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!
Just like these S’mores Cupcakes, this s’more icebox cake is one to be reckoned with! An easy one-pan, no-bake dessert everyone will love.
S’mores Icebox Cake
We all have certain foods we’re crazy about. I’m talking slightly obsessed, makes you giddy, guilty pleasures 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 wheaty 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.
Why an Icebox Cake?
Icebox cakes are wonderful because all the ingredients are layered then set 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.
Or how about on a cold snowy day when you can only dream about a summer day? Whip up some Spaghetti Salad, put on a pot of BLT Lentil Soup and pretend it’s 60 degrees warmer outside!
Making S’mores Icebox 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 thin layer of marshmallow whipped cream goes down in the pan, just to anchor the cracker layer. It’s like making lasagna dessert. You can use whipped topping or homemade whipped cream. We prefer the taste of fresh whipped cream, but the convenience of cool whip is always nice.
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 your s’mores icebox cake 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).
Ingredients for S’mores Icebox Cake:
- 3 packs of graham crackers (one full box)
- 16 oz whipped topping, thawed
- 1 jar (7 oz) marshmallow fluff
- 2 cups mini marshmallows
- 2 1/2 cups chocolate chips
- 2 cups heavy cream
Helpful kitchen tools:
- 13×9 pan – I suggest a glass pan for this so guests can see all the yummy layers!
- Offset spatula – You could even use a butter knife, but we find an offset (icing) spatula easier.
- Mixing bowls
- Small saucepan
We hope you enjoy this S’mores Icebox Cake! Who wouldn’t? This ultra enticing s’mores icebox cake will have s’mores lovers rejoicing! If you love all things s’mores, you may want to hop over to this Frozen S’mores, S’mores Dip, S’mores Martini, these S’mores Cupcakes, or these Crumb-Coated S’more Cookies!
More One-Pan Dessert Ideas:
- Mint Chocolate Lasagna
- Funfetti Icebox Cake
- Pineapple Dream Dessert
- Lemon Cheesecake Pudding Dessert
- Lemon Blueberry Trifle
- Chocolate Lasagna
- Mixed Berry Icebox Cake
S’mores Icebox Cake
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 ½ cups chocolate chips
- 2 cups heavy whipping cream
- 16 oz whipped topping thawed
- 7 ounce marshmallow fluff
- 2 cups mini marshmallows
- 14.4 ounces graham crackers 1 box: 3 sleeves
- Extra marshmallows, graham crackers and chocolate chunks, for garnish
Instructions
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.
For the Cake:
- In a large bowl, combine the whipped topping, marshmallow fluff and marshmallows.
- Spread a thin layer on the bottom of a 13x9 pan. This is just to anchor the cracker layer.
- 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.
Nutrition
Amanda Davis
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Chase says
I followed directions to a T. The chocolate never thickened. It was very runny like chocolate milk. I even left it in the fridge for an hour and it still didn’t thicken.
Amanda Davis says
Please double check your measurements and ingredient amounts. Sounds like you either used too much heavy cream or not enough chocolate chips.
Becky says
The taste of whipped cream was over whelming. Also this became way too soggy. I love s’mores and I used to like the s’mores pies at Shari’s. But this went straight in the trash. Didn’t taste anything like s’mores. Needed more chocolate, less whipped cream, better yet probably should have omitted the whipped cream altogether and just used the marshmallow cream and marshmallows. Also marshmallows should have been melted slightly. Definitely one of the worst recipes I have made in a long time. Waste of perfectly good ingredients. Very disappointing.
Amanda Formaro says
I’m sorry you didn’t like it. We’ve enjoyed it as have others in the comments.
Jessica says
This is our favorite icebox cake. My son requests it every July for his birthday!
Melissa says
Did not turn out for me at all. Maybe I should have used a 9×9 pan and not 9×13. The cream/marshmallow fluff measurements was not enough for the 9×13 pan. Could see the graham crackers, no thickness at all (like your photo). Each item itself tastes good, so tomorrow I’ll just dump a bunch of extra marshmallows on top and drizzle more chocolate. Hopefully it will cut ok and not be just crackers.
Dave says
Are there marshmallows mixed into the whipped topping/fluff layer? It mentions that in the recipe but it doesn’t look like it in the pictures. Just curious, thanks.
Amanda Formaro says
Yes there are, there’s a video in the post that shows this as well
Karen says
I would like to name without the chocolate. Do you think it would work and any recommendations of other items to add? Thank you!
Jessica says
Delicious and perfect for summertime!
Molly says
Can you use regular size marshmallows?
Emily Thomas says
I WANT TO MAKE SAME THING, BUT WITH VANILLA FROSTING!!!
Donna says
Love this!!!
Kei says
Hi, can this be frozen?
Amanda Formaro says
Yes it should be fine. First place it in the refrigerator, unwrapped. Freeze for an hour or so, then remove and wrap in plastic wrap. Then put back in the freezer. When thawing, be sure to remove plastic wrap right out of the freezer so it doesn’t stick to the cake when it thaws.
Lisa says
Wonderful! We’ve taken it to several events and it’s always quickly gone.
cakespy says
Obviously I need this in my life, immediately. Brilliant work!