No-Bake S’mores Icebox Cake with Toasted Marshmallows

No-Bake S’mores Icebox Cake

Graham crackers and chocolate-marshmallow whipped cream form the visible layers of this rectangular icebox cake. An overnight chill firms the filling and softens the crackers enough to cut into thick slices. Build it in a parchment-lined loaf pan, then lift it out and finish with dark chocolate drizzle, chopped chocolate, and large marshmallows toasted just before serving.

Prep: 35 minutes | Chill: at least 8 hours, preferably overnight | Total: at least 8 hours 40 minutes | Serves: 8 to 10

Ingredients

• About 18 full graham cracker sheets (270g), broken as needed
• 2 cups cold heavy whipping cream (480g), divided
• 1 cup marshmallow crème (170g)
• 1/3 cup unsweetened cocoa powder (30g)
• 1/3 cup powdered sugar (40g)
• 1 teaspoon vanilla extract
• 4 ounces semisweet chocolate, finely chopped (115g)
• 6 to 8 large marshmallows (about 45g)
• 2 tablespoons chopped chocolate or chocolate chunks (20g)

Optional: Add 1/2 cup mini marshmallows sparingly between selected layers, or add 1/8 teaspoon fine salt to the whipped filling.

How to Make No-Bake S’mores Icebox Cake

1. Line the pan: Line a 9-by-5-inch loaf pan with parchment paper, leaving long overhangs on the two long sides. Break some graham crackers into pieces to fit the corners and edges.
2. Whip the filling: Reserve 1/3 cup of the measured cream for the ganache. Whip the remaining cold cream with the cocoa powder, powdered sugar, and vanilla until it holds firm peaks. Gently fold in the marshmallow crème until the filling is evenly cocoa-brown and thick enough to spread. Fold in the optional salt, if using.
3. Make the ganache: Warm the reserved cream until steaming but not boiling. Pour it over the finely chopped semisweet chocolate and let stand briefly, then stir until smooth. Let cool until pourable but no longer hot.
4. Build the layers: Spread a thin layer of filling in the pan. Add a flat layer of graham crackers, fitting broken pieces into gaps. Spread on more filling and a thin drizzle of ganache. Repeat to make several cracker-and-cream layers, adding the optional mini marshmallows sparingly if using. Finish with an even layer of filling. Use only a little ganache inside the cake; reserve most of it for the outside drizzle.
5. Chill: Cover loosely without pressing the cover into the filling. Refrigerate for at least 8 hours, preferably overnight. Starting at 8 hours, check that the top feels set and the cake holds its rectangular shape when lifted. If it slumps, return it to the refrigerator before cutting.
6. Unmold and decorate: Lift the chilled cake onto a serving platter using the parchment overhang. If the reserved ganache has thickened, warm it gently until fluid but not hot. Drizzle it across the top and down the sides, leaving the layers visible, then scatter the chopped chocolate over the top.
7. Toast the marshmallows: Arrange the large marshmallows on top. Briefly toast them with a kitchen torch, moving the flame to brown their surfaces without warming the filling underneath. Serve the cake chilled, soon after torching. If you do not have a torch, leave the marshmallows untoasted; do not broil the assembled cake.

How to Get Clean Slices

Fit each graham-cracker layer snugly against the edges of the pan; broad gaps make the cut sides uneven. Keep the ganache between layers thin so the cake does not slide. After the full chill, lift the cake with the parchment sling and cut it with a sharp knife, wiping the blade between slices.

Make-Ahead and Storage

Assemble the cake a day ahead and let it set in the refrigerator overnight. Keep leftovers covered and refrigerated. Toasted marshmallows lose their freshly browned texture as they sit, so add them close to serving when possible. Serve the cake chilled rather than reheating it.

For another chilled layered dessert, try this No-Bake Chocolate Éclair Cake.

Nutrition

Approximate nutrition per serving, based on 1/9 of the cake: 500 calories, 5g protein, 29g fat, and 56g carbohydrates. Per 100g: approximately 380 calories, 4g protein, 22g fat, and 43g carbohydrates. Values vary with the brands used and serving size.