S’mores Icebox Cake

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Prep Time00:25
Total Time09:25 (includes chilling time)


For Ganache:
1-¼ cup (225 grams) chopped milk or dark chocolate (or chocolate chips)
2 tablespoons unsalted butter
¾ cup (175 grams) heavy cream

For Marshmallow Cream Filling:
1-¼ cup (280 grams) heavy cream
8 ounces cream cheese, softened
¼ cup granulated sugar
1-½ cups marshmallow fluff

For Marshmallow Fluff:
2 cups Regular Campfire Marshmallows
1 tablespoon light corn syrup

For Assembling:
12-14 graham crackers (about 2 sleeves)
Milk chocolate bar
Campfire Mini Marshmallows
Marshmallow Fluff


Make the Ganache:

Add the chocolate and butter to a heatproof glass or metal bowl.

Heat the cream on the stovetop (or the microwave) until hot.

Pour the cream over the chocolate, making sure it is completely submerged. Let the cream sit for 2-4 minutes without disturbing it.

Gently whisk the cream until it is fully combined and the result is a shiny, silky chocolate ganache. Let cool until it is thickened.

Make the Marshmallow Fluff:

Pour your marshmallows into a microwave-safe bowl. For reference, 2 cups is somewhere around 16 to 20 Regular Campfire Marshmallows.

Add 1 tablespoon of corn syrup to the marshmallows.

Microwave the marshmallows and corn syrup for 30 seconds. Make sure the marshmallows don’t over-inflate or begin to burn.

Stir the marshmallows immediately and let cool.

Make Marshmallow Cream Filling:

With an electric mixer using the whisk attachment, whip the heavy cream until medium-stiff peaks form, about 3 minutes. Remove the whipped cream from the bowl and set aside.

Place the cream cheese in the now-empty mixing bowl, along with the sugar. Whip on medium speed until completely smooth, about 2 minutes, scraping down the bowl halfway through.

Scrape down the sides of the bowl and add the marshmallow fluff. Mix together until just fully combined.

Add ⅓ of the whipped cream to the marshmallow mixture and fold it in with a rubber spatula by hand until it is completely combined.

Add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate it.


Line a 9” square baking dish with 1 long piece of plastic wrap or parchment paper so that it covers the bottom and up 2 of the sides, and it leaves some overhang. This will help release the cake later.

Line the entire bottom with graham crackers, cutting any crackers as needed so the bottom is covered completely.

Spread half of the marshmallow cream filling evenly on top of the graham crackers.

Spread half of the cooled chocolate ganache evenly on top of the marshmallow.

Place another layer of graham crackers on top of the chocolate, making sure it is covered completely.

Repeat the process with one more layer of marshmallow cream, and chocolate ganache.

Then cover only half of the chocolate with the last layer of the graham crackers.

Cover the dish and let rest in the refrigerator for 8-12 hours.

Transfer the dish to the freezer to let chill for at least 1 hour before ready to serve.

Once ready to serve, remove from the freezer. Run a dull butter knife under hot water, and then run it along the edges of the cake, to release the sides from the pan. Then carefully lift the cake out of the pan.

Place cake on a cutting board and cut in half along the edge of the graham crackers. Carefully place the half with the graham cracker on top of the layer with the ganache so you have a tall loaf cake.

Place the cake on a platter and carefully spread marshmallow cream on the top layer. Decorate as desired with pieces of graham crackers, marshmallows and chocolate.

Use a kitchen torch to toast the marshmallows on top.

Let the cake sit for 5-10 minutes to soften up, and then slice and serve.


Photography by: Sweet Fix Baker

Recipe credit: Everyday Pie

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