Description
Celebrate the last days of summer with this fusion of two favorite desserts that will satisfy any sweet tooth.
Ingredients
- 48 ounces, weight Vanilla Ice Cream
- 4-½ ounces, weight Milk Chocolate
- 18 Honey Graham Crackers
- 4 Tablespoons Butter, Melted
- 3 cups Mini Marshmallows
Preparation
Let ice cream soften while you prep everything else.
Line a cake pan with foil, make sure it overhangs a bit so it will be easier to take out.
Grate chocolate bar using a box grater. (Put the bar in the freezer for about 5 minutes prior to grating to cut down on the amount that melts to your fingers.) Put graham crackers in a food processor and pulse until finely ground. Divide ground graham crackers into 2 equal parts.
Mix 1 part graham crackers with melted butter. Dump into lined cake pan and pat down so it holds together. Sprinkle about 1/2 cup of chocolate shavings, spreading evenly.
Add ice cream (I used an ice cream scoop because it’s easier to make it even). Top ice cream with remaining ground graham crackers. Cover with plastic wrap and freeze until solid, about 3–4 hours.
Once frozen, remove from freezer. Take off the plastic wrap and foil, and decorate with mini marshmallows and remaining chocolate shavings.
Let the cake soften slightly before cutting. Enjoy!
