S’mores icebox cake: Your new favorite Summer dessert

S’mores icebox cake: Your new favorite Summer dessert that’s as fun as it is delicious. The ingredients for this icebox cake resemble the traditional s’mores, but a slice is not nearly as messy as a campfire s’more! And, I have to say it’s even more delicious!

How do you make a s’mores icebox cake?

Basically, you deconstruct the typical ingredients of s’mores treat and make it into a make-ahead cake that looks amazing with all the layers stacked up! And the best part is that you can make it ahead so that on the day of the party, all you need to do is take it out of the freezer!

How far ahead can you make it and what makes it the perfect summer dessert?

If you have even a hint of nostalgia for summers around a campfire, this s’mores icebox cake will bring back the memories, but in a slightly elevated form!

Part of the appeal of this cake is that you can make it ahead. If you store it in the freezer, it should be good for a week. Just make sure to keep it in an airtight container or freezer bag. I think it’s best within two days, but that’s just me!

The typical s’mores ingredients plus a few extra items

This list has your typical s’more ingredients, plus cream cheese which combined with fluff and heavy cream makes a really lovely layer in this cake!

• Graham Crackers
• Hershey’s Chocolate Chips
• Mini Marshmallows
• Marshmallow Fluff
• Heavy Cream
• Cream Cheese
• Sugar
• Butter

Special Equipment to make an icebox cake

• Stand mixer or hand mixer
• Loaf pan
• Kitchen Torch with Butane Fuel
• Off-set spatula
• Whisk
• Silicone Spatula
• Plastic Wrap

Helpful Tip

When mixing the heavy cream, make sure to only mix until stiff peaks form. I’ve learned this the hard way too many times not to share. If you mix heavy cream too long it will curdle! It takes about 2 minutes to get stiff peaks, maybe slightly more, but do not walk away! I actually time it now and watch it very closely! I don’t like to have to run out in the middle of a recipe for another carton of heavy cream!

Reserve some of the marshmallow cream mixture

You’ll need to save about 1/2 to 3/4 cup of the marshmallow cream mixture in a jar in the refrigerator that you’ll use as you finish the next day before serving! Add the last layer of cream after the cake has been in the refrigerator for 8 hours and maybe in the freezer after that. Then add the last layer of cream on top of the graham crackers. The mini marshmallows stick to the cream. Now you’re ready to use your kitchen torch! I ordered the attachment on Amazon and Brent picked up a can of Butane at Home Depot.

The recipe title does say icebox cake, but here’s an important step before you put it in the freezer

Before you put your s’more icebox creation in the freezer, refrigerate it for at least eight hours. This gives the graham crackers a chance to soak up the layers. Freezing it right away makes it crunchy and that’s not the results we are going for with this cake!

What are the layers of a s’mores icebox cake?

Simple, really, and very similar to traditional s’mores treat. There’s the graham cracker layer followed by the marshmallow/cream cheese layer. Then there’s the milk chocolate layer. We used Hershey’s brand milk chocolate chips melted with butter and hot heavy cream that makes a luxurious ganache. So actually similar, but fancy!

Can you use substitutions for this recipe?

Yes, absolutely! You could use vanilla wafers or Biscoff cookies. Substitute dark chocolate chips for milk chocolate.

Tips on Serving

Remove the cake from the freezer and invert it onto a cold plate or marble board. I actually put mine into the freezer for a few minutes to get it nice and cold if it is a particularly warm day. That way it’s not melting as you make the marshmallow top!

S’mores icebox cake: Your new favorite Summer dessert

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What we love about this cake is that it’s beautiful, easy to make (a little messy, but easy) and you can make it ahead! Everyone will love it and it will bring back summer memories of having s’more around a campfire. 

• Prep Time: 45 minutes
• Total Time: 8 hours 45 minutes
• Yield: 8 1x
• Category: dessert

Ingredients

Scale 1x2x3x

To assemble the cake, you’ll need:

• 2 sleeves of graham crackers
• mini marshmallows

For the Chocolate Layer:

• 1 1/4 cups Hershey’s milk chocolate chips
• 2 tablespoons butter softened at room temperature
• 3/4 cup heavy cream 

For the Marshmallow Layer:

• 8 ounces cream cheese softened to room temperature
• 1/4 cup sugar
• 1 1/4 cups heavy cream
• 1 1/2 cups marshmallow fluff

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Instructions

Start by making the chocolate layer:

1. In a heat-proof bowl, add the chocolate chips and the softened butter.
2. Heat the 3/4 cup heavy cream over medium heat until hot making sure not to bring it to a boil.
3. Pour the heated cream over the chocolate and butter. It will cover it completely. Leave undisturbed for 3-4 minutes and then whisk gently together. You’ll have a very silk chocolate mixture. 
4.  Set aside and allow it to cool while preparing the next layer.

Now make the marshmallow layer:

1. With a stand mixer using the whisk attachment or a hand mixer, beat the heavy cream until stiff peaks form. This usually takes about 2 minutes. Remove to a bowl and set aside. (I refrigerated mine while continuing because it was a hot day).
2. Now add the softened cream cheese to the mixing bowl (no need to wash in between) and the sugar.
3. Mix together for about two minutes, scraping down the sides about halfway. 
4. Add the marshmallow fluff and mix just until combined.
5. Now add 1/2 of the whipped heavy cream to the cream cheese and fluff. Fold in gently making sure not to deflate the heavy cream. Continue adding the rest and gently fold in to the mixture. 

Now you are ready to assemble in your loaf pan:

1. Line a loaf pan with plastic wrap making sure it comes up all four sides. This will make getting the cake out of the pan later much easier. 
2. Line the bottom with graham crackers filling the entire surface. Cut some to fit as needed to fill gaps.
3. Spread a layer of marshmallow cream on the bottom and spread evenly using a small offset spatula. 
4. Pour the cooled chocolate over the marshmallow cream.
5. Add a layer of graham crackers making sure the entire surface is covered.
6. Repeat by spreading the marshmallow cream followed by the chocolate and then another layer of graham crackers. You will end up with a layer of graham crackers. Refrigerate for eight hours and then move to the freezer for a few hours.
7. When you are ready to serve, place a cold plate and turn over so that the cake comes out of the pan.  Remove the plastic wrap and add the final layer of the marshmallow cream that you reserved the day before. Top with mini marshmallows. 
8. Carefully use a kitchen torch to toast the mini marshmallows. Try not to get too close as they will burn easily. 
9. Slice and serve immediately.

Notes

I like to put plates in the freezer before serving! 

If you liked S’mores icebox cake: Your new favorite Summer dessert, You might also like these posts featuring icebox cakes

4-ingredient biscoff icebox cake

Gingerbread Icebox Cake

Peach Icebox Cake

Here is another idea for a grown-up version of s’mores

Individual S’mores in mini Lodge Skillets

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