S'mores Icebox Cake

Who needs a campfire? This S’mores Icebox Cake captures all the classic flavor in a delicious, no-bake dessert.

This no-bake s’mores icebox cake is the ultimate summer dessert- layer upon layer of toasted marshmallow whipped cream, graham crackers, and fudge sauce in one amazing dessert you can serve at BBQs, birthday parties, or any get-together. 

Ingredients You’ll Need

Toasted Marshmallow Whipped Cream:

• 2 1/4 cups heavy cream, divided

• 1/2 cup confectioners' sugar

• 1 tsp vanilla bean paste (or vanilla extract)

• 1/8 tsp salt

• 2 cups mini marshmallows

For Assembly:

• 10 graham crackers

• 1 1/2 cups hot fudge sauce (store-bought or homemade)

 

How to Make S’mores Icebox Cake

1. Make the Toasted Marshmallow Whipped Cream
Start by whipping 2 cups of heavy cream with powdered sugar, vanilla bean paste, and salt to soft peaks. This will be your base.

Then comes the fun part — toasting the mini marshmallows. You can broil them, torch them, or even roast them over a fire. The key is to get that golden brown, slightly charred finish for that authentic campfire flavor.

Once toasted, let them cool just enough to handle. Mix them into your whipped cream with an extra splash of cream to help them blend. You’ll get some chunky bits of marshmallow in the mix — and that’s exactly what you want.

2. Assemble the Cake

Line a 9x4” loaf pan with plastic wrap for easy removal. Begin layering:

• A cup of whipped cream

• A layer of graham crackers

• A layer of chocolate sauce

Repeat until you’ve used up all the whipped cream. You’ll have some graham crackers and fudge left — save those for topping later!

Wrap it up and refrigerate for at least 8 hours (overnight is best). This chilling time is what transforms the graham crackers into a soft, cake-like texture.

 

3. Unmold and Garnish
Flip the chilled cake out of the pan, peel off the plastic, and top with crumbled graham crackers, extra fudge, and more toasted marshmallows if desired. 

 

4. Slice and Serve
For picture-perfect slices, run a chef’s knife under hot water, wipe it dry, and cut cleanly through the cake. 

Tips for Success

• Watch the marshmallows closely when broiling — they toast fast!

• Use high-quality chocolate fudge sauce for the richest flavor.

• Don’t skip the chill session — it’s what turns crunchy crackers into cake layers.

• You can easily double the recipe and make it in a square 8x8” pan for more servings.

 

Storage

Leftovers (if you have any) can be stored in the fridge, tightly covered, for up to 3 days. But good luck keeping this one around that long!

S’mores Icebox Cake

Author: Jolene's Recipe Journal

Ingredients

• Toasted marshmallow whipped cream
• 2 1/4 cups heavy cream, divided
• 1/2 cup confectioners' sugar, sifted if lumpy
• 1 teaspoon vanilla bean paste
• 1/8 teaspoon salt
• 2 cups mini marshmallows
• 10 graham crackers
• 1 1/2 cups hot fudge sauce

Instructions

To make the toasted marshmallow whipped cream:

1. In a large bowl or the bowl of a stand mixer, whip 2 cups of the cream, confectioners’ sugar, vanilla bean paste, and salt to soft peaks, about 4 to 5 minutes at medium-low speed.
2. Place the mini marshmallows on a lightly greased baking sheet and broil on low for 30 to 90 seconds, until deep golden brown all over with some charred spots. This happens very quickly, so keep a close eye on the marshmallows and do not walk away from the oven. Marshmallows can also be toasted with a blow torch or roasted over a fire until toasted all over and charred in spots.
3. Remove the mini marshmallows from the oven and allow them to cool for 2 to 4 minutes, until just cool enough to handle but still warm and gooey. Transfer them to the bowl of whipped cream. With the mixer running at medium-low speed, drizzle in the remaining 1/4 cup cream and mix until the marshmallows have broken down slightly (many chunks will remain) and the mixture reaches medium peaks, 30 seconds to 1 minute.

To assemble the cake:

1. Line a 8" x 4" loaf pan with plastic wrap so that there are several inches of excess overhang on all sides.
2. Portion about 1 cup of the whipped cream into the bottom of the loaf pan. Use a small offset spatula or the back of a spoon to smooth the cream into an even layer about 1/2" thick. Arrange the graham crackers in a single layer on top of the cream, breaking them up as needed to fit from edge to edge. Portion a scant 1/4 cup of chocolate sauce on top of the graham crackers and spread it into a thin, even layer.
3. Repeat this layering process — whipped cream, graham crackers, chocolate sauce — until you’ve used all the toasted marshmallow whipped cream and are nearing the top of the pan. There will be leftover graham crackers and chocolate sauce; save these for the garnish.
4. Cover the icebox cake with the overhanging plastic wrap and chill, in the pan, for at least 8 hours in the refrigerator, which will give the graham crackers a chance to soften and transform into a cake-like texture.

To serve:

1. Remove the cake from the refrigerator, uncover the icebox cake, invert it onto a cutting board or serving plate, and gently remove the plastic wrap.
2. Use the leftover chocolate sauce and graham crackers (broken into small pieces or crushed into crumbs) to garnish the top of the icebox cake, if desired. Additional toasted marshmallows can also be used.

Notes

For the neatest slices, use a sharp knife that’s been run under hot water and then dried to cut the cake.

Storage information: Store leftover icebox cake, covered, in the refrigerator for up to 3 days.

Source: https://www.kingarthurbaking.com/recipes/smores-icebox-cake-recipe

Recommended Products

Wilton 9" offset spatula

Sterno Kitchen Blow Torch

Other recipes you may enjoy:

S'mores Milk Shake

Quick & Easy Chocolate Sauce

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American

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Wednesday’s #BBQWeek Recipes

• Baby Potatoes with Tomato Saute from The Spiffy Cookie
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• S'mores Icebox Cake from Jolene's Recipe Journal