Smores Ice Cream Cake – Gluten Free and Vegan recipe originally posted on Pink Fortitude.

Roasting marshmallows and making S’mores is the quintessential summer evening pastime. But sometimes you need to mix things up a little bit. This S’mores ice cream cake is gluten free and vegan and is sure to please even the most traditional S’mores lovers around your campfire!

This is one of those recipes that looks extremely complicated and has a lot of steps, but is actually pretty easy. For best results you will want to make this the day before. It’s going to take a little over two hours to make, but 95% of that time is the cake hanging out in the freezer. I added all of the timing for you in the instructions below to make it easier for you.

The bottom is made from Schar’s Graham Crackers and vegan butter. Honey is the only controversial ingredient in the cookies. I’m good with honey. But if you don’t eat honey, I’m sure there are other graham type crackers that are pure vegan you can use.

The secret to the fudge layer – make enough to drizzle over the top! And eat for a snack. And hide from the family.

The vanilla “ice cream” is made with a mix-in of Dandies Marshmallows. I love Dandies!

We had company over and I served the ice cream cake with a huge caveat. If people aren’t used to my “clean” recipes, it may take a minute to get used to when you eat something without added sugar, gluten, or dairy. They literally ate the entire cake. Like scraping the plates. I was thrilled!

Smores Ice Cream Cake – Gluten Free and Vegan

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Course Desserts

Ingredients

  

• 18 gluten free graham crackers
• 1/4 cup vegan butter
• 1/2 cup raw cacao
• 10 large pitted dates
• 1 cup Water
• 1/4 cup Olive Oil
• 2 cups plain cashews
• 1 tbsp Vanilla Extract
• 1 cup vegan milk almond, flax
• 1/4-1/2 cup Dandies Miniature Marshmallows

Instructions

 

Bottom Layer

• Soak the cashews in water and set aside. We’ll come back to those later.
• Crumble graham crackers either via Nutra Ninja or blender. In a small bowl, mix together graham crackers and butter until combined.
• Melt vegan butter in a microwave safe container for 30 seconds.
• Cover a stoneware loaf pan with parchment paper and pour graham cracker crumb mix into pan.
• With the 1/4 cup measuring cup, press down on the graham cracker crumb mix until firm. Place in freezer for one hour. Go do something else and then come back to the middle layer one hour later

Middle Layer

• Once your first hour is up, make the sauce. Boil one cup water.
• Add cacao, dates, water and olive oil into a Ninja or blender and mix. You may want to leave a little water and oil out and add more if needed to a fudgey consistency.
• Pour over graham cracker layer and leave some aside to drizzle over the top. Place back into the freezer for another hour.

Top Layer

• After your second hour is up, it’s time to make the ice cream layer. Place your ice cream ingredients into a Ninja or blender and mix.
• The consistency should be thick but still runny. Pour over top the fudge layer and let the ice cream cake sit overnight in the freezer.