Indulge in the ultimate summer treat with this incredible S’mores Icebox Cake. This dessert marvel masterfully combines rich, decadent chocolate ganache, a cloud-like, fluffy marshmallow cream, and crisp, honey-kissed graham crackers into an irresistible layered confection. Best of all? No baking is required!
For lovers of easy, no-bake desserts, icebox cakes are an absolute dream come true. Once you’ve savored this s’mores version, you might want to explore other delightful no-bake creations like our popular chocolate Oreo Icebox Cake, which offers another effortless path to dessert heaven.
The Ultimate No-Bake S’mores Icebox Cake Experience
My adoration for s’mores knows no bounds—if it’s s’mores-themed, consider me completely captivated! From chewy S’mores Bars to delightful S’mores Cookies and fun-to-eat S’mores Muddy Buddies, I’m always eager to dive into new ways to enjoy these classic campfire flavors. After successfully creating a beloved cookie icebox cake, transforming the s’mores concept into a similar no-bake dessert was an obvious and exciting next step.
Unlike the traditional campfire treat, these S’mores Icebox Cake slices aren’t about the hot, gooey, straight-off-the-fire experience. Instead, they ingeniously capture all the quintessential s’mores flavors – the rich chocolate, the sweet marshmallow, and the crisp graham cracker – and re-imagine them into a sophisticated, yet wonderfully easy, chilled cake. It’s a delightful twist that brings the joy of s’mores indoors, without the need for an open flame or an oven.
Imagine this: no laborious baking, no smoky campfire, and perhaps the greatest convenience of all, it’s served perfectly chilled straight from your refrigerator. This makes it an ideal dessert for warm weather gatherings, casual family dinners, or whenever you crave a decadent, hassle-free treat that evokes nostalgic summer memories. The layers meld together over time, transforming simple ingredients into a cohesive, cake-like texture that is surprisingly complex and utterly satisfying. It truly is the perfect solution for satisfying those s’mores cravings with minimal effort, offering a refreshing alternative to traditional baked goods.
Key Components of Your S’mores Icebox Cake
Crafting this delightful icebox cake revolves around four distinct, yet harmoniously blended, elements. Each component plays a crucial role in building the signature s’mores flavor profile and achieving that desirable layered texture. Understanding each part is essential for creating a perfectly balanced and incredibly delicious dessert:
- Crisp Graham Crackers: These form the foundational layers, providing a subtle honey flavor and transforming into a tender, cake-like texture as they absorb moisture from the other elements.
- Luxurious Chocolate Ganache Filling: The rich, smooth, and intensely chocolatey heart of the cake, offering a deep cocoa contrast to the sweet marshmallow.
- Light & Fluffy Marshmallow Whipped Cream: This airy, sweet, and soft layer brings the quintessential marshmallow taste and texture, reminiscent of perfectly toasted marshmallows.
- Optional: Elegant Meringue Topping: A beautiful, toasted cloud of sweet meringue that adds an extra layer of texture, flavor, and visual drama, mimicking the char of a campfire marshmallow.
Let’s delve deeper into each of these essential elements, ensuring you understand how to achieve perfection with every layer, from the crunchy base to the airy topping.
The Foundation: Flavorful Graham Crackers
The graham crackers are much more than just a simple base in this S’mores Icebox Cake; they are truly transformational. As they absorb moisture from the luscious marshmallow cream and rich ganache during the chilling process, they soften beautifully, developing a tender, delicate, and distinctly cake-like texture that is both unique and incredibly satisfying. This process is the core magic of any icebox cake, where ordinary crisp crackers are meticulously layered and then, over time, become delicate, flavorful sheets, mimicking the structure and mouthfeel of a traditional baked cake without ever touching the oven. It’s a fascinating culinary transformation that makes these no-bake desserts so appealing.
For this specific S’mores Icebox Cake recipe, we utilize an entire 14.4-ounce box of classic honey graham crackers. Since the graham crackers contribute significantly to the overall flavor of the dessert – acting as a foundational taste as much as a textural component – it’s imperative to choose a brand and flavor that you genuinely enjoy. My personal preference, and a highly recommended choice for its consistent quality and delightful honey notes, is Honeymaid® honey-flavored graham crackers. (Please note, this is a genuine recommendation based on extensive experience in the kitchen, not a sponsored endorsement.) Their subtle sweetness, characteristic warmth, and distinct initial crunch provide the perfect counterpoint to the creamy fillings. As they soften, they impart a wonderful honeyed aroma and a tender chew that is absolutely essential for achieving true s’mores perfection in every forkful. Don’t underestimate the power of a good graham cracker in crafting this irresistible dessert!
Creating the Perfect Chocolate Ganache Filling
The chocolate ganache filling is the luxurious core of this S’mores Icebox Cake, providing a deeply rich and intensely chocolatey flavor that beautifully balances the sweetness of the marshmallow. What makes this component truly remarkable is its elegant simplicity: it requires just two essential ingredients – high-quality chocolate and heavy cream. Despite its minimal ingredient list, achieving the perfect ganache requires a few careful steps and an understanding of its delicate nature:
- Prioritize Quality Chocolate: The ultimate flavor profile and smooth texture of your ganache are directly proportional to the quality of the chocolate chips you use. Opt for premium brands like Ghirardelli® or Guittard® for superior flavor, a richer cocoa depth, and a consistently smooth, consistent melt. Cheaper chocolate chips often contain more wax, artificial flavors, or stabilizers, which can result in a waxy, greasy texture and a less intense, sometimes bland chocolate flavor, significantly detracting from the overall richness and enjoyment of your cake. Invest in good chocolate for exceptional results.
- Only Use Heavy Cream: For the desired luscious thickness and velvety consistency of your ganache, heavy cream (often labeled as heavy whipping cream) is absolutely essential. Lighter milk varieties, half-and-half, or even whipping cream with a lower fat content will not emulsify properly with the chocolate. This can lead to a thin, runny, or even separated ganache that won’t hold its shape between the cake layers or provide the luxurious mouthfeel required for this sophisticated icebox cake. The high fat content of heavy cream is crucial for a stable, creamy ganache.
- Master the Melting Technique: Begin by placing your chosen chocolate chips in a large, heat-safe bowl. In a separate saucepan or microwave-safe container, gently heat the heavy cream until it’s hot, but not violently boiling – look for small bubbles just beginning to form around the edges. Pour this steaming hot cream directly over the chocolate chips. Immediately cover the bowl with a clean lid, a plate, or plastic wrap to trap the heat and create a steamy environment. Allow it to sit undisturbed for at least 5 minutes. This crucial steeping time allows the radiant heat from the cream to gently and evenly melt the chocolate chips from the inside out, ensuring a smoother, more uniform melt before you even begin to stir. This prevents scorching and ensures a silky finish.
- Achieve a Silky Smooth Texture: After steeping, remove the lid and gently begin stirring the mixture from the center outwards. Use a whisk or a rubber spatula and stir continuously until all the chocolate is fully melted and the ganache is completely smooth, beautifully glossy, and uniform in color. This may take a few minutes of patient stirring. If, after thorough stirring, a few stubborn chocolate pieces remain, you can microwave the mixture in very short bursts (5-10 seconds at a time), stirring well after each burst, until it reaches perfect smoothness. Be extremely cautious not to overheat, as this can cause the chocolate to seize or become grainy.
- Cool Before Combining: It is paramount to allow your prepared chocolate ganache to cool significantly, reaching a comfortable room temperature, before you attempt to fold it into the marshmallow whipped cream or layer it in the cake. If the ganache is too warm, it risks melting or compromising the delicate airy texture of the whipped cream, leading to a less stable, less defined, and less appealing finished product. Patience in this cooling step ensures a beautifully distinct and well-structured cake with perfect layers.
Crafting Light and Fluffy Marshmallow Whipped Cream
The marshmallow whipped cream layer is where the iconic s’mores fluffiness comes to life in this icebox cake. It’s a delicate balance of airy texture and sweet marshmallow flavor, providing a delightful contrast to the rich chocolate and crisp graham crackers. Making this component is straightforward, especially with the right tools and techniques, ensuring a cloud-like consistency that melts in your mouth:
- Speed and Efficiency with a Mixer: While a robust hand mixer can certainly get the job done, a stand mixer fitted with a whisk attachment will significantly expedite the process and yield the lightest, airiest results with minimal effort. The powerful, consistent beating action of a stand mixer helps incorporate more air into the cream, creating a truly cloud-like, stable cream. If using a hand mixer, simply anticipate needing a bit more time and consistent effort to reach the desired stiff peaks. Ensure your bowl and whisk are very clean and, ideally, chilled for best results.
- Essential Ingredients for Fluffiness: The base for this irresistible cream includes cold heavy cream, finely powdered sugar (which dissolves easily for sweetness and helps stabilize the whipped cream without adding graininess), a touch of vanilla (vanilla bean paste offers a richer, more complex flavor and charming visual flecks, but a good quality vanilla extract works beautifully), and, of course, marshmallow fluff or marshmallow creme. I highly recommend Jet-Puffed® Marshmallow Creme for its consistent texture, reliable stability, and delightful flavor. Dealing with sticky marshmallow fluff can be a little tricky; a clever trick is to run a spoon under hot water, dry it thoroughly, and then use the warmed spoon to scoop out the fluff effortlessly from its container. This prevents excessive sticking and makes measuring much cleaner and less frustrating.
- Whipping to Perfect Peaks: In the clean, chilled bowl of your mixer, combine the cold heavy cream, powdered sugar, and vanilla. Begin beating on low speed for about 30 seconds to gently incorporate the ingredients and prevent splashing, then gradually increase the speed to full. Continue to beat, keeping a close eye on the mixture, until soft peaks begin to form – this typically occurs within 2–4 minutes, depending on your mixer’s power. At this stage, the cream will be noticeably thickened, and a peak will just barely hold its shape when the whisk is lifted, with the tip gently flopping over.
- Incorporating Marshmallow Fluff: Once soft peaks are achieved, add the entire container of marshmallow fluff to the bowl. Begin beating slowly again to gently combine the sticky fluff with the whipped cream. After it’s mostly incorporated, increase the speed to medium-high and continue beating for another 30 seconds to 1 minute, until the mixture is fully combined, appears glossy, and firm, stable peaks form. When you lift the whisk, the peaks should stand upright and hold their shape without drooping. This indicates your marshmallow whipped cream is perfectly ready to be layered into your S’mores Icebox Cake, providing that signature soft, ethereal texture.
Quick Tip: Homemade Marshmallow Fluff
If you find yourself without access to store-bought marshmallow fluff, or if you simply prefer a homemade touch, don’t despair! You can absolutely try making your own marshmallow fluff at home. While it requires a bit more effort and a candy thermometer, the results are often incredibly fresh, deeply flavorful, and can add an extra layer of homemade goodness and pride to your S’mores Icebox Cake.
Optional S’mores Icebox Cake Topping: Toasted Meringue
Once your S’mores Icebox Cake has thoroughly chilled and the layers have set, you have a delightful choice: enjoy it simply as is, showcasing its beautiful layers, or elevate it further with an exquisite meringue topping. While entirely optional, the addition of a homemade meringue provides a delicate, ethereal texture and a stunning visual appeal that perfectly mimics the toasted marshmallow of a traditional s’more, adding an extra dimension of flavor and elegance.
I am particularly fond of the soft, slightly chewy texture and the wonderfully caramelized flavor that the meringue adds, especially when it’s lightly toasted to a golden-brown finish. This final touch creates a stunning “campfire” look, making the cake appear as if it has just emerged from a roaring fire, complete with beautifully browned, undulating peaks. While it does involve an extra step and a little more effort in the kitchen, many find the exceptional results to be well worth the time. The delightful contrast between the cool, creamy interior of the cake and the warm, fluffy, slightly crisp exterior of the meringue is simply divine, making each bite an experience to savor. It truly transforms a delicious dessert into a showstopper.
If you choose to add this glorious meringue topping, a kitchen torch becomes your indispensable tool. This handy gadget allows for precise and rapid toasting, giving your meringue those coveted golden-brown tips and a lightly crisped surface. To achieve the perfect toast, hold the torch a few inches away from the meringue surface and move it constantly and steadily over the peaks and valleys. The meringue toasts incredibly fast due to its sugar content, so a watchful eye and swift, continuous motion are key to preventing burning and achieving an even, beautifully golden finish. This step not only enhances the flavor with a subtle caramelization but also dramatically transforms the cake into a professionally presented dessert that’s sure to impress any guest. For those without a kitchen torch, a broiler can be used with extreme caution and constant vigilance, but a torch offers far greater control.
Quick Tip: Maximize Your Kitchen Torch
A kitchen torch is a surprisingly versatile and incredibly useful gadget to have in your culinary arsenal, far beyond just toasting meringue. Beyond perfecting the top of this S’mores Icebox Cake, I frequently use mine for a variety of other delicious applications in both sweet and savory cooking. It’s absolutely indispensable for achieving that signature caramelized sugar crust on classic Crème Brûlée, adding a beautiful browned finish to the tops of Cheesecake Bars, and creating the perfect gooey, golden top for a decadent S’mores Pizookie. Its utility extends brilliantly to savory dishes too, being excellent for quickly melting cheese on gratins, charring peppers for a smoky flavor (think roasted bell peppers for salsas or sauces), or efficiently browning any topping that needs a touch of golden perfection without the extended heat of a full oven. It’s a small investment that yields big culinary rewards.
Essential Tips for S’mores Icebox Cake Success
To ensure your S’mores Icebox Cake turns out perfectly layered, beautifully presented, and utterly delicious every single time, keep these crucial tips in mind. These insights will guide you through the process, helping you achieve a professional-looking and tasting dessert with ease:
- The Right Pan Makes All the Difference: For this specific no-bake S’mores Icebox Cake recipe, utilizing a 9×9-inch baking pan is absolutely non-negotiable. This precise size is specifically designed to be filled to the very brim with all the delicious layers of graham crackers, chocolate ganache, and marshmallow cream, creating a substantial, tall, and visually impressive cake. Attempting to use an 8×8-inch pan or anything smaller will undoubtedly result in an overflowing mess as you try to fit all the layers, or an unevenly distributed, much shorter dessert. Crucially, the 9×9-inch dimension also perfectly accommodates standard graham cracker sheets, allowing them to fit evenly with minimal need for breaking, trimming, or leaving excessive gaps. This ensures a smooth, uniform base for each layer, which is vital for the cake’s structural integrity and aesthetic appeal.
- Parchment Paper is Your Best Friend: For effortless removal of your chilled icebox cake and for achieving beautifully clean, precise slices, always line your chosen baking dish with parchment paper. Make sure to leave a generous amount of extra parchment hanging over the sides of the pan. These convenient overhangs will act as easily graspable “handles,” allowing you to gently and easily lift the entire chilled cake out of the pan and transfer it to a clean cutting board. This simple yet highly effective step prevents any sticking to the pan and ensures your delicate layered cake maintains its pristine shape and structure, making it a breeze to portion.
- Precision Slicing for Presentation: Once your S’mores Icebox Cake is perfectly chilled and firmly set, presentation is key. For clean, sharp cuts that beautifully highlight each distinct layer, always use a very sharp chef’s knife. Before making each individual cut, run the knife under very warm tap water, then quickly and thoroughly wipe it dry with a clean kitchen towel. The warmth helps the knife glide smoothly through the creamy, sticky layers of marshmallow and ganache without dragging, smudging, or tearing the delicate graham crackers. Repeat this warm-and-wipe process before every single slice for impeccably neat, professional-looking portions that will impress your guests and make serving a pleasure.
- Elevate with Extra Toppings: While the S’mores Icebox Cake is undeniably divine on its own, adding a little something extra on top can truly enhance both its visual appeal and its overall flavor profile. Consider sprinkling a generous handful of mini chocolate chips over the finished cake, which will add a delightful textural contrast and an extra boost of rich chocolate flavor. Alternatively, adorn your cake with elegant, homemade chocolate curls for a sophisticated touch that makes the dessert look incredibly gourmet. These small, thoughtful additions can transform a delicious, easy-to-make dessert into a stunning centerpiece, perfect for any special occasion or simply to make an ordinary day extraordinary.
Quick Tip: Effortless Chocolate Curls
Creating beautiful, delicate chocolate curls is surprisingly easy and adds a touch of gourmet flair to any dessert, instantly elevating its presentation! Here’s a simple guide on how you can make them to adorn your S’mores Icebox Cake or any other sweet treat:
- Start with a good quality, solid chocolate bar. We particularly love using a Lindt® Dark Chocolate Bar with Sea Salt (not sponsored) for its rich flavor, beautiful sheen, and excellent curling consistency. Ensure the chocolate bar is at a comfortable room temperature – if it’s too cold, it will snap; if too warm, it will melt.
- Unwrap the chocolate bar completely. Holding it firmly, take a clean, sharp vegetable peeler.
- Firmly yet gently peel down the long side of the chocolate bar. The peeler will shave off thin, delicate curls that will naturally form as you glide it along the surface. Apply steady pressure and move in one continuous motion for the best results. Collect these curls directly over your cake pieces or onto a sheet of parchment paper, and then carefully transfer them using a small spatula or your fingertips.
This simple technique allows you to create impressive, professional-looking garnishes with minimal effort, making your dessert look as magnificent as it tastes.
Storage Guidelines
S’mores Icebox Cake Storage Best Practices
The S’mores Icebox Cake truly shines as a fantastic make-ahead dessert, making it perfect for entertaining or enjoying over several days. In fact, its entire design relies on being prepared in advance, allowing ample time for the graham cracker layers to soften and fully absorb the flavors and moisture from the rich ganache and creamy marshmallow. This crucial transformation is what gives the cake its signature tender, cohesive, and distinctly cake-like consistency.
For optimal flavor and texture, this cake is best enjoyed on days 2, 3, or 4 after it’s made. During this period, the flavors have fully melded, and the graham crackers have reached their ideal softness. Beyond the fourth day, you might notice that the graham cracker layers can become overly saturated, and the cake may start to exhibit a slightly watery consistency, particularly if it’s been exposed to air or not stored properly. To maintain its freshness, integrity, and delicious taste, always keep the cake stored in an airtight container in the refrigerator to prevent it from absorbing any unwanted fridge odors or drying out. Serve it directly from the fridge for the best, most refreshing experience, and promptly return any leftovers to cold storage immediately after serving. Unfortunately, this S’mores Icebox Cake is not a suitable candidate for freezing and thawing. Due to the high content of dairy (specifically heavy whipping cream) in both the chocolate ganache and the marshmallow cream, freezing can cause the fats to separate. This leads to an unpleasantly grainy, watery, and often unappealing texture upon thawing, significantly compromising the quality of this otherwise delightful dessert. It’s definitely a dessert best enjoyed fresh and chilled within its optimal window.
Explore More Delicious Dessert Recipes
If you’ve fallen in love with the effortless preparation and irresistible deliciousness of this S’mores Icebox Cake, you’re in for a treat! Our extensive collection of dessert recipes is full of other delightful options that are perfect for satisfying any sweet craving, whether you’re looking for more no-bake wonders or classic baked comforts. Whether you’re seeking more creative s’mores variations, timeless classic comforts, or innovative quick-and-easy solutions, we’ve got something to tantalize every taste bud. Here are some of our top picks that you might enjoy exploring next:
- S’mores Bars: A fun, easy-to-make bar version of the classic s’mores, featuring crunchy Golden Grahams® cereal for an extra layer of flavor and delightful texture, perfect for sharing.
- Apple Dump Cake: An incredibly simple, comforting dessert that lives up to its name, made with a base of sweet apple pie fruit filling and minimal effort, consistently delivering maximum, heartwarming flavor with almost no fuss.
- Cheesecake Bars: Creamy, tangy, and incredibly smooth vanilla cheesecake baked into convenient, individual bars, all resting on a perfectly crisp and buttery graham cracker crust – a crowd-pleaser for any occasion.
- Peanut Butter Cookies: A timeless and universally loved classic favorite, these soft, chewy, and rich peanut butter cookies are even better when generously dipped in rich, melted chocolate for an extra layer of decadence.
- S’mores Fudge: Indulge in incredibly decadent, smooth chocolate fudge generously studded with fluffy mini marshmallows and crunchy graham cracker pieces, expertly capturing the pure essence of s’mores in every rich, melt-in-your-mouth bite.
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S’mores Icebox Cake
Chelsea Lords
45 minutes
8 hours
8 hours 45 minutes
14 servings
Video
Equipment
- Stand mixer fitted with whisk attachment
- 9 x 9-inch baking pan see note 1
- Parchment paper
- Small pot
Ingredients
2x
3x
Metric
- 1 (12-ounce) bag semi-sweet chocolate chips about 2 cups, see note 2
- 3 cups heavy cream divided
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract, optional
- 1 (7-ounce) container marshmallow creme see note 3
- 1 (14.4-ounce) box honey graham crackers
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- Pour chocolate chips into a large, heat-safe bowl. Scald 1 cup (240g) of the heavy cream (you can heat it in a glass measuring cup in the microwave for 45–90 seconds until hot but not boiling). Pour the hot heavy cream over the chocolate chips and immediately cover the bowl with a clean lid or plastic wrap to trap the heat. Let stand undisturbed for 5 minutes. After 5 minutes, uncover and stir gently until the mixture is completely smooth and glossy. This may take a few minutes of continuous stirring. If any chocolate pieces remain stubborn, heat the mixture in the microwave in 10-second bursts, stirring vigorously after each burst, until the ganache is entirely smooth. Set aside at room temperature; it must be completely cooled before being added to the cake layers, as warmth can alter the texture of the marshmallow cream.
- In the bowl of a stand mixer fitted with a whisk attachment, combine the remaining 2 cups (480g) heavy cream, powdered sugar, and vanilla (paste or extract). Begin beating on low speed for about 30 seconds to incorporate the ingredients, then gradually increase the speed to full. Continue to beat, watching carefully, until soft peaks form, typically within 2–4 minutes. Once soft peaks are achieved, add the entire container of marshmallow fluff. Slowly beat on low speed to combine the sticky fluff. Increase the speed to medium-high and beat for another 30 seconds to 1 minute, until the ingredients are fully combined and firm, stable peaks form when the whisk is lifted. Set this delightful marshmallow cream aside.
- Line a 9×9-inch baking pan with parchment paper, ensuring extra parchment hangs over the sides for easy cake removal. Spread a very thin layer of marshmallow cream on the bottom of the pan – just enough to help anchor the first layer of graham crackers. Arrange an even layer of graham crackers over this thin base. Evenly spread 1/4th of the marshmallow cream over the crackers, smoothing it with the back of a spoon. Follow this with 1/3 of the room-temperature chocolate ganache, gently spreading it into an even layer with a table knife (this step requires a little patience for neatness). Repeat this layering process: add another layer of graham crackers, then 1/4th of the marshmallow mixture, and then another 1/3 of the chocolate mixture. Create a third layer with graham crackers, 1/4th of marshmallow mixture, and the remaining 1/3 of chocolate. Finish with a final layer of graham crackers and the last 1/4th of the marshmallow mixture. The layers should reach the top of your pan. Cover the pan tightly with plastic wrap and refrigerate for a minimum of 8 hours, and preferably 12 hours, to allow the crackers to soften and the flavors to meld.
- Optional Meringue Topping: In a heatproof bowl, combine the egg whites, granulated sugar, and cream of tartar. Place this bowl over a pot filled with about 2 inches of simmering water (ensure the bottom of the bowl does not touch the water). Whisk constantly with a hand whisk until the sugar is completely dissolved and the mixture turns bright white and slightly thickened. You can test for dissolved sugar by rubbing a small amount between your fingers – if it feels smooth with no granules, it’s ready.
- Carefully transfer the egg white mixture to the bowl of a stand mixer (or use a hand mixer). Beat on high speed for approximately 5 minutes, or until stiff, glossy peaks form. Using a spatula, gently add dollops of the prepared meringue all over the top of the chilled cake. Carefully spread and coax the meringue to cover the cake top evenly with the back of a spoon, being gentle to avoid disturbing the top layer of the cake. For a rustic, toasted marshmallow look, use a fork to create small rough ridges and peaks on the meringue surface. If you possess a kitchen torch, carefully singe the meringue peaks until they are lightly browned and caramelized. Remember to move the torch quickly and continuously across the meringue as it toasts very fast.
- Using the parchment paper overhangs, carefully lift the entire chilled cake from the pan and transfer it to a clean cutting board. For impeccably clean slices, use a sharp knife. Before each cut, run the knife under warm water, wipe it completely dry with a kitchen towel, and then make a decisive, clean cut through the cake. Repeat this warming and wiping process for every single slice to ensure beautiful, neat portions that showcase all the magnificent layers of your S’mores Icebox Cake.
Recipe Notes
Note 2: Chocolate Quality Matters: For the best tasting and smoothest chocolate ganache, always use high-quality semi-sweet chocolate chips. Brands like Ghirardelli® or Guittard® are excellent choices, as they melt beautifully and provide a rich, authentic chocolate flavor. Cheaper brands often contain a higher wax content or inferior ingredients, which can result in a waxy texture, poor melting consistency, and a less flavorful ganache.
Note 3: Handling Marshmallow Creme: Jet-Puffed Marshmallow Creme® (not sponsored) is our preferred choice for its reliable consistency and sweet flavor. Marshmallow creme can be quite sticky, but there’s an easy trick for removal: run a spoon under hot water for about 20 seconds, then wipe it completely dry. The warmed, dry spoon will glide through the marshmallow creme, allowing you to scoop it out of the container with minimal mess and effort.
Storage: This S’mores Icebox Cake is at its prime when eaten within 2 to 4 days after preparation. Beyond this period, the graham cracker layers can become overly saturated and the cake may start to exhibit a slightly watery consistency. Always store the cake in an airtight container in the refrigerator to maintain its freshness and prevent it from absorbing other food odors. Serve it directly from the fridge for the best texture and flavor. Freezing this cake is not advised; the high dairy content (heavy whipping cream in both ganache and marshmallow cream) is prone to separating upon thawing, which can lead to an unpleasantly grainy and watery texture.
Nutrition
Serving:
1
serving
|
Calories:
325
kcal
|
Carbohydrates:
45
g
|
Protein:
3.7
g
|
Fat:
15.7
g
|
Cholesterol:
25.4
mg
|
Sodium:
176.4
mg
|
Fiber:
3
g
|
Sugar:
25.5
g
Nutrition information is automatically calculated, so should only be used as an approximation.
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