S’mores are a seasonal treat that are popular into the summer all the way to the fall. The gooey marshmallows and melted chocolate in between graham crackers is a decadent treat. This dessert is just simple fun. I could eat these treats for breakfast, lunch, and dinner! Lucky for me, Post has created Honey Maid®  S’more’s Cereal. No campfire needed, just pour it in the cereal bowl to get your fill of crunchy graham crackers, marshmallow, and chocolate.

I have partnered with Post to bring you a recipe for the ultimate s’mores ice cream cake. Homemade graham cracker cake stuffed with chocolate ice cream. The Post Honey Maid® S’more’s Cereal acts as  the beloved crunchies that we love in ice cream cake. Topped off with toasted jumbo marshmallows. This treat won’t last long on your counter and not because of melting!

The graham cracker cake recipe I adapted from Better Homes and Gardens. It is on the money! You start with the cake as the base layer in a spring form pan. A little tip is to put the spring form pan in the freezer for 15 minutes before working with it. Then add in your softened ice cream, layer on the cereal, and place the second cake layer on top. Stick in the freezer for 2 hours to get the ice cream to re-freeze.

Then comes the fun part! I used marshmallow creme on top to have something to keep the jumbo marshmallows in place.  Using a little blow torch, like one you would use for creme brulee, I toasted the marshmallows. This layer cake is easy to make and sure to become your most requested dessert!

If you aren’t sure what a spring form pan is click here.

This post was created in partnership with Post Honey Maid® S’mores Cereal. All opinions and thoughts are my own.

Ultimate S’mores Ice Cream Cake with Honeymaid

Graham cracker cake layered with chocolate ice cream, and honey made s'mores cereal crunchies makes this the ultimate treat!

ingredients

graham cracker cake

• 3 eggs, separated

• 1 2/3 cups graham crackers, finely crushed (about 24 squares or find it already done in the grocery store baking aisle)

• 1/4 c flour

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 c shortening

• 1 c sugar

• 1/2 tsp vanilla

• 3/4 c whole milk

s’mores cake assembly

• prepared graham cracker cake

• 1 pint chocolate ice cream, softened

• 1 1/2 c Honey Maid s'mores cereal pulsed in food processor

• marshmallow creme

• 1 bag jumbo marshmallows

instructions

graham cracker cake

1. Before beginning place a medium sized spring form pan in the freezer to prep for the cake layering.

2. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, line two 81 1/2-inch round baking pans with waxed paper; grease and flour pans.

3. Preheat oven to 350 degrees f. In a medium bowl stir together the graham crackers, flour, baking powder, and salt; set aside. In a large mixing bowl beat the shortening with an electric mixer on medium to high speed about 30 seconds. Add sugar and vanilla; beat until well combined. Add egg yolks; beat until combined. Alternately add the flour mixture and the milk, beating on low to medium speed after each addition just until combined.

4. Thoroughly wash the beaters. Beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold egg whites into the batter. Spread batter into the prepared pans. Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool cakes completely on the racks.

s’mores cake assembly

1. Place a cake layer, bottom side up, in the spring form pan. With a rubber spatula gently spread the softened ice cream on top of cake to within 1/4 inch of edge.

2. Spread the crushed honey made s'mores cereal evenly over top. Place the second layer of the graham cracker cake over top. Place in freezer for 2 hours or more to re-set.

3. Once you take the cake out of the freezer work as quickly as possible. Spread the marshmallow cream over top of the cake. Then place as many marshmallows on top of the cake as you can.

4. Using the small blow torch toast the top of the marshmallows until they show that blistered brown/black look on top. You may want to return the cake to freezer for 30 minutes if it started to melt.

5. When removing the cake from the pan you may want to run a butter knife that has been in warm water around the edge to help remove the cake.