make REGULAR cakes, you know – like cakes that take time and require perfectly sliced layers and even more perfectly piped buttercream and all sorts of decorations that would lead me to jump off a bridge… I made an ice cream cake. Because those are easy. You just layer a bunch of junk together. It’s like one giant melty mess.

I freaking love it.

Gooey S'mores Ice Cream Cake I

Hey, remember that one time when I went to a cocktail-attired event in extremely casual attire? Like a big event where people were wearing dresses that went down to the floor and where I was wearing jeans and my hair up like an idiot? Oh I do, because it’s what my life consisted of last night. It might have required a few bites of fudge and marshmallow coconut ice cream soaked graham crust before bed. Because seriously, that was the only way I was getting over THAT.

Gooey S'mores Ice Cream Cake I

Make it. Eat it. Love it.

Gooey S'mores Ice Cream Cake I


S'mores Ice Cream Cake

Yield: serves 6-8

Prep Time: 6 hours (lots of inactive time!)

Cook Time: 20 minutes (to cook the fudge)

Total Time: 8 hours


3 cups graham cracker crumbs
6 1/2 tablespoons unsalted butter, melted
1 (12-ounce) can evaporated milk
1 cup granulated sugar
2 ounces semi-sweet baking chocolate
4 cups toasted marshmallow, s'mores or even vanilla ice cream
1 (10 ounce) 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 fridge and allow to softened. Once soft, press and spread on top of the fudge sauce - don't worry, it may mix together a bit! Not a big deal. Smooth ice cream top and place back in the freezer for at least 2 hours, or even over night.

Before serving, toast marshmallows as desired. I placed mine on a baking sheet under the broiler for 1-2 minutes, then removed 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!

Prepare to get messy - the ice cream and fudge sauce will be slightly soft, but they are so delicious this way.

the fudge sauce recipe comes from my mom's old school oreo cookie ice cream dessert

Gooey S'mores Ice Cream Cake I

Now can someone please do my laundry? My life is covered in chocolate.

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141 Responses to “Gooey S’mores Ice Cream Mess… Err, I mean Cake.”

  1. #
    Amanda @ Once Upon a Recipe — September 7, 2012 @ 3:28 pm

    I am a big fan of these kinds of messes.


  2. #
    Ashley @ Wishes and Dishes — September 7, 2012 @ 3:44 pm

    What a beautiful mess it is!! Love it


  3. #
    Sara — September 7, 2012 @ 4:12 pm

    I think you probably need to tell the story about this cocktail attire disaster.


  4. #
    Carissa — September 7, 2012 @ 4:22 pm

    Ohhhhh this looks like it’s to die for.


  5. #
    Liz @ Tip Top Shape — September 7, 2012 @ 5:39 pm

    This looks amazing!!!


  6. #
    Katie @ Blonde Ambition — September 7, 2012 @ 6:53 pm

    Holy cow. I love me some graham cracker crust covered in chocolate. Thank you for this.


  7. #
    Laura — September 7, 2012 @ 9:00 pm

    Oh my goodness that looks AMAZING.

    :( Unfortunately, graham crackers/crumbs don’t exist here in Australia. I have missed them ever since leaving Canada – cheese cake and so many other things like s’mores just aren’t the same. Does anyone have a great substitution suggestion?


    • Valerie — July 27th, 2013 @ 3:29 pm

      Gingerbread cookies, or tea cookies…sometimes called biscotti cookies…


  8. #
    Sharyn Dimmick — September 8, 2012 @ 9:25 am

    I have had that moment when I dressed wrong — not fun.


  9. #
    Keisha — September 8, 2012 @ 10:07 am

    Doesn’t look like a mess…..looks like a big ol pile of happiness!!


  10. #
    Deborah — September 8, 2012 @ 11:43 am

    OMG… someone get the insulin…


  11. #
    JaanL — September 8, 2012 @ 11:50 am

    OMG, I am the one who usually OVER dresses for events….lol, we both need this cake….and believe me, the messier it is the BETTER it is……oh, so yummy.


  12. #
    susan — September 8, 2012 @ 11:54 am

    Now that is a cake to keep in one’s arsenal! Love this idea – so much you can do with it.


  13. #
    Ellen @ Wannabe Health Nut — September 8, 2012 @ 6:06 pm

    Oh wow. This has to be one of those desserts that taste so good you don’t even feel bad for eating it. Err…well I guess ALL of your recipes would fall under that category!


  14. #
    Jenny @ BAKE — September 10, 2012 @ 10:13 am

    What an amazingly decadent dessert!


  15. #
    Colette — September 10, 2012 @ 3:51 pm

    What a gorgeous MESS!


  16. #
    Roberta @ ArtcyLucy — September 10, 2012 @ 5:47 pm

    Wow! This looks sinful! Sinfully good, I mean :-) Must try this recipe!!!!
    Thanks for the recipe, and the gorgeous photos too!


  17. #
    Amanda — September 11, 2012 @ 9:02 am

    You should have been at the Riverlife benefit on Friday, you’d have fit in perfectly in your neon jeans! The theme was neon nights and nature and people were wearing everything from track suits to cocktail dresses. Logically you’d think with that breadth of attire people were just wearing whatever they had that contained neon…but no, some people in track suits had zero neon on. Bizarre.


  18. #
    Kelsey — September 11, 2012 @ 12:37 pm

    How did you get your marshmallows to stay like that? Mine ended up like frozen hard rocks and I had to scrape that whole part of to eat it.


  19. #
    Bethany — September 13, 2012 @ 10:35 am Seriously?


  20. #
    Janell Algood — May 13, 2013 @ 10:26 pm

    The meaning of the phrase “ice cream” varies from one country to another. Phrases such as “frozen custard”, “frozen yogurt”, “sorbet”, “gelato” and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase “ice cream” applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients.


  21. #
    Sydney White — July 16, 2013 @ 8:22 pm

    A great way to use up the marshmallows and graham crackers that I bought for camping and barely ate! lol


  22. #
    Israel — May 13, 2014 @ 4:00 pm

    Yum! Def trying this out over the weekend!



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