For JD’s birthday this year, I made him this cake. It was one of the easiest desserts I’ve ever made: no baking, no flour or science involved. Just assemble, and be patient. My kids, JD, and I all thought it was one of the best “cakes” we’ve ever had.
After trying the classic Ina version, I got all kinds of ideas to make new versions. The first one I’m trying is this s’mores version—so perfect for summer. This version has lots of marshmallow fluff, graham crackers, and chocolate chips.
If this is your first icebox cake, you’ll be surprised how soft (but not gross soft) the crackers get when they’re coated with layers of chocolate marshmallow whipped cream!
Total Time: 24 hours (Hands-On Time: 20 minutes)
Difficulty Level: Easy
14-16 ounces graham crackers (a little more than one box)
3 cups cold heavy whipping cream
16 ounces marshmallow fluff
½ cup white sugar
4 tablespoons sifted cocoa powder
1 tablespoon vanilla extract
1 cup mini chocolate chips, plus more to garnish
- Secure a 9 inch spring form pan. Set aside.
- To a stand mixer with a whisk attachment, add the heavy cream, marshmallow fluff, white sugar, cocoa powder, and vanilla extract. Whisk together, starting at a low speed and working your way up to high until the mixture has formed stiff peaks. Set aside.
- Create the first layer in the spring form pan with graham crackers. Fill up all the gaps, starting with whole crackers, then breaking up crackers to fill in the gaps.
- For the next layer, use an offset spatula to create a layer with the whipped cream mixture. Create an even, smooth layer.
- Sprinkle 1/3 of the mini chocolate chips on top of the whipped cream mixture.
- Repeat the layers in the same order until you run out of cream. Use the spatula to smooth the top.
- Cover tightly with plastic wrap, and refrigerate for 12 hours or overnight.
- Unhinge the spring carefully, and smooth out any rough edges. Decorate with a few more mini chocolate chips.
- Serve cold.