S’mores Icebox Cake You Can Make Without a Fire

S’mores season doesn’t need a campfire. This no-bake S’mores Icebox Cake captures everything we love about the classic summer treat—gooey marshmallow, creamy chocolate, and crisp graham crackers—but transforms it into an elegant, sliceable dessert that chills instead of grills. With its layered beauty and make-ahead convenience, it’s the ultimate treat for warm-weather get-togethers or cozy nights in.

The secret? Layers of fluffy marshmallow whipped cream, rich ganache that melts on your tongue, and graham crackers softened to cake-like perfection. Finished with a crown of toasted mini marshmallows, this chilled delight brings all the campfire nostalgia straight to your fridge—no smoke, no mess, just pure indulgence.

Recipe Information

• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 4 hours (including chilling)
• Servings: 8
• Difficulty: Easy

Ingredients

For the Ganache

• 1 1/2 cups semisweet chocolate chips
• 3/4 cup heavy cream
• 1/2 teaspoon kosher salt

For the Marshmallow Whipped Cream

• 2 cups cold heavy cream
• 1 (7-ounce) jar marshmallow fluff
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt

To Assemble

• 9 to 10 full graham crackers
• 1/2 cup mini marshmallows
• Cooking spray (for pan)
• Optional: extra ganache or fluff for topping

Cooking Instructions

• Start with the ganache. Pour the chocolate chips into a heatproof bowl. Heat the heavy cream in a small saucepan over low heat just until it starts to steam—don’t let it boil. Pour the hot cream over the chocolate, let it sit for 5 minutes to gently melt, then whisk until smooth and glossy. Stir in the salt. Set aside to cool for about 20 minutes to thicken. This helps the ganache layer neatly without sinking into the cream.
• Whip the marshmallow cream filling. In a chilled mixing bowl, combine the cold cream, marshmallow fluff, vanilla, and a pinch of salt. Beat on medium-high until soft peaks form. You’re aiming for a thick but airy texture, like clouds with structure. This sweet, fluffy filling brings that classic marshmallow pull—but in whipped form.
• Toast the mini marshmallows (optional, but worth it). Spread the marshmallows on a foil-lined sheet and broil until lightly browned, or use a kitchen torch. This adds a toasted caramel note that takes the flavor from childhood snack to grown-up dessert.
• Line and prep your loaf pan. Lightly coat a 9x5-inch loaf pan with cooking spray, then line it with plastic wrap, leaving an overhang to help lift the cake out later. You want a snug fit and smooth sides.
• Begin layering. Lay a layer of graham crackers in the bottom of the pan, breaking them to fit. Spread 1/3 of the marshmallow cream evenly over the crackers, then gently dollop and spread 1/3 of the cooled ganache over that. Repeat twice more: crackers, cream, ganache. Finish with a final layer of the whipped cream. Press gently as you go to compact the layers and prevent air pockets.
• Chill until fully set. Cover with plastic wrap and refrigerate for at least 4 hours—or overnight if possible. The chilling allows the graham crackers to soften into a cake-like texture while the layers firm up into clean slices. Don’t rush this step—it’s what transforms this dessert from stacked ingredients into one unified, sliceable dream.
• Unmold and decorate. When ready to serve, use the overhanging plastic to lift the cake out of the pan and place on a serving dish. Peel off the plastic and smooth the top, if needed. Top with toasted marshmallows, extra ganache drizzle, or even a dusting of crushed graham crumbs for crunch.
• Slice with a warm knife. Run your knife under hot water and dry it off before each cut. This will give you those perfect, clean layers in every slice.

Tips, Variations & Serving Suggestions

• Make it boozy: Add a splash of bourbon or coffee liqueur to the ganache for an adult twist.
• Swap your chocolate: Try milk chocolate chips for a sweeter ganache or dark chocolate for extra richness.
• Add crunch: Sprinkle crushed graham crackers or chocolate shavings between the layers for a little surprise texture.
• Storage tip: Keep refrigerated and covered for up to 3 days. It’s even better the next day.
• Serving idea: Serve chilled with cold milk or coffee. It’s the perfect contrast to the creamy texture.

Conclusion

This S’mores Icebox Cake is everything you love about the original fireside treat, reimagined as a cool and creamy dessert that’s perfect for sharing—or savoring solo with a fork and no regrets. It’s easy to make, endlessly adaptable, and always a showstopper at the table. Whether you're celebrating summer, beating the heat, or just craving something comforting and nostalgic, this cake delivers joy by the chilled slice.

Want to check out the original version? You’ll find it at S’mores Icebox Cake Recipe.

FAQ

Do I need a loaf pan to make this?

Not necessarily—you can use an 8x8-inch baking dish or even assemble it in individual jars. Just adjust the layer sizes as needed.

Can I use homemade whipped cream instead of marshmallow fluff?

You can, but the fluff gives stability and a true s’mores flavor. If skipping it, sweeten your whipped cream and add gelatin or a stabilizer.

How far ahead can I make this cake?

You can assemble it up to 2 days in advance. Just keep it chilled and wrapped until ready to slice and serve.