Toasted Marshmallow Ice Cream Cake

Ingredients:

• 3/4 cup chopped graham crackers (about 6 crackers)
• 3/4 cup chopped pecans
• 2 tablespoons of sugar
• 3 tbsp (45 g) butter, melted
• 1/4 cup store-bought chocolate syrup
• 2L package of vanilla ice cream, slightly softened
• 2 cups mini marshmallows

Preparation:

1. In a bowl, combine crushed graham crackers, pecans, sugar, and butter. Pour the mixture into a 9-inch springform pan and press firmly into the bottom. Drizzle with chocolate syrup and freeze for about 15 minutes.
2. Spread the vanilla ice cream over the chocolate-covered cake layer, pressing it tightly into the pan and smoothing the surface. Freeze for about 2 hours.
3. Remove the cake from the freezer and top with marshmallows. Toast the topping with a blowtorch or in the oven on broiler mode, 4 inches from the broiler, until the marshmallows are puffed and evenly toasted, rotating the pan as needed. Return the cake to the freezer for 15 minutes. Run a knife between the cake and the sides of the pan, then remove the pan. Serve immediately or freeze for up to 2 days.