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Cozy No-Bake S’mores Icebox Cake for a Crowd

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A creamy, no-bake dessert that layers softened graham crackers, rich chocolate cream, and fluffy marshmallow topping for a crowd-pleasing treat that tastes just like a s’more but cooler and creamier.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 ½ cups (270 g) semi-sweet chocolate chips
  • 1 can (14 oz or 397 g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 boxes (about 36–40 full sheets) graham crackers
  • 1 jar (7 oz or 198 g) marshmallow fluff or creme
  • 1 cup (240 ml) heavy cream
  • ½ teaspoon vanilla extract
  • ¼ cup (30 g) crushed graham crackers (optional garnish)
  • ¼ cup (30 g) mini chocolate chips or shaved chocolate (optional garnish)
  • 12–16 large marshmallows (optional garnish)

Instructions

  1. Make the chocolate cream base: In a medium saucepan over low heat, combine the 1 ½ cups of chocolate chips and the entire can of sweetened condensed milk. Stir constantly until the chocolate is completely melted and the mixture is smooth and glossy, about 5-7 minutes. Remove from heat and stir in the vanilla and salt. Let cool for about 15 minutes at room temperature, then refrigerate for 20-30 minutes until cool but not solid.
  2. Whip the first batch of cream: In a large mixing bowl, pour the 2 cups of cold heavy cream. Using an electric mixer on medium-high speed, whip until stiff peaks form, about 3-4 minutes.
  3. Fold the cream into the chocolate: Take about a third of the whipped cream and stir it into the cooled chocolate mixture to lighten it. Then gently fold in the remaining whipped cream using a rubber spatula until no white streaks remain.
  4. Layer the cake: Spread a thin layer of the chocolate cream (about ½ cup) on the bottom of a 9×13-inch dish. Arrange a single layer of graham crackers on top, breaking pieces as needed. Spread about 1 cup of the chocolate cream evenly over the crackers. Repeat layers (crackers, cream, crackers, cream) until all chocolate cream is used, ending with a cream layer on top (about 4-5 layers of crackers and 4 layers of cream).
  5. Make the marshmallow topping: In a clean mixing bowl, combine the marshmallow fluff and 1 cup of heavy cream. Beat with an electric mixer on medium speed until light, fluffy, and doubled in volume, about 4-5 minutes. Add the vanilla and beat for another 30 seconds.
  6. Top the cake: Spread the marshmallow cream evenly over the top layer of chocolate cream. Sprinkle crushed graham crackers and mini chocolate chips on top. If using whole marshmallows for toasting, arrange them on top now.
  7. Chill: Cover the dish tightly with plastic wrap or foil and refrigerate for at least 8 hours, preferably overnight.
  8. Optional toast: If you added whole marshmallows on top, just before serving, use a kitchen torch to toast them until golden and bubbly. Alternatively, place the dish under the broiler for 30-60 seconds. Let sit for 5 minutes before slicing.

Notes

Don’t skip cooling the chocolate mixture before folding in whipped cream. Chill your bowl and beaters for fluffier cream. Use a serrated knife run under hot water for clean slices. The cake needs at least 8 hours to set, preferably overnight.

Nutrition

Keywords: no-bake, s'mores, icebox cake, graham crackers, marshmallow, chocolate, crowd-pleaser, make-ahead

Find it online: https://eliplate.com/cozy-no-bake-smores-icebox-cake-for-a-crowd/