Roasting marshmallows and making S’mores is the quintessential summer evening pastime. But sometimes you need to mix things up a little bit. This S’mores ice cream cake is gluten free and vegan and is sure to please even the most traditional S’mores lovers around your campfire!
Do you remember being a kid and running around looking for THE PERFECT S’mores roasting stick? And then spearing a big ole marshmallow? Dirt and all? Ahhhhhh… those were the days!
I’ve been wanting to make a S’mores… something. So I searched and searched and searched Pinterest and nothing was getting me excited. And then I saw an ice cream cake. Full of sugar and dairy and gluten. Boy did it look good. I had my muse.
This is one of those recipes that looks extremely complicated and has a lot of steps, but is actually pretty easy. For best results you will want to make this the day before. It’s going to take a little over two hours to make, but 95% of that time is the cake hanging out in the freezer. I added all of the timing for you in the instructions below to make it easier for you.
The bottom is made from Schar’s Graham Crackers and vegan butter. Honey is the only controversial ingredient in the cookies. I’m good with honey. But if you don’t eat honey, I’m sure there are other graham type crackers that are pure vegan you can use.
The secret to the fudge layer – make enough to drizzle over the top! And eat for a snack. And hide from the family.
The vanilla “ice cream” is made with a mix-in of Dandies Marshmallows. I love Dandies!
We had company over and I served the ice cream cake with a huge caveat. If people aren’t used to my “clean” recipes, it may take a minute to get used to when you eat something without added sugar, gluten, or dairy. They literally ate the entire cake. Like scraping the plates. I was thrilled!
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S’Mores Ice Cream Cake Recipe
Approx 18 gluten free graham crackers (I use Schar 5.6 oz box and they do contain honey)
1/4 cup vegan butter
**MIDDLE – FUDGE**
1/2 cup raw cacao
Approx 10 large pitted dates
1 cup boiling water
1/4 cup olive oil
**TOP – ICE CREAM**
2 cups plain cashews
1/4 cup vegan butter
1 TBSP vanilla extract
1 cup vegan milk (almond, flax, etc)
1/4 – 1/2 cup Dandies Miniature Marshmallows
Soak the cashews in water and set aside. We’ll come back to those later.
Crumble graham crackers either via Nutra Ninja or blender.
Melt vegan butter in a microwave safe container for 30 seconds.
In a small bowl, mix together graham crackers and butter until combined.
Cover a stoneware loaf pan with parchment paper and pour graham cracker crumb mix into pan.
With the 1/4 cup measuring cup, press down on the graham cracker crumb mix until firm.
Place in freezer for one hour. Go do something else and then come back to the middle layer one hour later
Once your first hour is up, make the sauce.
Boil one cup water.
Add cacao, dates, water and olive oil into a Ninja or blender and mix.
You may want to leave a little water and oil out and add more if needed to a fudgey consistency.
Pour over graham cracker layer and leave some aside to drizzle over the top.
Place back into the freezer for another hour.
Top Layer – Vanilla and Marshmallow Ice Cream
After your second hour is up, it’s time to make the ice cream layer.
Place your ice cream ingredients into a Ninja or blender and mix.
The consistency should be thick but still runny.
Pour over top the fudge layer and let the ice cream cake sit overnight in the freezer.
Are you Inspired?
Be sure to download your FREE Garden Harvest Cookbook for plant to plate recipes all year long!
Love, hugs, and eating s’more!
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