Since the last bake, my husband has decided to try eliminating all grain from his diet. Until I have brainstormed what this means for our family meals, I decided to do a rewind that could fit into our current food plans.
After reviewing the list of past bakes, I thought the s'mores ice cream cake was a good fit. I let my son pick the flavor profile. He's a chocolate lover so I adjusted the layers accordingly. I made a half recipe in a 5 inch springform pan.
I made the graham cracker and chopped peanut crust per Dorie's instructions. While the crust chilled and then baked, I made the fudge sauce and the peanut butter marshmallow spread. I started layering in the baked crust using a chocolate brownie swirl ice cream, fudge sauce, peanut butter marshmallow, vanilla ice cream, then the final layer of fudge sauce. I didn't have any issues softening the ice cream or making smooth layers. The fudge sauce had a nice gloss. I mixed the peanut butter marshmallow spread mixture by hand so that it didn't get lost in the bottom of a large mixing bowl.
I froze the finished cake overnight. I haven't had good success with the broiler in my oven so I decided to skip the broiled marshmallow garnish on top. Dorie's photo looked so pretty with the browned marshmallows, though! Maybe next time.
As others mentioned, cutting slices from the cake was a challenge. I used the hot water technique and I think the smaller cake was definitely an advantage. I cut the cake into 8 wedges then put it back into the springform pan before wrapping it for longer term storage in the freezer. That should make it much easier to pull one serving out when a chocolate craving hits.
My son and I enjoyed all of the components and the combined layers. This one is a keeper!
To see the successes of my fellow Tuesdays with Dorie bakers, see the Tuesdays with Dorie LYL posts for links. To try this great classic recipe, check out Baking with Dorie: Sweet, Salty & Simple.
