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a s'mores icebox cake on a serving plate with a piece sliced off the end and sitting on the plate, a serving spatula on the side, and graham crackers, chocolate chips and marshmallows in the background.
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S'Mores Icebox Cake

This easy S'Mores Icebox Cake has layers of graham crackers, silky chocolate ganache and fluffy marshmallow whipped cream. It's the perfect no-bake summer dessert that will have everyone coming back for s'more!
Prep Time45 minutes
Chill / Set Time8 hours
Total Time8 hours 45 minutes
Servings: 10
Estimated Calories: 581
Author: Michelle

Ingredients

For the Chocolate Ganache

  • 2 cups milk chocolate chips, plus 1 tablespoon extra for garnishing the top of the cake
  • 1 cup heavy whipping cream

For the Marshmallow Whipped Cream

  • 1½ cups heavy whipping cream, cold
  • ¼ cup powdered sugar
  • ½ teaspoon pure vanilla extract
  • 1 (7.5-ounce) jar marshmallow fluff

Remaining Ingredients

  • 9 full sheets honey graham crackers, see Notes below
  • ½ cup mini marshmallows

Special Equipment

  • electric mixer (hand-held or stand)
  • 8.5 x 4.5 x 2-inch loaf pan (metal or glass); a 9 x 5 x 2.5-inch loaf pan will also work

Instructions

Make the Chocolate Ganache

  • Place the chocolate chips in a large heat-proof bowl.
  • In a small saucepan, heat the heavy cream over medium heat until it comes to a gentle simmer (don't boil).
  • Pour the hot cream over the chocolate chips in the bowl and let sit for 1 minute, then whisk until the chocolate chips are completely melted and the mixture is well-combined and smooth (it will be rather thin at this point, but it will thicken up as it cools).
  • Place the mixture in the refrigerator for 30 minutes to cool.
    Move on to making the marshmallow whipped cream when you have about 10 minutes of the cooling time left.

Make the Marshmallow Whipped Cream

  • Place the heavy cream, powdered sugar and vanilla extract in a large bowl. Using an electric hand mixer or a stand mixer with the whip attachment, whip the mixture until soft peaks form (when you pull the beaters straight up out of the thickened cream, it forms peaks that curl over on themselves).
    To prevent the cream from splattering, I start with the mixer on a lower speed. When the cream starts to thicken, I then turn it up to a higher speed.
  • Add the marshmallow fluff. Continue whipping until stiff peaks form (when you pull the beaters straight up out of the thickened cream, it forms peaks that stand up straight and do not curl over on themselves).
    This can happen quickly, so be careful to not overwhip the cream, as this can cause it to separate and become grainy. Test it often and stop whipping as soon as the stiff peaks start to form.
  • Reserve and refrigerate 1 cup of the marshmallow whipped cream for topping the cake later.

Assemble the Cake & Refrigerate

  • Line an 8.5 x 4.5 x 2.5-inch loaf pan with plastic wrap, leaving about 3 inches of overhang on each side of the pan so that you'll be able to fold it over to cover the top of the cake later.
  • Evenly spread ⅓ of the remaining marshmallow whipped cream (about 1 cup) in the bottom of the pan.
  • Cover the whipped cream with a single layer of graham crackers, going all the way to the edges of the pan and leaving no gaps in between the crackers (break them into pieces as necessary to fit; it's okay if they overlap a bit).
  • Spread ⅓ of the cooled chocolate ganache (about ½ cup) evenly over the marshmallow whipped cream, going all the way to the edges of the pan (do this gently, as you don't want the two layers to combine).
  • Repeat the layers 2 more times: marshmallow whipped cream, graham crackers, chocolate ganache, marshmallow whipped cream, graham crackers, chocolate ganache. Finish with another layer of graham crackers.
    If your loaf pan has slightly angled sides and gets wider at the top, you may need additional crackers for the second, third and/or fourth layer to get complete coverage (I needed extra for all but the bottom layer).
  • Use the excess plastic wrap to lightly cover the top of the cake. Refrigerate for at least 8 hours (longer is okay; I actually like to let it go for about 12 hours so the graham crackers get even more soft).

Unmold, Garnish & Serve

  • When ready to serve, unwrap the top of the cake. Place a serving platter on top of the loaf pan and carefully invert the cake onto the plate. Lift off the pan and remove the plastic wrap.
  • Evenly spread the reserved marshmallow whipped cream over the cake and top with the mini marshmallows, broken pieces of graham crackers and chocolate chips.
  • Slice and serve immediately while still cold. Enjoy!

Recipe Notes

  • I used Honey Maid graham crackers. Each full sheet is approximately 5 x 2¼ inches and has 4 crackers. I used 9 full sheets total (3 individual crackers were left for topping the cake). I don't know if all graham crackers are the same size, so if you use a different brand, just make sure you use as many sheets/crackers as you need to do 3 full layers with a few extra crackers for the top.
  • Keep it cold! Serve the cake straight out of the refrigerator so it slices nicely, and return any leftover cake to the refrigerator immediately.
  • Rinse and dry your knife after each slice to make the cleanest cuts possible.
  • Store any leftover cake in the refrigerator, covered, for up to 2 to 3 days. After that, it can start to break down and get watery. It's best to enjoy it sooner rather than later!
  • Estimated calories shown is based on 10 servings.
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