No-Bake S’mores Icebox Cake – Easy Creamy Dessert
A no-bake s’mores icebox cake made with layers of graham crackers, whipped cream, marshmallows, and chocolate. This easy, make-ahead dessert is perfect for summer and requires no oven time.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes (includes chilling)
- Yield: 8-10 servings
- Category: Dessert
- Cuisine: American
Ingredients
- Graham crackers (about 2 full sleeves)
- Heavy whipping cream (2 cups / 480 ml)
- Marshmallows (3 cups / about 150g), mini
- Semi-sweet chocolate (8 oz / 225g), chopped
- Powdered sugar (¼ cup / 30g)
- Vanilla extract (1 teaspoon)
- Salt (a pinch)
- Additional graham crackers (crushed, about ½ cup) for topping (optional)
- Mini marshmallows (a handful) for garnish (optional)
- Chocolate shavings for garnish (optional)
Instructions
- Line a 9×5 inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides.
- In a large chilled bowl, combine 2 cups of cold heavy whipping cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt. Beat on medium-high speed until soft peaks form, about 3-4 minutes.
- Gently fold 2 cups of the mini marshmallows into the whipped cream using a spatula. Set the remaining 1 cup of marshmallows aside.
- Chop 8 oz of semi-sweet chocolate into small pieces. Melt in a microwave-safe bowl in 20-second bursts, stirring after each, until smooth. Let cool for 2-3 minutes.
- Spread a thin layer of the cream mixture on the bottom of the prepared pan. Arrange a single layer of graham crackers on top, breaking to fit as needed.
- Drizzle about one-third of the melted chocolate over the graham crackers. Then spread about one-third of the remaining cream mixture on top.
- Repeat the layers: graham crackers, chocolate, cream. You should get about 3 full layers, ending with cream on top. Reserve a little chocolate for drizzling on the very top.
- Sprinkle the reserved 1 cup of mini marshmallows over the top layer of cream. Drizzle the remaining melted chocolate over everything. Optionally, sprinkle crushed graham crackers on top.
- Cover the pan with plastic wrap and refrigerate for at least 6 hours, but overnight is better.
- When ready to serve, lift the cake out of the pan using the parchment overhang. Place on a cutting board, slice with a sharp knife, and serve.
Notes
The cake will be quite soft after 6 hours. For cleaner slices, chill it for a full 24 hours. The texture firms up beautifully. You can substitute store-bought whipped topping (4 cups thawed) for the homemade whipped cream. For a gluten-free option, use gluten-free graham crackers. For a dairy-free version, use full-fat coconut cream.
Nutrition
- Serving Size: 1 slice (based on 10
- Calories: 320
- Sugar: 18
- Sodium: 180
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
Keywords: no-bake s'mores icebox cake, easy dessert, no oven dessert, s'mores cake, icebox cake, summer dessert, make-ahead dessert