Ingredients
Equipment
Method
Make the crust and freeze
- Combine graham crumbs, melted butter, and sugar, then press firmly into a 9-inch springform pan. You should see a tight, even layer with no loose crumbs.
- Freeze the crust for 15 minutes until solid and set to the touch. The surface should look dry and stay packed when lightly tapped.
Add the chocolate layer
- Swirl hot fudge into softened chocolate ice cream, then spread over the frozen crust. Make sure the layer is smooth and reaches the edges.
- Freeze for 4 hours until firm. When you gently press the center, it should feel dense and hold shape.
Top and torch marshmallows
- Spread marshmallow fluff over the frozen chocolate layer in an even dome. The fluff should fully cover the surface without gaps.
- Scatter mini marshmallows over the fluff so they cling and form a bubbly top. Aim for an even distribution with some overlapping for charred spots.
- Use a kitchen torch to toast the marshmallows until golden-brown with charred spots, moving the flame continuously. The tops should blister and darken, then look glossy.
Final freeze and serve
- Freeze for 1 more hour, then serve immediately after slicing. The cake should cut cleanly with visible layers and a set marshmallow top.
Notes
Pro tip: soften the ice cream just until spreadable so the hot fudge swirls stay marbled instead of fully mixing. Store covered in the freezer up to 2 weeks; thaw in the fridge 10 minutes for easier slicing. Freezing is best and leftovers can be re-frozen. For a dairy-free swap, use dairy-free chocolate ice cream and dairy-free butter, keeping the rest the same.