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S'mores ice cream cake recipe

S'mores ice cream cake recipe

3 ratings

End your next barbecue on a high with this impressive s'mores ice cream cake. Inspired by the flavours of a melting s'mores treat, this layers up vanilla and chocolate ice creams with a crunchy Oreo crumb, all topped off with toasted marshmallows for a true summer showstopper. See method

  • Serves 8
  • 50 mins to prepare, plus freezing
  • 521 calories / serving
  • Freezable


  • 3 x 154g packs Oreos
  • 80g unsalted butter, melted
  • 500ml Carte D’or Chocolate Ice Cream
  • 500ml Carte D’or Vanilla Ice Cream
  • 100g marshmallows

Perfect with:

Carte D'or chocolate ice creamRich chocolate ice cream with dark chocolate pieces Carte D'or chocolate ice cream
Rich chocolate ice cream with dark chocolate pieces

Each serving contains

  • Energy

  • Fat

    25g 36%
  • Saturates

    15g 76%
  • Sugars

    43g 47%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 66.9g Protein 5.6g Fibre 1.4g


  1. Lightly grease a 23cm loose bottomed, nonstick cake tin with butter. Bring the chocolate ice cream out of the fridge and leave to soften for 10 mins while you make the base.
  2. Put the biscuits into a food processor and blitz to a fine crumb. Stir the melted butter into the biscuits. Set aside 5 tbsp of the crumb. Split the remaining crumb in half. Put one half into the base of the lined tin and spread out evenly with the back of a spoon until compact and smooth. 
  3. Spread the softened chocolate ice cream into an even layer across the biscuit base. Sprinkle the other half of the crumb over the ice cream layer. Loosely cover with clingfilm and freeze for 2 hrs.
  4. Remove the vanilla ice cream from the freezer and leave to soften for 10 mins. Spread the vanilla ice cream into an even layer on top of the chocolate ice cream and crumbs. Scatter over the final reserved Oreo crumbs. Freeze for 5 hrs or overnight.
  5. When ready to serve, preheat the grill to very high. Once the grill is hot, bring the ice cream cake out and scatter with the marshmallows. Put the cake on a baking sheet, then place under the grill for 20-30 secs, watching all the time as the marshmallows will brown quickly. Remove from the grill and serve! If the ice cream has softened too quickly, pop the cake back in the freezer for a few mins to harden.

Tip: If you make this in advance, prepare up to the final vanilla and crumb layer, wrap in clingfilm and store in the freezer for up to 1 month. If you have a chef blow torch, this is a great way to toast the marshmallows quickly.

See more Summer dessert recipes

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