Kick-In S'mores Coffee and Fudge Ice Cream Cake

Ingredients

• 16 whole graham crackers (about 8 ounces )
• 1 Cup whole almonds, toasted
• 3 tablespoons sugar
• 1/2 Cup (1 stick) unsalted butter, melted
• 1 1/2 quarts coffee ice cream, softened until spreadable
• 2 jars of Dark Chocolate Fudge Sauce
• 1 7- Oz jar marshmallow creme
• 2 cups miniature marshmallows

Directions

• Preheat oven to 350F. Finely grind graham crackers, toasted almonds and 3 tablespoons sugar in processor.
• Add 1/2 cup melted butter; process mixture until moist crumbs form.
• Press graham cracker mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• Bake crust until edges are golden, about 12 minutes.
• Cool graham cracker crust completely.
• Spread 2 cups softened ice cream in crust.
• Spoon 3/4 cup cooled Fudge Sauce over. Freeze until sauce is just set, about 10 minutes.
• Refrigerate or freeze remaining ice cream as necessary to prevent ice cream from melting.
• Repeat layering with 2 cups ice cream, then 3/4 cup sauce. Freeze until sauce is just set.
• Spread remaining 2 cups ice cream over. Cover and freeze cake overnight. Refrigerate remaining Fudge Sauce.
• Preheat broiler. Warm remaining Fudge Sauce in small saucepan over low heat.
• Remove from heat.
• Place cake in pan on baking sheet.
• Spread marshmallow creme over top of cake.
• Sprinkle miniature marshmallows over in single layer.
• Broil just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute.
• Run knife between pan sides and cake to loosen. Remove pan sides. Cut cake into wedges. Serve cake immediately with warm Fudge Sauce.