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No-Bake S’mores Icebox Cake: Best Easy Summer Dessert

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A no-bake s’mores icebox cake that layers graham crackers, chocolate cream, and marshmallows for a cool, creamy summer dessert. Perfect for hot days when you want to impress without turning on the oven.

Ingredients

Scale
  • 2 cups heavy cream (cold)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract (pure)
  • 1/2 cup unsweetened cocoa powder
  • Pinch of salt
  • 1 box (14.4 ounces) graham crackers (about 2 full sleeves)
  • 2 cups mini marshmallows (plus extra for topping)
  • 1 cup semi-sweet chocolate chips (for ganache drizzle, optional)
  • 1/4 cup heavy cream (for ganache drizzle, optional)

Instructions

  1. Make the chocolate cream: In a large mixing bowl, combine cold heavy cream, powdered sugar, vanilla extract, cocoa powder, and salt. Start mixing on low speed, then gradually increase to medium-high speed and whip until stiff peaks form, about 3-4 minutes.
  2. Prepare your pan: Lightly grease the bottom of a 9×13-inch baking dish with butter or cooking spray.
  3. First layer: Arrange a single layer of graham crackers in the bottom of the dish, breaking some to fit as needed. Cover the bottom completely with minimal overlap.
  4. Spread the cream: Spoon about one-third of the chocolate cream over the crackers and spread evenly with a spatula using gentle motions.
  5. Add marshmallows: Sprinkle about one-third of the mini marshmallows over the cream layer and press them in gently.
  6. Repeat layers: Add another layer of graham crackers, another third of chocolate cream, and another third of marshmallows. Repeat one more time for three complete layers. The top layer should be chocolate cream with marshmallows scattered on top.
  7. Make the ganache (optional): In a small saucepan or microwave-safe bowl, heat chocolate chips with 1/4 cup heavy cream. Microwave in 30-second bursts, stirring between each, until smooth and glossy. Let cool for 5 minutes, then drizzle over the top of the cake.
  8. Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours, but overnight is best.
  9. Serve: Cut into squares and serve cold. If too firm, let sit at room temperature for 10 minutes before serving.

Notes

Don’t overwhip the cream—stop when soft peaks form. Let the cake chill overnight for best texture. Press crackers gently to avoid air pockets. Use a sharp knife run under hot water for clean slices. The cake keeps in the refrigerator for up to 5 days and can be frozen for up to 3 months.

Nutrition

Keywords: no-bake s'mores icebox cake, easy summer dessert, no oven dessert, s'mores cake, icebox cake, graham cracker dessert, chocolate marshmallow cake

Find it online: https://rowanrecipes.com/no-bake-smores-icebox-cake-best-easy-summer-dessert/