Bring the s’mores indoors with this no bake 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!
Why this recipe works
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 cravings, so I whipped up this no-bake s’mores icebox cake. 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.
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!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
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!
Ingredient Info and Substitution Suggestions
MASHMALLOW – 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 stabilized whipped cream.
GRAHAM CRACKERS – 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.
GANACHE – Lastly, the 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!
How to Make S’mores Icebox Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- To make the ganache, place the chocolate chips in a bowl.
- In a small saucepan, warm the heavy whipping 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.
- To assemble the cake, in a large bowl, combine the whipped topping, marshmallow fluff and marshmallows.
- Spread a thin layer on the bottom of a 13×9 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 the marshmallow mixture.
- Cover and refrigerate for at least 4 hours or overnight.
- Garnish with graham cracker crumbs, chocolate chunks and marshmallows, if desired.
Frequently Asked Questions & Expert Tips
Store your icebox cake covered with an airtight lid or tightly wrapped with plastic wrap in the refrigerator for up to 4 days.
Yes, you can definitely freeze your s’mores icebox cake! First, place it in the refrigerator, unwrapped. Freeze for an hour or so or until solid, then remove and wrap in plastic wrap followed by a layer of aluminum foil. When thawing, be sure to remove the covering right out of the freezer so it doesn’t stick to the cake when it thaws. Freeze for up to 2 months.
Be sure to let your ganache cool in the refrigerator as called for in the instructions, this will help it solidify slightly so that it isn’t a runny mess. It’s also important to check your measurements to be sure you have the correct chocolate chip to heavy whipping cream ratio. If not, you’ll either have an overly thick ganache, or one that is too thin.
I have only ever made this icebox cake in a 13×9 glass baking dish, just the regular kind, not the deep sided lasagna pans. However, I’ve made many icebox cakes in 9×9 pans over the years, and would imagine it would be perfectly fine here as well. The only difference is that you will likely need two pans, or you will have quite a bit leftover of each different layer. You can easily break the graham crackers to fit the size of the pan you are using.
Serving Suggestions
Before serving your s’mores icebox cake, 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).
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!
More Icebox Cake Recipes
- Strawberry Icebox Cake
- Tiramisu Icebox Cake
- Biscoff Icebox Cake
- Mixed Berry Icebox Cake
- Lemon Blueberry Icebox Cake
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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
- 16 ounces chocolate chips 2 1/2 cups
- 2 cups heavy whipping cream
- 16 ounces whipped topping thawed
- 7 ounces marshmallow fluff
- 2 cups mini marshmallows
- 14.4 ounces graham crackers 1 box: 3 sleeves
- Extra marshmallows, graham crackers and chocolate chunks, for garnish
Things You’ll Need
Before You Begin
- You can make your own whipped topping or simply purchase a tub of Cool Whip to make things quicker. If you do decide to make your own whipped cream, I would highly suggest using homemade stabilized whipped cream, as it won’t deflate as quickly as the regular kind.
- Be sure to let your ganache cool in the fridge for a bit to help it set while you prepare the other ingredients.
Instructions
Make the Ganache
- Place the chocolate chips in a bowl.16 ounces chocolate chips
- In a small saucepan warm the heavy whipping cream until it comes to a simmer.2 cups heavy whipping cream
- 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.
To Assemble the Cake:
- In a large bowl, combine the whipped topping, marshmallow fluff and marshmallows.16 ounces whipped topping, 7 ounces marshmallow fluff, 2 cups mini marshmallows
- Spread a thin layer on the bottom of a 13×9 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.14.4 ounces graham crackers
- 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.
Expert Tips & FAQs
- You can make your icebox cake a day in advance and store it in the refrigerator, covered, until ready to enjoy.
- Store leftovers in an airtight container (or covered in the pan) kept in the refrigerator for up to 4 days.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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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!