This S’mores Icebox Cake features layers of rich chocolate ganache, fluffy marshmallow cream, and honey graham crackers. No baking required!
Icebox cakes are the best! Try chocolate Oreo Icebox Cake next.
S’mores Icebox Cake
I’m s’mores obsessed—if it’s s’mores-themed (S’mores Bars, S’mores Cookies, S’mores Muddy Buddies) I’m all in. After making a cookie icebox cake I loved, a s’mores version was a no-brainer!
These bars aren’t the hot, gooey, straight-off-the-fire kind of treat. Instead, they pack all the best s’mores flavors into the tastiest no-bake cake.
That’s right—no oven, no campfire, and best of all, it’s served straight from the fridge!
S’mores Icebox Cake Components
There are four main elements to this cake:
- Graham crackers
- Chocolate ganache filling
- Marshmallow whipped cream
- Optional: Meringue topping
I’ll break down each of these elements below!
Graham Crackers
The graham crackers are what become thin, cake-like layers in this dessert after absorbing moisture from the marshmallow cream.
For this S’mores Icebox Cake, we use an entire box (14.4 oz.) of graham crackers. Since the crackers are the main flavor, be sure to use a flavorful box of graham crackers you enjoy. I love Honeymaid® honey-flavored graham crackers best (not sponsored).
Chocolate Ganache Filling
The chocolate ganache filling has only two ingredients: chocolate and heavy cream.
- Use good-quality chocolate chips like Ghirardelli® or Guittard® for better flavor and melting. Cheaper ones can feel waxy and won’t melt as smoothly.
- Use heavy cream—milk won’t get thick enough.
- Pour the hot cream over the chocolate, cover the bowl, and let it sit for 5 minutes. This helps melt the chocolate before you stir.
- Let the ganache cool a little before mixing it with the marshmallow whipped cream—if it’s too warm, it can change the texture.
Marshmallow Whipped Cream
- This whipped cream is fast with a stand mixer—hand mixers work too, just need more time.
- You just need heavy cream, powdered sugar, vanilla, and marshmallow fluff. I use Jet-Puffed®—run a spoon under hot water, dry it, then scoop out the fluff.
- Beat until stiff peaks form, then it’s ready for the cake.
Quick Tip
If you don’t have access to marshmallow fluff, you can try making your own.
Optional S’mores Icebox Cake Topping: Meringue
Once the cake is cold, you can eat it as is or add a meringue topping.
I love the flavor and soft texture the meringue adds, especially when it’s toasted—it looks like it came from a fire. It takes a little more work, so it’s up to you.
If you add it, use a kitchen torch to toast the meringue. Hold the torch a few inches away and move it around—it toasts fast!
Quick Tip
A kitchen torch is super useful! I use mine for Crème Brûlée, Cheesecake Bars, and S’mores Pizookie. It’s great for melting cheese, roasting peppers, and browning toppings fast.
S’mores Icebox Cake Tips
- Use a 9×9-inch pan—this cake won’t work in an 8×8 or smaller. The 9×9 gives a full cake and helps the graham crackers fit evenly with fewer cracks.
- Line the dish with parchment paper and leave some extra hanging over the sides. That way, you can lift the cake out easily and slice it cleanly.
- Use a sharp knife and make clean cuts. Run it under warm water and wipe it off each time.
- Add something extra on top if you want! Try mini chocolate chips or chocolate curls to make it look nicer.
Quick Tip
Chocolate curls are so easy to make! Here’s how:
- Use a chocolate bar — we like to use a Lindt® Dark Chocolate Bar with Sea Salt (not sponsored).
- Unwrap the bar and, using a vegetable peeler, peel down the side of the bar right on top of the cake pieces.
Storage
S’mores Icebox Cake Storage
This S’mores Icebox Cake is a great make-ahead dessert! In fact, it relies on being made ahead so the graham cracker layer can sufficiently soften! This cake is best eaten on days 2,3, or 4 and after that, it does begin to become a bit watery. Keep the cake in the fridge and serve it directly from the fridge. Return any leftovers promptly to the fridge.
This cake isn’t a great candidate for freezing and thawing — there is so much dairy (heavy whipping cream) in it that it can become grainy and watery.
More Delicious Dessert Recipes
- S’mores Bars with Golden Grahams® cereal
- Apple Dump Cake with apple pie fruit filling
- Cheesecake Bars with a graham cracker crust
- Peanut Butter Cookies dipped with chocolate
- S’mores Fudge with marshmallows and graham crackers
S’mores Icebox Cake
Equipment
- Stand mixer fitted with whisk attachment
- 9 x 9-inch baking pan see note 1
Ingredients
- 1 (12-ounce) bag semi-sweet chocolate chips about 2 cups, see note 2
- 3 cups heavy cream divided
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract, optional
- 1 (7-ounce) container marshmallow creme see note 3
- 1 (14.4-ounce) box honey graham crackers
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- Pour chocolate chips in a large, heat-safe bowl. Scald 1 cup (240g) of the heavy cream (I add it to a glass measuring cup and microwave for 45–90 seconds). Pour the hot heavy cream over the chocolate chips and cover the bowl with a clean lid (so no heat escapes). Let stand 5 minutes, then stir until smooth. This may take a few minutes. If needed, heat the mixture in the microwave in bursts of 10 seconds, stirring in between for 10 seconds until the chocolate mixture is completely smooth. Set aside at room temperature. (Ganache needs to be completely cooled to room temperature before adding to the cake or it will affect the texture of the marshmallow cream!)
- Pour remaining 2 cups (480g) heavy cream, powdered sugar, and vanilla in the base of a stand mixer fitted with a whisk attachment. Beat on low for 30 seconds to combine and gradually increase until at full speed. Beat, watching carefully, until soft peaks form (about 2–4 minutes). Add all the marshmallow fluff and slowly beat to combine. Increase the speed to medium high until ingredients are combined and peaks are firm (about 30 seconds up to 1 minute). Set aside.
- Line a 9×9-inch baking pan with parchment paper (helps bars come out nicely). Spread a tiny bit of the marshmallow cream on the bottom (just enough to hold graham crackers in place). Spread an even layer of graham crackers and 1/4th of the marshmallow cream on top. Smooth with the back of a spoon into an even layer. Add 1/3 of the room-temperature chocolate ganache. Smooth with a table knife into an even layer. (This takes some patience!) Add another layer of graham crackers, 1/4th of the marshmallow mixture, and 1/3 of the chocolate mixture. Add another layer of graham crackers, 1/4th of marshmallow mixture, and remaining 1/3 of chocolate. Add 1 last layer of graham crackers and the last 1/4th of the marshmallow mixture. You should be at the top of the pan. Cover the pan tightly and place in the fridge for at least 8 hours and preferably 12 hours.
- Optional Meringue: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set the bowl in a pot filled with 2 inches of simmering water over medium heat. Don’t let the bowl touch that water. Whisk constantly with a whisk until sugar is dissolved completely and the mixture has become bright white. (You can tell the sugar has dissolved by pinching off some of the mixture and rubbing it between your fingers, if you can feel a lot of sugar granules, keep mixing!)
- Transfer to a stand mixer (or use a hand mixer) and beat until stiff peaks form, about 5 minutes at high speed. Using a spatula, add dollops of the meringue all over the top of the cake. Gently coax the meringue to top the cake with the back of a spoon—this takes some patience to not lift up the top layer! Use a fork to run over the top, creating small rough ridges and peaks. If you have a kitchen torch, singe the peaks until lightly browned (move the kitchen torch along the meringue quickly—it will toast it very fast).
- Use the overhang of parchment to carefully remove bars from pan onto a cutting board. Use a sharp knife, run the knife under warm water, dry on a kitchen towel, and make decisive cuts. Repeat this process for each cut made.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh Chelsea – this arrived in my inbox after a long 12 hour duty in ICU – I’m literally drooling similar to Homer Simpson ! Alas I don’t have the choccie chips, but first thing in the morning I’m hitting the shops ! – you’re bad in the best possible way ! Keep on with the deliciousness x
I love this! I hope you enjoy! Thanks Alexa! 🙂
I love ice box cakes- so great for the summer!
What a delicious and beautiful cake my friend! I just made some homemade graham crackers and now I have great new recipe to use them in!
Thanks so much Monet 🙂
A great twist on a classic! Looks delish!
Thanks so much Layla! 🙂
What a fantastic no bake treat for the hot summer days!
This. looks. SO. good! I am all about S’mores recently, too, so perfect timing! 🙂
Yummers! These look and sound delish, Chelsea!
Gad everything is just shouting at me, Eat Me. Eat Me.
Normally I don’t have a camp fire, so I am safe. But these by pass the camp fire. Heaven help me. Plus I adore ice cream anything.
There is no ice cream in this…
Yayy for s’mores weIcebox cakes are so wonderfully simple and delish-and this one is incomparable! I want a piece riiiiight NOW!