S’mores Icebox Cake

A no bake version of S’mores that is sure to be your new favorite! The 3 essential layers; graham crackers, chocolate ganache & marshmallow fluff make for an incredible layered dessert.



  1. Line a 9×9 inch baking pan with plastic wrap or parchment paper. Leave enough overhang on the sides to make for easy transfer when ready to serve.
  2. Make the chocolate ganache first: Put chocolate chips into a medium sized mixing bowl, preferably glass (heat safe). Pour heavy cream and vanilla into a small sauce pan and warm it over low-medium heat, whisking every minute of so to avoid burning the cream. Once you see small bubbles start to form give the cream a quick whisk and remove it from the heat and pour it directly over the chocolate chips, allow it to sit undisturbed for a few minutes. Stir together the heavy cream and chocolate chips until it forms a smooth and glossy consistency. Set aside for a second.
  3. Start layering: form a single layer of graham crackers for the bottom layer, you may need to break a few up into smaller pieces to fit the corners, edges & smaller spaces. Next, measure out 2 cups of marshmallow fluff and spread it over the graham cracker layer. This is where you need to be a little patient, the marshmallow fluff will be sticky and some of the crackers might stick to it but just work with it and spread it out the best you can. If you have  kitchen torch you can torch the top of the marshmallow layer, if you don’t have a torch just simply skip this extra step. Place in the freezer for about 10 to 15 minutes. Then, pour half of the chocolate ganache over the marshmallow fluff and spread it out evenly. Place another single layer of graham crackers over the chocolate ganache just as you did before. Place the baking dish back in the freezer for another 10 to 15 minutes. Spread another layer (2 cups) of marshmallow fluff over the graham cracker layer, it should be a little easier this time (torch the top if desired). Pour the remaining amount of chocolate ganache over the marshmallow fluff and smooth it out. Place another single layer of graham crackers over the chocolate layer and return the pan to the freezer for another 15 minutes. Spread one final layer of marshmallow fluff over the top of the cake and torch if your able too.
  4. Cover the top of the baking dish with plastic wrap and return to the freezer for at least 20 to 30 minutes or up to overnight if making ahead.
  5. When ready to serve just remove the pan for the freezer and lift the cake out of the pan from the extra overhang of plastic wrap. This cake does NOT need to thaw but you my want to spray cooking spray on your knife in between each cut because the layers are very sticky. Serve & Enjoy!


Special equipment used for this recipe is a small kitchen torch to torch the marshmallow layers. If you don’t have a torch just skip this step, the cake will still taste amazing. I do not suggest using the broiler in place of a kitchen torch because the cake will melt.

Layers (from bottom of pan to top)

  1.  graham cracker
  2. marshmallow fluff
  3. chocolate ganache
  4. graham cracker
  5. marshmallow fluff
  6. chocolate ganache
  7. graham cracker
  8. marshmallow fluff

Keywords: S'mores, cake, no bake, desserts, chocolate ganache, marshmallow fluff, graham crackers