Campfire Ice Cream Cake


I made this drool worthy ice cream cake for a girls’ dinner party this past week. When I first heard “Ice Cream Cake recipe” my gut reaction was – oh that sounds messy and hard. I recently started to really enjoy cooking and preparing new dishes – but I still tend to take a step back when I think a recipe will make my kitchen look like the aftermath of World War 3 or that I’ll have to spend a fortune on ingredients I don’t generally have lying around the kitchen.

I found this recipe super easy and pain-free. Almost amazing for how big of a hit it was! It received its name “Campfire” due to its combination of chocolate and marshmallows. It starts with a base layer of brownies (I made gluten free brownies btw), followed by ice cream layered in marshmallow Fluff and then topped with mini marshmallows and Chocolate. I skipped step number four as I do not own a hand held blow torch and it wasn’t missed. Truly yummy! Try it out!


BROWNIE LAYER:  Make your own brownies from scratch – or do like I did – cheat and use a boxed brownie mix!

1 1/2 quarts ice cream, any flavor (I used Edy’s chocolate chip)

1 cup marshmallow creme
1 Tablespoon water
4 – 5 cups mini marshmallows

Hot Fudge

1 large Hershey’s Chocolate bar


1. Prepare brownie layer– Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch springform pan.  Pour in your brownie mix (homemade or not) and bake accordingly. Let brownies cool completely.

2. Take ice cream out of the freezer and soften for a bit, just until it’s easy enough to mash around and spread. Spread the ice cream over the brownie layer.

3. In a medium bowl, whisk together marshmallow cream and water. Stir in 3 cups of marshmallows. Spread the marshmallow mixture over the ice cream. Sprinkle 2 remaining cups of marshmallows on top. Sprinkle the chopped Hershey’s bar on top. Freeze until the ice cream is hard, at least 6 hours- but best overnight.

4. Toasting the marshmallows- If you have a handheld blowtorch, run a knife around the inside edge of the springform pan. Release the latch and remove the ring. Use a very sharp, wide, thin knife to run under the brownie layer to release it from the pan and transfer it to a serving platter. Torch the marshmallows until they’re golden brown. If using the broiler, adjust the rack so the ice cream cake will be 2 – 3 inches from the heating element. Preheat the broiler. Leave the cake in the pan, put it on a baking pan, and place it under the heating element. Broil until golden brown, about 2 minutes. Run a knife around the inside edge of the pan and remove the pan.

5. Serve immediately with a good amount of hot fudge. Freeze leftovers and eat as you wish, for up to one week.


campfire ice cream cake