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In the bowl of a stand mixer fitted with the whisk attachment, whisk together the egg whites, cream of tartar, and salt on medium speed until quite frothy. Add the 1 tablespoon granulated sugar and whisk until soft peaks form. The peaks should flop over when the whisk is lifted. Be careful not to overbeat.
Meanwhile, in a small saucepan over medium heat, combine the remaining ¾ cup granulated sugar, corn syrup, and water. Using a wooden spoon or heat-proof spatula, gently stir the mixture until the sugar dissolves completely. Attach a candy thermometer to the side of the pan. Increase the heat to medium-high and boil the mixture until it reaches the firm-ball stage, 246 to 248 degrees F.
With the stand mixer on low, slowly add the sugar syrup to the beaten egg whites, aiming it away from the whisk. Increase the mixer speed to high and beat until the mixture reaches room temperature (you can test this by placing your hand on the bottom of the mixing bowl) and is quite shiny and airy, 5 to 7 minutes. Add the vanilla and whisk for 1 minute more.
Refrigerate the clean bowl of the stand mixer and the whisk attachment (or a medium metal bowl and beaters from a hand mixer) until quite cold, about 15 minutes.
Once chilled, remove the bowl and whisk from the refrigerator, add the cream, and whip it on medium speed until just thickened.
Increase the speed to medium-high and whip the cream until it holds stiff peaks that stand upright when the whisk is raised (the stiffer the cream, the more support it will provide the crackers in your cake).
Gently fold the marshmallow cream into the whipped cream, being mindful not to deflate the cream; it’s okay to leave fluffy morsels of marshmallow throughout. Use it immediately.
To finish, lightly coat the sides of your springform pan with cooking spray, and line the sides of the pan with a 3-by-29-inch strip of parchment paper. Using a small offset spatula or the back of a spoon, spread a generous layer of the whipped cream on the bottom of the pan.
Cover as much of the whipped cream as possible with a layer of the Graham crackers, filling any gaps with broken crackers. The pieces should touch. The goal is a solid layer of Graham crackers.
Generously spread some of the pudding over the crackers.
Continue layering in this order (whipped cream, graham crackers, pudding, Graham crackers) until you run out or reach the top of the pan. Spread the top of the cake with a final layer of whipped cream and gently cover it with plastic wrap. Refrigerate for 24 hours.
Peel the plastic wrap from the cake and run a paring knife between the paper and the pan. Open the clamp, remove the pan sides, and gently peel back the parchment paper. Transfer the cake, still on the pan bottom, to a serving platter. Sprinkle crushed Graham crackers or grated chocolate on top of the cake. Using a knife, slice into wedges and serve.
S’mores No-Bake Icebox Cake
You’ve just died and gone to s’mores heaven— with layers of graham crackers, chocolate pudding, and marshmallow whipped cream all chilled together into one luscious no-bake cake.
You know that phrase “if it ain’t broke don’t fix it?” Well whoever first said it obviously didn’t have s’mores in mind.
Because while the classic s’more is practically perfect all on its own, s’mores is a combination of deliciousness that everyone loves to recreate. You can find s’mores rice krispie treats, brownies, pie, cupcakes, cookies, cheesecake , ice cream , and even cocktails .
But you can forget all of those other desserts though, because this s’mores icebox cake is it! It’s the last s’mores inspired dessert you will ever need.
A lot of sweet treats come out of my kitchen, obviously. And while I always sample and even indulge a little extra from time to time, I usually try to limit my intake and instead give it away to others.
Not this icebox cake. Nu-uh. No way. Whenever I make it I eat as much of it as possible, swimsuit season be damned. I’ve even been known to sneak bites from the fridge in the middle of the night, just so I don’t have to share.
I’ve made this s’mores icebox cake at least a dozen times since I first created the recipe four summers ago and it’s a crowd favorite. I get asked to bring it to barbecues and potlucks, and I’m always more than happy to oblige. I’ll take any excuse I can to make it!
Baking tip:What is an icebox cake?
An icebox cake is one that requires a fridge, not an oven, to work its magic. Layers of a creamy filling and cookies chill overnight together, which sets the filling and transforms the cookies in soft cake-like layers. Icebox cakes are easy to assemble, and the hardest part is waiting for them to set up in the fridge.
There are many different variations of icebox cakes. Some use whole cookies, while others use cookie crumbs. They also vary in size, shape and flavors. There’s no one way to make an icebox cake!
S'mores Icebox Cake
1. In a medium bowl, add sugar, vanilla and heavy cream. Beat with electric mixture on medium speed until stiff peaks are formed. Meanwhile, remove the lid and heat the marshmallow fluff in the microwave for 10 seconds (any longer and it will puff everywhere).
2. On a large plate or serving platter, spread 1 tablespoon of whipped cream on the bottom to anchor cake to plate. Top with graham crackers in a circular pattern, about 9 to 10 inches wide.
3. Using a spatula, cover crackers evenly with whipped cream, top with a layer of chocolate ganache, then top with crackers. Top the next layer with marshmallow fluff. Quickly torch the layer of marshmallow with a butane torch. Repeat until you have 7 layers of crackers, ending with marshmallow fluff. Refrigerate overnight (this is necessary! It lets the graham crackers need time to soften).
1. Bring cream to a boil in a 1-qt. saucepan over medium heat.
2. Put chocolate into a medium bowl and pour in hot cream let sit for 1 minute, then stir slowly with a rubber spatula until smooth.
More Icebox Cake Recipes – There’s Always Room For Dessert!
19. Strawberry Shortcake Icebox Cake
This Strawberry Icebox Cake is an easy dessert that’s perfect for summer! Made with fresh strawberries, a berry cream filling, and super soft ladyfingers, it’s light, simple, and layered to utmost perfection. Here’s a little secret – there’s no actual shortcake here!
20. Raspberry Lemon Icebox Cake
Tart lemon and fresh raspberry come together in this flavorful dessert that is perfect for when the house is a bit too warm for your liking. Even a well-conditioned house needs that extra frozen treat. This Raspberry Lemon Cake is creamy, tangy, and just sweet enough – perfect for those of us who are in between the sweet and not-so-sweet tooths.
21. Pistachio Icebox Cake
This easy no-bake Pistachio Icebox Cake is made with layers of pistachio pudding, whipped cream, graham crackers, and chopped nuts. Takes you less than 10 minutes to make this mouth-watering snack and if you line your pan, you can easily remove it from the pan and cut it into slices. This recipe will ‘nut’ disappoint.
22. Chia Icebox Cake
Okay. Hear me out. I know you’re already skeptical but I promise it’s worth a try. This Chia Icebox Cake is waaaaay healthier than any of the recipes you’ve seen so far. With the fibery, proteinous chia seeds as a thickener and some healthy Greek yogurt for the filling, this cake is for those who prefer healthier alternatives.
23. Mexican Lime Icebox Cake
Traditionally known as Carlota de Limón, this rich, fruity, indulgent cake is both sweet and tangy. Made with lime and strawberries, it’s a treat you never knew you wanted. The Mexican Lime Icebox Cake is so good it’s bad for your waist! And, you need only 4 ingredients to make the magic.
Whoa! That went south pretty fast.
24. Funfetti Icebox Cake
No cake recipe worth its name is ever complete without a funfetti cake. And no pantry is ever complete without sprinkles! As the name suggests, this Funfetti Icebox Cake is a fun-filled cake with A LOT of sprinkles. But first, the cake. This particular icebox cake does involve a bit of heat so maybe don’t try this in summer?
25. Boozy Icebox Cake
Funny how this just went from an incredibly innocent funfetti cake to this wickedly delicious Boozy Icebox Cake is all you need for an adult night out. With Oreo cookies, whipped cream, and some liqueur for a zing, you’ll have constant guests at home. It’s always great to end a party with a subtle alcoholic cake.
More S’mores Recipes
- – Get your s’mores fix all year long with this recipe for s’mores cupcakes. It’s got the rich goodness taste of chocolate, marshmallow and graham cracker baked into one but the easiness of using a box cake mix. – The graham crust, gooey chocolate and toasted marshmallows is like a party in your mouth. And it’s gluten free. Learn more how to make this delicious dessert! – This gooey, no-fuss dump cake will remind you of those summer campfires all year long.
S'mores Icebox Terrine
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S’mores and frozen sweets are both classic summer treats, so it makes sense to mash them up into one fantastic no-bake dessert perfect for all your barbecues and warm-weather get-togethers. Making your own homemade frozen yogurt is a worthy endeavor, and Nicole Weston’s meringue method means you’ll never get ice crystals, but perfectly smooth and creamy frozen yogurt to rival any scoop shop’s. If you’re short on time or don’t have an ice cream maker, you can use store-bought vanilla bean ice cream or frozen yogurt for this dessert instead, which also includes graham crackers, rich hot fudge made from condensed milk and chocolate (your choice of dark, milk, or semisweet), and mini marshmallows that you toast at the last minute for a great, warm and gooey contrast to the cool layers beneath the crown.
Note: If you don’t have a kitchen torch, you can toast the marshmallows under the broiler, but be sure your yogurt or ice cream is frozen solid, or it will melt. Similarly, be sure your broiler is fully preheated so your terrine only needs to spend a hot minute (literally) in the oven.
Summer Favorite No Bake S’mores Icebox Cake
In a medium-size bowl fold 1 cup of marshmallow fluff into the whipped topping until smooth. Then spread a thin layer of the marshmallow mixture on the bottom of the 8 x 8 aluminum cake pan.
Layer graham crackers on top of the marshmallow mixture till you cover the entire bottom. You will have to break up some pieces to make it fit nicely.
Layer ⅓ cup of hot fudge topping on the graham crackers
Spread 1 cup of the marshmallow mixture on top of the fudge topping.
Continue this pattern of graham crackers, ⅓ cup hot fudge topping, and 1 cup of the marshmallow mixture until you have 3 layers of graham crackers.
Once you have laid down the last layer of graham crackers, put another ⅓ cup of hot fudge topping on your S'mores Icebox Cake and then spread the remaining marshmallow mixture on top. Let the icebox cake sit in the fridge overnight for the best results.
While the icebox cake is in the fridge, cover a baking sheet in parchment paper and spread out the mini marshmallows. Broil the marshmallows until they turn golden brown (about 3 minutes) and save to put on top.
Using 2 graham crackers, put them in a ziplock bag, and crush them with a rolling pin until they are about the size of a penny.
Right before serving, cover your S'mores Icebox Cake with golden marshmallows, chocolate chips, and graham cracker pieces on top.
- 1 7-oz. jar marshmallow crème
- 1 ¼ cups heavy whipping cream, divided
- 12 whole graham cracker sheets
- 2 pints chocolate gelato (such as Talenti), softened
- Cooking spray, for baking sheet
- 1 ½ cups mini marshmallows
- ¼ cup semisweet chocolate chips
Line bottom and sides of a 9-by-5-inch loaf pan with parchment paper, allowing 2 to 3 inches to extend over sides.
Beat marshmallow crème and 1 cup whipping cream with an electric mixer until stiff peaks form, about 2 minutes.
Place 3 graham cracker sheets in a single layer in bottom of prepared pan, breaking crackers to fit. Top with 1 pint gelato, spreading to sides of pan. Top with 3 more graham cracker sheets in a single layer. Top with whipped cream mixture in an even layer, spreading to sides of pan. Top with 3 more graham cracker sheets and remaining 1 pint gelato, spreading to sides of pan. Top with remaining 3 graham cracker sheets. Cover with plastic wrap and freeze until very firm, about 8 hours.
Line a baking sheet with parchment paper and spray with cooking spray. Spread marshmallows in an even layer on baking sheet. Freeze for 15 minutes.
Preheat broiler with rack about 6 inches from heat. Broil marshmallows until tops are golden brown, about 1½ minutes. Remove from oven and let cool on baking sheet for 5 minutes. Return baking sheet to freezer freeze until marshmallows are firm, about 15 minutes.
Place chocolate chips and remaining ¼ cup whipping cream in a small microwave-safe bowl. Microwave on high, stirring every 30 seconds, until cream is hot, about 1 minute. Let stand for 2 minutes stir until smooth.
Remove cake from freezer. Using parchment as handles, lift cake and invert onto a serving platter. Top with frozen marshmallows and drizzle with chocolate mixture. Serve immediately, or cover with plastic wrap and freeze until ready to serve.