No-Bake S'mores Icebox Cake
Servings 10
This s'mores icebox cake requires no baking and is super easy to make! It has layers of graham cracker, marshmallow whipped cream, and dark chocolate ganache. Perfect in the summertime to feed a crowd.
Ingredients
Marshmallow Whipped Cream
- 1¾ cup heavy whipping cream
- 1 cup + 2 tbsp marshmallow fluff
Chocolate Ganache
- 1¼ cup dark chocolate chips
- ⅔ cup heavy whipping cream
For Assembly
- 15 Graham cracker sheets
- 1 cup mini marshmallows
Instructions
Ingredient Prep
- Line a 9x5" loaf pan with two layers of plastic wrap.
- In a medium microwaveable bowl, heat the ⅔ cup of heavy whipping for 30 seconds, or until it is steaming (but not boiling). Add the chocolate chips and whisk until smooth. If needed, microwave the mixture for an additional 15 seconds to help the chocolate chips melt. Set this aside to cool while you prepare the whipped cream.
- In a mixer with the whisk attachment, beat the other 1¾ cup heavy whipping cream on medium-high speed until soft peaks form. Then, add the marshmallow fluff and continue beating until you have stiff peaks. Avoid over-whipping the cream, but if you do simply add a little more heavy whipping cream to thin it out.
- Remove ¾ cup of the whipped cream and set it aside in the fridge to use later for topping the cake.
Assemble the Cake
- Add a single layer of graham crackers at the bottom of your pan. You may need to break them in order to fit.
- On top of the graham crackers, spread ⅓ of the marshmallow whipped cream in an even layer. Then spread ⅓ of the ganache over the cream.
- Add another layer of graham crackers on top and repeat with a layer of cream, followed by a layer of ganache. Then repeat one last time, finishing with one last layer of graham crackers on top. In total, you will have three layers of whipped cream.
- Cover the cake and let it rest in the fridge for at least 6 hours, or overnight if possible. Transfer to the freezer an hour before serving.
- Once you a ready to serve, use the plastic wrap to help lift the cake out of the pan and flip it over so that what was the bottom is now the top. Spread the reserved whipped cream on top and sprinkle with mini marshmallows. If desired, lightly toast the tops with a kitchen torch. Cut into even slices and enjoy!
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