S'mores Icebox Cake

A slice of the s'mores cake with a fork bite taken out of the front.

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!

Course Dessert

Cuisine American

Keyword icebox cake recipe, s'mores icebox cake

Prep Time 25

Chill Time 4

Total Time 4 25

Servings

Calories 414kcal

Author Jessica - Together as Family

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 9x13 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