This is from Redbook which came in the mail the other day for no reason that I can think of other than to make me make this recipe. Anything made up of these ingredients just has to be tried.
9 whole(s) chocolate graham crackers
6 tablespoon(s) unsalted butter, cut into small bits
7 cup(s) (3 1/2 pints) pumpkin ice cream, slightly softened
2 (4-ounce) dark chocolate bars, coarsely chopped
1 jar(s) (7 1/2-ounce) marshmallow fluff
1 bag(s) (10 1/2-ounce) mini-marshmallows
1. Combine graham crackers and butter in a food processor; process until crumbs form moist clumps. Press graham cracker mixture onto bottom of a 9-inch springform pan. Place pan in freezer for 1 hour.
2. Spoon ice cream into a large bowl; stir in chocolate bits. Spread over crust in an even layer. Freeze for 2 hours.
3. Spoon marshmallow fluff into a large bowl; add half of the mini-marshmallows and stir until combined; spread evenly over ice cream layer. Scatter the remaining mini-marshmallows on top, gently pressing down to adhere. Cover and freeze at least 1 day (can be made up to 2 weeks ahead).
4. To serve, cut around edge of ice cream and pan to loosen; remove pan side. Run a thin metal spatula under bottom of crust to loosen cake. Transfer cake to a platter. Using a small butane torch, carefully toast marshmallows on top of cake until light golden. Serve immediately.
