S’mores Icebox Cake (GF/DF)
A delightful no-bake dessert that combines the classic flavors of s’mores with a modern twist, perfect for hot days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 720 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Ingredients
- 9 oz dairy-free whipped topping
- 7.5 oz jar gluten-free marshmallow crème
- 2 cups gluten-free mini marshmallows
- 9 oz dark or semi-sweet chocolate chips
- 3/4 cup lite coconut milk
- 2, 8 oz boxes gluten-free graham crackers
Instructions
- Combine the dairy-free whipped topping and gluten-free marshmallow crème in a large bowl, whisk until smooth, then fold in the gluten-free mini marshmallows and refrigerate.
- Measure out 2 tablespoons of chocolate chips for topping and set aside. Heat the coconut milk until gently simmering, then pour over the chocolate chips and let sit before whisking until smooth.
- Line a 5×9 inch loaf pan with plastic wrap, scoop 1 cup of marshmallow mixture into the bottom, layer with graham crackers, and repeat layering the marshmallow and chocolate mixtures.
- Cover and refrigerate overnight. When ready to serve, lift the cake out of the pan, top with reserved chocolate chips and crumbled graham crackers, and slice.
Notes
Chill the cake overnight for best texture and flavor.