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Here is what you'll need!


Servings :8


1 cup graham cracker

2 tablespoons sugar

1 teaspoon cinnamon

½ teaspoon salt

½ cup melted butter

1 pint chocolate ice cream, softened

4 cups marshmallows, divided

1 cup chocolate chip

8 ounces chocolate

2 cups heavy cream

⅓ cup rum


1. Place graham crackers in a ziploc bag and crush with a rolling pin until the cookies are fully crushed.

2. 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. In a buttered 6-inch springform pan, add the graham cracker mixture and press firmly to form an even layer. Chill in the fridge for 30 minutes.

4. In a medium size bowl, combine softened ice cream, 2 cups marshmallows, and chocolate chips.

5. Pour over the graham cracker crust and freeze over night.

6. Microwave the chocolate and heavy cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.

7. Pour the ganache over the ice cream cake. Free for 30 minutes.

8. In a medium bowl, combine rum and 2 cups marshmallows and let sit for 15 minutes.

Pour the marshmallows over the ice cream cake. Using a torch, brown the marshmallows on top of the cake.

9. Enjoy!

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Licensed via Audio Network


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