S'mores ice cream cake bites: Graham cracker cake and toasted marshmallow no-churn ice cream, dipped in chocolate and topped with crushed graham crackers and mini marshmallows.
Grease a 9x13 inch cake pans, then place a piece of wax paper in, and spray with cooking spray.
Using a food processor, crush graham crackers to make crumbs.
In a large mixing bowl, mix graham crackers, baking powder and salt and then set aside.
Put egg yolks, milk, butter, sugar and vanilla into your food processor and mix until you get an even smooth mixture.
Slowly combine the cracker crumbs and wet mixture.
Beat egg whites with hand mixer until stiff peaks form.
Fold egg whites into cracker mixture using a spatula.
Pour into pan and bake 35-40 minutes. Every oven differs, so bake until a toothpick inserted into the center comes out clean
Cool for 5 minutes in the pan, then invert onto a cooling rack and cool completely
Then put in freezer for 15 minutes
Cut into 1-1 1/2 inch squares, and set aside
Ice Cream
Make according to recipe directions, but instead of freezing in a bread pan, pour into 1-inch square silicone ice cube mold, or into a parchment lined 9 x 13 inch cake pan, then freeze 6 hours in a deep freezer if possible. If freezing in a cake pan, you will want to invert the ice cream and cut into 1-1 1/2 inch squares once frozen.
Either in mold, or separately, place ice cream squares on top of cake squares and place on parchment lined baking sheet, and return to freezer for another 20-30 minutes. The ice cream should have melted a little bit, so the two should stick together fairly well, forming a block of cake on bottom, ice cream on top.
Once frozen, move on to the chocolate step
Chocolate
In a microwave safe bowl, melt chocolate chips with butter by heating on half power in 30 second intervals, stirring between until smooth.
Remove cake and ice cream bites from freezer, and while still frozen, dip in chocolate.
Place on a cooling rack with parchment below to catch excess chocolate
Sprinkle graham cracker crumbs and marshmallows over the top