Ingredients
Scale
- 2 cups heavy whipping cream, very cold
- 14– ounce can sweetened condensed milk, chilled
- 1 tablespoon vanilla bean paste
- â…› teaspoon fine sea salt
- 1 box, 14.4 ounces honey graham crackers
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- Graham cracker crumbs
- Flaky sea salt
Instructions
- Line a 9×13-inch metal baking pan with parchment paper, ensuring a 2-inch overhang on the long sides.
- In a large bowl, combine heavy whipping cream, sweetened condensed milk, vanilla bean paste, and fine sea salt, then whip until thick peaks form.
- Layer graham crackers at the bottom of the prepared pan.
- Spread half the whipped mixture over the graham crackers, smoothing it evenly.
- Add another layer of graham crackers on top of the whipped mixture.
- Top with the remaining whipped mixture, smoothing out once again.
- Melt chocolate chips with heavy cream, corn syrup, and vanilla extract until smooth.
- Pour the chocolate mixture over the top layer of the cake and swirl gently to combine.
- Sprinkle with graham cracker crumbs and flaky sea salt.
- Cover the pan and freeze for at least 8 hours or overnight before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure the heavy whipping cream is very cold for the best results when whipping.
You can customize the toppings or mix-ins to your preference, such as adding nuts or fresh fruit.
- Prep Time: 30 minutes
- Cook Time: 510 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg