5 ingredient fluffy, easy to make, and indulgent no-bake icebox cake recipe that celebrates all the good childhood tastes of summer.
And what better way to celebrate a Summer ice box cake recipe than with a S’mores themed one? This S’more Ice Box Cake will satisfy the kid in us all.
This S’mores Ice Box Cake was a hit with the adults and kids alike. It’s no wonder since it’s packed with marshmallows, layers of graham crackers, chocolate ganache, and marshmallow puff.
I took it to tea with friends and we feasted on it … the feedback was great. I love trying recipes and sharing with friends. It was a bit of a risk since this is my first ice box cake, but it speaks more to the kid in us all.
The photo shoot for this recipe was hilarious. Baby Lucy was everywhere and only wanted to get her tiny fingers into the marshmallows. Somehow she always knows exactly what she shouldn’t be eating and goes directly for it. I guess the pillowy marshmallow texture calls all our names.
I had a hard time grabbing any photos without trying to sway Lucy away with toys. Lucy will be 1 year old in a short month. Given my experience with this ice box cake I’m thinking she’d love a marshmallow cake for her birthday celebration.
What is an icebox cake?
Icebox cakes are the perfect make ahead cake. A combination of whipping cream and cookies, icebox cakes need time in the fridge or freezer so that the cookies use soften.
Here, graham crackers are softened by whipping cream and marshmallow fluff.
How long does an icebox cake need to be refrigerated?
This icebox cake recipe takes at least 6 hours, although most cakes (including this one) do a bit better sitting overnight. This allows the graham crackers to fully absorb the moisture and soften nicely.
5 ingredient fluffy and indulgent no-bake icebox cake recipe that celebrates all the goodness of s’mores.
- 1 cup heavy (whipping) cream 33% liquid whipping cream
- 200 grams Hershey's milk chocolate bars, chopped 2 bars
- 1.5 cups mini marshmallows
- 7 ounces marshmallow puff 1 jar
- 6-8 crackers full graham crackers 24-32 individual crackers, some may need to be cut to size
Line a 9″x5″ loaf pan with plastic wrap, leaving overhang on all sides.
Place whipping cream in a small sauce pan and gently warm over low heat. Once warm, remove from heat and add chopped chocolate. Let sit for 3-5 minutes and stir to dissolve chocolate. Place in fridge to cool.
Once ganache is cool, remove from fridge and layer cake. Place marshmallows on the bottom of the tin,top with half the ganache, then graham crackers. Top with a layer of marshmallow puff (using approximately half the puff) then graham crackers. Another layer of ganache and then crackers, puff, crackers again. Cover completely with plastic wrap and freeze for at least 6 hours (overnight is best).
If desired, remove from plastic wrap, top with more marshmallows and carefully toast the marshmallows on top with a kitchen torch. Cut into slices using a warm knife.