This s’mores icebox cake is so simple to make (no baking necessary) and absolutely delicious! It’s layers of graham crackers, easy chocolate ganache, and pillowy soft homemade marshmallow meringue. After layering these elements together in a loaf pan, the cake sets perfectly in the refrigerator while softening the graham crackers slightly to create a cake-like consistency. Topped with toasted marshmallow meringue, the result looks and tastes like a gourmet s’more and is sure to impress!
What is an Icebox Cake?
Icebox cakes are no-bake desserts that are typically layers of cookies and whipped cream (or in this case, graham crackers, chocolate ganache, and marshmallow meringue). The layered desserts are refrigerated until the cookie element softens, which takes about 8 hours at the minimum. These no-bake desserts originated in the early 20th century, when refrigeration was a luxury. Refrigerators then were called iceboxes (literally chests with big ice blocks inside), hence the name icebox cake.
S’mores Icebox Cake Layers
Now that we know the concept of the icebox cake, let’s dive into each of the layers in this s’mores icebox cake:
Graham Crackers. There are five layers of graham crackers in this s’mores icebox cake. I like to use honey graham crackers, but any graham cracker flavor you prefer with your s’mores will do.
Chocolate Ganache. This two-ingredient chocolate ganache is really easy to make, even if you’ve never made ganache before. You’ll want to use a few quality chocolate bars or semi-sweet chocolate chips. I prefer using Nestlè Toll House Chocolate Chips because I almost always have them on-hand and the chocolate flavor in the final ganache is divine.
The second ingredient in the ganache is heavy whipping cream (aka double cream). You’ll bring this to a soft simmer in a saucepan, then pour it over the chocolate and whisk until you create a uniform ganache. It will look really soupy at first, but it will thicken as it cools.
Marshmallow Meringue. This is essentially a homemade marshmallow creme made by whisking together egg whites, granulated sugar, and a little cream of tartar, then cooking the mixture over a double boiler until the sugar dissolves. Once this happens, pour the mixture into the bowl of your stand mixer fitted with the whisk attachment, add a little vanilla extract, and the mixer does all the rest of the work for you! It transforms the mixture into marshmallow meringue with stiff, glossy peaks.
How to Make a S’mores Icebox Cake
Once you have your s’mores icebox cake elements made, it’s time to assemble. I like to make this recipe in a 9.5 x 5 inch loaf pan, which I line with plastic wrap. Leave a little bit of overhang on all four sides.
I added the marshmallow meringue into a piping bag and piped a layer of marshmallow meringue on the bottom of the pan, which will end up being the top of the cake. If you don’t have a piping bag, you can spread a thin layer of marshmallow meringue into the bottom of the pan. Stick the first layer of graham crackers on top of the meringue layer, trimming some of the graham crackers down so that you can fit them in.
Next, add about ⅓ of the chocolate ganache onto the graham crackers and spread it evenly before topping with another layer of graham crackers. Pipe (or spread) another layer of marshmallow meringue on top
Pipe (or spread) the next layer of marshmallow meringue on top, then repeat the layers of graham crackers, ⅓ of the chocolate ganache, graham crackers, marshmallow meringue, graham crackers, and the final ⅓ of chocolate ganache.
You’ll have a little marshmallow meringue leftover to pipe on top of the s’mores icebox cake once it’s set. This is what gets toasted with a kitchen torch. Place the leftover marshmallow meringue into an airtight container and store it in the refrigerator until the icebox cake has set and you’re ready to decorate.
With all your layers assembled and the leftover meringue packed away, fold the overhang of plastic wrap over the top of the final chocolate ganache layer to cover it up. Place the icebox cake in the refrigerator for at least 8 hours and up to two days.
Serving the S’mores Icebox Cake
Once the s’mores icebox cake has set, unwrap the plastic wrap from the top of the cake (which is about to become the bottom of the cake). Grab a large plate or serving tray and place it on top of the loaf pan, then flip the pan with the plate so that the plate is on the bottom and you can lift the loaf pan off the icebox cake. Then, unwrap the rest of the plastic wrap.
Next, grab the marshmallow meringue you have stored in the refrigerator and give it a few stirs. You can either place it into a piping bag and pipe it onto the top of the cake like I did (I used Wilton Tip 1M for the look pictured), or spread it on with a knife or spatula for a more rustic look. Then, toast the meringue with a kitchen torch.
From here you can slice the icebox cake into slabs using a chef’s knife. Look at all these beautiful layers!
This s’mores icebox cake is the perfect no-bake dessert for those warm summer days where you don’t want to turn on the oven. It’s visually stunning and the layers are absolutely delicious together. With the cake-like graham crackers, decadent chocolate ganache, and soft marshmallow meringue, it’s completely irresistible and tastes so much more complex than it is. You’ll have everyone begging for this recipe!
No-Bake S’mores Icebox Cake
Ingredients
- 1 1/2 Cups (270g) semi-sweet chocolate chips
- 1 Cup (240ml) heavy whipping cream
- 4 large egg whites (about 120g)
- 1 Cup (200g) granulated sugar
- 1/2 tsp cream of tartar
- 1 tsp pure vanilla extract
- 20 full-sheet graham crackers About 2/3 of one standard box
Instructions
Make the Chocolate Ganache
- Place the chocolate chips into a heat proof bowl (glass or metal) and set aside.
- In a saucepan over medium-high heat, warm the heavy whipping cream until it just starts to simmer. I always look for small bubbles forming around the edge and a soft simmer starting in the middle. When it's reached this point, pour the cream into your bowl of chocolate and let sit for about 30 seconds.
- Whisk the ingredients together until the ganache is uniform in consistency and there are no bits of chocolate left on your whisk. It will look soupy at first, but will come together into a smooth ganache.
Make the Marshmallow Meringue
- Fill a medium saucepan with an inch or two of water and bring it to a simmer over medium heat. Whisk together the egg whites, granulated sugar, and cream of tartar in a heat proof bowl (glass or metal), then place it on top of the simmering saucepan. Make sure that the bottom of the bowl does not touch the water. Alternatively, you can use a double boiler for this part.
- Whisk the egg white mixture continuously until the sugar and cream of tartar are dissolved, about 4 minutes. It will thin out and be very frothy on top.
- Remove the mixture from the heat and add it to a stand mixer fitted with the whisk attachment (you can use a hand mixer for this part as well). Add the vanilla, then beat on high speed for about 5 minutes. You’ll know it’s ready when it looks glossy with stiff peaks. To test it, dip your whisk attachment into the meringue and make sure the peak stays perfectly upright when you flip the whisk upright.
Assembly
- Line a 9.5×5 inch loaf pan with plastic wrap, leaving an overhang on all four sides of the pan.
- Reserve about 1/2 Cup of marshmallow meringue and place it into an airtight container in the refrigerator. You'll use this to decorate the cake once it's set. Add the rest of the marshmallow meringue into a piping bag and pipe about 1/3 of it into the bottom of the lined loaf pan. Alternatively you can spread the marshmallow meringue into the pan with a spatula, just note that it will be sticky.
- Add a layer of graham crackers on top of the meringue, breaking some of the graham crackers into smaller pieces to fill up the entire space. Add about 1/3 of the chocolate ganache on top of the graham crackers and spread it in an even layer all the way to the edges of the pan.
- Add another layer of graham crackers, followed by 1/3 of the the marshmallow meringue, a layer of graham crackers, 1/3 of the chocolate ganache, a layer of graham crackers, the rest of the marshmallow meringue, a layer of graham crackers, and the rest of the chocolate ganache.
- Wrap the excess plastic wrap overhang over the surface of the chocolate ganache to cover it completely, then place the s'mores icebox cake into the refrigerator for at least 8 hours and up to two days. Overnight is best.
- Once the s'mores icebox cake is set and you're ready to serve, turn it out onto a serving plate and remove the plastic wrap. Top with the reserved marshmallow meringue (I piped mine on with Wilton Tip 1M but you could also spread it on with a spatula). Toast the meringue with a kitchen torch and top with crushed graham crackers, if desired.
Notes
- The chocolate ganache can be made ahead and stored in the refrigerator in an airtight container for up to two weeks. When you’re ready to use it, bring it back to room temperature by microwaving in 5-10 second intervals until it’s spreadable.
- The assembled dessert can be stored in the refrigerator for up to two days, or in the freezer for up to one month. If freezing, thaw overnight in the refrigerator before serving and be prepared to make fresh marshmallow meringue for the top of the cake since that cannot be made that far in advance. 1/2 batch of the marshmallow meringue will be more than enough for the topping.
Did you make this s’mores icebox cake? I want to know how it went! Let me know in the comments and feel free to tag @sugarandsparrowco on Instagram to show me a photo. I love to see what you create with my recipes!
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