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Coffee Ice Cream Day

It's Coffee Ice Cream Day

The 6th of September is National Coffee Ice Cream Day and we are bringing you a simple 7 ingredient recipe for an ice cream cake that combines the smoothness of coffee and the sweetness of s'mores.

S’mores Coffee Fudge Ice Cream Cake

Adapted from Epicurious

Serves: 10-12


  • 16 whole graham crackers (about 8 oz.)
  • 1 cup whole almonds, toasted
  • 3 tbsp. sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1-1/2 qt. coffee ice cream, softened until spreadable
  • Fudge Sauce
  • 7-oz. jar marshmallow creme
  • 2 cups miniature marshmallows


Preheat oven to 350 degrees F. Finely grind graham crackers, toasted almonds and 3 tablespoons sugar in food processor. Add 1/2 cup melted butter; process mixture until moist crumbs form. Press graham cracker mixture onto bottom and sides of 9-inch springform pan. Bake crust until edges are golden, about 12 minutes. Cool graham cracker crust completely.

Spread 2 cups of softened ice cream on crust. Spoon 3/4 cup cooled fudge sauce over top and freeze until sauce is just set, about 10 minutes. Refrigerate or freeze remaining ice cream as necessary to prevent ice cream from melting. Repeat layering with 2 cups ice cream, then 3/4 cup sauce. Freeze until sauce is just set. Spread remaining 2 cups ice cream over. Cover and freeze cake overnight. Refrigerate remaining Fudge Sauce.

Preheat broiler. Warm remaining Fudge Sauce in small saucepan over low heat. Remove from heat. Place cake in pan on baking sheet. Spread marshmallow creme over top of cake. Sprinkle miniature marshmallows over in single layer. Broil just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute.

Run knife between pan sides and cake to loosen. Remove pan sides. Cut cake into wedges. Serve cake immediately with warm Fudge Sauce.