S'mores Icebox Cake

This incredible S'mores Icebox Cake is the perfect no-bake dessert to bring to your next Summer gathering. It features 12 layers of graham crackers, homemade marshmallow cream and homemade fudge sauce. After it sets in the fridge, the graham crackers soften and it becomes the most delicious cake that somehow also tastes like ice cream. If you bring this to your next BBQ party, don't expect any leftovers because everyone will devour it! Despite all of these layers, it isn't too sweet and is easy to eat. It is also fun to assemble the kids and easy to prepare days in advance to store in the fridge or freezer so you'll have no stress if you're hosting. If you love s'mores desserts, try my soft S'mores Cookies, S'mores Blondies and these S'mores Brownies too!

WHY THIS RECIPE WORKS

• Easy no bake recipe - this is an easy recipe that you can prepare during the hot Summer months without having to turn on the oven.
• Make ahead recipe - you can make this cake up to 3 days in advance and store it in the fridge, or freeze it for up to 1 month for easy part planning.
• Homemade marshmallow cream - you will love my easy 3-ingredient marshmallow cream that is fluffy and perfectly sweet.
• Homemade fudge sauce - to ensure the cake slices neatly and stays soft and creamy, you make a luscious fudge sauce to spread between the layers. It is rich and not-too-sweet. This works better than ganache since ganache firms up when cold and will crack when you slice the cake.

INGREDIENTS FOR S'MORES ICEBOX CAKE

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

• Graham Crackers - you can't have s'mores without graham crackers! They're the foundation of the cake which holds up the layers of marshmallow cream and fudge.
• Butter - you need just a few tablespoons of butter to make the marshmallow cream filling. I like to use salted butter for extra richness and it offsets the sweetness.
• Marshmallows - I use regular size marshmallows since they melt more smoothly, but you can also use mini marshmallows.
• Cream - you'll need heavy whipping cream with 35% milkfat to whip up and fold into the melted marshmallow mixture to make a delicious fluff.
• Chocolate - I recommend dark chocolate with between 54% and 70% cocoa solids for the fudge sauce. These are my go-to semi-sweet chocolate chips that melt so nicely, and I also love to use bittersweet chocolate for a more intense chocolate taste and a firmer texture.
• Salt - salt is incredibly important to balance the sweetness of this dessert. You will use it to make the most delicious fudge sauce.

STEP BY STEP INSTRUCTIONS

• STEP 1). Make the fudge sauce. In a 1-quart stainless steel saucepan, combine milk, corn syrup, sugar, cocoa powder and salt. Whisk well to break up all cocoa lumps until it is smooth. Add butter and place it over medium-low heat stirring until butter is melted. Add chocolate, and whisk constantly until melted, then allow it to come to a gently boil. Once boiling, continue to cook at a gentle boil for 6 minutes while whisking constantly.
• STEP 2). Cool the fudge sauce. Immediately pour it into a heatproof jar, let it cool at room temperature, then seal and refrigerate for at least 4 hours.
• STEP 3). Make the marshmallow cream. Place marshmallows in a large heat safe bowl. Melt the butter in the microwave or in a saucepan over low heat and then drizzle it over the marshmallows. Place the bowl in the microwave and heat for 2-3 minutes at 30 second intervals on medium power stirring between each interval until the mixture is smooth and it looks like marshmallow fluff or shaving cream. Set it aside to cool for just a minute while you whip the cream.
• STEP 4). Fold in whipped cream. Place cold cream in a bowl and whip using an electric hand mixer until it holds stiff peaks. Add ¼ of the cream to the marshmallow mixture and mix it in thoroughly to loosen it up. Now, fold in the remaining cream in two parts using a spatula until it is evenly incorporated, fluffy and thick.
• STEP 5). Assemble the cake. Place a layer of graham crackers into the base of your pan so that they fully cover the bottom (you may need to break apart a few squares to fit them nicely like a puzzle to evenly cover the base). Reserve a bit of fudge sauce for decorating, and then pipe about one-third of the remaining fudge sauce over the graham crackers with and use an offset spatula to spread it into a thin layer. Top with a quarter of the marshmallow cream and spread into an even layer. Repeat this layering process of graham crackers, fudge, and cream two more times. Then, lay a final layer of graham crackers and spread the last of the cream on top.
• STEP 6). Chill. Tightly wrap the pan with plastic wrap. Place in the fridge to chill for at least 6 hours or until ready to serve.
• STEP 7). Decorate. When ready to serve, spoon little dollops of the remaining fudge sauce randomly over the top layer of cream and swirl it in with the back of the spoon or an offset spatula. Crush a few graham crackers and sprinkle the crumbs over top. Slice, serve and enjoy!

EXPERT TIPS

• Make the fudge sauce in advance. You can prepare it up to a week in advance and store it in the fridge in a sealed jar or container.
• Use salted butter for the marshmallow cream. The saltiness really makes it taste more rich and balances the sweetness.
• Line all sides of the pan with parchment paper and leave at least 2 inches of overhang so you can easily lift it out and remove it from the pan after it chills.
• Chill for minimum 6 hours. Do not try to rush this step or the graham crackers will not have enough time to hydrate and soften which will make slicing a bit messy.
• Wipe the knife clean between each slice. This will remove any residue that would otherwise create drag and it helps make the slices look more neat and tidy.

RECIPE FAQ

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Video

No Bake S'mores Icebox Cake

Christina Marsigliese, Food Scientist MSc.

This incredible S'mores Icebox Cake is the perfect no-bake dessert to bring to your next Summer gathering. It features 12 layers of graham crackers, homemade marshmallow cream and homemade fudge sauce that are absolutely irresistible.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 7 minutes mins

Chill Time 7 hours hrs

Servings 9 large servings

Ingredients

  

Chocolate Fudge Filling:

• 1 ¼ cups (300ml) whole milk
• ⅓ cup (80ml) dark or light corn syrup (you can also use honey)
• ⅓ cup plus 1 tbsp (80g) granulated sugar
• ¼ cup (21g) cocoa powder (I prefer this Dutch cocoa or this one)
• 3 tablespoon (42g) unsalted butter
• ¼ teaspoon salt
• 8 oz (227g) semisweet dark chocolate (50-60% cocoa), chopped
• ½ teaspoon pure vanilla extract optional

Marshmallow Cream Filling:

• 5 oz (142g) marshmallows* (about 3 cups mini marshmallows or 24 large ones)
• 3 tablespoon (42g) unsalted butter
• 2 cups (475ml) 35% heavy whipping cream

For Assembling:

• 48 individual graham crackers squares plus extra for topping
• reserved fudge sauce

*NOTE: Use fresh marshmallows! Ones that are old will dry out and not melt as nicely. TIP: add a bit of hot water after mixing in the melted butter and keep mixing if it isn't coming together.

Instructions

 

• Make the fudge sauce. In a 1-quart stainless steel saucepan, combine milk, corn syrup, sugar, cocoa powder and salt. Whisk well to break up all cocoa lumps until it is smooth. Add butter and place it over medium-low heat stirring until butter is melted. Add chocolate, and whisk constantly until melted, then allow it to come to a gently boil. Once boiling, continue to cook at a gentle boil for 6 minutes while whisking constantly. Immediately pour it into a heatproof jar, let it cool at room temperature, then seal and refrigerate for at least 4 hours.
• Line an 8x8-inch square metal baking pan with plastic wrap or parchment paper on all sides. Set aside.
• Make the marshmallow cream. Place marshmallows in a large heat safe bowl. Melt the butter in the microwave or in a saucepan over low heat and then drizzle it over the marshmallows. Place the bowl in the microwave and heat for 2-3 minutes at 30 second intervals on medium power stirring between each interval until the mixture is smooth and it looks like marshmallow fluff or shaving cream. Set it aside to cool for just a minute while you whip the cream. Place cold cream in a bowl and whip using an electric hand mixer until it holds stiff peaks. Add ¼ of the cream to the marshmallow mixture and mix it in thoroughly to loosen it up. Now, fold in the remaining cream in two parts using a spatula until it is evenly incorporated, fluffy and thick.
• Reserve about ¼ cup (60ml) of fudge sauce to decorate the top. Scoop remaining fudge sauce into a piping bag to make it easier to distribute over the graham crackers.
• Assemble the cake. Place a layer of graham crackers into the base of your pan so that they fully cover the bottom (you may need to break apart a few squares to fit them nicely like a puzzle to evenly cover the base). Pipe about a one-third of the fudge sauce over the graham crackers with and use an offset spatula to spread it into a thin layer. Top with a quarter of the marshmallow cream and spread into an even layer. Repeat this layering process of graham crackers, fudge, and cream two more times. Then, lay a final layer of graham crackers and spread the last of the cream on top.
• Tightly wrap the pan with plastic wrap. Place in the fridge to chill for at least 6 hours or until ready to serve.
• When ready to serve, spoon little dollops of the remaining fudge sauce randomly over the top layer of cream and swirl it in with the back of the spoon or an offset spatula. Crush a few graham crackers and sprinkle the crumbs over top. Slice, serve and enjoy!