I’m so excited to share this recipe with you all today! Seriously, it is probably one of the most delicious dessert recipes I’ve made or eaten this year. Maybe even ever. I’m totally thumbing my nose at the unseasonably cold temperatures we’ve been having lately. I’m ready for summer, and I’m going to usher it in with this amazing S’mores Icebox Cake! If I build it, summer will come!
When I created the Nutter Butter Icebox Cake last summer, I was certain I could never top it. I think it’s safe to say that was my favorite recipe I shared on the blog last year. So rich and decadent, it was difficult to beat. All of that peanut butter. . .my mouth is watering just thinking about it! As fantastic as that icebox cake was, this S’mores Icebox Cake could be that much better! For reals!
Please don’t be fooled by the length of the recipe. Like most icebox cakes, this one is super easy to make. There are just a few steps to make it all come together into what I guarantee will be one of the most incredible desserts you will make this year!
What’s funny is this remarkable dessert was kind of inspired by Girl Scout day camp! (Yes, I was a Girl Scout.) I knew I wanted to make a s’mores icebox cake of some type, and I was trying to figure out how to approach it. Then I thought back to a simple, yet yummy treat I first had at Girl Scout day camp one summer when I was young – chocolate frosting on graham crackers. So easy to make, but not so easy to stop eating! I knew that had to be it!
But I didn’t want to just spread the frosting on the graham crackers. One, that’s boring. Two, it doesn’t really look too pretty. So, once again, I fell back on the little trick I used in this recipe and this recipe. Melting the frosting first and then spreading it on the graham crackers. Perfect! Super simple, and the thinner frosting creates cascades of milk chocolate over the graham cracker edges. Stunning presentation! 😛
These photos show how the graham crackers are arranged for each layer, and then you can see how nicely the melted frosting spreads over the graham crackers. Aside – I hate taking pictures in my kitchen because the light is not so photo-friendly, but I think you get the point. 🙂
While the melted chocolate frosting on graham crackers is downright delicious on its own, the marshmallow whipped cream takes this dessert over the top! It is creamy, light, and fluffy with a distinct, yet not overpowering, marshmallow flavor. Because this dessert is freestanding and doesn’t use a pan at all, I wanted to create a really stable whipped cream that could stand on its own, so I included cream cheese. Between the stabilizing effects of both the cream cheese and the marshmallow crème, this whipped cream stays put layer-after-layer.
As with all icebox cakes, patience is a virtue! You will have to wait a full 24 hours after making this bad boy to reward your taste buds! Don’t cheat! Allowing the cake to refrigerate for 24 hours will soften the graham crackers, which is key in making this S’mores Icebox Cake as wonderful as it can be!
I have a feeling this S’mores Icebox Cake is going to become one of your new go-to desserts! My husband already has been asking when I’m going to make it again, and I know I will. Definitely a new favorite!
- 6 ounces cream cheese at room temperature
- 2 cups heavy cream
- 13 ounce jar marshmallow crème
- 1 teaspoon pure vanilla extract
- 19 sheets graham crackers divided
- 16 ounce tub milk chocolate frosting divided
Chill a large mixing bowl and beaters in refrigerator for at least one hour. Add the cream cheese to the bowl and beat on medium-high speed until smooth. Add the heavy cream and beat on medium-high speed until soft peaks form. Fold in the marshmallow crème and vanilla until well mixed. Refrigerate until ready to use.
Crush one sheet of graham crackers in a food processor and set aside.
Remove 2-3 tablespoons of the frosting to a small microwave-safe bowl and set aside.
Place the remaining frosting in another microwave-safe bowl and microwave on high for 30-35 seconds, stirring every 10-15 seconds. Stir until completely smooth. Let frosting stand for 3-4 minutes.
In the center of a large platter, spread a thin layer of the marshmallow whipped cream into approximately an 8” x 8” square. (Does not have to be exact; want to be slightly larger than the 7.5” square needed for the icebox cake.) Place a half sheet of graham cracker in the center of the whipped cream square. Using four full sheets of graham crackers, create a square around the half-sheet of graham cracker by placing crackers end-to-end.
Spread melted frosting (about 1/4 to 1/3 cup) over the graham crackers with a small offset spatula to cover. It’s perfectly fine if some of the frosting dribbles over the edge.
Spread about ¼ of the remaining marshmallow whipped cream over the frosting layer from edge-to-edge.
Repeat the graham cracker/frosting/whipped cream layering three more times. Sprinkle the reserved crushed graham crackers evenly over the top whipped cream layer.
Melt the 2-3 tablespoons of reserved frosting in the microwave on high for 10 seconds. Stir until smooth and transfer to a small plastic bag. Snip off a small piece from the corner of the bag and drizzle the melted frosting over the cake.
Refrigerate for 24 hours prior to serving.