These are incredibly fun and easy to make. You can make them with absolutely any ice cream flavor you might imagine. Once you make a tray or two of them, you’ll have cute little individual desserts already portioned out and ready to serve.
¾cupsgraham cracker crumbs
2tablespoonsunsalted butter, melted
Pinch of salt
2cupsice cream, any variety
1cupheavy whipping cream
For graham cracker crumbs, you can either pulse them in a food processor until they are ground or put them in a bag and mash them with a rolling pin (or something else heavy). You can also buy just the crumbs, although they are a bit more expensive.
Mix together graham cracker crumbs, butter, and a Pinch of salt in a small bowl. Set aside for later.
Line a muffin tin with plastic wrap. Be sure to work the plastic wrap into each individual tin as well as you can.
Scoop in about ⅓cup ice cream into each muffin tin. It helps if your ice cream is softened a bit so it flows easily into the cracks.
Freeze the muffin tin for at least 30 minutes.
Remove the muffin tin and pack on about 2tablespoons graham cracker mixture onto each ice cream cake. Pack it down densely.
Freeze again for at least 30 minutes. If you plan to freeze for longer, cover with another layer of plastic wrap.
When you are ready to serve, whip together heavy cream, sugar, and vanilla extract in a cold metal bowl until it forms stiff peaks (you can also use a store-bought version).
Carefully peel out one of the ice cream cakes and invert it on a plate. Completely cover cake with a layer of whipped cream.