S’mores No-Bake Icebox Cake
You’ve just died and gone to s’mores heaven— with layers of graham crackers, chocolate pudding, and marshmallow whipped cream all chilled together into one luscious no-bake cake.
You know that phrase “if it ain’t broke don’t fix it?” Well whoever first said it obviously didn’t have s’mores in mind.
Because while the classic s’more is practically perfect all on its own, s’mores is a combination of deliciousness that everyone loves to recreate. You can find s’mores rice krispie treats, brownies, pie, cupcakes, cookies, cheesecake, ice cream, and even cocktails.
But you can forget all of those other desserts though, because this s’mores icebox cake is it! It’s the last s’mores inspired dessert you will ever need.
A lot of sweet treats come out of my kitchen, obviously. And while I always sample and even indulge a little extra from time to time, I usually try to limit my intake and instead give it away to others.
Not this icebox cake. Nu-uh. No way. Whenever I make it I eat as much of it as possible, swimsuit season be damned. I’ve even been known to sneak bites from the fridge in the middle of the night, just so I don’t have to share.
I’ve made this s’mores icebox cake at least a dozen times since I first created the recipe four summers ago and it’s a crowd favorite. I get asked to bring it to barbecues and potlucks, and I’m always more than happy to oblige. I’ll take any excuse I can to make it!
baking tip:What is an icebox cake?
An icebox cake is one that requires a fridge, not an oven, to work its magic. Layers of a creamy filling and cookies chill overnight together, which sets the filling and transforms the cookies in soft cake-like layers. Icebox cakes are easy to assemble, and the hardest part is waiting for them to set up in the fridge.
There are many different variations of icebox cakes. Some use whole cookies, while others use cookie crumbs. They also vary in size, shape and flavors. There’s no one way to make an icebox cake!
This recipe was originally published June 2014.
S'mores No-Bake Icebox Cake
Ingredients
For the chocolate pudding: (see Note)
- 1 ¾ cup whole milk (415 ml)
- 1/3 cup granulated sugar (65 grams)
- 1/4 cup unsweetened cocoa powder (20 grams)
- 3 tablespoons cornstarch (20 grams)
- Pinch of salt
- 2 large egg yolks
- 1 teaspoon vanilla extract
To assemble the icebox cake:
- 1 cup heavy whipping cream (237 ml)
- 7 ounce jar marshmallow cream (200 grams)
- 1 ½ cup mini marshmallows (65 grams)
- 1 sleeve graham crackers (approximately 20 squares, 150 grams)
Toppings:
- 1 cup heavy whipping cream (237 ml)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Graham crackers , broken up
- Mini marshmallows
- Chocolate syrup
Instructions
To make the chocolate pudding:
- In a medium saucepan over medium low heat, combine the milk, sugar, cocoa, cornstarch and sugar, and stir until smooth. Heat mixture until it just begins to steam.
- In a medium bowl, whisk together the egg yolks. Slowly add the milk mixture to the egg yolks in a small stream while whisking constantly. When fully combined, pour back into the saucepan.
- Place over medium heat and cook until thickened, about 4-5 minutes, while stirring constantly. Remove from heat and add vanilla extract. Chill in the fridge for at least 1 hour.
To assemble the icebox cake:
- In the bowl of a stand mixer fitted with a whisk attachment, or with a large bowl and a hand-held mixer, beat the marshmallow cream and heavy cream to soft peaks. Fold in the mini marshmallows.
- Line a 9x5-inch loaf pan with plastic wrap. Place a row of graham crackers on the bottom (you may need to break some in order to make them fit). Top with the marshmallow whipped cream. Then spread on a layer of the chocolate pudding.
- Repeat layers until the pan is full (you should be able to get 3 layers. Top with one final row of graham crackers. Cover with plastic wrap and chill in the fridge overnight, at least 8 hours.
For the toppings:
- In the bowl of a stand mixer fitted with a whisk attachment, or with a large bowl and a hand-held mixer, beat the heavy cream, sugar, and vanilla to medium peaks.
- Remove the plastic wrap from the top of the icebox cake. Place a serving platter upside-down on top the icebox cake, then invert the whole thing so that the cake is now sitting on the platter. Gently remove the loaf pan and plastic wrap.
- Cover the icebox cake in the whipped cream. Top with broken graham crackers and mini marshmallows. If desired, use a kitchen torch to toast the marshmallows, working quickly so you don't melt the whipped cream. Drizzle with chocolate syrup.
- Store leftovers in the fridge for up to 5 days.
Notes
- You can substitute the homemade pudding with one 3.5 oz package of instant chocolate pudding mix. Mix according to package directions and use immediately. No need to chill in the fridge before assembly.
- If desired, you can also serve directly from the pan and skip the toppings. This option is great if you need to transport it, such as to a potluck.
- This recipe was originally published June 2014. I've made this recipe dozens of times since then and have made a few changes to the recipe to make things easier!
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This is such a fabulous summer cake! Yum!
Oh my gosh, this looks amazing. I kind of want to make this and add in some ganache somehow. Perfect summer recipe!!
Before proceeding with this over the top sounding recipe, would you clarify one part that confuses me? In the section “To assemble the icebox cake:”, you list 2 tablespoons vanilla extract, followed by 1 teaspoon vanilla extract. The directions do not seem to incorporate both portions of vanilla in the making of this filling. Thank you for your help in this matter.
Hi Jeff! My apologies for the mistake, but thank you for catching it! It should be 2 tablespoons of granulated sugar, not extract. I’ve fixed the recipe.
This looks so tasty! I would have to give most of this to my neighbors, or I would eat it all, too. 🙂
This looks so yummy!! And it will be lovely and refreshing on a really hot day!
Looks Yummy going try it
This may not matter at all, but the directions say to layer grahams, mini mallows, marshmallow whipped cream, and chocolate pudding. The pictures show grahams, pudding, mini mallows, and marshmallow whipped cream. I’ve made other refrigerator cakes and the pudding aids in softening the grahams. I don’t think the marshmallow layer would accomplish that. At any rate, it looks great and is a yummy twist on refrigerator cakes. I will try this layering as the picture indicates. Thanks for the recipe!
What you see as the bottom on this cake, was actually the top after assembling it in the pan. You flip it over onto a serving plate when it’s ready. Does that make sense? So the layers in the directions and pictures do match, with one exception. In the directions I have you start with a layer of graham crackers on the bottom (which becomes the top), but isn’t actually pictured in these photos. I wished I had so I included it in the directions. I have also made this recipe since using those directions so I can verify that it works both ways.
The marshmallow whipped cream fills in between the mini mallows to create one creamy marshmallow-y layer that helps the graham crackers get plenty soft. I hope this helps!
It does make sense. I should have thought about that, the recipe does say to flip it!
I will follow your directions. My daughter is a s’mores freak and her birthday is tomorrow!
Thanks for the reply.
Hi! This looks great. If I wanted to take a shortcut and buy the pudding, would I get instant or the type that needs to cook on the stove? Thank you!
I would imagine either would work fine! Great idea!
Awesome! Just finished serving this easy, delicious cake to my family for dessert. It was light, creamy and not too sweet, super simple, and came out perfectly! Thanks for this awesome recipe!
Thank so much for the comment, Andrea. So happy to hear you loved the recipe. It’s one of my faves!
Well, this is a little bit of heaven! The recipe came out perfect. It was even better the 2nd day. Great for entertaining and you could double it for a bigger crowd. I shaved chocolate over the top and “roasted” the marshmallows on tin foil and then let them cool. Just plucked them off the foil onto the cake with no fear of melting the whipped cream frosting. If you wanted even less sweetness, omit the sugar in the whip cream/marshmallow creme filling and it will be just as good. Awesome recipe, thanks for the keeper!
We don’t have marshmallow cream where I live. Are there any alternatives? Thanks!
Hi ZJ! I don’t know of any alternatives, but you can leave it out of the filling if you’d like. Instead, beat together 1 1/2 cups heavy whipping cream with 3 tablespoons granulated sugar and 1 teaspoon vanilla extract. Stir in 2 cups of mini marshmallows and proceed as directed. If you’re feeling more adventurous, you could also try making your own homemade marshmallow cream. Here’s a recipe I found online (I have not tried it). I hope this helps!
Please help. Trying to make this but I am confused. Your recipe “TO ASSEMBLE THE ICEBOX CAKE:
In the bowl of a stand mixer fitted with a whisk attachment, or with a large bowl and a hand-held mixer, beat the marshmallow cream, heavy cream, sugar, and vanilla to soft peaks. Fold in the mini marshmallow”
I don’t see sugar or vanilla listed in the ingredients for the cake so have no idea of how much to include in the recipe.
I have no idea what happened there, and I’m so sorry about the goof! I updated the recipe recently and must have gotten myself confused. 🙁 There’s no sugar or vanilla needed in the marshmallow filling, just heavy cream and marshmallow cream. I hope you were able to proceed just fine and will enjoy the cake! And thank you for catching this so I can fix it.
Made this recipe last weekend. Super duper easy and easily one of my more favourite desserts so far. REALLY enjoyed it. . . . Thanks for sharing it with us, I’ll send some pics. Turned out excellent. ⭐️⭐️⭐️⭐️⭐️