Here's the Kosher Fudge Sauce Recipe. Or use your favorite semisweet or bittersweet fudge sauce instead.
A decadent, impressive dessert that appeals to everyone's inner child. Helps if you begin preparing this a day ahead.
- Cook Time
- Prep Time
- 16 whole graham crackers (about 8 ounces)
- 1 cup whole almonds, toasted
- 3 tablespoons sugar
- ½ cup unsalted butter, melted (1 stick)
- 1½ quart coffee ice cream, softened until spreadable
- Fudge Sauce
- 1 bottle marshmallow creme (7-ounce)
- 2 cup marshmallows
- Oreos (optional)
- Prepare and cool fudge sauce (link to recipe below).
- Preheat oven to 350℉. Process graham crackers, toasted almonds, and 3 tablespoons sugar in a food processor until finely ground.
- Add melted butter; process mixture until moist crumbs form.
- Form crust by pressing graham cracker mixture onto bottom and up sides of 9-inch-diameter springform pan with 2¾-inch-high sides.
- Bake crust until edges are golden, about 12 minutes. Cool crust completely.
- Scoop and spread 2 cups softened ice cream in crust. Spoon ¾ cup cooled Fudge Sauce over top.
- Freeze about 10 minutes or until sauce is set. Refrigerate or freeze remaining ice cream as necessary to prevent ice cream from melting.
- Repeat layering with 2 cups ice cream, then ¾ cup sauce, and again, freeze until sauce is just set. Spread remaining 2 cups ice cream over top.
- 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.
- Broil until marshmallow creme is just toasted. Cover with warm fudge sauce. Top with marshmallows and oreos and drizzle more chocolate sauce for garnish.
- Loosen with knife and remove pan sides.
- Cut cake into wedges. Serve immediately with warm fudge sauce