Our S’mores Icebox Cake brings the classic campfire sandwich indoors, but served as a rich and creamy no-bake cake. This recipe skips the roasting stick and loads layers of marshmallow cream and chocolate between sheets of graham crackers.
The ultimate sweet treat for summer comes complete with torched toasted marshmallows on top!
No Bake S mores Icebox Cake
Our easy S mores Icebox Cake recipe is a tasty twist on the traditional handheld treat. It’s filled with the same flavors as my fireside favorite, but made with the layering technique of a no-bake dessert lasagna (and without stepping foot near a flame)!
Perfect for warm weather gatherings and great for beginners, this simple step recipe is a prepare-ahead dessert, where it sits in the fridge for several hours until the cookies soak up the moisture from the chocolate and marshmallow mixture and soften into a cake-like consistency.
What is An Icebox Cake
A traditional icebox cake is a no-bake dessert made by layering ingredients such as cookies or graham crackers, whipped cream, pudding, or fruit. They set together in the fridge for a few hours to soften into a cake-like consistency.
It is less of a recipe and more of a concept because it’s infinitely customizable as long as you layer your cream and cookies.
S’mores Icebox Cake Ingredients
- Heavy cream: When heated and combined with chocolate chips, heavy cream helps create a rich, thick chocolate ganache. When heavy whipping cream forms stiff peaks, it provides a light and fluffy texture to the marshmallow filling.
- Milk chocolate chips: Semisweet chocolate or dark chocolate can be used to make the ganache. I opted for milk chocolate to match the classic s’mores flavor, but semi-sweet or dark chocolate can add an element of refinement to this dessert.
- Powdered sugar: Ensures the marshmallow filling is sweet enough to complement the other components and hold its shape.
- Marshmallow creme: When mixed with the whipped cream, it creates a marshmallow-flavored filling that is light and airy with a sticky, gooey texture. I love the Jet-Puffed brand but feel free to use your favorite spreadable marshmallow whipped topping or marshmallow fluff.
- Mini marshmallows: Provide little pockets of gooey marshmallow throughout the filling.
- Graham crackers: Honey graham crackers, chocolate graham crackers, or even vanilla wafers can be used in this recipe. When placed in the fridge to chill, the cookies absorb the creamy filling and soften into something cake-like and luscious.
- Mini chocolate bars: Chunks of chocolate add a decorative element to the overall s’mores experience.
See the recipe card for full information on ingredients and quantities.
How to Make S’mores Icebox Cake
- Make The Chocolate Ganache: Heat the cream until hot and steamy and then pour it over the chocolate chips. Allow it to sit for 3 minutes then stir until smooth and creamy. Cool completely at room temperature or in the fridge.
- Make The Marshmallow Filling: Beat the cream and powdered sugar until soft, stiff peaks form. Beat in the marshmallow creme and then fold in the mini marshmallows.
- Assemble: Place a graham cracker layer along the bottom of the pan, cover with cream, and spread the chocolate ganache on top. Cover with a second layer of graham crackers followed by cream filling, and chocolate. Lay down the third layer of graham crackers to the edges and spread the cream on the top.
- Chill: Refrigerate for at least 6 hours, or preferably overnight.
- Torch The Top: Sprinkle the mini marshmallows, chocolate pieces, and graham cracker crumbs over the cake. Toast the marshmallows with a kitchen torch or broil for 1-2 minutes.
- Slice and serve: Enjoy!
Serving Suggestions
Cool and creamy no-cook dessert recipes make the ultimate summer slice! Because this smores icebox cake serves 12, it’s perfect for feeding plenty of friends at backyard barbecues, potlucks, and parties. Plus, it’s easily made in a baking pan, so it’s portable.
Top your cake with mini marshmallows, pieces of chocolate, and extra graham cracker crumbles. Toast your toppings with a kitchen torch for a fun “open flame” effect.
Serve with a scoop of ice cream, a dollop of homemade whipped cream, or a drizzle of chocolate sauce to make your s’mores cake slice even more decadent!
Tips & Variations
- Don’t Discard: A box of graham crackers usually comes with a broken piece or two. These pieces work great to fill in the gaps along edges or along the uneven edge of a cracker that’s slightly broken. The exact number of graham crackers needed will depend on the shape of your pan.
- Cool The Ganache Completely: Ensure the ganache has cooled completely before you spread it over the cream layer. If it is even slightly warm, it will melt the cream. If you cool the ganache in the refrigerator, stir it every five minutes.
- Set Before Serving: This cake needs to sit for at least 6 hours for the graham crackers to soften and create a cake-like texture. I recommend letting your ice box cake set in the refrigerator overnight.
- Spread With A Spatula: I recommend using an offset spatula to evenly spread the cream and ganache layers.
Proper Storage
- To Store: Store leftovers covered in plastic wrap or an airtight container in the refrigerator for 3-4 days.
Other Easy Twist on S’mores Recipes
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S’mores Icebox Cake
Ingredients
Chocolate Ganache
- 1½ cups heavy cream
- 3 cups milk chocolate chips
Marshmallow Filling
- 3 cups heavy cream
- ¼ cup powdered sugar
- 7 ounce jar of marshmallow creme
- 3 cups mini marshmallows
To Assemble
- 32-36 graham crackers
- 1 cup mini marshmallows
- 6-8 mini chocolate bars broken into pieces
Instructions
Ganache
- Heat the cream in a small saucepan over medium heat until it is hot and steamy.1½ cups heavy cream
- Pour the hot cream over the chocolate chips in a heat-proof bowl and allow it to sit for 3 minutes. Stir well until smooth and creamy.3 cups milk chocolate chips
- Allow the ganache to cool completely to room temperature. You can place it in the fridge to speed the process up if needed.
Marshmallow Filling
- Beat the cream and powdered sugar in a large bowl until soft peaks form.3 cups heavy cream, ¼ cup powdered sugar
- Beat in the marshmallow creme until well combined.7 ounce jar of marshmallow creme
- Fold in the mini marshmallows.3 cups mini marshmallows
Assembly
- Arrange a layer of graham crackers on the bottom of a 9×13-inch pan. Cut the graham crackers as needed to cover the surface completely; you do not want any of the pan exposed.32-36 graham crackers
- Add ⅓ of the cream layer on top of the graham crackers and spread into an even layer.
- Add ½ of the cooled ganache over the cream and spread into an even layer.
- Repeat the layers as follows: graham crackers, cream, ganache, graham crackers, cream.
- Refrigerate for at least 6 hours, or preferably overnight.
- When ready to serve, sprinkle the mini marshmallows, chocolate pieces, and remaining graham crackers over the cake. Toast the marshmallows with a kitchen torch or under the broiler for 1-2 minutes.1 cup mini marshmallows, 6-8 mini chocolate bars
- Slice and serve.
Jenn’s Notes
- A box of graham crackers usually comes with a broken piece or two. These pieces work great to fill in the gaps along edges or along the uneven edge of a cracker that’s slightly broken. The exact number of graham crackers needed will depend on the shape of your pan.
- Ensure the ganache has cooled completely before you spread it over the cream layer. If it is even slightly warm, it will melt the cream. If you cool the ganache in the refrigerator, stir it every five minutes.
- This cake needs to sit for at least 6 hours for the graham crackers to soften and create a cake-like texture. I recommend letting your ice box cake set in the refrigerator overnight.
- I recommend using an offset spatula to evenly spread the cream and ganache layers.
