S’mores Dark Fudge Ripple Ice Cream Cake with Warm Milk Chocolate Sauce

Preheat oven to 350 F. Place almonds on a cookie sheet and toast 5-7 minutes. Remove from oven and cool.

Grind graham crackers, sugar and toasted almonds in a food processor until fine. Add melted butter and process until moist. Press onto the bottom and up sides of a 9″ springform pan. Bake at 350 F for about 10 minutes, until set and light golden. Cool completely.

While crust cools make the chocolate fudge sauce. Heat whipping cream, butter and honey in a medium saucepan over medium heat until simmering. Then remove from heat, add all of the white and dark chopped chocolates, let the mixture sit one minute, then whisk until smooth. Allow to cool.

Soften 1 pint of ice cream at room temperature until soft enough to spread. With a spatula, spread the ice cream evenly in the bottom of the graham crust. Add 1/2 cup of the fudge sauce and spread over top of ice cream. Sprinkle half of the chopped almonds on top. Cover and freeze the cake for about 1 hour, until firm.

Then soften another pint of ice cream at room temperature until soft enough to spread. Repeat the steps above with the second layer of ice cream and sauce, topping with almonds. Cover and freeze again for about 1 hour until firm.

Add the third layer of softened ice cream. Cover and freeze until solid, about 4-6 hours.

Prepare milk chocolate sauce by heating whipping cream, butter and vanilla in a saucepan over medium heat until simmering. Remove from heat, add the chopped milk chocolate, let sit one minute, then whisk until smooth. Use immediately or store covered in fridge and reheat on medium heat in microwave before serving.

Preheat your broiler. Have a rack 4″ from the heating element. Remove cake from freezer and spread 1 jar of Marshmallow Creme evenly over top, then sprinkle with 2 cups of marshmallows. Place the cake on a cookie sheet and put it under the broiler. Watch carefully and broil until marshmallows are a deep brown. Remove it from the oven, slice cake, drizzle with milk chocolate sauce and enjoy!

This cake is best served immediately but if you happen to have leftovers, slice the cake and place pieces in a tightly covered container. Store in the freezer.

Recipe adapted from Epicurious.