Layered Ice Cream Cake with Marshmallow and Hot Fudge

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Recipe Details:

This is a recipe for a gorgeous cake that is perfect for a special occasion on a hot summer day. It’s simply hard to think of a more delicious combination than ice cream and homemade chocolate fudge!

Ingredients:

Almond flour for brownie layer – 1/3 cup
Baking powder for brownie layer – ¼ tsp.
Large eggs for brownie layer – 2
Sweetener for brownie layer – equivalent of 2/3 cup of granulated sugar
Sugar-free dark chocolate for brownie layer (chopped) – 4 Oz
Unsweetened chocolate for brownie layer (chocolate) – 0.5 Oz
Instant espresso powder for brownie layer – 1 tsp.
Unsalted butter for brownie layer – 4 tbsp.
Salt for brownie layer – 1/8 tsp.
Sugar-free ice cream for ice cream layer (flavor of your choice) – 1.5 quarts
Egg white for marshmallow crème (at room temperature) – 1
Sugar-free honey for marshmallow crème – ¾ cup
Sweetener for marshmallow crème – equivalent to ¾ cup of confectioners’ sugar
Vanilla extract for marshmallow crème – 2¼ tsp.
Salt for marshmallow crème – ¼ tsp.
Marshmallow crème for marshmallow layer – 1 cup
Sugar-free mini marshmallows for marshmallow layer – 4 cups
Water for marshmallow layer – 1 tbsp.
Cream cheese for the chocolate fudge (softened) – 8 Oz
Sugar-free chocolate for the chocolate fudge – 2 Oz
Sweetener for the chocolate fudge – equivalent of 1 cup of sugar
Vanilla extract for the chocolate fudge – 1 tsp.

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Recipe Directions:

Step 1
Let’s prepare the brownie layer first. Preheat oven to 350 F and grease the sides and bottom of a 9” springform cake pan.

Step 2
Heat dark and unsweetened chocolates and butter together in a microwave-safe bowl until just melted. To do that, microwave for 1 minute first, then stir and continue microwaving in 10-second intervals until chocolate is melted and the mixture is smooth.

Step 3
Sift together the almond flour & baking powder.

Step 4
Whisk together eggs and sweetener in a large bowl and then whisk in the melted chocolate mixture. After that, add in the flower and baking powder mixture, espresso powder, and salt and stir until well combined.

Step 5
Spread brownie batter in the prepared springform cake pan and bake until a toothpick inserted in the center comes out clean (it may take about 15 minutes). Then cool completely.

Step 6
Now, prepare the ice cream layer: Take the ice cream out of the freezer to soften it until becomes easy to mash around and spread. After that, spread the ice cream over the cooled brownie layer.

Step 7
Prepare the marshmallow crème that we will need to make the marshmallow layer of the cake: In a large bowl, beat the egg white, sugar-free honey, and salt with an electric mixer on high speed until the mixture becomes thick and doubled in volume (that may take about 5 minutes). Then, reduce the mixer speed to low and beat in the sweetener until well combined. After that, beat vanilla extract into the marshmallow crème.

Step 8
Now, let’s prepare the marshmallow layer: Whisk together the just prepared marshmallow crème and water in a medium bowl. Then stir in 3 cups of sugar-free marshmallows and spread the marshmallow mixture over the ice cream. After that, sprinkle two cups of sugar-free marshmallows on top. Freeze until the ice cream is hard (preferably, leave I in the freezer overnight).

Step 9
Remove the cake from the freezer and then remove it from the springform cake pan. To do that, run a knife around the inside edge of the springform cake pan, release the latch, and remove the ring. Then use a sharp, thin knife (preferably wide) to run under the brownie layer in order to release the cake from the pan. Place the cake on a serving plate.

Step 10
Optionally, you can toast the marshmallows until they’re golden brown if you have a handheld blowtorch and if you wish to do so.

Step 11
And now, let’s prepare the chocolate fudge for decorating the cake. Melt the chocolate in a microwave oven by heating it in a microwave-safe bowl until just melted. Proceed the same way as you did earlier: microwave for 1 minute first, then stir and continue microwaving in 10-second intervals until chocolate is melted. After that, beat the cream cheese, chocolate, vanilla, and sweetener in a small bowl until the mixture is smooth. Sprinkle or pour the chocolate fudge over the cake, serve and enjoy!