Snapguide
STEPS
INGREDIENTS

Lightly coat a 8 inch pan with cooking spray, then line with plastic wrap (leave 6 inches on 2 sides).

Lightly coat a 8 inch pan with cooking spray, then line with plastic wrap (leave 6 inches on 2 sides).

Freeze pan for at-least 10 minutes.

Freeze pan for at-least 10 minutes.

Then, in a medium pot.

Then, in a medium pot.

Combine 1/4 cup light corn syrup.

Combine 1/4 cup light corn syrup.

Then, put in 1/4 cup heavy cream.

Then, put in 1/4 cup heavy cream.

Add unsalted butter and granulated sugar.

Then, add the unsweeted cocoa powder.

Then, add the unsweeted cocoa powder.

Add a pinch of salt.

Add a pinch of salt.

Bring to a boil.

Bring to a boil.

Whisk over medium heat.

Whisk over medium heat.

Then, remove from heat and let cool.

Meanwhile, remove 1 pint of icecream.

And let soften for about 15 mins.

And let soften for about 15 mins.

Evenly press softened ice cream into pan.

Top with single layer of graham crackers (break to fit).

Top with single layer of graham crackers (break to fit).

Drizzle with 1/4 cup fudge sauce and freeze 15 min.

Drizzle with 1/4 cup fudge sauce and freeze 15 min.

Repeat twice

Wrap in plastic wrap

Freeze until firm (8 hours to 3 days)

Cover and refrigerate remaining fudge sauce

Invert pan and run under room temp water

Invert pan and run under room temp water

Invert onto platter and remove plastic

Microwave fudge sauce for 30 seconds

Add final layer of fudge sauce

Add final layer of fudge sauce

Take heavy cream and powdered sugar and put in large bowl

With an electric mixer on high mix the cream and sugar together

With an electric mixer on high mix the cream and sugar together

Add whipped cream on top of cake and sprinkle with cocoa powder

Eat and enjoy

  • Cooking spray
  • 1/4c light corn syrup
  • 3/4c heavy cream
  • 1/2 stick unsalted butter
  • 2/3c granulated sugar
  • 1/2c unsweetened cocoa powder
  • Salt
  • 3.0 Pints vanilla ice cream
  • 18.0 graham crackers
  • 1.0tsp confectioners sugar