This popular campfire treat finally gets the no-bake treatment.
Serves12 to 16Prep31 minutes
One of summer’s most nostalgic treats gets the no-bake treatment in this s’mores icebox cake. As a longtime lover of s’mores-flavored desserts (s’mores cookies, anyone?), I find that this icebox cake captures the flavors of the campfire classic in an easy-to-assemble, crowd-pleasing treat that’s perfect for the warmer months. With a marshmallow fluff-laced whipped cream, layers of graham crackers, and a generous helping of chocolate ganache, the finished cake is light and airy and perfectly sweet, but can easily be adjusted to suit your taste. Like things sweeter? Opt for a milk chocolate ganache. Prefer things on the bitter side? Swap the semi-sweet chocolate for bittersweet. This simple cake will have kids and adults alike coming back for more.
Why You’ll Love It
- No stove or oven required! This no-bake icebox cake relies on a long chill in the refrigerator to transform into its uniquely set and sliceable, yet soft and creamy texture.
- The ganache and whipped cream come together in minutes. This leaves more time for the fun stuff — assembling and decorating.
- Assembly couldn’t be easier. Though you can meticulously weigh or measure out the whipped cream and ganache for each layer, it’s totally fine to eyeball it.
Key Ingredients in S’mores Icebox Cake
- Semi-sweet chocolate: Strikes the perfect balance in the cake, yielding a strong chocolate flavor without being too sweet or too bitter.
- Kosher salt: Because marshmallowy desserts can easily become cloying, a bit of salt in the ganache and whipped cream help to keep the cake balanced.
- Marshmallow fluff: Flavors and sweetens the whipped cream, making it taste that much more like a s’more.
- Vanilla extract: Bumps up the marshmallowy flavor in the whipped cream.
- Graham crackers: Pull double duty in this recipe. When layered with the chocolate and cream, they soften and almost plump, making them reminiscent of cake layers. The broken pieces on top add extra graham cracker flavor and a welcome texture.
- Mini marshmallows: Though the cake is delicious on its own, these add extra texture and flavor and are even more delicious when lightly toasted.
How to Make S’mores Icebox Cake
- Make the ganache. Briefly cooling the ganache in the fridge to room temperature ensures that the whipped cream doesn’t melt when assembling.
- Make the marshmallow whipped cream. Streaming the heavy cream into the marshmallow fluff while whisking prevents lumps from forming.
- Assemble. Take care to not push down too hard on any of the layers so that they stay distinct once chilled.
- Chill the cake. A shorter time in the fridge will yield graham crackers that have a little more texture. The longer the cake sits, the softer the crackers become.
- Decorate. A smattering of mini marshmallows, chocolate, and graham crackers over the top makes the cake look as delicious as it tastes, but feel free to do as much or as little as you please. A simple sprinkling of crushed graham crackers is just as beautiful.
Helpful Swaps
- The chopped chocolate in the ganache can be substituted for chocolate chips.
- Milk or bittersweet chocolate can be swapped for semi-sweet.
More Icebox Cakes
S’mores Icebox Cake Recipe
This popular campfire treat finally gets the no-bake treatment.
Prep time 31 minutes
Serves 12 to 16
Nutritional Info
Ingredients
For the ganache:
- 1 cup
heavy cream
- 8 ounces
chopped semi-sweet chocolate, or 1 1/4 cups semi-sweet
- 1/4 teaspoon
kosher salt
For the whipped cream:
- 2 1/2 cups
marshmallow fluff (about 10 ounces)
- 3/4 teaspoon
vanilla extract
- 1/4 teaspoon
kosher salt
- 2 cups
cold heavy cream
For assembly and topping:
- 17
full-size sheets graham crackers (about 8 ounces), divided
- 1 1/3 cups
mini marshmallows (about 2 ounces)
- 1 ounce
finely chopped milk chocolate or semi-sweet chocolate (about 3 tablespoons)
Instructions
Make the ganache:
Microwave 1 cup heavy cream in a medium microwave-safe bowl until very hot and bubbling, about 1 1/2 minutes. Add 8 ounces chopped semi-sweet chocolate and 1/4 teaspoon kosher salt, making sure the chocolate is submerged in the cream. Let sit for 1 minute. Stir until the chocolate is fully melted and combined.
Refrigerate for 10 minutes while you make the whipped cream, then return to room temperature.
Make the whipped cream:
Beat 2 1/2 cups marshmallow fluff, 3/4 teaspoon vanilla extract, and 1/4 teaspoon kosher salt together in a stand mixer with the whisk attachment on medium speed until just combined, 10 to 15 seconds.
With the mixer still running, slowly pour in 2 cups cold heavy cream. Stop and scrape down the sides of the bowl. Increase the speed to medium-high and beat, continuing to scrape the bowl as needed, until stiff peaks form, 2 to 2 1/2 minutes.
Assemble the icebox cake:
Line an 8-inch square baking pan with a sheet of parchment paper long enough to extend over two opposite sides by a few inches to form a sling. Arrange a single, tight layer of graham cracker sheets (about 5 1/4) in the bottom of the pan, breaking or cutting the crackers as needed to fit. Using a small offset spatula or back of a spoon, spread 1/3 of the whipped cream (about 1 2/3 cups) evenly over the graham crackers.
Give the ganache a stir and pour 1/2 of the ganache (about 3/4 cup) over the whipped cream. (If the ganache is too set and doesn’t pour easily, microwave it in 5-second increments, stirring between, until just fluid, but not warm to the touch.) Use the back of a spoon or small offset spatula to gently nudge the ganache into an even layer.
Repeat layering graham crackers, half of the remaining whipped cream, and all of the remaining ganache.
Arrange one final layer of graham crackers over the ganache. Spread the remaining whipped cream over the crackers.
Refrigerate until the crackers are softened and the cake is well chilled, at least 5 hours or up to overnight (cover the pan if refrigerating overnight).
Garnish the icebox cake:
If desired, toast the mini marshmallows: Arrange 1 1/3 cups mini marshmallows in an even layer on a rimmed baking sheet and place the baking sheet on a heat-proof surface. Use a kitchen torch to lightly brown the marshmallows, shaking the baking sheet a few times as you’re torching so that they’re browned all over.
Top the cake evenly with the mini marshmallows and 1 ounce finely chopped chocolate. Break 1 full-size graham cracker sheet into small pieces and scatter over the top.
Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut the cake into 12 or 16 pieces, wiping the knife between each cut for the cleanest-looking slices.
Recipe Notes
Substitutions:
- For a less-sweet dessert, you can swap the semi-sweet chocolate in the ganache for bittersweet chocolate.
- For a sweeter dessert, you can swap the semi-sweet chocolate in the ganache for milk chocolate.
Ingredient/Equipment Variation: The heavy cream for the ganache can be heated in a small saucepan over medium heat instead of the microwave. Pour the cream over the chopped chocolate and salt in a medium bowl, making sure the chocolate is submerged in the cream. Let sit for 1 minute. Stir until the chocolate is fully melted and combined.
Make ahead:The entire cake can be assembled up to 1 day ahead. Top with the marshmallows, chocolate, and graham crackers just before serving.
Storage: Leftover cake can be refrigerated in the pan wrapped with plastic wrap or in an airtight container for up to 4 days.