Bring the s’mores indoors with this S’mores Icebox Cake to feed a crowd. With layers of graham crackers, marshmallow whipped cream, and chocolate ganache I guarantee everyone will be clamoring for s’more!
S’mores Icebox Cake
We all have certain foods we’re crazy about. I’m talking slightly obsessed, makes you giddy, guilty pleasure that you can’t resist. For me that would be corn dogs, maple syrup flavored foods and all things s’mores.
I cannot resist the combination of wheat-y graham crackers, rich milk chocolate and toasted marshmallows. Making s’mores around the campfire just isn’t enough to satisfy my s’mores cravings, so I whipped up this no-bake s’mores icebox cake.
Icebox cakes are wonderful because all the ingredients are layered and set up in the fridge or “icebox” as our ancestors used to call that fantastic invention.
Icebox cakes are perfect for summer when you don’t want to turn on the oven, or when you need a make-ahead dessert. I love no-bake desserts so much I also have a lemon version, chocolate cheesecake and the all-time favorite Oreo cake!
My version of s’mores icebox cake contains layers of graham crackers, marshmallow whipped cream and milk chocolate ganache. The toasty flavor is important, so I broiled a few marshmallows for the top before serving. I may have had a little too much fun with that part, but that’s the point of s’mores!
First, a layer of marshmallow whipped cream goes down in the pan. It’s like making lasagna. You can use whipped topping or homemade. We prefer the taste of fresh whipped cream, but the convenience of cool whip.
Next, place a layer of graham crackers on top of the whipped cream. They will soak up some of the cream and soften to a cake-like texture.
Finally, a sheet of fudgy ganache. It’s just a mixture of chocolate and cream—the same stuff they make luxurious truffles and pastry glazes from. This stuff tastes incredible, it’s hard not to eat it by itself!
Repeat the layers until the pan is full, cover and chill overnight. Before serving, garnish with crushed graham crackers, chocolate chunks and a few toasted marshmallows.
To char them, you can use a kitchen torch, your oven broiler or stovetop burner (if you have a gas range).
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- 2 1/2 cups chocolate chips
- 2 cups heavy cream
- 16 oz whipped topping, thawed
- 1 jar (7 oz) marshmallow fluff
- 2 cups mini marshmallows
- 3 packs of graham crackers
- Extra marshmallows, graham crackers and chocolate chunks, for garnish
- To make the ganache, place the chocolate chips in a bowl. In a small saucepan warm the heavy cream until it comes to a simmer. Pour the cream over the chocolate and let sit for a few minutes, then stir until melted and smooth. Place in refrigerator while preparing remaining ingredients.
- In a large bowl, combine the whipped topping, marshmallow fluff and marshmallows. Spread a thin layer on the bottom of a 13x9 pan.
- Top with a layer of graham crackers. Fill in any gaps with crackers cut to size. Top with 1/3 of the marshmallow mixture and spread in an even layer. Next, add half the chocolate ganache. Repeat layer of graham crackers, 1/3 marshmallow mixture and remaining ganache. Top with final layer of graham crackers and final 1/3 of marshmallow mixture.
- Cover and refrigerate for at least 4 hours or overnight. Garnish with graham cracker crumbs, chocolate chunks and marshmallows, if desired.
This recipe first appeared on Amanda’s Cookin’ as a guest contribution by Kitchen Gidget.