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Cook Time
-
Total Time
-
Yield
8 servings
Ingredients
1 cup graham cracker (85 g)
2 tablespoons sugar
1 teaspoon cinnamon
½ teaspoon salt
½ cup butter (115 g), melted
1 pt chocolate ice cream (475 g)
4 cups marshmallow (200 g), divided
1 cup chocolate chips (175 g)
8 oz chocolate (225 g)
2 cups heavy cream (480 g)
⅓ cup rum (80 mL)
Nutrition Info
Calories 907
Fat 60g
Carbs 93g
Fiber 3g
Sugar 68g
Protein 9g
How to Make It
1. Step
Place graham crackers in a zipper storage bag and crush with a rolling pin until the cookies are fully crushed.
2. Step
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.
3. Step
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.
4. Step
In a medium size bowl, combine softened ice cream, half of the marshmallows, and chocolate chips.
5. Step
Pour over the graham cracker crust and freeze over night.
6. Step
Microwave the chocolate and heavy cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
7. Step
Pour the ganache over the ice cream cake. Freeze for 30 minutes.
8. Step
In a medium bowl, combine rum and remaining half of the marshmallows. Let sit for 15 minutes.
9. Step
Pour the marshmallows over the ice cream cake. Using a torch, brown the marshmallows on top of the cake.
