Rocky Road Ice Cream Cake

 

Ingredients

· 1 cup graham cracker crumbs (from 9 crackers)

· 2 tablespoons granulated sugar

· 1 teaspoon ground cinnamon

· 1/2 teaspoon kosher salt

· 4 tablespoons unsalted butter, melted and cooled

· 1 pint chocolate ice cream, softened

· 3 cups mini marshmallows

· 1 cup semisweet chocolate chunks

· 1 cup coarsely chopped toasted pecans

· 8 ounces semisweet chocolate, finely chopped

· 1/2 cup heavy cream

 

Steps

1) In a large bowl, stir together the graham cracker crumbs, sugar, cinnamon, salt, and melted butter until the crumbs are evenly moistened. Transfer the crumbs to an 8-inch springform pan and press them evenly over the bottom and 1/2 inch up the sides of the pan. Refrigerate the crust for 3 minutes.

2) In a medium bowl, stir together the softened ice cream, 1 1/2 cups of the marshmallows, the chocolate chunks, and pecans until combined. Scrape he ice cream mixture over the crust, cover, and freeze until set, at least 8 hours or up to overnight

3) In a heatproof liquid measuring cup, combine the chopped chocolate and cream and microwave on high power, stirring halfway through, until the ganache is smooth and shiny. Pour the ganache over the ice cream cake and freeze until the ganache is set, about 30 minutes.

4) Sprinkle the remaining 1 1/2 cups marshmallows over the ice cream cake. If desired, use a kitchen torch to brown the marshmallows. Serve immediately.

 

From: Tasty Dessert: All the Sweet You can Eat