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S'mores Ice Box Cake

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Prep: 15 minutes
Chill Time: 8 hours
Servings: 8 servings

Ingredients

  • 16 oz Heavy Whipping Cream 2 cups
  • 3 tbsp Dutch Process Cocoa Powder sifted
  • cup Powdered sugar
  • 10 oz Mini Marshmallows
  • 8 oz Biscoff Cookies
  • Chocolate chips/chunks optional
  • Large Marshmallows optional

Instructions

  • 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!