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Peanut Butter S'mores Ice Cream Cake

  • Prep 10 min
  • Total 4 hr 10 min
  • Servings 10

A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings - it's bound to make a big impression! MORE + LESS -

Half Baked Harvest
September 20, 2016


gallon (or 1.75 quarts) chocolate ice cream
1 1/4
cups graham cracker crumbs
cup butter, melted
jar (16 oz) creamy peanut butter
cup miniature marshmallows
bottle (7.25 oz) chocolate topping that forms hard shell
cup roasted salted peanuts, roughly chopped, if desired
Additional graham cracker crumbs and miniature marshmallows, as desired


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  • 1
    Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.
  • 2
    Spray 8- to 9-inch round springform pan with cooking spray.
  • 3
    In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.
  • 4
    In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.
  • 5
    Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.
  • 6
    Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!

Expert Tips

  • For a roasted marshmallow flavor, try toasting marshmallows in oven before adding to ice cream mixture.

Nutrition Information

No nutrition information available for this recipe

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