I know some people celebrate Christmas in July, but I celebrated a little early this year — in early May. Six cartons of Tillamook ice cream arriving on my doorstep felt like a pregnant woman’s dream come true. My daughter saw me opening the box and immediately decided the ice cream belonged to her. Not exactly. I did, however, share one carton with her.
I’ve long been a fan of Tillamook. Their cheese products are staples in my fridge, and I can’t recommend them enough. The company began in 1909 as a farmer-owned cooperative and has earned awards for cheese, ice cream, sour cream, butter and yogurt. Their ice cream contains no artificial colors, flavors, sweeteners, or high fructose corn syrup — which is one more reason I love it.
My city only recently started stocking Tillamook ice cream, and local grocery stores finally caught on. That made it easy to experiment with this S’more Brownie Ice Cream Cake, which quickly became a household favorite.
This S’more Brownie Ice Cream Cake is rich, crowd-pleasing, and perfect for sharing — though my daughter was not happy when I shared a slice with our neighbors. She sobbed until I showed her there was more waiting in the freezer. Three slices in two days proved she loves it, and I’ll be making more before it disappears entirely. Fortunately, I have extra Tillamook ice cream to make another cake when needed.
ENJOY ~ Meagan
S’more Brownie Ice Cream Cake
Ingredients
- 1 box brownie mix
- 1.75 quart container of Tillamook Old Fashioned Vanilla Ice Cream
- 2 1/4 cups mini marshmallows, divided
- 1/2 cup chocolate fudge
- 1/4 cup graham cracker crumbs
Instructions
Preheat the oven to 325°F (165°C).
Prepare the brownie mix according to the box directions. Divide the batter between two 9-inch springform cake pans that have been sprayed with nonstick baking spray. Bake each for about 17 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies cool completely.
Scoop the Tillamook vanilla ice cream into a large bowl and let it soften slightly. Stir in 2 cups of the mini marshmallows until evenly combined.
Leave one brownie in its springform pan and spread the softened marshmallow-studded ice cream on top, smoothing it into an even layer. Place the second brownie on top of the ice cream to form the cake. Freeze for at least 1 hour 30 minutes to set.
Remove the cake from the freezer, spread chocolate fudge over the top, and sprinkle with graham cracker crumbs. Return to the freezer for another 20 minutes. Just before serving, scatter the remaining 1/4 cup of mini marshmallows on top.
Tip: You can make this using a single springform pan. Bake one brownie, let it cool and remove it from the pan, then bake the second brownie in the same pan to create the base. Assemble as directed.
Did you make this recipe?
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Lubbock readers: United Supermarkets now carries Tillamook ice cream. Check availability at your local store.
Disclosure: This post was sponsored by Tillamook. All opinions are my own. Thank you for supporting the brands I love.