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- S’mores Icebox Cake
S’mores Icebox Cake
Stay cool with this easy s’mores icebox cake made with layers of graham crackers, rich chocolate, and a fluffy homemade marshmallow meringue. It’s the no-bake summer dessert of your dreams. Plus, she’s perfect for the Fourth of July and all your warm-weather get-togethers.
The Ultimate No-Bake Summer Dessert
If you’re anything like me, the last thing you want to do in the summer is turn on your oven. Enter this s’mores icebox cake: all the nostalgic flavors of a gooey campfire s’more, but layered into a chilled, creamy dessert that takes minimal effort and zero baking.
Plus, if you toast the top with a kitchen torch, you get that signature campfire marshmallow flavor without leaving your kitchen. And yes, it’s every bit as tasty as it sounds.
Ingredients for S’mores Icebox Cake
This beauty is made up of just a few simple components, and trust me—each one shines.
- Graham crackers: The classic base that softens into cake-like layers as the cake chills. Unfortunately I really do think you can taste the difference between Honeymaid graham crackers and off brands, so if you can get your hands on them we recommend Honeymaid! Bonus points because they also fit PERFECTLY in layers in an 8 x 8-inch pan.
- Chocolate fudge sauce: We opted to use a store bought jar of hot fudge because it’s just as tasty and cuts your prep time in half. If you want to level up you can always make homemade hot fudge!
- Homemade marshmallow cream: To make this whipped marshmallow cream you’ll make a homemade meringue and fold it into whipped cream! Make sure you have eggs, granulated sugar, and heavy cream on your shopping list!
Why Homemade Meringue?
Store-bought marshmallow fluff is delicious in its own special way, but a homemade marshmallow meringue made from whipped egg whites, sugar, and a splash of vanilla takes this dessert to the next level. It’s glossy, cloud-like, and pipes beautifully on top if you’re feeling fancy. Bonus: it toasts like a dream.
How to make this S’mores Icebox Cake
Making this layered masterpiece couldn’t be easier. Here’s how to do it:
Step-by-Step Instructions:
- Make the meringue: Whip egg whites and sugar over a double boiler until warm, then beat until stiff peaks form. Add a splash of vanilla.
- Layer it up:
- Spread a little ganache on the bottom of a pan to help the crackers stick.
- Add a layer of graham crackers.
- Spread a generous layer of ganache.
- Repeat layers until you run out of ingredients.
- Finish with a thick layer of marshmallow meringue on top.
- Chill: Cover and refrigerate for at least 6 hours or overnight. The graham crackers will soften into tender, cakey layers.
- Toast (optional but highly encouraged): Use a kitchen torch to toast the meringue until golden and caramelized.
Tips and Tricks for the Best Icebox Cake
This icebox cake couldn’t be any easier to throw together. Simply layer all your components up in your pan and you have a delicious no bake dessert on your hands. Read on for all our insider tricks to ensure you get the best icebox cake possible
- Use full sheets of graham crackers and break them as needed to fit your dish.
- Chill overnight for the best texture—patience pays off!
- Torch just before serving for that melty marshmallow moment.
- Use a sharp knife dipped in hot water to slice cleanly through the layers.
Make Ahead and Storage Instructions
This cake is made for meal prep. You can assemble it up to 2 days in advance and keep it covered in the fridge. The longer it chills, the more the flavors meld and the graham crackers soften.
To store:
- Refrigerate leftovers in an airtight container for up to 5 days!
- You can freeze it, but the texture of the meringue can get a little funky. If you want to utilize your freezer to prep ahead you can make the “cake” part ahead of time, and freeze it for up to 1 month. When you’re ready to serve it, let it defrost in the fridge overnight and then make the meringue topping as directed! The one thing you’ll need to make day of is the meringue. Easy. Peasy.
Want to mix it up? Try one of these fun variations:
- Peanut butter s’mores: Add a layer of peanut butter or swirl it into the hot fudge.
- Mocha s’mores: Add espresso powder to the hot fudge for a coffee-kissed twist.
- Salted caramel s’mores: Drizzle caramel sauce between the layers.
If you’re looking for an easy summer dessert that’s guaranteed to impress, this ice box cake is it. It’s simple, nostalgic, and downright delicious. Whether you’re hosting a Fourth of July BBQ, bringing dessert to a picnic, or just want something sweet and cold to keep in the fridge, this one’s a winner!
Happy (no) baking! Enjoy!
XXX
PrintS’mores Ice Box Cake
- Prep Time 1 hour
- Cook Time 0 mminutes
- Total Time 9 hours
- Yield 16 servings
- Category dessert
- Method no bake
- Cuisine american
S’mores Ice Box Cake
Is there a better summer flavor than s’mores. I think not. This easy s’mores ice box is the perfect no bake dessert for hot days!
- Prep Time 1 hour
- Cook Time 0 mminutes
- Total Time 9 hours
- Yield 16 servings
- Category dessert
- Method no bake
- Cuisine american
Ingredients
For the cake
- 2 large egg whites
- 1/2 cup granulated sugar
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 22 sheets of graham crackers
- 16 ounces hot fudge sauce
For the meringue topping
- 3 large egg whites
- 2/3 cup granulated sugar
Instructions
- Line an 8 x 8-inch square baking pan with plastic wrap or parchment paper on all sides. Set aside.
- Place a large pot with 2-inches of water in it on the stove over medium heat and get a heatproof mixing bowl (we used the metal stand mixer bowl!) to make a double boiler. Place the egg whites and granulated sugar in the mixing bowl and place the bowl over the hot water. Whisk gently until the sugar granules have dissolved into the egg whites.
- Remove the bowl from the double boiler and screw into your stand mixer fitted with the whisk attachment. Beat on medium high speed until stiff peaks form, about 3 minutes.
- Scrape the meringue into a separate bowl. Pour the heavy cream into the stand mixer bowl (no need to wash it!). Beat on low speed, gradually increasing the speed to high and beat until medium peaks form, about 2 minutes. Add the meringue into the cream and use a rubber spatula to fold together until completely combined.
- Remove the lid from the hot fudge jar and microwave the hot fudge for 30 seconds to thin it out.
- Now assemble the cake! Place a layer of graham crackers in your pan so that they fully cover the bottom (you may need to break apart a few graham cracker squares to fully cover the bottom of the pan). Top the graham crackers with about ⅓ cup of the warmed up hot fudge, using an offset spatula to spread it into a thin layer. Top with ⅓ of the meringue mixture and spread into an even layer. Repeat this layering process of graham crackers, hot fudge, and cream two more times. Top the last layer of cream with a layer of graham crackers and tightly wrap the pan with plastic wrap. Place in the fridge to chill for at least 6 hours or until ready to serve.
- When ready to serve, make the meringue topping. Place a large pot with 2-inches of water and make a double boiler with the metal standmixer bowl. Place the egg whites and granulated sugar in the mixing bowl and place the bowl over the hot water. Whisk gently until the sugar granules have dissolved into the egg whites. Remove the bowl from the double boiler and place it on the stand mixer fitted with the whisk attachment. Beat until stiff peaks form, about 3 minutess.
- Use a rubber spatula to scrape the meringue onto the top of your s’mores cake, spreading it all the way to the edges. Use the back of a large spoon to make big swoops and designs in the topping. Last, use a blow torch to gently toast the top of the meringue. Slice and serve!
- Prep Time 1 hour
- Cook Time 0 mminutes
- Total Time 9 hours
- Yield 16 servings
- Category dessert
- Method no bake
- Cuisine american
This was so good. will make again!
So pleased to hear this! Enjoy 🙂
Looks amazing! Can you double this for a 9×13 pan?
My partner has also dubbed this the best thing I’ve made this year! Thank you!