S'mores Icebox Cake Recipe

Inspired by Canard

Time30m

Serves12

Marshmellow, graham cracker, smoked chocolate ganache, Vanilla soft serve, pine cone fudge

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined and the mixture resembles wet sand.
2
Form the Crust
Press the graham cracker mixture firmly into the bottom of a 9x13 inch baking dish to create an even layer. Place in the refrigerator to set while preparing the other components.

3
Make the Ganache
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until melted and smooth. Add the smoked sea salt and mix well.
4
Cool the Ganache
Allow the ganache to cool slightly before using it in the cake assembly.

5
Prepare the Marshmallow Layer
In a mixing bowl, whip the marshmallow fluff until it is smooth and slightly airy.

6
Layer the Ingredients
Spread half of the whipped marshmallow fluff over the prepared crust, followed by half of the chocolate ganache. Then, scoop half of the vanilla soft serve ice cream over the ganache, spreading it evenly.
7
Repeat Layers
Repeat the layering process with the remaining marshmallow fluff, ganache, and vanilla soft serve.
8
Finish with Fudge
Drizzle the pine cone fudge over the top layer of soft serve. You can also sprinkle additional graham cracker crumbs or chocolate shavings if desired.
9
Chill and Serve
Cover the baking dish with plastic wrap and freeze for at least 4 hours or until firm. When ready to serve, slice into squares and enjoy your S'mores Icebox Cake!