KCC Loaded S’mores Ice Cream Cake

by Jodie Fitz

30 mini Reese’s peanut butter cups

½ cup peanut butter M&M’s 

6 PICS graham crackers

¼ cup PICS chocolate syrup

48 oz. PICS Heavenly Hash Ice Cream

1 cup PICS mini marshmallows

24 oz. PICS Vanilla Bean Ice Cream

PICS canned whipped topping

Frosting:

1 cup PICS butter (2 sticks), room temperature

7.5 oz. jar of Marshmallow Fluff

2 – 3 cups PICS confectioners sugar

2 teaspoons PICS vanilla extract

Remove the heavenly hash ice cream from the freezer and let it slightly soften.

Cut the peanut butter cups into quarters.

Chop the peanut butter M&M’s in a mini chopper or food processor.

Break the graham crackers into quarters, and grind them into crumbs in a mini chopper or food processor.

In a bowl, stir the graham cracker crumbs and chocolate syrup together.

Spread the softened heavenly hash ice cream into an eight-inch spring form pan, filling it almost half way.

Remove the vanilla ice cream from the freezer to let it soften.

Create a center of the cake by adding half of the graham cracker mixture, ½ cup of mini marshmallows, half of the chopped peanut butter M&M’s and half of the Reese’s peanut butter cups. Pack the center ingredients gently into the ice cream, using a spatula or the back of a large spoon.

Fill the remainder of the pan with vanilla ice cream, and smooth the top with a spatula, spoon or butter knife.  

Place the cake in the freezer for approximately 3 hours.   

Before removing the cake from the freezer, make the frosting by whipping together the butter, fluff, confectioners sugar and vanilla extract with an electric mixer.

Once the cake has frozen, remove from the freezer and using a wet knife, loosen from the edges of the pan before releasing the spring and removing.

Frost the cake with the frosting. Add the remaining graham cracker crumb mixture, M&M’s, Reese’s peanut butter cups and mini marshmallows on top. Create a decorative edge with the canned whipped cream to help keep the candy topping in place.

Freeze the cake for at least an hour before serving.

Make Ahead:  You can make this cake one to two days before serving.

Leftovers:  Leftovers can be cut into slices and stored in an airtight container in the freezer.

Ice cream:  You can use any combo of chocolate and vanilla based ice cream that complement the candies.  There’s a wide variety of PICS brand ice cream at Price Chopper/Market 32.

Cooking with Kids:  Every recipe is filled with life skills that encourage children’s confidence in the kitchen. Here are a few to focus on when making this recipe:

  • Following directions
  • Chopping and chopper safety
  • Cutting and knife safety
  • Stirring
  • Layering
  • Freezing
  • Mixing and mixer safety
  • Spreading
  • Food storage





Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest

Leave a Reply

Your email address will not be published. Required fields are marked *