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S'Mores Ice Cream Cake

S'Mores Ice Cream Cake

Recipe serves 16

PREP TIME 20 Minutes

FREEZE TIME 300 Minutes


  • 2 cups graham cracker crumbs
  • 1/2 cup Country Crock® Spread, melted
  • 1/3 cup sugar
  • 1 package (12 oz.) semi-sweet chocolate chips
  • 4 cups mini marshmallows, divided
  • 1 cup milk
  • 1 cup crumbled graham crackers
  • 1 container (1.5 qt.) Breyers® Chocolate Ice Cream
  • 1 container (8 oz.) whipped topping


Combine graham cracker crumbs, melted Country Crock® Spread and sugar in medium bowl; press into 13 x 9-inch glass or ceramic baking dish.

Microwave chocolate chips, 2 cups marshmallows and milk in small microwave-safe bowl at HIGH 4 minutes or until completely melted, stirring once. Cool 10 minutes, then stir in remaining 2 cups marshmallows. Spread over crust; freeze 1 hour or until firm.

Sprinkle crumbled graham crackers over chocolate layer. With scissors, cut carton from Breyers® Chocolate Ice Cream. Arrange Ice Cream on its side, then cut crosswise into 4 slices. Arrange slices in baking dish, pressing to form an even layer. Cover and freeze 4 hours or overnight.

Frost with whipped topping just before serving. Sprinkle, if desired, with additional graham cracker crumbs.

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