I know people celebrate Christmas in July but I basically celebrated it at the first of May. Having 6 cartons of Tillamook Ice Cream show up on my doorstep was basically a pregnant girls dream. Unfortunately, my daughter saw me opening up the box and now thinks that the ice cream is for her. WRONG… but don’t worry I am sharing one carton with her.
I’ve been of a fan of Tillamook for a while and can’t recommend their cheese products enough. Seriously I have a bottom drawer in my refrigerator that is screaming Tillamook cheese. Unfortunately, my daughter doesn’t like to share her cheese and occasionally I get a slice or two. They were founded in 1909 as a farmer-owned cooperative and this company has won top awards for their cheese, ice cream, sour cream, butter and yogurt products. Their ice cream contains no artificial colors, flavors, sweeteners or high fructose corn syrup.
I’m just now talking about them because at the beginning of May my city finally decided to invest in their ice cream products. Lets just say that the grocery stores got smart by carrying it.
Now finally on to this amazing S’more Brownie Ice Cream Cake that will be a new favorite for EVERYONE. I even got in trouble for sharing some of ours to our next-door neighbors by my little one. She bawled until I showed her that we still had some in our freezer for her to try out. Three pieces in two days….I’d say that she loves this S’more Brownie Ice Cream Cake and I am in trouble when it runs out. Thank goodness I’ve got some ice cream to fall back on if I need to make another one.
ENJOY ~ Meagan
S'more Brownie Ice Cream Cake
- 1 box brownie mix
- 1.75 quart container of Tillamook Old Fashioned Vanilla Ice Cream
- 2 1/4 cups mini marshmallows, divided
- 1/2 cup chocolate fudge
- 1/4 cup graham cracker crumbs
Preheat oven to 325 degrees F.
Make the brownie mix according to the box instructions. Divide the batter into two 9 inch springform cake pans covered with non-stick baking spray. Bake each one in the oven for 17 minutes or until toothpick inserted comes out clean. Allow to cool.
Remove the ice cream from the container and place in a large bowl. Allow it to soften and then add 2 cups of marshmallows. Stir until well combined.
Keep one of the brownies in the springform pan and top with the softened ice cream. Smooth it out to create an even layer across the top. Add the other cooked brownie to the top and place in the freezer for at least 1 hour and 30 minutes. Remove and top with chocolate fudge. Sprinkle the graham crackers on the top and place back in the freezer for at least 20 minutes.
Add remaining 1/4 cup marshmallows to the top right before serving.
TIP: This can be made using one springform cake pan. Just allow the brownie to cool and then remove it and set it aside. Pour the remaining batter into the pan and bake according to the instructions. Leave the last brownie in the pan to create the base.
Lubbock readers: You can now buy Tillamook Ice Cream at United Supermarkets. You can find the store carrying it buy using their Where To Buy Tool – http://www.tillamook.com/where-to-buy.html
Disclosure: This is a sponsored post for Tillamook and all opinions are 100% my own. Thank you for supporting the brands that I love.