As a follow up to my post last Friday, which was National S’Mores Day, I’m posting a few details about this lovely and delicious S’Mores ice cream cake, that I made this past weekend. 

When I found this recipe I thought it looked so good I had to try it out. As a little bit of background, we have been making various versions of ice cream all summer; mostly from a recipe that requires no cranking, just freezing. So when I spotted this recipe and realized that this S’Mores Ice Cream recipe just required freezing as well, I couldn’t resist.

The recipe was easy and I only had to make one substitution because I was out of vanilla; I used almond extract instead. Next time I would use more butter (probably a stick) when making the graham cracker crust – it was incredibly crumbly, even for a crumb crust 🙂 Next time, I also think I would forego the toppings and include almonds in the chocolate ice cream for more of a rocky road version. The hardest part was waiting for it to freeze properly so we could eat it!