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Your family will love the classic s’mores flavors in this no bake S’mores Icebox Cake recipe. Graham crackers, layered with a whipped cream marshmallow mixture, and then topped with a chocolate ganache and toasted marshmallows. Enjoy campfire s’mores without the smell and mess!
For more fun s’mores recipes be sure and try these S’mores Cookie Cups, S’mores Pizza, and S’mores Bars. No need for smelly campfire when you’ve got these great recipes!
Smores Icebox Cake (No Bake S’mores Cake Recipe)
S’mores are a classic treat that everyone loves! I personally love recipes that take those classic s’mores flavors – chocolate, graham cracker, and gooey marshmallows – and turns it into something different like this icebox cake recipe, marshmallow dipped S’mores Strawberries, or these no bake Golden Grahams S’mores Krispie Bars.
An icebox cake is a no bake layered dessert that usually consists of graham crackers or cookies, layered with a creamy pudding and whipped cream mixture, and then topped with either a chocolate ganache or in this recipe, toasted marshmallows and chocolate!
You’ll love the classic flavors of s’mores inside this icebox cake. It’s simple to make with only 6 easy ingredients, most of which are store-bought and ready to use.
Ingredients Needed
- Semi-Sweet Chocolate Baking Bars : These can be found in the baking aisle and they look like a chocolate candy bar, but they are specifically baking chocolate bars. I use the ones from the Bakers brand but I have also use Ghiradelli brand as well.
- Heavy Whipping Cream : Absolutely no substitutions! We are making a ganache so it needs all the fat from the heavy cream to help thicken and set the chocolate.
- Cool Whip
- Marshmallow Fluff
- Mini Marshmallows
- Graham Crackers : One whole box of honey graham crackers is what the recipe calls for. If wanted, you could switch it up and use chocolate graham crackers for a yummy chocolate s’mores icebox cake.
How To Make S’mores Icebox Cake (Printable Recipe Card)
Make The Ganache : Place the chopped chocolate inside a small, heat-proof bowl. Pour the heavy whipping cream in a small saucepan over medium heat. Heat the cream until it starts to simmer (bubbles on the outside edges), do not let the cream boil. Pour the hot cream over the chopped chocolate and let it sit for 4 minutes. Then, stir the mixture until the chocolate has melted and the ganache is smooth. If it starts to cool, you can pop it in the microwave for 30 seconds, then continue stirring. Place the ganache aside.
Marshmallow Whipped Cream : In a large bowl, using an electric hand mixer, beat the Cool Whip and marshmallow fluff until they are combined well. Add in the mini marshmallow and beat just until mixed in.
Assemble Icebox Cake : Line the bottom of a 9×13 baking pan with a single layer of graham crackers, breaking them apart if necessary to fill the gaps. Spread about one third of the marshmallow mixture evenly over the graham crackers, then spoon one third of the chocolate ganache over the marshmallow mixture and carefully smooth it out as best you can.
Repeat the layers two more times, ending with a top layer of chocolate ganache. You should have three layers each of graham crackers, marshmallow mixture, and ganache.
Arrange the remaining 2 cups of mini marshmallows evenly over top, and use a mini butane torch (can be bought on amazon) to toast the marshmallows until golden brown (optional).
Cover the dessert with plastic wrap and refrigerate for at least 4 hours before serving. Serve the icebox cake chilled.
Substitutions
- Semi-Sweet Chocolate Baking Bars : 1.5 cups of high-quality semi-sweet chocolate chips can be used instead of the baking bars. However, make sure it’s a high quality brand such as Ghiradelli or Guittard if using chocolate chips so you can get a smoother melt.
- Cool Whip : If you prefer to not use Cool Whip then substitute with 4 cups of homemade whipped cream. Beat 2 cups of heavy whipping cream + 2/3 cup powdered sugar in a bowl until stiff peaks form. Use in place of the Cool Whip when called for in the recipe.
How To Store An Icebox Cake
The icebox cake can be kept in the refrigerator for up to 4 days, covered well in plastic wrap, or a lid. The graham cracker layers will start to get soft and soggy the longer it stays in the fridge, so please note that after 2 days the texture of the icebox cake will be slightly different with the much softer cracker layer.
S’mores Icebox Cake Recipe Tips
- This dessert is best when it’s made and served fresh within 4-6 hours. The texture is perfect with the slightly softer graham cracker layer and the creamy marshmallow layer that has had time to thicken.
- If you are using a small butane torch to toast the marshmallows on top, you’ll want to do this before you put it in the refrigerator to chill. The ganache will get a little melty on top, and you want that to set and chill before serving.
- Serve the icebox cake chilled straight from the fridge.
More No Bake Icebox Cake Recipes To Try
- Funfetti Icebox Cake
- Oreo Icebox Cake
- Chocolate Icebox Cake
- Strawberry Icebox Cake
- Chocolate Eclair Icebox Cake
- Nutter Butter Peanut Butter Icebox Cake
- Banana Split Icebox Cake
S’mores Icebox Cake
Ingredients
Chocolate Ganache
- 3 bars (4 oz each) semi-sweet chocolate baking bars chopped roughly
- 1½ cups heavy whipping cream
S'mores Icebox Cake Layers
- 16 ounces Cool Whip
- 2 jars (7 oz each) marshmallow fluff
- 4 cups mini marshmallows (divided)
- 1 box (14.4 oz) graham crackers
Instructions
- Make The Ganache : Place the chopped chocolate inside a small, heat-proof bowl. Pour the heavy whipping cream in a small saucepan over medium heat. Heat the cream until it starts to simmer (bubbles on the outside edges), do not let the cream boil.Pour the hot cream over the chopped chocolate and let it sit for 4 minutes. Then, stir the mixture until the chocolate has melted and the ganache is smooth. If it starts to cool, you can pop it in the microwave for 30 seconds, then continue stirring. Place the ganache aside.3 bars (4 oz each) semi-sweet chocolate baking bars, 1½ cups heavy whipping cream
- Marshmallow Whipped Cream : In a large bowl, using an electric hand mixer, beat the Cool Whip and marshmallow fluff until they are combined well. Add in 2 cups mini marshmallows and beat just until mixed in.16 ounces Cool Whip, 2 jars (7 oz each) marshmallow fluff, 4 cups mini marshmallows
- Assemble Icebox Cake : Line the bottom of a 9×13 baking pan with a single layer of graham crackers, breaking them apart if necessary to fill the gaps. Spread about one third of the marshmallow mixture evenly over the graham crackers, then spoon one third of the chocolate ganache over the marshmallow mixture and carefully smooth it out as best you can. Repeat the layers two more times, ending with a top layer of chocolate ganache.* You should have three layers each of graham crackers, marshmallow mixture, and ganache.1 box (14.4 oz) graham crackers
- Arrange the remaining 2 cups of mini marshmallows evenly over top, and use a mini butane torch (can be bought on amazon) to toast the marshmallows until golden brown (optional).
- Cover the dessert with plastic wrap and refrigerate for 4 hours before serving. Serve the icebox cake chilled.
Notes
- This dessert is best when it’s made and served fresh within 4-6 hours. The texture is perfect with the slightly softer graham cracker layer and the creamy marshmallow layer that has had time to thicken.
- If you are using a small butane torch (found easily on Amazon) to toast the marshmallows on top, you’ll want to do this before you put it in the refrigerator to chill. The ganache will get a little melty on top, and you want that to set and chill before serving.
- Serve the icebox cake chilled straight from the fridge.
Nutrition
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