Description
A no-bake S’mores Icebox Cake that captures the essence of summer campfires with marshmallows, chocolate, and graham crackers.
Ingredients
Scale
- 9 oz dairy-free whipped topping
- 7.5 oz jar gluten-free marshmallow creme or fluff
- 2 cups gluten-free mini marshmallows
- 9 oz dark or semi-sweet chocolate chips (divided)
- 3/4 cup lite coconut milk (from a can)
- 2, 8 oz boxes gluten-free graham crackers
Instructions
- Begin by combining the whipped topping and marshmallow fluff in a large bowl. Whisk until smooth.
- Fold in the mini marshmallows and refrigerate until well chilled.
- Reserve 2 tablespoons of chocolate chips for later use, then place the remaining chocolate chips in a medium-sized bowl.
- Pour the coconut milk into a microwave-safe dish and heat for 45 seconds, or until gently simmering. Pour this hot coconut milk over the chocolate chips and let it sit for 5 minutes before whisking until smooth.
- Line a 5×9” loaf pan with plastic wrap, letting it hang over the edges. Scoop 1 cup of the marshmallow mixture into the bottom and spread it into an even layer.
- Layer in the graham crackers, cutting or breaking them to fit into a single layer.
- Add another cup of the marshmallow mixture, smoothing it out, followed by 1/2 cup of the chocolate mixture.
- Repeat the layering process two more times.
- Cover the top with the overhanging plastic wrap and refrigerate overnight.
- When ready to serve, carefully remove the plastic wrap from the top and invert the cake onto a cutting board.
- Top with the reserved chocolate chips and crumbled graham crackers. Slice and serve!
Notes
Serve chilled and garnish with crumbled graham crackers and melted chocolate for added flair.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg