No Bake Smores Ice Cream Pie Food
NO-BAKE S'MORES ICE CREAM PIE
Provided by Food Network
Categories dessert
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the graham cracker crust: Melt the butter in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate chips until melted and combined.
- Combine the graham cracker crumbs and melted butter mixture in a large mixing bowl. Mix with a wooden spoon until combined.
- Press the crumb mixture into the bottom and sides of a 9-inch pie dish. Transfer to the freezer for 10 minutes to firm up.
- For the homemade magic chocolate shell: Melt the coconut oil and chocolate chips in a small saucepan over low heat, just until smooth. Remove from the heat.
- To assemble the pie: Evenly spread half of the softened ice cream on the bottom of the pie crust. Drizzle a layer of chocolate shell over the ice cream, followed by the graham cracker crumbs and chocolate chips. Add the second half of the ice cream, followed by another drizzle of chocolate shell. Lastly, add a layer of marshmallow creme and a layer of marshmallows on top. Freeze for at least 2 hours or overnight.
- Serving options: Place under a broiler to toast the marshmallows, 20 to 30 seconds. Keep an eye on the marshmallows as they toast up extremely quick. Or you can torch the top for the burnt marshmallow flavor.
NO BAKE S'MORES CAKE
Make and share this No Bake S'mores Cake recipe from Food.com.
Provided by JillQH
Categories Dessert
Time 15m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Line bottom of 9x13" casserole dish with graham crackers.
- Mix marshmallow cream and cool whip in mixer until smooth (scraping down sides).
- Add vanilla extract to mixture.
- Spread 1/3rd of marshmallow mixture over top of graham crackers.
- Add another layer of graham crackers, another 1/3rd of marshmallow mixture, repeat. And finish with a layer of graham cracker on top.
- Over medium-low heat, melt chocolate chips with the heavy whipping cream.
- Once melted and combined, add salt and turn off heat.
- Let cool for 15 minutes, but wisk every 5 minutes while cooling.
- Pour over the top of the graham crackers, spread evenly.
- Put container in freezer for 30 minutes, uncovered.
- Remove from freezer, cover and place in the refrigerator overnight.
Nutrition Facts : Calories 511.2, Fat 21.8, SaturatedFat 13.7, Cholesterol 20.4, Sodium 332.8, Carbohydrate 78.4, Fiber 2, Sugar 48.2, Protein 3.9
S'MORES ICE BOX CAKE
Our no-bake S'mores Ice Box Cake brings together all the deliciousness of s'mores-including chocolate, graham crackers and marshmallows-in a showstopping dessert. Drizzle with a hot fudge-whipping cream topping.
Provided by By Deborah Harroun
Categories Dessert
Time 13h
Yield 12
Number Of Ingredients 8
Steps:
- Line 9x5-inch loaf pan with plastic wrap, allowing wrap to extend up and over all sides of pan.
- In medium bowl, beat 1 1/2 cups whipping cream with electric mixer on high speed until stiff peaks form. Fold in marshmallow creme.
- To make Cake, spread about 1/2 cup whipped cream mixture in bottom of pan, spreading as evenly as possible. Top with layer of graham crackers, overlapping slightly if needed. Spread 3/4 cup pudding over graham crackers. Top with another layer of graham crackers. Spread 3/4 cup whipped cream mixture over crackers. Sprinkle with 1/2 cup of the marshmallows. Top with another layer of graham crackers. Continue layering, pudding, graham crackers, whipped cream mixture, marshmallows, graham crackers, pudding and then graham crackers. If needed, press cake down in pan. Top with remaining whipped cream mixture. Cover top with plastic wrap; refrigerate at least 12 hours before serving.
- Before serving, remove plastic wrap from top of cake. Place serving platter upside down over pan; turn platter and pan over. Remove pan; peel off plastic wrap.
- In medium bowl, whip 1 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Frost cake with whipped cream.
- In small microwavable bowl, microwave hot fudge topping on High about 15 seconds or just until drizzling consistency. Drizzle over top of cake. Crumble remaining graham crackers; sprinkle over top. Store in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 53 g, Cholesterol 60 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 31 g, TransFat 1 g
NO-BAKE S'MORES ICE CREAM CAKE RECIPE BY TASTY
Here's what you need: graham cracker, sugar, cinnamon, salt, butter, chocolate ice cream, marshmallow, chocolate chips, chocolate, heavy cream, rum
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place graham crackers in a zipper storage bag and crush with a rolling pin until the cookies are fully crushed.
- Transfer the graham cracker crumbs to a bowl, and add in the sugar, cinnamon, and salt, stirring to combine. Add in the melted butter and mix well.
- In a buttered 6-inch (15 cm) springform pan, add the graham cracker mixture and press firmly to form an even layer. Chill in the fridge for 30 minutes.
- In a medium size bowl, combine softened ice cream, half of the marshmallows, and chocolate chips.
- Pour over the graham cracker crust and freeze over night.
- Microwave the chocolate and heavy cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
- Pour the ganache over the ice cream cake. Freeze for 30 minutes.
- In a medium bowl, combine rum and remaining half of the marshmallows. Let sit for 15 minutes.
- Pour the marshmallows over the ice cream cake. Using a torch, brown the marshmallows on top of the cake.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 907 calories, Carbohydrate 93 grams, Fat 60 grams, Fiber 3 grams, Protein 9 grams, Sugar 68 grams
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