Indulge in a delightful journey of flavors with our delectable S'mores Ice Box Cake. This no-bake dessert combines the classic campfire treat with the convenience of a chilled cake, making it a perfect summer delight. Discover the harmonious blend of chocolate wafers, gooey marshmallow filling, and rich chocolate ganache, all coming together in perfect harmony.
This recipe features variations to satisfy every palate. Delight in the classic S'mores Ice Box Cake with its traditional graham cracker crust, or opt for a decadent Oreo Ice Box Cake with its chocolatey twist. For those who prefer a fruity twist, the Berries and Cream Ice Box Cake offers a vibrant medley of fresh berries and creamy filling. Each variation promises a unique flavor experience that will tantalize your taste buds.
As you explore the recipes, you'll find detailed instructions, helpful tips, and mouthwatering images that guide you through the process of creating these delightful treats. Whether you're a seasoned baker or a novice in the kitchen, these recipes are designed to ensure success and bring joy to your dessert table.
So gather your ingredients, prepare your taste buds, and embark on a culinary adventure that celebrates the essence of S'mores in a refreshingly chilled cake. Your taste buds will thank you for this irresistible indulgence!
S'MORES ICE BOX CAKE
Our no-bake S'mores Ice Box Cake brings together all the deliciousness of s'mores-including chocolate, graham crackers and marshmallows-in a showstopping dessert. Drizzle with a hot fudge-whipping cream topping.
Provided by By Deborah Harroun
Categories Dessert
Time 13h
Yield 12
Number Of Ingredients 8
Steps:
- Line 9x5-inch loaf pan with plastic wrap, allowing wrap to extend up and over all sides of pan.
- In medium bowl, beat 1 1/2 cups whipping cream with electric mixer on high speed until stiff peaks form. Fold in marshmallow creme.
- To make Cake, spread about 1/2 cup whipped cream mixture in bottom of pan, spreading as evenly as possible. Top with layer of graham crackers, overlapping slightly if needed. Spread 3/4 cup pudding over graham crackers. Top with another layer of graham crackers. Spread 3/4 cup whipped cream mixture over crackers. Sprinkle with 1/2 cup of the marshmallows. Top with another layer of graham crackers. Continue layering, pudding, graham crackers, whipped cream mixture, marshmallows, graham crackers, pudding and then graham crackers. If needed, press cake down in pan. Top with remaining whipped cream mixture. Cover top with plastic wrap; refrigerate at least 12 hours before serving.
- Before serving, remove plastic wrap from top of cake. Place serving platter upside down over pan; turn platter and pan over. Remove pan; peel off plastic wrap.
- In medium bowl, whip 1 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Frost cake with whipped cream.
- In small microwavable bowl, microwave hot fudge topping on High about 15 seconds or just until drizzling consistency. Drizzle over top of cake. Crumble remaining graham crackers; sprinkle over top. Store in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 53 g, Cholesterol 60 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 31 g, TransFat 1 g
S'MORES ICEBOX CAKE
Provided by Food Network Kitchen
Categories dessert
Time 7h
Yield 6 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler. Make the ganache: Put the chocolate in a small bowl. Bring 1/2 cup heavy cream to a simmer in a small saucepan; pour over the chocolate and let sit 5 minutes. Stir until smooth; set aside to cool.
- Butter a baking sheet, then arrange 15 marshmallows on the baking sheet and broil until toasted and bubbling, 30 seconds to 1 minute; set aside to cool. Combine 1 cup heavy cream, the cocoa powder and confectioners' sugar in a large bowl and beat with a mixer on medium speed until stiff peaks form, 1 to 2 minutes. Combine the remaining 1 cup heavy cream and the broiled marshmallows in a medium bowl; beat with the mixer on medium speed until stiff peaks form, 1 to 2 minutes. (It's OK if some small pieces of marshmallow remain in the whipped cream.)
- Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on the long sides. Line the bottom of the pan with a single layer of graham crackers, breaking to fit as needed. Spread with half of the marshmallow whipped cream. Drizzle with 2 tablespoons of the chocolate ganache, then top with another layer of graham crackers. Spread half of the chocolate whipped cream over the graham crackers, drizzle with 2 tablespoons ganache, then top with a layer of graham crackers. Spread the remaining marshmallow whipped cream on top, drizzle with 2 tablespoons ganache, then top with a layer of graham crackers. Spread the remaining chocolate whipped cream on top, drizzle with 2 tablespoons ganache and top with a final layer of graham crackers.
- Fold the overhanging plastic wrap over the graham crackers and press gently. Refrigerate at least 6 hours or overnight. Place the remaining graham crackers (about 1 1/2) in a resealable plastic bag and crush with a rolling pin until finely ground. Set aside. Refrigerate the remaining ganache.
- About 1 hour before serving, preheat the broiler. Warm the reserved ganache in the microwave until pourable. Butter a baking sheet. Cut the remaining 9 marshmallows in half (parallel to the flat sides) and arrange cut-side down on the baking sheet in a tight 3-by-6 rectangle (the marshmallows should be touching). Broil until toasted and bubbling, 30 seconds to 1 minute. Let the marshmallows and ganache cool, about 1 hour.
- Invert the cake onto a platter and discard the plastic wrap. Press the reserved graham cracker crumbs onto the sides of the cake. Pour the ganache on top of the cake and spread in a thin layer, letting some drip down the sides. Remove the toasted marshmallows in one piece from the baking sheet with a large metal spatula and place on top of the cake.
S'MORES ICEBOX CAKE
Provided by Food Network
Categories dessert
Time 12h20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Make the pudding according to the package instructions using the cold milk. Set aside.
- In a large bowl, whip the heavy cream to soft peaks. Set aside 1 cup for the topping, and then fold the chocolate pudding into the remaining whipped cream. Fold 1 1/2 cups of the marshmallows into this mixture.
- To assemble the cake: On a square serving platter, put down 1 layer of 4 toaster pastries. Top with half of the chocolate-whipped cream filling. Add a second layer of pastries, followed by the remaining chocolate-whipped cream filling. Finish with a third layer of pastries. Top with the reserved 1 cup whipped cream and sprinkle with the remaining 1/2 cup marshmallows. Using a kitchen blowtorch, lightly toast the marshmallows.
- Place the entire cake in the refrigerator and allow to set up at least overnight. Before serving, top with chocolate shavings.
Tips:
- Use high-quality ingredients. The better the ingredients, the better the cake will taste. Use real butter, fresh cream, and high-quality chocolate.
- Make sure the graham cracker crumbs are fine. This will help the cake to hold together better. You can use a food processor or blender to grind the graham crackers into crumbs.
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Chill the cake before serving. This will help the cake to set and make it easier to slice.
- Decorate the cake with your favorite toppings. Some popular toppings for s'mores ice box cake include chocolate chips, marshmallows, and whipped cream.
Conclusion:
S'mores ice box cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover graham crackers and chocolate. The cake can be made ahead of time, making it a convenient option for busy families. With its rich and decadent flavor, s'mores ice box cake is sure to be a hit with everyone who tries it.
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