A S’mores Icebox Cake is the ultimate summer dessert. An easy no-bake treat, this cake is made up of layers of graham crackers, tangy marshmallow cream, and a silky chocolate ganache. Finish it off with all the makings of a s’more and toast it up for everyone to enjoy. It’s perfect to feed a crowd, or to make ahead of time and portion out for an after meal sweet.
- 1–1/4 cup (225 grams) chopped milk or dark chocolate (or chocolate chips)
- 2 tablespoons unsalted butter
- ¾ cup (175 grams) heavy cream
For Marshmallow Cream:
- 1–1/4 (280 grams) cup heavy cream
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1–½ cups marshmallow fluff
- 12–14 graham crackers (about 2 sleeves)
- Milk chocolate bar
- Mini marshmallows
- Marshmallow Fluff
Make the Ganache:
- Add the chocolate and butter to a heatproof glass or metal bowl.
- Heat the cream on the stovetop (or the microwave) until hot.
- Pour the cream over the chocolate, making sure it is completely submerged. Let the cream sit for 2-4 minutes without disturbing it.
- Gently whisk the cream until it is fully combined and the result is a shiny, silky chocolate ganache. Let cool until it is thickened.
Make Cream Filling:
- With an electric mixer using the whisk attachment, whip the heavy cream until medium-stiff peaks form, about 3 minutes. Remove the whipped cream from the bowl and set aside.
- Place the cream cheese in the now-empty mixing bowl, along with the sugar. Whip on medium speed until completely smooth, about 2 minutes, scraping down the bowl halfway through. Scrape down the sides of the bowl and add the marshmallow fluff. Mix together until just fully combined.
- Add ⅓ of the whipped cream to the marshmallow mixture and fold it in with a rubber spatula by hand until it is completely combined.
- Add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate it.
- Line a 9” square baking dish (see note about other containers) with 1 long piece of plastic wrap or parchment paper so that it covers the bottom and up 2 of the sides, and it leaves some overhang. This will help release the cake later.
- Line the entire bottom with graham crackers, cutting any crackers as needed so the bottom is covered completely.
- Spread half of the marshmallow cream filling evenly on top of the graham crackers.
- Spread half of the cooled chocolate ganache evenly on top of the marshmallow.
- Place another layer of graham crackers on top of the chocolate, making sure it is covered completely.
- Repeat the process with one more layer of marshmallow cream, and chocolate ganache.
- Then cover only half of the chocolate with the last layer of the graham crackers.
- Cover the dish and let rest in the refrigerator for 8-12 hours.
- Transfer the dish to the freezer to let chill for at least 1 hour before ready to serve.
- Once ready to serve, remove from the freezer. Run a dull butter knife under hot water, and then run it along the edges of the cake, to release the sides from the pan. Then carefully lift the cake out of the pan. See notes from troubleshooting.
- Place cake on a cutting board and cut in half along the edge of the graham crackers. Carefully place the half with the graham cracker on top of the layer with the ganache so you have tall loaf cake.
- Place the cake on a platter and carefully spread marshmallow cream on the top layer. Decorate as desired with pieces of graham crackers, marshmallows and chocolate.
- Use a kitchen torch to toast the marshmallows on top.
- Let the cake sit for 5-10 minutes to soften up, and then slice and serve.
You do not need to use a straight-sided square baking container to make this. You can truly assemble this cake in any baking tin you have. You can change the shape. You’ll just modify the recipe by changing the number of layers you have. Either way, it’s still going to be super delicious, so don’t spend too much time thinking about what vessel you’ll assemble the cake in, and just use what you have.
Letting the cake chill in the refrigerator transforms this dessert from a crunchy graham cracker layered dessert to a cake as the crackers soak up the cream and soften. The reason the recipe then calls for a quick chill in the freezer before serving is that having the cake slightly frozen makes it sturdier to cut in half, stack, and garnish. This step is optional, as you don’t even have to stack them if you don’t want to, but this is a trick that makes it easier to handle the dessert.
Once the icebox cake has softened overnight, it is best served within 1-2 days. Simply slice and serve! However, this cake freezes exceptionally well. Once it has softened, you can freeze this entire cake, or freeze it in slices in an airtight container for up to 1 month. To defrost, simply leave at room temperature for about 30 minutes, or let it sit overnight in the refrigerator.
Keywords: S'mores Ice Box Pie