S'mores Coffee And Fudge Ice Cream Cake

Total Time: 24 hrs 1 min Preparation Time: 24 hrs Cook Time: 1 min

Ingredients

• Servings: 10
• 16 whole graham crackers (about 8 ounces)
• 1 cup whole almond, toasted
• 3 tablespoons sugar
• 1/2 cup unsalted butter, melted
• 1 1/2 quarts coffee ice cream, softened,until spreadable
• 2 1/2 cups fudge sauce (hershey's is good)
• 1 (7 ounce) jar marshmallow creme
• 2 cups miniature marshmallows

Recipe

• 1 preheat oven to 350*f.
• 2 finely grind graham crackers, toasted almonds and 3 tbs sugar in processor.
• 3 add 1/2 cup melted butter; process mixture until moist crumbs form.
• 4 press mixture bottom and up sides of 9 inch diameter spring form pan with 2 3/4 inch sides.
• 5 bake crust until edges are golden, about 12 minutes.
• 6 cool completely before proceeding.
• 7 spread 2 cups softened ice cream in cooled crust.
• 8 spoon 3/4 cup fudge sauce over.
• 9 freeze until sauce is just set, about 10 minutes.
• 10 repeat layering with 2 cups ice cream, then 3/4 cups sauce.
• 11 freeze until sauce is just set.
• 12 spread remaining 2 cups ice cream over.
• 13 cover and freeze cake overnight.
• 14 refrigerate remaining sauce.
• 15 preheat broiler.
• 16 warm remaining fudge sauce.
• 17 place cake in pan on baking sheet.
• 18 spread marshmallow creme over top.
• 19 sprinkle miniature marshmallows in a single layer over top.
• 20 broil, just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute.
• 21 run knife between pan sides and cake to loosen.
• 22 remove pan sides.
• 23 cut cake into wedges.
• 24 serve cake immediately with warm fudge sauce.