“Hey, you wanna s’more?”
“Some more what”
“No, no. Do you want a s’more”
“I haven’t had anything yet so how can I have some more of nothing?”
“You’re killin’ me, smalls! These are s’mores stuff. Now pay attention. First, you take the graham. You stick the chocolate on the graham. Then, you roast the mallow. When the mallow’s flamin’, you stick it on the chocolate. Then, you cover it with the other end. Then you stuff.”
S’mores. I’d say a summer staple but really to me just a campfire/bonfire basic. This s’mores ice box cake is what I’d call a summer staple. It takes s’mores flavors and turns them into a cold summer treat. It doesn’t require an oven, or really even a mixer but that will speed up the making of whipped cream. You’ll regret not making this sooner.
If you’ve never had an icebox cake, it’s not really cake nor does it go in the freezer like you might imagine. It is mostly whipped cream with cookies sandwiched between the layers of whipped cream. I used biscoff cookies, chocolate whipped cream, and marshmallows mixed into the whipped cream and on top.
- Biscoff cookies – You could use graham crackers but I always thought of biscoff cookies like graham crackers with more flavor. When I first used this I did use graham cracker and while it wasn’t bad, the biscoff lent more flavor.
- Marshmallows – I used both mini for the inside and big ones for on top. But the minis are all that’s necessary but I’d recommend both.
- Heavy Cream – Gotta make that whipped cream. Again, if you’re in a time crunch you could probably use cool whip or some other premade version but making whipped cream is quick and easy.
- Chocolate – Now you’re going to need a little bit of cocoa powder for the whipped cream, and then some chocolate chips also are a nice addition.
Ironically the key ingredients are pretty much the only ingredients. Ice box cakes are quite simple to make and so are s’mores. The hardest part will be waiting until it’s ready.
- 16 oz Heavy Whipping Cream 2 cups
- 3 tbsp Dutch Process Cocoa Powder sifted
- ⅓ cup Powdered sugar
- 10 oz Mini Marshmallows
- 8 oz Biscoff Cookies
- Chocolate chips/chunks optional
- Large Marshmallows optional
- Pour heavy whipping cream, cocoa powder and powdered sugar into a bowl and whip using hand mixer/stand mixer or by hand until stiff peaks have formed.
- Optional step Place about a cup of mini marshmallows on a sheet pan. Either put them under the broiler or use a chef's torch to lightly toast them. These marshmallows will go into the whipped cream. Toasting them first will give you a little of that toasty flavor but you can skip and just add straight from the bag into the whipped cream.
- Line a loaf pan with parchment paper and place a very small amount on the bottom. You only need a tiny bit so the cookies don't slide around while you assemble the bottom layer.
- Add about 1-2 cups of marshmallows to the chocolate whipped cream. How many you use is personal preference on whether you'd like more or less marshmallow flavor.
- Place biscoff cookies in the bottom of the loaf pan filling the space. If necessary break cookies into smaller pieces to fill gaps.
- Spread a layer of the whipped cream with marshmallows over the top of the cookies at least a half inch thick.
- Repeat, layering more biscoff cookies over top of the whipped cream, and then adding another layer of whipped cream. End on a layer of whipped cream.
- Chill cake in the refrigerator for at least 4-6 hours but overnight works best.
- Optional When cake is ready, top with additional large marshmallows that have been toasted under the broiler or with a torch, and chocolate chips or chunks. Enjoy!