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No Bake 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 that are absolutely irresistible.
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!
