Appears in Cook's Country June/July 2012
No campfire handy? Not to worry. We’ve translated the summertime thrill of hot, gooey s’mores into a satisfying chocolate ice cream cake—complete with toasted marshmallows.
To translate hot, gooey s’mores into an ice cream cake, we started with a graham cracker crust. A layer of fudge, along with plenty of chocolate ice cream, makes up the chocolate portion. Sweet marshmallow crème forms another layer of the c...