S'mores Icebox cakes on a slate with graham crumbs and roasted marshmallows.
Photography: Matt Wagemann – Art Direction & Food Styling: Anthony Contrino

Icebox cake may be the most underrated dessert out there, but what’s not to love – some kind of cookie layered with some kind of cream?!  This version is the lovechild of fireside s’mores and an old school icebox cake.  As easy as this recipe is to make, it does require time.  I recommend making the cakes the day before so graham crackers disintegrate into the marshmallow whipped cream.  While you can use store-bought chocolate fudge, I prefer to use my recipe which you can get right HERE!

S’mores Icebox Cake

Prep Time: 20 minutes
Inactive Time: 6 hours
Servings: 8


  • 1 cup heavy whipping cream
  • 1 cup marshmallow creme
  • 12 graham crackers, halved
  • Mini marshmallows, for garnish
  • Chocolate fudge, warmed, for serving


  • In a stand mixer fitted with the whisk attachment, whip the heavy cream and marshmallow creme until firm peaks form; transfer to a piping tip fitted with a round tip.
  • To assemble, pipe 12 mounds onto a graham half.
  • Place another half over the cream, barely pressing the cracker to keep in place.
  • Pipe another layer of cream and then add another graham half.
  • Pipe one final top layer of cream; repeat until all eight cakes are built.
  • Refrigerate at least six hours, preferably overnight.
  • When ready to serve, place a handful of mini marshmallows over the top layer of cream.
  • Using a kitchen torch, char the marshmallows, being careful to not melt the cream.
  • Drizzle chocolate fudge over the marshmallows and serve immediately.
Course: Dessert
Author: Anthony Michael Contrino