s’mores Ice Box Cake
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Keep it cool with this simple S’mores ice box cake made with layers of graham crackers, rich chocolate and fluffy homemade marshmallow meringue. It is your dream summer dessert. Plus, she is perfect for July 4th and all your warm climate gatherings.
The ultimate no-bake summer dessert
If you’re like me, the last thing you want to do in the summer is to turn on your oven. Enter this s’mores ice box cake. There are all the nostalgic flavors of any goo campfire, but they can be layered on a chilled, creamy dessert that requires minimal effort and zero baking.
Plus, toasting the top with a kitchen torch gives you its distinctive campfire marshmallow flavour without leaving the kitchen. And yes, it’s as tasty as it looks.
S’mores Ice Box Cake Ingredients
This beauty is made up of just a few simple components and I trust me.
Graham Cracker: A classic base that softens into a cake-like layer. Unfortunately, I really think you can experience the difference between Honeymaid Graham crackers and off-brands. The bonus points are because they fit perfectly into a layer of 8 x 8 inch bread. Chocolate Fudge Sauce: I chose to use a store I bought at a hot fudge store. Because it’s just as tasty and cuts preparation time in half. If you want to level up, you can always make your own homemade hot fudge! Homemade Marshmallow Cream: To make this whipped marshmallow cream, make your own meringue and fold it into whipped cream! Make sure you have eggs, grain sugar and heavy cream on your shopping list!
Why homemade meringue?
Store-bought marshmallow fluff is delicious in its own special way, but homemade marshmallow meringue made from whipped egg whites, sugar and vanilla splashes take this dessert to the next level. Shiny, cloudy, and if you feel fantasy, it’s a beautiful pipe on top. Bonus: Cheers like a dream.
How to make this s’mores ice box cake
It’s not easy to create this layered masterpiece. Here’s how to do it:
Step-by-step instructions:
Make meringue: whisk egg whites and sugar on a double boiler until warm, then beat until a hard peak forms. Add a vanilla splash. Layer it: Spread a small ganache at the bottom of the bread to help the crackers stick. Add a layer of graham crackers. Spread the generous layer of ganache. Repeat the layers until the material is exhausted. Finish on top with a thick layer of marshmallow meringue. Cold: Cover for at least 6 hours or overnight and refrigerate. Graham crackers tender into a soft, cake-like layer. Toast (optional encourages strongly): Use a kitchen torch to toast the meringue until golden.
Best Icebox Cake Tips and Tips
This ice box cake is not easy to throw together. Simply layer all the components on the bread and you’ll get a delicious baked dessert in your hand. Read all insider tricks to make the best icebox cake possible
Use a full sheet of graham crackers to fracture the dish if necessary. Chill overnight for the best texture – your dad will be rewarded! Torch just before serving that fused marshmallow moment. Use a sharp knife soaked in hot water to slice the layers neatly.
Create and save it first
This cake is made for meal preparation. You can assemble it up to two days in advance and cover it in the fridge. The colder it gets, the more flavors blend and the graham cracker becomes softer.
Save:
Place leftovers in an airtight container for up to 5 days! It can freeze, but the meringue texture is a bit funky. If you want to use the freezer to prepare it first, you can create a “cake” section in advance and freeze it for up to a month. When you’re ready to serve it, thaw it in the fridge overnight, then make the meringue topping as directed! One thing you need to make a day is meringue. easy. Like a public person.
Do you want to mix it? Try one of these fun variations:
Peanut Buttersmore: Add a layer of peanut butter or swirl into hot fudge. Mocha S’mores: Add espresso powder to the hot fudge to add a twist to the coffee kiss. Salted Caramel Smore: Drizzle Caramel Sauce Between Layers.
If you’re looking for a simple summer dessert that’s guaranteed to impress, this icebox cake is it. It’s simple, nostalgic and really tasty. Whether you’re holding a July 4th BBQ, or picnic desserts, or want something sweet and cold in your fridge, this is the winner!
Happy (no) baking! enjoy!
xxx
printing
author: Sarah | Broma Bakery
Preparation time: 1 hour
Cooking time: 0 mmutes
Total time: 9 hours
yield: 16 servings
category: Dessert
method: I won’t bake
cooking: Americans
unit:
USM
material
For the cake
2 Big egg white
1/2 cup Granule sugar
1 1/2 cup Heavy whipped cream
1 tsp Pinch of vanilla extract salt
twenty two Graham cracker sheet
16 Ounce Hot Fudge Sauce
For meringue toppings
3 Big egg white
2/3 cup Granule sugar
Instructions
Arrange a 8 x 8 inch square baking pan with plastic wrap or parchment paper on all sides. Please put it aside.
Place a large pot of 2-inch water on top of the stove over medium heat and get a heat-resistant mixing bowl (I used a metal stand mixer bowl!) to make a double boiler. Place the egg whites and granulated sugar in a mixing bowl and place the bowl over the hot water. Gently whisk until the sugar granules melt in the egg whites.
Remove the bowl from the double boiler and screw it into the stand mixer with the whisk attached. Hit at medium high speed for about 3 minutes until a hard peak forms.
Scrub the meringue into another bowl. Pour heavy cream into a stand mixer bowl (no need to wash it!). It bends at a slow speed, gradually increase the speed, and beat for about 2 minutes until a medium peak forms. Add the meringue to the cream and fold it using a rubber spatula until it is completely bonded.
Remove the lid from the hot fudge jar and thin the hot fudge in the microwave for 30 seconds.
Assemble the cake now! Place a layer of graham cracker in the pan to completely cover the bottom (you may need to break some graham cracker squares to completely cover the bottom of the pan). Spread over the graham crackers in a thin layer using an offset spatula with about 1 cup of warmed hot fudge. Top on top of the meringue mixture and spread in a uniform layer. Repeat this layering process of graham crackers, hot fudge and cream two more times. Wrap the bread tightly in plastic wrap over the final layer of cream with a layer of graham cracker. Place in the fridge and allow to cool for at least 6 hours or until ready to serve.
When ready, make meringue toppings. Place a large pot with 2-inch water and make a double boiler with a metal stand mixer bowl. Place the egg whites and granulated sugar in a mixing bowl and place the bowl over the hot water. Gently whisk until the sugar granules melt in the egg whites. Remove the bowl from the double boiler and place it in a stand mixer with the whisk attached. Shake for about 3 minutes until a hard peak forms.
Using a rubber spatula, rub the meringue over the top of the smore cake and spread it all the way to the edges. Use the back of a large spoon to create a large dive and design with toppings. Finally, use a blow torch to gently toast the top of the meringue. Slice and serve!
