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Today’s recipe is one of my all-time favorites. Not only does it combine incredible flavors and textures (rich chocolate, sweet ice cream, and crunchy graham crackers, to name a few), but it’s almost an entirely no-cook treat.
Sarah’s Tip of the Day:
To make this recipe, you’ll make a stovetop fudge sauce from corn syrup, cream, butter, granulated sugar, cocoa, and salt. Next, you’ll coat the bottom of a lined pan with softened ice cream, top it with a layer of graham crackers and drizzle with fudge sauce. You’ll repeat the process twice before placing the cake in the freezer to set. After at least eight hours, remove, top with whipped cream, and serve to a crowd (but keep a piece for yourself — this dessert disappears fast!).
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Nutritional Info: per serv (makes 12): 450 cal; 27 g fat; 5 g protein; 52 g carb; 2 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Fudgy Ice Cream Cake – Everyday Food with Sarah Carey
