S'mores Icebox Cake is a gluten and dairy free dessert recipe that's a hit with kids and adults alike. Sticky and sweet — no campfire needed!
There’s no question I only post recipes we absolutely LOVE here on IGE – if it’s just “ok” it’s not getting posted. That said, some recipes are easier to photograph than others, like S’mores Icebox Cake. This is one gluten free treat that’s as fun to look at as eat!
I know a ton of people are already out for the holiday but I had to sneak this gorgeous, dairy-free, gluten-free dessert recipe in before signing off until later this week. It’ll be perfect for your 4th of July bash!
All you have to do is layer gluten-free graham crackers with dark chocolate ganache (ie chocolate chips melted with coconut milk,) and a marshmallow creme filling, then refrigerate overnight. So good and SO EASY!! Super rich too, so get your almond milk ready.
My S’mores Icebox Cake is gluten-free, of course, but I also made it dairy-free so Lincoln could enjoy a slice too. There’s no way I’d parade around a s’mores-flavored cake without making sure he could have some! That said, I used coconut whipped topping in the marshmallow creme layer and melted the chocolate chips with coconut milk, but if you don’t need to worry about being dairy-free, feel free to use the whipped topping of your choice and/or swap heavy cream for coconut milk.
Sweet marshmallow, creamy chocolate, and that classic graham flavor – you will ADORE this beautiful summery dessert!
How to Make S’Mores Icebox Cake:
Start by making the marshmallow creme mixture. In a large bowl whisk together a 9oz container GF/DF whipped topping and 7.5oz jar marshmallow fluff (this is the only gluten-free brand I’ve found which I buy at World Market.) Next fold in 2 cups GF/DF mini marshmallows.
Stash the bowl in the refrigerator while you get the chocolate layer going. You can do this a day ahead of time, FYI.
Reserve 2 Tablespoons chocolate chips from a 9oz bag GF/DF chocolate chips (I used Enjoy Life) to top the cake with, then add the rest of the chips to a medium-sized bowl. Next, microwave 3/4 cup lite coconut milk from a can of coconut milk for 45 seconds, or until gently simmering, then pour over the chocolate chips and let sit for 5 minutes before stirring until smooth.
Note: I don’t think the chocolate tastes coconutty but if you have a coconut allergy or total aversion to coconut, sub heavy cream instead.
Assembly time! Line a 9×5″ loaf pan with saran wrap, letting it hang over the sides, then spread 1 cup marshmallow mixture into the bottom in an even layer. Next add enough gluten-free graham crackers to form an even layer. You’ll need 2, 8oz boxes gluten-free graham crackers (I used KinniKinnick S’moreables) for the entire recipe + sprinkling on top as garnish.
Spread another 1 cup marshmallow mixture on top followed by 1/2 cup chocolate mixture.
Repeat the layers – graham crackers, marshmallow mixture, and chocolate – two more times then cover the top with saran wrap and refrigerate overnight.
Last step is to invert the cake onto a cutting board, sprinkle the top with crushed graham crackers and chocolate chips, then slice and serve. I hope you love this FUN, sticky and sweet summery dessert recipe! Enjoy!
More Irresistible Chocolate Treats
- Dirt Cake
- Gluten Free Chocolate Cupcakes
- Gluten Free Chocolate Chip Cookies
- Gluten Free S’Mores Bars
- Chocolate Peanut Butter Lava Cakes
- Homemade Hot Fudge Sauce
- Buckeyes (Chocolate Peanut Butter Balls)
- Oreo Mousse
Ingredients
- 9 oz dairy free whipped topping, ISoDelicious CocoWhip recommended
- 7.5 oz jar gluten free marshmallow creme or fluff
- 2 cups gluten free mini marshmallows, Elyon recommended
- 9 oz dark or semi-sweet chocolate chips, divided, Enjoy Life recommended
- 3/4 cup lite coconut milk, from a can not a carton
- 2, 8 oz boxes gluten free graham crackers, Kinnikinnick S’moreables recommended
Directions
- Combine whipped topping and marshmallow fluff in a large bowl then whisk until smooth (some marshmallow lumps remaining is fine.) Fold in mini marshmallows then refrigerate until well chilled.
- Measure out 2 Tablespoons chocolate chips and reserve, then pour remaining chocolate chips into a medium-sized bowl. Pour coconut milk into a microwave-safe dish then heat for 45 seconds, or until gently simmering. Pour over chocolate chips in the bowl then let sit for 5 minutes before whisking until smooth.
- Line a 5x9” loaf pan with saran wrap, letting it generously hang over the edges, then scoop 1 cup marshmallow mixture into the bottom and spread into an even layer. Next add a layer of graham crackers, cutting or breaking graham crackers to fit into an even layer. Add another 1 cup marshmallow mixture then smooth into an even layer, and then add 1/2 cup of the chocolate mixture and smooth into an even layer.
- Repeat layers - graham crackers, marshmallow mixture, chocolate - two more times. Cover the top with saran wrap then refrigerate overnight. When ready to serve, remove saran wrap from the top then invert cake onto a cutting board. Gently pull on overhanging saran wrap to remove the cake from the pan then sprinkle top with reserved chocolate chips and crumbled graham crackers. Slice with a sharp knife then serve.
Notes
- If you do not need to eat dairy-free and/or don't like coconut milk, you could sub in heavy cream.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Do you think this would freeze ok? To make ahead or even serve frozen? Anyone tried?
To make this actually vegan friendly (egg allergy in the household, and the brown rice “marshmallow cream” was gross) think this would work with melting marshmallows and then whipping it to replace the marshmallow creme?
I think it could! Otherwise you could try a vegan marshmallow creme recipe like this one: https://chocolatecoveredkatie.com/2015/04/30/healthy-vegan-marshmallow-fluff/
Do you melt the marshmallows before adding to the whipped topping?
It’s not melting as I’m makin it now so in wondering if I need to microwave them
Nope! Just stir them in from the package.
Thank you for your fast response! I didn’t melt any so I’m glad I didn’t! Is it more just for texture then as you eat it?
You got it! They get really soft and squishy after sitting overnight.
I’ve recently had to go gluten-free, so I’m still kind of learning. Why is most marshmallow fluff not gluten-free? I’m pretty sure I have a jar of Kraft Marshmallow Creme in the pantry, and nothing on the ingredients label makes me think it would contain gluten, but now I’m not sure.
Great question! Marshmallow fluff almost always contains gluten-free ingredients but some brands cant guarantee the product hasn’t been contaminated by being processed on production lines shared with wheat-containing products. :( Kraft in particular will only put a “gluten-free” label on products they know are not processed on shared lines.
Immaculate presentation Kristin! I bet my attempt looks nothing like yours, ha!
I don’t have a 9×5 pan. Do you think this would work better in a 8×4 loaf pan or a 8 or 9 inch square pan?
Just kidding, i do have a 9×5 pan! I am making this today and cannot wait to try it!
Hope you love it, Sara!
Recently started trying to go GF at our house. Wondering where you find all of the GF products. Our grocery store has a small selection but I often can’t find certain things. Thanks!
Do you have an Aldi store nearby? They carry a gluten-free line called ‘live G free’-so affordable and a nice variety of items
We do and it’s been on my list of must-visit stores for YEARS! I hear great things about their GF line all the time – just need to get there!
Melissa, I usually get all my GF products from Hy-Vee. I’ve also heard that Thrive Market has great prices on a ton of GF stuff!
oh my goodness I really want to make this soon! I eat GF and DF so this is incredibly perfect for me after missing out on so many summery desserts recently. thank you!
You will love it, Ally! Another option is this Strawberry Shortcake Icebox Cake – just swap homemade whipped cream for that SoDelicious Cocowhip and you’ll be good to go! https://iowagirleats.com/2016/06/15/gluten-free-no-bake-strawberry-shortcake-icebox-cake/
Oh, yum! I LOVE smores and that cake has me drooling. It looks so refreshing for the weather we’ve been having here on the East Coast, too. Adding to my ‘must-make’ list :)
Hope you love it, Traci!
This was a hit with the whole family for our 4th of July! We made it layered in a trifle dish because we didn’t get our act together to make it the night before…not as pretty but just as delicious! Thanks for another great recipe!
Sooo glad you were able to make it work, Sherri! Thanks for your feedback! :)
This is beautiful and so fun! It’d be especially good on a hot day, rather than standing over a hot fire roasting mallows!
Exactly! Less messy too. ;)
This looks SO GOOD. I love how easy it is!
For sure – hope you love it, Sarah!
Wow, how incredible does this look! It looks like the ideal summer dessert and I love that it’s dairy-free!
Yes!! So fun for summertime! :)