Ingredients
Units
Scale
- 2 cups crushed graham crackers
- 1/2 cup almonds, finely chopped
- 1/2 cup unsalted butter, melted
- 3 scoops (about 1 cup) butter pecan ice cream, softened
- 3 scoops (about 1 cup) vanilla ice cream, softened
- 1 (11.75 oz.) jar hot fudge
- 1/4 cup strawberry jam
Instructions
- Prepare a 6½-inch springform pan by lining the bottom with parchment paper and wrapping the outer side of the pan in tin foil. Set aside.
- In a large bowl, combine graham cracker crumbs, almonds and melted butter. Press about 1 cup of the graham crackers to the bottom of the pan.
- Heat the hot fudge until it is smooth and spreadable. Add enough to cover the graham cracker crust. Place the cake pan in the freezer for about 15 minutes until the hot fudge has set.
- Once the hot fudge has set, scoop the softened ice cream on top. I used 3 scoops of softened ice cream. Smooth and even the ice cream over the fudge layer and place back into the freezer to set, about 30 minutes.
- Once the ice cream has set, repeat the steps above, covering the ice cream layer with the graham cracker crust, but be sure to reserve about ¼ cup of the graham cracker crumbs for the topping. Again, add a layer of the hot fudge and freeze to set. One you add your final layer of ice cream, sprinkle the top with the remaining graham crackers. Cover with cling film and let sit in the freezer until ready to serve.
- Before serving, spoon the strawberry jam over the top. Serve and enjoy!
- Prep Time: 10 minutes
- Inactive Prep Time: 3 hours
