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Easy No-Bake S’mores Icebox Cake for a Crowd

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A no-bake s’mores icebox cake that layers graham crackers, a rich chocolate cream filling, and marshmallow fluff for a cool, creamy, sliceable dessert perfect for summer gatherings. It feeds a crowd without turning on the oven.

Ingredients

Scale
  • 2 cups (340g) semi-sweet chocolate chips
  • 1/2 cup (113g) unsalted butter, cut into pieces
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups (480ml) heavy cream, cold
  • 1/4 cup (30g) powdered sugar
  • 1 jar (7 oz or 198g) marshmallow fluff (about 2 cups)
  • 4 oz (113g) cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 box (14.4 oz or 408g) graham crackers (about 18 full sheets)
  • 1 cup (170g) mini marshmallows
  • 1/4 cup (30g) chocolate shavings or chopped chocolate (optional, for garnish)

Instructions

  1. Make the chocolate filling: In a medium saucepan, combine the chocolate chips and butter. Heat over low heat, stirring constantly, until melted and smooth, about 3-4 minutes. Remove from heat and whisk in the cocoa powder, vanilla, and salt until smooth. Let cool for 10 minutes.
  2. Whip the cream: In a large mixing bowl, combine the cold heavy cream and powdered sugar. Beat with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes.
  3. Combine the chocolate and cream: Gently fold the cooled chocolate mixture into the whipped cream using a rubber spatula until just combined and uniform.
  4. Make the marshmallow layer: In a separate bowl, beat the softened cream cheese with an electric mixer until smooth. Add the marshmallow fluff, vanilla, and salt, and beat until well combined and fluffy, about 1-2 minutes.
  5. Layer the cake: Spread a thin layer of the chocolate filling (about 1/2 cup) on the bottom of a 9×13-inch pan. Arrange a single layer of graham crackers on top, breaking as needed to fit. Spread half of the remaining chocolate filling over the graham crackers. Top with another layer of graham crackers. Spread all of the marshmallow mixture over that. Add a third layer of graham crackers. Finally, spread the remaining chocolate filling on top.
  6. Add the topping: Sprinkle the mini marshmallows evenly over the top layer of chocolate filling.
  7. Chill: Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, but overnight is better.

Notes

Let the chocolate filling cool for at least 10 minutes before folding into the cream to avoid deflating the whipped cream. For a toasted marshmallow topping, broil the chilled cake for 1-2 minutes, watching closely to prevent burning. The cake can be made a day in advance and actually improves in flavor. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.

Nutrition

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

Find it online: https://sparklespoon.com/easy-no-bake-smores-icebox-cake-for-a-crowd/