When I said I had been on a s’mores wavelength lately, I wasn’t kidding.  Combine that with my exuberant celebration of National Ice Cream Month and this is what you get: s’mores ice cream cake.  Last summer I made toasted marshmallow milkshake shooters for our ice cream social, and I was amazed at how well the flavor of the toasted marshmallow came through.  It’s been lurking in the back of my mind ever since, waiting for another opportunity to use the same technique in something awesome.  Here it is.

I layered homemade graham crackers with toasted marshmallow ice cream, and added hot fudge sauce for the chocolate component.  Once turned out of the pan, a simple topping of torched marshmallows finished it off.  Even though it looks fancy and complicated, all it really requires is a bit of patience during assembly to allow each layer to set.  I found a nice rhythm with mine:  Make the first layer and work out while it sets.  Make the second layer, shower and get ready while it chills.  Add the final layer and put your feet up for a second.  Then jump up immediately because the toddler is trying to eat the cat food again.  No, just me?


For the ice cream:

  • 1½ cups heavy cream, divided
  • 1½ cups whole milk, divided
  • ¼ cup sugar
  • 9 oz. jumbo marshmallows, toasted and allowed to cool slightly

To assemble:

  • 3 9 x 5-inch graham cracker slabs*
  • 1½ cups hot fudge sauce, divided
  • Additional marshmallows, garnish


  • 01

    To make the ice cream, combine ¾ cup of the cream and ¾ cup of the milk in a small saucepan with the sugar.  Heat over medium, stirring occasionally, until the sugar is fully dissolved.  Add the mixture to a blender with the remaining ¾ cup cream, ¾ cup milk, and the toasted marshmallows.  Puree until the mixture is smooth, about 30-60 seconds.  Cover and refrigerate until well chilled.

  • 02

    Freeze the marshmallow ice cream base in an ice cream maker according to the manufacturer’s instructions.  (If the mixture seems too thick to pour into the ice cream maker, blend it once more briefly to smooth it out.)  Transfer to a storage container and freeze at least 1-2 hours to firm before proceeding with assembly of the cake.

  • 03

    To assemble the cake, line a 9 x 5-inch loaf pan with plastic wrap.  Place one of the graham cracker slabs in the bottom of the pan.  Add about one third of the toasted marshmallow ice cream to the pan and smooth into an even layer with a small offset spatula.  Top with ½ cup of the hot fudge sauce and smooth to completely cover the ice cream.  Transfer the pan to the freezer and let set at least 30 minutes before proceeding with the next layer.  Repeat this same order two more times (graham cracker, ice cream, hot fudge sauce.)  Once all the layers have been added, let chill thoroughly, at least 4 hours.

  • 04

    When ready to serve, turn the cake out of the pan and peel away the plastic wrap.  Top with additional marshmallows, if desired, and use a kitchen torch to brown them.  Use a serrated knife to slice the cake.

  • 05

    *You certainly don’t have to make your own graham crackers for this, but I promise it’s worth the effort.  I found a half batch of this graham cracker dough to be just about right for the three layers needed here.  If the shapes aren’t perfect rectangles or are a bit too big for the pan, don’t worry.  Just cut them down to the appropriate size a few minutes after they come out of the oven.

    If you choose to use premade graham crackers, just layer them in a manner to create a complete, even layer as indicated in the recipe.


  • This looks absolutely scrumptious! I don’t dare to try this right now as I’m so new to the baking scene. But this is going into my must-do recipe box!

    Thanks for sharing!

  • Annie – you are a GENIUS! I love everything about this! and those pictures make me want to rush out and buy the ingredients a.s.a.p! This would be the perfect thing to make now we’re finally having a summer over here in England!! Thanks for sharing this!

  • You know I love you, right? I had a feeling you were posting a s’mores ice cream cake in some form today and I’ve been anticipating it all week. And…I’ve been planning to make those milkshakes all week so I’m glad to hear from you that they were good. You rocked this cake, girl!

  • You. Are. Ridiculous. It’s 730am and now I’m seriously contemplating making this.

  • What a genius idea! Who doesn’t love s’mores & ice cream in the summer? Awesome ides to combine the two warm-weather favorites.

  • Sarah Bulmer

    I love this idea. All homemade, of course. You’re awesome :)

  • Such a good idea! And what a beautiful presentation.

  • The Hungry Housewife

    Ohhh my my my my… If this isn’t heaven, I don’t know what is!!!??!?!?!?!

  • OH my god, this is my heaven! And, I love that I’m not the only one with a toddler trying to eat the cat food. More often than not, he does if I don’t run quick enough!

  • Annie, you have outdone yourself. This cake is absolutely stunning, and I’m sure everyone was excited to enjoy such a traditional summer flavor combination in a new way.

  • Jill

    Oh, my. Two of my favorite things made into one: s’mores and ice cream!! Yum!

  • Courtney

    Are you kidding???????????????? This is seriously genuis and looks delicious and I WANT SOME RIGHT NOW!!!!!!!!!!! Please come live with me. :<)

  • Nicole T

    i have to try this! I’m really loving all of your s’more themed desserts, Annie!

  • Kelsey

    Love this Annie! What a fantastic dessert to celebrate summer!

  • Karen | The Food Charlatan

    Oh wow. I thought I didn’t like ice cream cake. I think I just changed my mind.

  • jabmorris

    Oh, this looks so good!

  • Amanda Tatton

    This looks amazing! Definitely going to have to try it sometime!

  • Flora

    Hi Annie, this makes for a stunning dessert. Did you happen to use your homemade marshmallows (post you had recently) for this recipe or did you use store bought? Thanks!

  • annieseats

    Yes, I used homemade. Enjoy!

  • I too have been smores obsessed lately! I just made your vanilla marshmallows and homemade graham crackers earlier this week and LOVED them. Looks like this cake has to go on my “to do” list too!

  • Where did you get that long, white plate? This cake looks amazing on it!

  • deborahpucci

    Looks delicious!

  • This looks incredible.

    Based on the pic, I was surprised the ice cream doesn’t have chocolate in it. Is it the toasting on the marshmallows that makes the ice cream brown?


  • Love this on so many levels!

  • jen

    Thanks for an amazing recipe! How would you recommend toasting marshmallows without a kitchen torch? Broiling?

  • OH MY this is one gorgeous cake! I tried s’mores ice cream (a Safeway brand) and I loved it. I can’t imagine how awesome this would be in comparison!
    So funny that C likes to experiment with cat food! what a rascally cutie. :)

  • annieseats

    I would definitely not put an ice cream cake underneath a broiler. I think a kitchen torch is necessary here.

  • annieseats

    Yep, it’s the toasting.

  • annieseats

    I don’t remember…maybe Crate & Barrel? It was a super cheapy, I do remember that :)

  • jen

    Sorry, I guess I wasn’t clear. I just meant the marshmallows for the ice cream. :)

  • annieseats

    Oh, I see. Yeah, you can do that but use extreme caution. Of all the times I’ve ever attempted it, I’ve only ended up with ruined marshmallows. Good luck!

  • Wow, this cake looks scrumptious! I love that you used toasted marshmallow ice cream and homemade graham crackers. I had to come visit after reading your spotlight at Taste & Tell :).

  • Yes! I have done toasted marshmallow shakes and they are amazing and flavor..but this cake…oh my word. It. Is. Perfection.

  • diana abaroa

    I love it, I’m kinda obsessed with all s’mores things!!! Thanks for sharing it, and enjoy your weekend!! :D

  • This seriously looks like Heaven on a plate! My kiddos would devour this!


  • Ashley @ Wishes and Dishes

    This is everything I love

  • Oh my, what a delicious celebration for national Ice Cream Month! I can’t wait to try!

  • Andreja

    Incredible recipe and great pictures.

  • Jenna

    Would this ice cream be good to make and eat just on its own? It sounds delicious and I don’t have an occasion to make this cake yet (I will be looking for one because I can’t wait to make this!). Wasn’t sure if the texture of it is just more suitable for the cake though. Thanks!

  • Jennifer Mesa

    This may seem like a silly question…. but how did you toast the marshmallows for the ice cream portion? And *how* toasty should they be? My son saw this picture and has DEMANDED it for his birthday next weekend… so second question… how far in advance can you make the graham cracker dough, and did you bake them off in 9×5 size shape? Thank you SO much…. any tips would be helpful! :)

  • et-tu-tutu

    Oh. My. Holy. Freaking. Crap.

    I must have this.


  • Hannah@cake-for-breakfast

    oh my this looks so yum, I just bought an ice-cream machine, I’ll have t give it a go! x Hannah

  • annieseats

    I roasted them in a fire pit. Make them as toasty as you prefer. Enjoy!

  • annieseats

    Sure, it’s great!

  • This looks incredibly delicious!!!

  • Erin

    Ha! My 9 month old is constantly trying to eat cat food. We put it away but have to keep remembering to open the door for the cat. Nice to have some company in this department!

  • Lisa R.

    I pinned this recipe on Friday, and immediately set to work on it yesterday. It looked far too good to put off for even a minute. I have to say, even after the wait for the ice cream, and the layers, and the freeze overnight, it was more than worth it. I was worried that my layers would sink into each other before they could freeze, but this worked beautifully. I used store-bought graham crackers, but used your hot fudge recipe, since I had all the ingredients on hand, and I added an extra drizzle on top after turning the cake out of the pan. It really is wonderful! Thank you very much for this , Annie – it may be a new favorite in this house :)

  • Brilliant classic summer flavor reinvented!

  • Love the thought of this cake. Terrific Summer recipe!

  • I think I’m in love!

  • Looks really yummy!! I’ve featured a link to this recipe in my “Friday Favourites”, here: http://www.thechocolatebox.se/2012/08/fredagsfavoriter-v-31.html I hope you don’t mind?

    The blog is in Swedish, but there is a translate button on the bottom right of the page (The translation is a little iffy of course, as can be expected with google translate.)

    Have a great weekend! :)

  • I seriously had 3 different people call/text/email me… “Did you see that s’mores cake on Annie’s blog?!” :) BTW, hi… miss you!

  • annieseats

    Ha! That’s so funny. Miss you too :)

  • Caitlin Paul

    This might be a silly question – but does this require an ice cream maker? Could I just freeze the blended mixture in a regular bowl?

  • annieseats

    You do need an ice cream maker to properly churn the ice cream. There are methods you can research if you don’t have an ice cream maker, but if you just freeze the batter in a bowl, it will have far less volume and freeze very solid (i.e. not ice cream).

  • Jonathan Redeker

    AMAZING. I made this and everyone could not believe it. It was simple to follow as long as you planned ahead for all of the pieces!

  • Jeana

    You inspired me with this recipe to create s’mores ice cream, which turned out delicious! I made your toasted marshmallow ice cream, and layered it with pieces of graham cracker pie crust (that was always my favorite mix-in from Coldstone) as well as layers of your hot fudge. So I wanted to thank you, your recipes are wonderful!!

  • Beth Abel

    Hi Annie, I really want to make this for our campout, but time is not in my favour! What do you think of using store-bought marshmallows? And what is your method for toasting them for the ice cream base? Thanks in advance!

  • annieseats

    I’m probably not the right person to ask because I strongly dislike store bought marshmallows :) I never liked marshmallows until I tried the homemade kind. As far as toasting them, I like to use a kitchen torch but you can also use the broiler as long as you keep a very close eye on them.

  • Beth Abel

    Thanks for the reply! I went ahead and made the marshmallows, didn’t like the idea of blended up store-bought (i.e. chemicals!) :) Cake is assembled, can’t wait to dig into it at our campout!! Thanks again!

  • annieseats

    Woohoo! So glad you went homemade – totally worth it. I hope you enjoy it!

  • Siobhan

    Do you remember how much of a batch of your marshmallows you used for the ice cream?

  • annieseats

    Unfortunately I don’t recall. Sorry!

  • Joann Woolley

    This looks incredible! I’d love to add your image and link back to it to the s’mores post I’m working on. I tried to find you on twitter but looks like that is not where you hang out ; )