• 12servings
  • 1680minutes
  • 454calories

Rate this recipe:

Nutrition Info . . .

VitaminsA, D
MineralsZinc, Calcium, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. 9 whole(s) chocolate graham crackers

  2. 6 tablespoon(s) unsalted butter , cut into small bits

  3. 7 cup(s) (3 1/2 pints) pumpkin ice cream , slightly softened

  4. 2 (4-ounce) dark chocolate bars , coarsely chopped

  5. 1 jar(s) (7 1/2-ounce) marshmallow fluff

  6. 1 bag(s) (10 1/2-ounce) mini-marshmallows

Instructions Jump to Ingredients ↑

  1. Combine graham crackers and butter in a food processor; process until crumbs form moist clumps. Press graham cracker mixture onto bottom of a 9-inch springform pan. Place pan in freezer for 1 hour.

  2. Spoon ice cream into a large bowl; stir in chocolate bits. Spread over crust in an even layer. Freeze for 2 hours.

  3. Spoon marshmallow fluff into a large bowl; add half of the mini-marshmallows and stir until combined; spread evenly over ice cream layer. Scatter the remaining mini-marshmallows on top, gently pressing down to adhere. Cover and freeze at least 1 day (can be made up to 2 weeks ahead).

  4. To serve, cut around edge of ice cream and pan to loosen; remove pan side. Run a thin metal spatula under bottom of crust to loosen cake. Transfer cake to a platter. Using a small butane torch, carefully toast marshmallows on top of cake until light golden. Serve immediately.


Send feedback