Smores Icebox Cake Recipe

S'mores Icebox Cake (GF/DF) Gluten Free Dessert

WEBJul 3, 2017 · Reserve 2 Tablespoons chocolate chips from a 9oz bag GF/DF chocolate chips (I used Enjoy Life) to top the cake with, then add …

Rating: 4.5/5(3)
1. Combine whipped topping and marshmallow fluff in a large bowl then whisk until smooth (some marshmallow lumps remaining is fine.) Fold in mini marshmallows then refrigerate until well chilled.
2. Measure out 2 Tablespoons chocolate chips and reserve, then pour remaining chocolate chips into a medium-sized bowl. Pour coconut milk into a microwave-safe dish then heat for 45 seconds, or until gently simmering. Pour over chocolate chips in the bowl then let sit for 5 minutes before whisking until smooth.
3. Line a 5x9” loaf pan with saran wrap, letting it generously hang over the edges, then scoop 1 cup marshmallow mixture into the bottom and spread into an even layer. Next add a layer of graham crackers, cutting or breaking graham crackers to fit into an even layer. Add another 1 cup marshmallow mixture then smooth into an even layer, and then add 1/2 cup of the chocolate mixture and smooth into an even layer.
4. Repeat layers - graham crackers, marshmallow mixture, chocolate - two more times. Cover the top with saran wrap then refrigerate overnight. When ready to serve, remove saran wrap from the top then invert cake onto a cutting board. Gently pull on overhanging saran wrap to remove the cake from the pan then sprinkle top with reserved chocolate chips and crumbled graham crackers. Slice with a sharp knife then serve.

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No Bake S'mores Icebox Cake Sally's Baking Addiction

WEBJun 25, 2018 · Line an 8-inch square baking pan or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the …

1. Line a 9×9-inch or 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the cake out (makes cutting and serving possible!). Set aside.
2. Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Cover and refrigerate as you make the meringue. Ganache can be prepared, covered, and refrigerated for up to 3 days before using.
3. Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5-6 minutes until stiff glossy peaks form. Remove 1 heaping cup (just eyeball it), cover tightly, and refrigerate for up to 2 days. This will be the topping.
4. If the marshmallow meringue and ganache are still slightly warm as you assemble the cake, that’s ok. Spread a super thin layer of marshmallow meringue on the bottom of the pan. Doesn’t need to be even or perfect; it’s just so the graham cracker base has something to stick to. Do the best you can with the marshmallow meringue because it’s sticky. Spread it slowly. Top with a layer of graham crackers. You’ll need to break them apart to evenly arrange them; see my video above for a visual. Top with a layer of marshmallow meringue, then another layer of graham crackers, then a layer of chocolate ganache, then a layer of graham crackers, then another layer of marshmallow meringue. Repeat for a total of 6 layers of graham crackers, 4 layers of marshmallow meringue (including the thin bottom layer), and 3 layers of chocolate ganache. The top layer will be chocolate for now. Layers listed out: super thin marshmallow meringue, graham crackers, marshmallow meringue, graham crackers, chocolate, g

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