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Easy No-Bake S’mores Icebox Cake: Best Summer Dessert

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This crowd-pleasing no-bake s’mores icebox cake is the dessert you’ve been looking for. It’s simple enough to throw together on a Tuesday night, but impressive enough to be the star of your next dinner party.

Ingredients

  • Chocolate wafer cookies (about 40-45 cookies)
  • Graham crackers (about 12 full sheets)
  • Marshmallow fluff (1 ½ cups)
  • Heavy whipping cream (2 cups)
  • Powdered sugar (2 tablespoons)
  • Vanilla extract (1 teaspoon)
  • Additional graham cracker crumbs (about ¼ cup)
  • Chocolate shavings or mini chocolate chips (optional, for garnish)

Instructions

  1. Crush the graham crackers: Place 12 full sheets of graham crackers in a zip-top bag and seal it. Use a rolling pin to crush them into coarse crumbs—you want a mix of fine crumbs and small chunks for texture. Set aside ¼ cup for the topping. You’ll use the rest between the layers.
  2. Make the marshmallow cream mixture: In a large mixing bowl, combine 1 ½ cups marshmallow fluff with 1 teaspoon vanilla extract. Give it a quick stir to loosen it up.
  3. Whip the cream: In a separate chilled bowl, pour in 2 cups of cold heavy whipping cream and 2 tablespoons powdered sugar. Beat on medium-high speed until soft peaks form—about 3-4 minutes. The cream should hold its shape but still be soft and billowy. Don’t overwhip, or you’ll end up with butter.
  4. Fold it together: Gently fold the whipped cream into the marshmallow fluff mixture. Use a rubber spatula and a light hand—you want to combine them fully without deflating the cream. The result should be a light, airy, fluffy mixture that tastes like a cloud made of marshmallows.
  5. Layer the cake: Spread a thin layer of the marshmallow cream mixture on the bottom of your springform pan—just enough to help the first cookies stick. Arrange a single layer of chocolate wafers on top, breaking a few to fill gaps. Spread a generous layer of the marshmallow cream over the wafers (about ⅓ of the remaining mixture). Sprinkle a handful of graham cracker crumbs over the cream. Repeat the layers: wafers, cream, graham crumbs. You should get about 4-5 layers total, ending with a layer …
  6. Smooth the top: Use your offset spatula to smooth the top layer of cream evenly. Sprinkle the reserved graham cracker crumbs over the top. If you’re using chocolate shavings, sprinkle them on now.
  7. Chill: Cover the pan tightly with plastic wrap and refrigerate for at least 8 hours, or overnight. This is non-negotiable. The wafers need time to soften and meld with the cream into a cake-like texture.
  8. Serve: When you’re ready to serve, run a thin knife around the edge of the pan to loosen the cake, then release the springform sides. Slice with a sharp knife, wiping the blade clean between cuts for neat slices. Serve cold.

Notes

Don’t skip the chill time—8 hours is the minimum for the wafers to soften properly. Use cold cream for best whipping results. Layer evenly to avoid a lopsided cake. This cake actually improves after a day in the fridge.

Nutrition

Keywords: no-bake, s'mores, icebox cake, summer dessert, chocolate, marshmallow, graham cracker, easy dessert, make-ahead

Find it online: https://forkmila.com/easy-no-bake-smores-icebox-cake-best-summer-dessert/