Get the Recipe:
S'mores Icebox Cake
This easy s’mores icebox cake features layers of graham crackers, fluffy marshmallow filling, and rich chocolate ganache. It’s a simple no-bake dessert that’s perfect for making ahead for summer parties, potlucks, and family gatherings.
Ingredients
For the ganache:
- 5 ounces (140 g) semisweet chocolate, roughly chopped
- ⅔ cup (160 ml) heavy cream
For the marshmallow filling:
- 4 ounces (113 g) cream cheese, softened
- 1 cup (about 130 g) marshmallow creme
- 1 teaspoon vanilla extract
- pinch salt
- 2 cups (480 ml) heavy cream, cold
For assembly:
- about 15 graham cracker sheets, to make 3 layers
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Instructions
- Place the chocolate in a heatproof bowl.
- Heat the cream just until steaming. Pour over the chocolate and let sit for about 5 minutes before stirring until smooth.
- Allow the ganache to cool 15-25 minutes until it’s thickened and spreadable.
- Using an electric mixer on medium speed, beat the cream cheese smooth.
- Beat in the marshmallow creme, vanilla, salt.
- In a separate bowl, use an electric mixer with a whisk attachment to whip the cream to medium peaks.
- Fold in about a quarter of the whipped cream to loosen the mixture, then gently fold in the remaining whipped cream. Mix just until combined.
- Spread a thin layer of the marshmallow filling in the bottom of an 8-inch square pan. Arrange a layer of graham crackers (about 4-5 sheets) on top, pressing down lightly to help them make good contact with the filling.
- Spread about a third of the marshmallow filling evenly over the top.
- Spread about half of the ganache over the top. (Spoon small dollops over the top and then spread gently so the layers don’t mix.)
- Repeat with another layer of graham crackers, half of the remaining marshmallow filling, and ganache.
- Top with a final layer of graham crackers and the remaining marshmallow filling.
- Cover and chill for 6 hours or overnight if possible.
- Before serving, garnish as desired.
It should spread easily without running into the marshmallow filling. If it becomes too firm during assembly, microwave it in 5-second intervals, stirring after each, until it’s spreadable again.
Break cracker pieces as needed to fit.
Notes
- The ganache should be thickened and spreadable before assembling the cake. If it’s still warm, it can melt the marshmallow filling. If it firms up too much while cooling, microwave it in 5-second intervals, stirring well after each, until it’s spreadable again.
- Don’t worry if the graham crackers are crisp when you assemble the cake. They’ll soften as the dessert chills, creating the cake-like texture that makes icebox cakes so irresistible.
- For the best texture and cleanest slices, chill overnight if possible.
- Add toasted marshmallows, graham cracker pieces, and any chocolate drizzle just before serving. You can toast marshmallows with a torch or with your oven's broiler before using them for garnish.
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