S'mores Ice Cream Cake #recipe #giveaway Kim Davis

 

KIM DAVIS: Summer seems to call for desserts that cool you off, although there's something nostalgic about roasting marshmallows over a bonfire and making s'mores with family and friends. Growing up we always had homemade ice cream so I thought it would be fun to combine the two desserts and thus I set to work to create a S'mores Ice Cream Cake. 

First off, I knew I didn't want to take the time to make homemade ice cream. That special treat is best eaten all on it's own (at least in my opinion), but if you have the time, by all means use your favorite ice cream recipes. Also, it was right around Father's Day that I got to work on creating this recipe so I wanted to make it dairy-free so my husband could indulge. Thankfully, there are a lot of great dairy-free ice creams on the market now that are every bit as good as regular ice cream (okay, almost as good, lol). I couldn't find plain vanilla or plain chocolate dairy-free ice cream, so ended up with "extras" mixed in. It definitely added some extra texture and flavor and everyone enjoyed it. 

Next I didn't want to have to toast individual marshmallows for the topping and found that jarred marshmallow fluff toasts just fine. If you don't have a kitchen torch, no worries, the untoasted fluff tastes yummy! And while everyone raved over this sweet treat, I was happy that I could make it a few days in advance, even toasting it and returning to the freezer on the serving platter until ready to serve. 

Be sure to scroll all the way down to find out how to enter for a chance to win a copy of
Framed and Frosted! Contest is open to everyone.

S’mores Ice Cream Cake

 

Ingredients
 
1-1/2 cups graham cracker crumbs (plus additional 1/3 cup for garnishing if desired)
1 tablespoon sugar
Pinch of salt
3 tablespoons unsalted butter, melted (or substitute with dairy-free margarine)
1 pint chocolate-based ice cream, slightly softened (or substitute with dairy-free ice cream)
1 pint vanilla-based ice cream, slightly softened (or substitute with dairy-free ice cream)
1/4 cup chocolate fudge syrup
1 jar marshmallow fluff

 

Instructions

Preheat the oven to 325°F. Place parchment paper on a baking sheet and set aside.

Line a 9-inch loaf pan with parchment paper, leaving an overhang (or sling) to help remove the ice cream cake for serving.

Add the graham cracker crumbs, sugar, and salt to the prepared baking sheet and stir to combine.

Drizzle the melted butter over the crumbs and stir. 

Spread the crumbs evenly over the parchment paper and bake 8 to 10 minutes until the crumbs are golden brown. Immediately remove the pan from the oven, place on a wire rack, and allow the crumbs to cool completely.

1) Press 1 cup of the cooled graham cracker crumbs into the bottom of the loaf pan. 

2) Top with the chocolate ice cream, spreading it in an even layer. 

3) Sprinkle the remaining crumbs over the ice cream. 

4) Top with the vanilla ice cream. 

5) Spread the chocolate fudge syrup evenly over the top. Place the filled loaf pan in the freezer for at least 6 hours or overnight before topping with marshmallow fluff.

Use the parchment overhang to remove the ice cream cake from the loaf pan. Working quickly, remove the parchment paper and place the ice cream cake on a serving platter. Scatter extra graham cracker crumbs on the platter if desired. 

Swirl the marshmallow fluff over the top of the ice cream cake. 

Using a kitchen blowtorch, toast the marshmallow fluff. Keep a close watch since it can quickly burn. 

Slice the cake and serve immediately. If you want to make the ice cream cake ahead of time, once you toast the marshmallow fluff, return the cake to the freezer for 30 minutes. Remove and cover loosely with plastic wrap, then return to the freezer. Once ready to serve, remove the plastic wrap and allow to sit for about 10 minutes to soften before slicing and serving. 

Note

An oven broiler won’t work to toast the fluff since the ice cream will melt too quickly. It will still taste delicious without toasting the fluff if you don’t have a blowtorch.

 💕 Click here for a free printable PDF of the recipe!💕

I'm celebrating my new release today!

While this isn't a cozy mystery, I'm celebrating the release today for my middle grade fantasy book, The Secret of Cherry Hill Orchard, the second book in The Board Game Chronicles! Suitable for ages 7 to 11. If you have kids or grandkids who needs to do some reading over the summer, please check it out. It's free on Kindle Unlimited, and ebook and print versions available on Amazon. Print is available on Barnes and Noble as well.

What it's about: 

Eleven-year-old Amber Addison is supposed to be in charge. But babysitting her little sister, Ava, and Ava’s cranky best friend, Harper, is hard enough before a board game magically comes to life. One minute, the girls are playing Cherry Hill Orchard. The next, a tiny cherry token swells to an impossible size, scoops them up, spins them silly, and drops them into a real orchard bursting with ripe cherries and plenty of trouble.

There, a family of enormous talking cats begs for their help. Sneaky dogs are stealing the harvest and trying to drive the cats from their home. The cats promise to lead Amber, Ava, and Harper to their queen, who may know how to send them back, but only if the girls can save the orchard first.

To get home, Amber will have to outsmart the dogs, keep her sister safe, and figure out whether Harper is really as impossible as she seems. Because in Cherry Hill Orchard, friendship may be the best magic of all.

A fun recipe is included

Purchase print, ebook, or read for free on Kindle Unlimited: HERE

Purchase Barnes & Noble print: HERE

Books available at most online retailers

 

Amazon * Barnes & Noble * Kobo * Apple

 

Cupcake Catering Mysteries * Essentials of Murder* Essentials of Death

 

About the Author:

Kim Davis writes the Aromatherapy Apothecary cozy mystery series, and the award-winning Cupcake Catering cozy mystery series. She has also written several children’s nature articles published in a variety of magazines. Kim Davis is a member of Sisters in Crime, Mystery Writers of America, and Society of Children’s Book Writers and Illustrators.

She lives in Southern California with her husband and rambunctious mini Goldendoodle, Missy, who has become an inspiration for several plotlines. When she’s not spending time with her granddaughters or chasing Missy around, she can be found either writing on her next book, working on blogs, or in the kitchen baking up yummy treats to share.

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Connect with Kim: Facebook, Pinterest, Instagram, Bluesky, Bookbub, Goodreads, TikTok, and website

 

G I V E A W A Y   T I M E !!!

I'm giving away a copy of Framed and Frosted!

Comment below and include your email (yourname at yourserver dot com) for a chance to win a copy of Framed and Frosted. (Contest ends 11:59pm on Wednesday, July 15, 2026. Print is limited to US residents and all others will receive an ebook copy.)

Readers, do you have a favorite summer dessert you make every year?