S'mores Icebox Cake
No bake S'mores Icebox Cake is a quick and easy way to create a multi-serving campfire sandwich without a standing by a flame. Perfectly cold for summer and great for feeding a crowd.
Servings: 12
Calories: 885kcal
Ingredients
Chocolate Ganache
- 1½ cups heavy cream
- 3 cups milk chocolate chips
Marshmallow Filling
- 3 cups heavy cream
- ¼ cup powdered sugar
- 7 ounce jar of marshmallow creme
- 3 cups mini marshmallows
To Assemble
- 32-36 graham crackers
- 1 cup mini marshmallows
- 6-8 mini chocolate bars broken into pieces
Instructions
Ganache
- Heat the cream in a small saucepan over medium heat until it is hot and steamy.1½ cups heavy cream
- Pour the hot cream over the chocolate chips in a heat-proof bowl and allow it to sit for 3 minutes. Stir well until smooth and creamy.3 cups milk chocolate chips
- Allow the ganache to cool completely to room temperature. You can place it in the fridge to speed the process up if needed.
Marshmallow Filling
- Beat the cream and powdered sugar in a large bowl until soft peaks form.3 cups heavy cream, ¼ cup powdered sugar
- Beat in the marshmallow creme until well combined.7 ounce jar of marshmallow creme
- Fold in the mini marshmallows.3 cups mini marshmallows
Assembly
- Arrange a layer of graham crackers on the bottom of a 9x13-inch pan. Cut the graham crackers as needed to cover the surface completely; you do not want any of the pan exposed.32-36 graham crackers
- Add ⅓ of the cream layer on top of the graham crackers and spread into an even layer.
- Add ½ of the cooled ganache over the cream and spread into an even layer.
- Repeat the layers as follows: graham crackers, cream, ganache, graham crackers, cream.
- Refrigerate for at least 6 hours, or preferably overnight.
- When ready to serve, sprinkle the mini marshmallows, chocolate pieces, and remaining graham crackers over the cake. Toast the marshmallows with a kitchen torch or under the broiler for 1-2 minutes.1 cup mini marshmallows, 6-8 mini chocolate bars
- Slice and serve.
Notes
Storage:
To Store: Store leftovers covered in plastic wrap or an airtight container in the refrigerator for 3-4 days.
Tips:
- A box of graham crackers usually comes with a broken piece or two. These pieces work great to fill in the gaps along edges or along the uneven edge of a cracker that’s slightly broken. The exact number of graham crackers needed will depend on the shape of your pan.
- Ensure the ganache has cooled completely before you spread it over the cream layer. If it is even slightly warm, it will melt the cream. If you cool the ganache in the refrigerator, stir it every five minutes.
- This cake needs to sit for at least 6 hours for the graham crackers to soften and create a cake-like texture. I recommend letting your ice box cake set in the refrigerator overnight.
- I recommend using an offset spatula to evenly spread the cream and ganache layers.
Nutrition
Calories: 885kcal | Carbohydrates: 98g | Protein: 9g | Fat: 52g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 317mg | Potassium: 252mg | Fiber: 4g | Sugar: 65g | Vitamin A: 1418IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 4mg