S’mores Icebox Cake

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Keep cool this summer with this delicious S’mores Icebox Cake! Four layers of homemade graham crackers, sandwiched between layers of luscious chocolate mousse, and a whipped marshmallow fluff cream. Every bite tastes just like the classic dessert, but made cold for the hot summer days when you’re craving something sweet! This ice box cake is truly one of those crowd pleasing desserts that you’ll want to serve all summer long. Simple, but oh so impressive.

s'mores icebox cake with two s'mores beside, mini marshmallows toasted on top, empty glasses behind, with graham cracker crumbs and mini marshmallows scattered around on marble surface

About The Recipe

We’re heading into the weekend with the classic dessert…icebox cake, but made into s’mores! Because, with summer inching closer and closer, there’s no better time for all things s’mores. It’s a classic flavor combination that meets the classic dessert that everyone will love!

My mom has been wanting to make an icebox cake for as long as I can remember. It’s a dessert that her mother used to make every summer and she adores the recipe! Though, with the end of May quickly approaching and the unofficial start the summer this weekend, we thought it would be fun to change up classic and make it even more summer-y.

But, we knew we wanted to make this icebox cake a little more special. A while ago, when we were testing our Fig Newtons, we realized that the dough itself tasted a lot like a graham cracker, but softer and without the addition of cinnamon.

So, when we decided to make this ice box cake, the first thing we wanted to try was making our own graham cracker sheets. We thought about using store-bought, but we realized that with homemade, we could cut the cookies into the exact size of our pan!

Easier assembly, more impressive, and SO delicious.

front shot of s'mores icebox cake on white wood board with mini marshmallows on top and flowers behind

From there, we decided on a chocolate mousse, as it would set up slightly when cold, but not too firm that it would be unpleasant to eat. Plus, it just tastes REALLY good. Finally, for the marshmallow layer, we decided to keep it simple.

All you need is to whip some heavy cream and stir in some marshmallow fluff. It creates a delicious marshmallow-y flavor, that holds well in fridge without having that sort of rubbery texture that marshmallows are known for!

All together, it creates a delicious and easier to make than you think dessert! Plus, I love topping this with just a few marshmallows and toasting them on top, just to give it a little extra something. It’s so delicious!

What is an Icebox Cake?

Icebox cake is a layered dessert that is typically make from cookies/wafers, cream, and maybe some fruit that’s set in the fridge. It’s very customizable and typically no bake! Our version, you do need to bake an element of the cake, but not the overall dessert. It’s really all about building layers of flavor and textures that will yield into something delicious!

Reasons You Will Love This S’mores Icebox Cake

  • You get to make your very own graham crackers!
  • Four decadent layers that just get better and better.
  • It’s s’mores flavor!!
  • The perfect summertime treat.
  • Great for summer holiday’s.
  • An impressive dessert that everyone will love!
ice box cake on wood serving board with marshmallows on top and empty glasses behind

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Graham Crackers:

  • Whole Wheat Flour
  • All-Purpose Flour
  • Oat Flour
  • Wheat Germ
  • Brown Sugar
  • Salt
  • Baking Powder
  • Baking Soda
  • Unsalted Butter
  • Water
  • Honey
  • Vanilla Extract
brown sugar, oat flour, all purpose flour, whole wheat flour, honey, wheat germ, butter, salt, baking soda, baking powder, vanilla, and water on marble surface

For The Chocolate Mousse:

  • Heavy Cream
  • Powdered Gelatin
  • Water
  • Large Eggs
  • Egg Yolk
  • Granulated Sugar
  • Dark Chocolate
chocolate chips, sugar, cream, eggs, water, and gelatin on marble surface

For The Marshmallow Cream:

heavy cream and marshmallow fluff on marble surface

How To Make S’mores Icebox Cake

Step 1: Make the graham crackers

In a medium bowl, whisk together the whole wheat flour, all purpose flour, oat flour, wheat germ, brown sugar, salt, baking powder, and baking soda.

Grate in the butter and gently toss to coat.

Add water, honey, and vanilla. Mix until all dry ingredients are worked in and dough is smooth.

Roll out between 2 sheets of parchment paper to 3/16″ thick. Cut the dough into four 4 ½” x 8 ½” rectangles.

Place the rectangles, two per pan, on a lined sheet pan. Prick with a fork and bake 10-12 minutes, or until just starting to color. Set aside to cool.

Step 2: Make the chocolate mousse

Beat the heavy cream to stiff peaks. Cover and refrigerate.

Dissolve gelatin in water. Set aside.

In a small bowl, whisk together egg, egg yolk, and sugar.

Place the egg mixture over a simmering pot of water and heat, whisking continually, to 135°F.

Remove from the heat and add the gelatin. With an electric mixer, beat until light and airy, about 3-4 minutes.

Place chocolate in a microwave safe bowl. Microwave in 15 second increments, stirring after each, until chocolate is melted and smooth.

melted chocolate on marble surface in glass bowl

Immediately stir the melted chocolate into the egg mixture.

When chocolate is mixed in completely, fold in whipped cream ⅓ at a time. Set aside.

Step 3: Make the marshmallow cream

Combine heavy cream and marshmallow fluff. Beat with an electric mixer on high speed until stiff peaks form, 2-3 minutes.

Step 4: Assemble

Place one graham cracker sheet in bottom of a lined loaf pan. Top with ⅓ chocolate mousse mixture and spread evenly to corners. Add ⅓ marshmallow mixture and spread evenly to corners. Repeat layers 2 more times, ending with a graham cracker on top.

Step 5: Refrigerate

Cover the cake with a separate piece of plastic wrap and refrigerate at least 1 hour. When you’re ready to serve, carefully lift from the loaf pan and serve!

close up angled photo of icebox cake on wood serving board on a piece of parchment paper with two s'mores beside and mini marshmallows around

Decorating Ideas

With this cake, you can pretty much do anything! Though, here a few of my favorites.

  • Topping with extra marshmallow fluff or mini marshmallows. Especially if toasting them!
  • Chunks of chocolate candy bars or chocolate sauce drizzled over the top.
  • With edible flowers to give it a bright POP of summer color!
  • Add some graham cracker pieces or crumbs.

S’mores Icebox Cake FAQ’s

Do I have to make this recipe in a loaf pan? While you technically don’t, it’s definitely much easier when it comes to using homemade graham crackers, as you can follow the bake times below in the recipe card. But, it definitely can be done in a square or rectangular pan.

Can I use store-bought graham crackers? Absolutely! If you don’t have time to make your own, store-bought is a great and easy substitute.

Why does my icebox cake crumble/smush rather than slice? This is likely because the graham crackers weren’t given time to soak in the moisture needed to soften them. It needs at LEAST 4 hours, but preferably overnight.

How To Store This Icebox Cake

Once this cake is made, it can be stored in the fridge for 3-4 days, but it’s best eaten with the first day or two. Though, this cake does freeze really well! You can place it in a freezer safe container and freeze the cake for up to 1 month. To defrost, simply take it out of the freezer about 30 minutes to 1 hour before you’d like to serve it.

Substituions

  • You can use store-bought graham crackers in this recipe.
  • If you would like to make your own marshmallow fluff, you can find a recipe for it on our S’mores Brownies!
  • Milk chocolate can be used in the mousse instead of dark chocolate.
icebox cake with toasted marshmallows on top on wood board with flowers, two'smores, and graham cracker crumbs around with glass of mini marshmallows behind

Expert Tips

  • The graham cracker dough dries out easily! So, when if there’s a moment you’re not working with it, be sure to cover the dough with a damp cloth to keep it from drying out.
  • Don’t place more than 2 graham cracker sheets per pan!
  • When pricking, be sure to go all the way through the dough and hit the bottom pan with the fork.
  • The graham crackers can be made a day ahead and stored in a zip-top bag overnight.
  • When making the chocolate mousse, be sure that the gelatin is entirely dissolved into the egg mixture before moving forward. You don’t want chunks of gelatin in your mousse!
  • If using sheet gelatin rather than powdered gelatin, you will need 1 sheet.
  • The melted chocolate NEEDS to be warm for this recipe. If it gets cold by the time you add it to the egg mixture, you will have chunks of chocolate in your mousse.
  • Be careful to not over-whip your cream!
  • When folding in the whipped cream, do not over fold. You don’t want to deflate the mousse.
  • If you aren’t going to immediately assemble the cake after making the mousse, cover it with plastic wrap and place in the fridge.
  • When layering this dessert, try and get the layers as even as you can! Using an offset spatula might be helpful.
  • The cake needs to be refrigerated for AT LEAST 4 hours, but preferably overnight. This allows time for the graham crackers to absorb moisture and become soft enough to cut.

When you make this S’mores Icebox Cake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

s'mores icebox cake with two s'mores beside, mini marshmallows toasted on top, empty glasses behind, with graham cracker crumbs and mini marshmallows scattered around on marble surface

S’mores Icebox Cake

Traci
This S'mores Icebox Cake is cold, sweet, chocolate-y, and absolutely delicious. If you've been searching for a dessert to serve all summer long, you NEED to make this icebox cake. So delicious!
5 from 2 votes
Prep Time 1 hr
Cook Time 25 mins
Refrigeration Time 4 hrs
Total Time 5 hrs 25 mins
Course Desserts
Cuisine American
Servings 8
Calories 647 kcal

Ingredients
 

Graham Crackers

  • cup whole wheat flour
  • cup all purpose flour
  • 2 ¼ cups oat flour
  • 1 ½ Tablespoons wheat germ
  • 3 Tablespoons brown sugar, firmly packed
  • ¼ teaspoon salt
  • teaspoon baking powder
  • ½ teaspoon baking soda
  • 7 ½ Tablespoons unsalted butter, cold
  • cup water
  • ¼ cup honey
  • ¾ teaspoon vanilla extract

Chocolate Mousse

  • 1 cup heavy cream, cold
  • ¾ teaspoon powdered gelatin
  • 1 Tablespoon water
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ Tablespoons granulated sugar
  • cup dark chocolate

Marshmallow Whipped Cream

Instructions

Graham Crackers

  • Heat oven to 375°F.
  • Line 2 sheet pans with parchment paper. Set aside.
  • In a medium bowl, whisk together whole wheat flour, all purpose flour, oat flour, wheat germ, brown sugar, salt, baking powder, and baking soda.
  • Grate in butter.
  • Toss to coat.
  • Add water, honey, and vanilla.
  • Mix until all dry ingredients are worked in and dough is smooth.
  • Roll out between 2 sheets of parchment paper to 3/16" thick.
  • Cut dough into four 4 ½" x 8 ½" rectangles. (You may need to gather scraps and re-roll.)
  • Place rectangles on prepared pans.
  • Prick with a fork.
  • Bake 12-14 minutes, until just starting to color.
  • Remove from oven and set aside to cool.

Chocolate Mousse

  • Beat heavy cream to stiff peaks.
  • Cover and refrigerate.
  • Dissolve gelatin in water. Set aside.
  • In a small bowl, whisk together egg, egg yolk, and sugar.
  • Place over a simmering pot of water.
  • Heat, whisking continually, to 135°F.
  • Remove from heat.
  • Add gelatin.
  • With an electric mixer, beat until light and airy, about 3-4 minutes.
  • Place chocolate in a microwave safe bowl.
  • Microwave in 15 second increments, stirring after each, until chocolate is melted and smooth.
  • Immediately stir into egg mixture.
  • When chocolate is mixed in completely, fold in whipped cream ⅓ at a time.

Marshmallow Whipped Cream

  • Combine heavy cream and marshmallow fluff.
  • Beat with an electric mixer on high speed until stiff peaks form, 2-3 minutes.

Putting It Together

  • Line a 9"x5" loaf pan with plastic wrap, making sure to leave plenty of overhang.
  • Place one graham cracker sheet in bottom of pan.
  • Top with ⅓ chocolate mousse mixture.
  • Spread evenly to corners.
  • Add ⅓ marshmallow mixture.
  • Spread evenly to corners.
  • Top with another graham cracker.
  • Repeat layers 2 more times, ending with a graham cracker on top.
  • Cover and refrigerate at least 4 hours, or overnight.
  • When ready to serve, lift from loaf pan and slice.

Notes

Substitutions:
  • You can use store-bought graham crackers in this recipe.
  • If you would like to make your own marshmallow fluff, you can find a recipe for it on our S’mores Brownies!
  • Milk chocolate can be used in the mousse instead of dark chocolate.
 
Expert Tips:
  • The graham cracker dough dries out easily! So, when if there’s a moment you’re not working with it, be sure to cover the dough with a damp cloth to keep it from drying out.
  • Don’t place more than 2 graham cracker sheets per pan!
  • When pricking, be sure to go all the way through the dough and hit the bottom pan with the fork.
  • The graham crackers can be made a day ahead and stored in a zip-top bag overnight.
  • When making the chocolate mousse, be sure that the gelatin is entirely dissolved into the egg mixture before moving forward. You don’t want chunks of gelatin in your mousse!
  • If using sheet gelatin rather than powdered gelatin, you will need 1 sheet.
  • The melted chocolate NEEDS to be warm for this recipe. If it gets cold by the time you add it to the egg mixture, you will have chunks of chocolate in your mousse.
  • Be careful to not over-whip your cream!
  • When folding in the whipped cream, do not over fold. You don’t want to deflate the mousse.
  • If you aren’t going to immediately assemble the cake after making the mousse, cover it with plastic wrap and place in the fridge.
  • When layering this dessert, try and get the layers as even as you can! Using an offset spatula might be helpful.
  • The cake needs to be refrigerated for AT LEAST 4 hours, but preferably overnight. This allows time for the graham crackers to absorb moisture and become soft enough to cut.

Nutrition

Serving: 1sliceCalories: 647kcalCarbohydrates: 57gProtein: 11gFat: 43gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 142mgSodium: 201mgPotassium: 348mgFiber: 5gSugar: 22gVitamin A: 1273IUVitamin C: 1mgCalcium: 97mgIron: 4mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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