S'mores Ice Cream Sandwich Cake Recipe
This S'mores Ice Cream Sandwich Cake has layers of ice cream sandwiches, chocolate, and marshmallow cream, and classic s'mores toppings.
Servings: 20
Calories: 311kcal
Ingredients
- 24 ice cream sandwiches
- 16 ounces frozen whipped cream topping, thawed and divided
- ¼ cup cocoa powder
- 1 cup marshmallow fluff
- ½ cup crushed graham crackers
- 1 cup mini marshmallows
- 2 full size Hershey’s bars, roughly chopped
Instructions
- In a large mixing bowl, mix together the whipped topping and marshmallow fluff. Divide the mixture in half and add ¼ cup cocoa powder to one half until well combined. Set aside.
- Unwrap and line 12 of the ice cream sandwiches into the bottom of a 9x13 pan (you may need to slice one or two sandwiches to fit all into the pan).
- Use a spatula to spread the cocoa whipped cream topping over the ice cream sandwich layer.
- Repeat with the remaining ice cream sandwiches.
- Spread the remaining half of whipped topping across the sandwiches
- Sprinkle the crushed graham crackers, mini marshmallows, and broken-up Hershey bars across the top of the cake. Cover the dish loosely with foil and place it into your freezer for 4 hours before serving.
- Slice in squares to serve, enjoy!
Notes
When layering the ice cream sandwiches, work quickly to prevent them from melting. You can even keep the unused sandwiches in the freezer while you work.
If the cake is too hard to slice straight from the freezer, let it sit at room temperature for 5-10 minutes before cutting.
Store any leftover cake in the freezer covered for up to 4 days.
Nutrition
Calories: 311kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 128mg | Potassium: 159mg | Fiber: 1g | Sugar: 25g | Vitamin A: 365IU | Calcium: 94mg | Iron: 0.5mg