S'more Ice Cream Cake

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 2 1/2 cups large marshmallows (about 20)
• 1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
• 2 tablespoons vanilla extract
• 2 cups whipping cream
• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/2 cup semisweet chocolate, chopped
• 12 large marshmallows, toasted

Recipe

• 1 preheat oven to 350°f line a baking sheet with parchemnt paper to prevent the marshamllows from sticking to the baking sheet. place all marshmallows, including the 12 for the garnish on the prepared baking sheet,.
• 2 bake in preheated oven for 12-15 minutes until soft and lightly browned,.
• 3 line the bottom of a 9-inch springform pan with parchment paper.
• 4 combine graham cracker crumbs and melted butter in a bowl, pat firmly into the bottom of the prepared pan. reserve.
• 5 combine eagle brand and vanilla.
• 6 whip cream in a large bowl until thick and cream holds its shape. fold whipped crea m into sweetened condensed milk. after removing the marshamllows from the oven, immediately fold in the 2 1/2 cups toasted marshmallows to the mixture.
• 7 pour mixture into reserved pan, place the remaining 12 toasted marshmallows around the edge of the cake. sprinkle with chocolate. cover well and freeze overnight. cake can be made 2-3 days ahead of serving. let cake sit at room temperature about 10 minutes before serving.