Cookie dough s’more ice cream cake for the ultimate dessert cake! Everyone will THANK YOU for making this recipe.

Failed recipes? That is the question that I receive a lot from family and friends. I’d say 80% of the time I succeed first time on the recipe and then there are others that fail miserably. I either try to correct those recipes or they get tossed to the side because I get frustrated on the perfection part of the dish. A couple weeks ago we had family in town and I tried to create a “no bake iced animal cracker dessert.” It’s one of those recipes that you make everything and then its a waiting game to see if it came out right. Well after several hours of waiting it came out bland as my brother in law politely put it. I pondered on the idea of trying to remake the dish but I pushed it out of my mind and moved onwards to this cookie dough s’more ice cream cake. Boy is that a mouthful of words.

I’d like to say that this was a hole in one type of recipe. It wasn’t a failure the first go around but you definitely don’t want to mix soft ice cream and hot fudge because nothing wants to settle after those two touch. The flavors turned out as I had hoped, but the pictures would have been awful. The first dessert went in the trash and I immediately started to prep for the second go at it before I changed my mind about this dessert.

Voila!

This Cookie dough s’more ice cream cake is probably the best dessert I’ve made in quite a while. I think you can see why from the pictures because it is literally loaded with GOODNESS. The cookie dough in this recipe is eggless so eat away!

ENJOY ~ Meagan

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Cookie dough s'more ice cream cake

Yield: 1 cake

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Ingredients

• 1 1/2 cups Keebler graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 1/2 cup unsalted butter, room temperature
• 1/4 cup sugar
• 1/2 cup light brown sugar
• 2 tablespoons 2% milk
• 2 teaspoons vanilla
• 1 cup flour
• 1/4 teaspoons salt
• 3/4 cup chocolate chip morsels
• 2 pints of vanilla ice cream, softened
• 1/2 cup chocolate syrup
• 10 marshmallow stackers
• caramel syrup for drizzle

Instructions

1. Place crust ingredients into a large bowl and mix with a spoon or your hands.  Place into a spring form pan sprayed with baking non-stick spray.
2. Pour in the mixture and spread it out evenly into a thin layer and going up the sides about a 1/2 inch to an inch.
3. Place crust into the freezer for at least 15 minutes.
4. Spread the softened ice cream into the crust creating an even layer.  Place back in the freezer for 1 hour.
5. Pour the chocolate syrup over the ice cream and spread out with a spatula.  Place back in freezer while making cookie dough.
6. In a mixing bowl beat the butter and sugar for the cookie dough.  Slowly add in the milk and vanilla.  Then add in flour, salt and morsels.  Mix until well blended.
7. Remove ice cream cake from freezer and spread out the cookie dough on top.
8. Place back in freezer for at least 1 hour.
9. Place marshmallows on a parchment lined baking sheet. Broil in the oven for 30-45 seconds and then remove.  Using a spatula place marshmallows one by one on top of the cake.  Drizzle with caramel sauce.
10. Store in freezer.

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