Frozen Smores Cake Food

FROZEN SMORES

Steps:

• Prepare a 9x13-inch pan by lining it with parchment paper. (The paper should extend up the sides.)
• In a medium bowl, combine the cream cheese, marshmallow fluff, and cool whip. Pour the mixture into the prepared 9x13-inch pan.
• In a separate bowl, combine the instant pudding and milk. Mix with a hand mixer (about 2 minutes or until thickened). Pour pudding over the marshmallow mixture and freeze for about 4 hours.
• Remove the pan from the freezer and top with 12 graham cracker squares.
• Place a cutting board on top of the pan, and carefully flip the pan over. The contents of the pan should now be on the cutting board.
• Place the remaining 12 graham cracker squares on the frozen marshmallow mixture. Cut into 12 squares and serve cold!

FROZEN S'MORES CAKE

Steps:

• Line bottom and sides of a 9-by-5-inch loaf pan with parchment paper, allowing 2 to 3 inches to extend over sides.
• Beat marshmallow crème and 1 cup whipping cream with an electric mixer until stiff peaks form, about 2 minutes.
• Place 3 graham cracker sheets in a single layer in bottom of prepared pan, breaking crackers to fit. Top with 1 pint gelato, spreading to sides of pan. Top with 3 more graham cracker sheets in a single layer. Top with whipped cream mixture in an even layer, spreading to sides of pan. Top with 3 more graham cracker sheets and remaining 1 pint gelato, spreading to sides of pan. Top with remaining 3 graham cracker sheets. Cover with plastic wrap and freeze until very firm, about 8 hours.
• Line a baking sheet with parchment paper and spray with cooking spray. Spread marshmallows in an even layer on baking sheet. Freeze for 15 minutes.
• Preheat broiler with rack about 6 inches from heat. Broil marshmallows until tops are golden brown, about 1½ minutes. Remove from oven and let cool on baking sheet for 5 minutes. Return baking sheet to freezer; freeze until marshmallows are firm, about 15 minutes.
• Place chocolate chips and remaining ¼ cup whipping cream in a small microwave-safe bowl. Microwave on high, stirring every 30 seconds, until cream is hot, about 1 minute. Let stand for 2 minutes; stir until smooth.
• Remove cake from freezer. Using parchment as handles, lift cake and invert onto a serving platter. Top with frozen marshmallows and drizzle with chocolate mixture. Serve immediately, or cover with plastic wrap and freeze until ready to serve.

NO-BAKE FROZEN S'MORES CHEESECAKE

Steps:

• For the graham cracker crust: Place the crackers and sugar in a food processor and pulse to break up the crackers, then process continuously until the crackers are crushed into fine crumbs, about 30 seconds.
• Mix the graham cracker crumbs and melted butter together with a rubber spatula until combined. (The mixture will be thick.)
• Spray a 7-inch springform pan with baking spray and line with parchment paper.
• Press the crumb mixture into the bottom of springform pan. Use the bottom of a drinking glass or flat measuring cup to press the crumbs into the sides and bottom of the pan, making it as uniform and compact as possible. (The crust will be thick.)
• For the frozen chocolate cheesecake: Put the cream cheese into the bowl of a stand mixer with fitted with the paddle attachment. Mix the cream cheese for 30 seconds to 1 minute. Slowly add the sweetened condensed milk and continue to mix on medium-high speed for about 2 minutes. Scrape down the sides with a spatula and then continue to mix for another minute. Turn off the mixer and add in the cocoa powder and confectioners' sugar.
• Turn on the mixer starting on low, then increase the speed to medium-high and mix until incorporated, about 1 minute.
• Remove the bowl from the stand mixer and fold in the whipped topping by hand.
• Pour the mixture into the prepared graham cracker crust and place in the freezer for at least 2 hours or up to overnight. (If chilling overnight, remove the cheesecake from the freezer after 1 hour and cover with plastic wrap, then return to the freezer.)
• When ready to serve, preheat the broiler. Remove the cheesecake from the freezer and run a sharp paring knife between edge of the springform pan and the graham cracker crust. Open the clasp on the pan and press up from the bottom, allowing the external ring to fall free of the bottom.
• Place the cheesecake on a baking sheet and cover with marshmallows, allowing them to pile up and be stacked highest in the middle.
• Place the cheesecake in the broiler and let broil until the marshmallows start to brown and melt together, 1 to 2 minutes. Carefully transfer the cheesecake to a serving plate. Sprinkle the cheesecake with the remaining graham cracker crumbs, if desired. Serve immediately.

FROZEN MINI S'MORES PIES

Steps:

• Heat butter and honey in a small saucepan over medium or in a microwave-safe bowl, stirring occasionally, until butter is melted. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl.
• Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and cocoa powder and beat until smooth.
• Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to stiff peaks. Gently fold into cocoa powder mixture.
• Line muffin pan with paper liners. Pour cocoa powder mixture into a pastry bag or plastic bag with the corner snipped off and pipe evenly into muffin cups. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
• Heat corn syrup, sugar, and 1/4 cup water in a small saucepan over low until sugar is melted. Increase heat to medium and cook until an instant-read thermometer registers 240˚F, about 5 minutes.
• Meanwhile, using electric mixer on medium-high speed (or a stand mixer fitted with the whisk attachment), beat egg whites and cream of tartar in a large bowl until soft peaks form. Reduce mixer speed to low and carefully add sugar syrup to egg whites in a slow and steady stream. Increase speed to high and beat until mixture is light, glossy, and fluffy, 6-8 minutes.
• Remove pies from molds, turn upside down, and remove paper liners. Dollop each pie with meringue. Using kitchen torch, carefully torch fluff. Serve immediately or return to freezer until ready to serve.
• Do Ahead
• Pies (without topping) can be made 2 weeks ahead; cover and freeze. Pies (with topping) can be made 5 days ahead; keep frozen.

FROZEN S'MORES

Steps:

• Preheat the broiler to high.
• Spray a rimmed baking sheet with nonstick cooking spray. Spread the marshmallows on the baking sheet and broil until deep brown, about 30 seconds. Remove from the oven and set aside for 5 minutes to cool.
• In a stand mixer with the paddle attachment, beat the ice cream on medium-low speed until just soft. Add the toasted marshmallows and the chocolate chips and mix on low until just combined. Working quickly, scoop about 3 tablespoons of the ice cream mixture onto half of the graham crackers. Top with the remaining graham crackers and place in the freezer. Freeze until firm, at least 2 hours.

FROZEN S'MORES RECIPE BY TASTY

Steps:

• Make the ganache: Add the chocolate chips to a medium heatproof bowl.
• In a small saucepan, bring the International Delight Cocoa PEBBLES™ Coffee Creamer to a simmer over medium heat. Pour over the chocolate chips and stir until the chocolate is melted and the ganache is smooth. Chill in the refrigerator for 15-20 minutes, until the ganache is no longer warm but still spreadable.
• Assemble the s'mores: Line a baking sheet with parchment paper.
• Break the graham crackers in half crosswise and set 10 of the graham cracker squares on the prepared baking sheet. Set the remaining 10 squares aside.
• Use scissors to remove the cardboard packaging from the ice cream and set the ice cream cylinder on a cutting board. Cut the ice cream crosswise into 1-inch thick planks, then set the planks flat and cut into 10 2x2½-inch squares. Immediately place the ice cream squares directly on top of the graham crackers on the baking sheet, then transfer to the freezer for at least 30 minutes, up to 60 minutes, until the ice cream is frozen solid again and stuck to the graham crackers.
• Transfer the ganache to a piping bag fitted with a medium round tip.
• Carefully pipe about 2 tablespoons of ganache onto each ice cream square, leaving about ¼ inch of space around the edges. Place the remaining 10 graham crackers squares on top of the ganache and press down gently until the ganache starts to drip over the edges of the ice cream. Return to the freezer to firm for at least 30 minutes, up to 60 minutes.
• Just before serving, use a small piece of paper to cover half of a graham cracker square diagonally. Use a small strainer to sift cocoa powder lightly onto the exposed half of the frozen s'more. Repeat with the remaining s'mores.
• Serve immediately.
• Enjoy!

FROZEN S'MORES

Steps:

• Break graham cracker in half.
• Spread one half with marshmallow cream and sprinkle with chocolate chips.
• Top with ice cream and remaining graham cracker half.
• Push a popsicle stick into ice cream, if desired.
• Freeze until set up before eating, or it will be messy.
• Sometimes we dip halfway into melted chocolate and then refreeze.

POUND CAKE S'MORES

Steps:

• Place pound cake slices on a baking sheet.
• I line the sheet with foil for easy clean-up.
• Sprinkle each slice with marshmallows and chocolate chips.
• Above measurements are approximate for these toppings.
• I make sure each slice is covered but not heaping.
• Broil 4-6 inches from the heat for 1-2 minutes or til marshmallows are lightly browned.
• Transfer to a plate.
• Drizzle with caramel ice cream topping and sprinkle on nuts if desired.