Stir the graham cracker crumbs, pecans, sugar and butter in a bowl until combined. Press the crumb mixture into the bottom of a 9-inch springform pan. Drizzle with the chocolate syrup and freeze until firm, about 15 minutes.
Spread the vanilla ice cream over the chocolate-drizzled crust in a smooth, even layer, packing the ice cream into the pan. Freeze until firm, about 2 hours.
Remove the cake from the freezer and top with the marshmallows. Toast the topping with a kitchen torch or broil about 4 inches away from the heat until the marshmallows are puffed and evenly browned, rotating the pan as needed. Return the cake to the freezer for 15 minutes. Run a knife around the edge of the cake before removing the side of the pan. Serve immediately or freeze for up to 2 days.
Photograph by Levi Brown

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	797.82 Kcal (3340 kJ)
Calories from fat	437.58 Kcal
		% Daily Value*
Total Fat	48.62g	75%
Cholesterol	115.55mg	39%
Sodium	290.14mg	12%
Potassium	587.27mg	12%
Total Carbs	82.53g	28%
Sugars	62.25g	249%
Dietary Fiber	5.31g	21%
Protein	13.07g	26%
Vitamin C	2.6mg	4%
Vitamin A	0.1mg	2%
Iron	1.3mg	7%
Calcium	322.8mg	32%

Amount Per 100 g
Calories	266.43 Kcal (1115 kJ)
Calories from fat	146.13 Kcal
		% Daily Value*
Total Fat	16.24g	75%
Cholesterol	38.59mg	39%
Sodium	96.89mg	12%
Potassium	196.11mg	12%
Total Carbs	27.56g	28%
Sugars	20.79g	249%
Dietary Fiber	1.77g	21%
Protein	4.36g	26%
Vitamin C	0.9mg	4%
Iron	0.4mg	7%
Calcium	107.8mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

19.2

Points
22

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sugar

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