A playful, layered no-bake dessert featuring cinnamon graham crackers, rich hot fudge, toasted marshmallow ice cream, and a fluffy whipped cream topping sprinkled with chocolate, graham cracker pieces, and mini marshmallows.

S’mores Ice Box Cake

Why I’ll Love This Recipe

I’m drawn to this recipe because it captures the nostalgic charm of s’mores in every frozen bite. I love how the cinnamon graham crackers bring a warmth and spice that contrasts beautifully with the cool, toasted-marshmallow ice cream layer. Every forkful is a delightful balance of creamy, crunchy, sweet, and toasty—and there’s zero baking involved.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cinnamon graham crackers
Hot fudge sauce
Toasted marshmallow ice cream
Whipped cream
Chocolate (shavings or drizzle)
Additional graham cracker pieces
Mini marshmallows

Directions

I begin by spreading a thin layer of hot fudge sauce over the bottom of a cake pan or loaf pan.
Then I arrange a layer of cinnamon graham crackers to fully cover the fudge.
Next, I spread a generous layer of toasted marshmallow ice cream over the crackers.
I repeat the layers—hot fudge, graham crackers, and ice cream—until the pan is nearly full, ending with a top layer of ice cream.
I smooth the top surface and cover the pan with plastic wrap, pressing it lightly to ensure contact.
I freeze the assembly for several hours or overnight until firm.
When it’s ready, I remove it from the freezer, let it sit for a few minutes to soften slightly, then add a thick layer of whipped cream on top.
Finally, I sprinkle chocolate shavings or a drizzle, extra graham cracker crumbs, and mini marshmallows over the whipped cream before serving.

Servings And Timing

Servings: Yields about 8–10 dessert portions depending on slice size.
Timing: Around 15–20 minutes of active prep, plus at least 4–6 hours (ideally overnight) of freezing time to set firmly.

Variations

I could swap the toasted marshmallow ice cream for chocolate ice cream for a double-chocolate twist.
I might add a layer of peanut butter cups or chopped nuts between layers for a salty-sweet crunch.
I may substitute regular graham crackers or ginger snaps if cinnamon graham crackers aren’t available.
I could drizzle caramel instead of hot fudge for a lighter, buttery note.
I might fold in crushed candy bars into the whipped cream for extra texture.

Storage/Reheating

I keep this cake frozen in its pan, tightly covered, for up to two weeks. When I’m ready to serve, I let it sit at room temperature for about 5 minutes so it’s easier to slice. It doesn’t require traditional reheating—just a brief thaw helps achieve a scoopable, creamy texture.

FAQs

1. What Kind Of Pan Works Best For An Ice Box Cake?

I find that a loaf pan or square cake pan works well, as it allows for neat layers and easy slicing. Glass pans also help me see the beautiful layers.

2. Can I Make This Ahead Of Time?

Absolutely. I often prepare this the day before and freeze it overnight—makes entertaining super easy.

3. Can I Use Homemade Toasted-Marshmallow Ice Cream?

Definitely. If I make my own toasted-marshmallow ice cream, I just ensure it’s softened enough to spread between layers during assembly.

4. What’s The Best Way To Toast Marshmallow Ice Cream?

I let the ice cream soften just a bit, spread it out, and use a culinary torch to toast the top lightly, or I swirl it on a baking sheet under the broiler for a few seconds—watching it closely to avoid melting.

5. What If I Don’t Have Whipped Cream?

I sometimes use whipped topping or even a layer of marshmallow fluff—though whipped cream gives the lightest, most cloud-like finish.

Conclusion

I love this S’mores Ice Box Cake because it brings together all the best parts of s’mores—gooey marshmallow, chocolatey fudge, and crisp graham crackers—in a luxurious, frozen cake form. It’s effortless to assemble, perfect for make-ahead, and delivers that campfire nostalgia with each slice. I can’t wait to dig into it—and so will anyone I share it with.