No-Bake S’mores Icebox Cake Recipe

For the chocolate pudding (see notes):

• 1 ¾ cup whole milk (415 ml)
• ⅓ cup granulated sugar (65 g)
• ¼ cup unsweetened cocoa powder (20 g)
• 3 tbsp cornstarch (20 g)
• Pinch of salt
• 2 large egg yolks
• 1 tsp vanilla extract

To assemble the icebox cake:

• 1 cup heavy whipping cream (237 ml)
• 7 oz jar marshmallow cream (200 g)
• 1 ½ cup mini marshmallows (65 g)
• 1 sleeve graham crackers (about 20 squares, 150 g)

Toppings:

• 1 cup heavy whipping cream (237 ml)
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• Broken graham crackers, mini marshmallows and chocolate syrup for garnish

To make the chocolate pudding:

• In a medium saucepan over medium-low heat combine the milk, sugar, cocoa and cornstarch with a pinch of salt, whisking until smooth. Heat until the mixture begins to steam, stirring to prevent scorching.
• Whisk the egg yolks in a medium bowl. Slowly temper the yolks by adding a small stream of the hot milk mixture while whisking constantly. Once combined, return everything to the saucepan.
• Cook over medium heat, stirring constantly, until the pudding thickens, about 4–5 minutes. Remove from heat, stir in the vanilla, then chill the pudding in the fridge for at least 1 hour.

To assemble the icebox cake:

• In the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer), beat the marshmallow cream with 1 cup heavy cream until soft peaks form. Fold in the mini marshmallows.
• Line a 9×5-inch loaf pan with plastic wrap. Place a row of graham crackers on the bottom, breaking pieces as needed to fit. Spread a layer of marshmallow whipped cream over the crackers, then add a layer of chilled chocolate pudding.
• Repeat the layers until the pan is full (about three layers), finishing with a final row of graham crackers. Cover with plastic wrap and chill overnight or at least 8 hours to allow the layers to set and the crackers to soften.

For the toppings:

• Beat the remaining 1 cup heavy cream, sugar and vanilla to medium peaks. Remove the plastic wrap from the chilled cake. Invert the loaf pan onto a serving platter and lift off the pan and plastic.
• Cover the cake with whipped cream, then sprinkle with broken graham crackers and mini marshmallows. If you have a kitchen torch, carefully toast the marshmallows for a campfire flavor, working quickly so the whipped cream doesn’t melt. Drizzle with chocolate syrup.
• Store leftovers tightly covered in the refrigerator for up to 5 days.

• For a shortcut, substitute one 3.5 oz package of instant chocolate pudding mixed according to package directions; no chilling required before assembly.
• If you need to transport the cake, you can assemble and serve it from the pan and skip the decorative toppings.
• This recipe is flexible — use more or fewer marshmallows or adjust the layers to fit your pan size.