This s’mores inspired ice cream cake is made of four things: a graham cracker cake, layers of chocolate ganache, an ice cream center, and of course torched marshmallows. No need to build a campfire with this cake!
To prepare the ice cream layer, line an 8-inch round cake pan with plastic wrap, and spread the softened ice cream in an even layer. Fold excess plastic around ice cream and place it in the freezer for at least 6 hours.
In the bowl of an electric mixer, combine the graham cracker crumbs, flour, sugar, baking powder, and salt. Mix to combine.
With the mixer running on medium-low speed, add butter one tablespoon at a time, mixing for 30 seconds after each addition. When all of the butter has been added, continue mixing until the flour and butter mixture is the consistency of wet sand.
In a large measuring glass, combine the eggs, milk, and vanilla extract. Whisk to break up eggs.
With the mixer running on medium-low, add the milk and egg mixture in two additions, mixing 30 seconds after each addition. Scrape the bowl to ensure everything has mixed evenly. Remove from mixer and prepare baking pans.
Spray two 8-inch round cake pans with nonstick baking spray. Line the bottoms with parchment paper and spray the paper. Divide the batter between both pans and smooth the tops with a spatula. Bake 20-25 minutes until golden and a skewer inserted in the middle comes out clean. Remove cakes from oven and cool in the pan for 15 minutes. Then remove from pans to a cooling rack and cool to room temperature.
Once the cakes are completely cool, assemble the cake. Start with one layer on a cake plate. Spread half the frosting over cake layer (see recipe below for frosting). Place prepared ice cream layer on top, centering, and cutting away any excess. Spread another half cup frosting on ice cream then follow with the second layer of cake. If the ice cream is ever getting too soft, place the cake in the freezer for 30 minutes to firm up. Spread remaining frosting on top of the cake, spreading a very thin coat on the sides to create a scraped, “naked” effect. At this point, the cake can be frozen again until it is time to serve.
Before serving, pile marshmallows on top and use a torch to quickly toast them.
For the ganache
Heat cream until it begins to steam, about 1 minute in the microwave.
Cut chocolate into small pieces and place in a heat-safe bowl. Also, add the butter.
Pour steaming cream over prepared chocolate and butter and let stand 5 minutes. Slowly whisk mixture until smooth with no pieces of chocolate or butter remaining. Let the ganache cool to room temperature, about 70°F.
When completely cool, whip oh high in an electric mixer fitted with the whisk attachment until light fluffy, about 3-5 minutes.