This S’mores Icebox Cake is made with a no bake cookie crust, whipped coconut cream, vegan marshmallows and combines all the favorite flavors of the classic campfire treat. It’s creamy, delicious and the perfect way to enjoy S’mores! Gluten-free, grain-free, vegan, dairy-free and paleo.
Easy S’mores Icebox Cake recipe
Nothing screams summer like a classic campfire s’mores. This S’mores Icebox Cake combines all those classic campfire flavors in an easy no bake dessert. And the best part is, you don’t have to leave the comfort of your kitchen.
Icebox cakes are one of the easiest desserts and always such a crowd-pleaser. They are perfect for spring or summer birthday parties, cook-outs, potlucks, picnics and family barbecues.
Looking for more easy icebox cake recipes? We also love this Strawberry Icebox Cake, Berry Icebox Cake, Chocolate Icebox cake and Cherry Icebox Cake!
What is an Icebox Cake
A traditional icebox cake is a no bake dessert made with chocolate wafers and whipped cream. You assemble them into layers resemble a cake. Then you store the cake either in the fridge or the freezer to set up.
After a few hours, you get a no bake cake that tastes sort of like a delicious ice cream cake.
Ingredients you need
Classic icebox cakes are made with graham crackers or wafers, heavy cream, cream cheese, sugar and sometimes pudding. For this healthy gluten-free and dairy-free icebox cake recipe, we’re going to use:
- Gluten-free cookies – we like Simple Mills Grain-Free Honey Cinnamon Sweet Thins, Simple Mills Crunchy Cinnamon Cookies or Hu’s Kitchen Grain-Free Snickerdoodles to keep this recipe grain-free, vegan and paleo-friendly. For a low carb / keto version, use High Key Snickerdoodles or my keto shortbread cookie recipe. You can also use regular or gluten-free graham crackers if not paleo.
- Chilled Coconut cream – whipped until stiff peaks. Be sure to chill the can of coconut cream overnight before using. Works best with brands only containing coconut milk + water with no other fillers – etc. Trader Joe’s, Aroy-D, Savoy or Nature’s Charm. For easier prep you can sub with coconut whipped topping such as So Delicious Coco Whip. If not dairy-free, you can sub with regular heavy cream, heavy whipping cream or regular whipped topping of choice.
- Vegan marshmallows – melted in a pot or microwave. We like MyDandies Vegan Marshmallows or Sweet Apricity for strict paleo. I also have a homemade marshmallow recipe.
- Dairy-free chocolate chips – we like Lily’s Sweets or Pascha’s Chocolate
- Canned coconut milk – works best with brands only containing coconut milk + water with no other fillers – etc. Trader Joe’s or Aroy-D.
How to make S’mores Icebox Cake
- Make the whipped cream: With a hand mixer or in the bowl of a stand mixer, whip chilled coconut cream until it just holds soft peaks. Fold melted marshmallows into whipped cream until combined. Set aside 1/2 cup for topping.
- Melt the chocolate: Place the chocolate chips in a large heat-safe bowl. Bring the coconut milk to a gentle boil in a pot over medium-heat or microwave in a heat-safe bowl for 45 seconds, or until gently simmering. Pour over chocolate chips in the bowl then let sit for 5 minutes before whisking until smooth
- Assemble the cake: Spread a thin layer of the cream mixture in an 8 x 8 pan to coat the bottom. Place a single layer of cookies / crackers across the center of the pan and then break up 1 or 2 more cookies / crackers as needed to fill in the gaps. Spread half of the marshmallow cream layer on top then add 1/2 of the chocolate mixture on top. Top with another layer of cookies / graham crackers, breaking them as needed to make them fit. Add remaining melted chocolate.
- Decorate cake: Sprinkle with an even layer of the mini marshmallows on top then scatter a few pieces of Hu’s Kitchen gems / chocolate squares and crushed cookie crumbs on top. Drizzle with melted chocolate if desired. Refrigerate for at least 4 hours or overnight until the cookies / crackers have softened completely. I used a handheld torch to char the marshmallows, but if you don’t have one, just pop them under the broiler for a minute or until they’re golden brown.
- Chill cake in fridge: Refrigerate for at least 4 hours or overnight until the cookies / crackers have softened completely.
Tips for success
- Choose a good quality brand of coconut milk: We like the one from Trader Joe’s or Aroy-D. For easier prep you can sub with coconut whipped topping such as So Delicious Coco Whip to keep things simple and omit the powdered sweetener.
- Chill the coconut cream: Be sure to chill the coconut cream overnight prior to whipping. Otherwise, the coconut cream won’t harden and will not whip up.
- Add reserved liquid from the can: If your whipped cream is too stiff or you see clumps, add some of the reserved liquid from the can to help it blend smoother.
- Keep chilled if making ahead: Be sure to store in the fridge if making ahead to firm up.
Storage and freezer instructions
How to store: This healthy s’mores cake is an easy make ahead dessert that you can store covered in the fridge overnight for up to 3 days.
For make ahead: Simply assemble in advance and store covered in the fridge overnight
How to freeze: The great thing about ice cakes is that they taste great slightly frozen so you can go ahead and store in the freezer for up to one week. I wouldn’t store it for longer than one month though as the cookies will soften too much and crumble.
How to serve this s’mores cake
After the cake is set, remove the pan from the fridge, slice into squares and serve immediately. Feel free to garnish and add more toppings such as chopped nuts, a drizzle of chocolate or whatever you have on hand!
No Bake Cake Variations
- For a low carb keto icebox cake: use High Key Snickerdoodles or my keto shortbread cookie recipe. Swap powdered sugar for powdered monk fruit sweetener
- For gluten-free ice box cake: use any gluten free graham crackers, cookies or my gluten free sugar cookie recipe or keto lemon cookie recipe
- For an old-fashioned icebox cake: You can use Vanilla Oreo cookies, chocolate or vanilla wafer cookies
- Make it lemon: Swap out the berries for a lemon custard for a Lemon Icebox Cake
- Add more toppings: Add in some chopped nuts, a drizzle of chocolate or whatever you have on hand!
More easy no bake cakes:
This S'mores Icebox Cake is made with a no bake cookie crust, whipped coconut cream, vegan marshmallows and combines all the favorite flavors of the classic campfire treat. It's creamy, delicious and the perfect way to enjoy S'mores! Gluten-free, grain-free, vegan, dairy-free and paleo.
- 3 cups chilled coconut cream (two 13.5 oz cans) , be sure to chill the entire cans of coconut cream overnight before using. Works best with brands only containing coconut milk + water with no other fillers - etc. Trader Joe's, Aroy-D, Savoy or Nature's Charm. For easier prep you can sub with coconut whipped topping such as So Delicious Coco Whip. If not dairy-free, you can sub with regular heavy cream, heavy whipping cream or regular whipped topping of choice.
- 3/4 cup vegan marshmallows , melted in a large pot over medium heat or a large heat-safe bowl in the microwave in 30 second increnents. We like MyDandies Vegan Marshmallows or Sweet Apricity for strict paleo. I also have a homemade marshmallow recipe
- 1 cup dairy-free chocolate chips , we like Lily's Sweets or Pascha's Chocolate
- 3/4 cup canned coconut milk , use only brands containing coconut milk + water with no other fillers - etc. Aroy-D, Trader Joe's.
- 25-30 grain-free cookies , or more depending on the size of pan and brand of cookies you use. We like Simple Mills Grain-Free Honey Cinnamon Sweet Thins, Simple Mills Crunchy Cinnamon Cookies or Hu's Kitchen Grain-Free Snickerdoodles to keep this recipe grain-free, vegan and paleo-friendly. For a low carb / keto version, use High Key Snickerdoodles, High Key Vanilla Wafers or my keto shortbread cookie recipe. You can also use regular or gluten-free graham crackers if not paleo.
- 1-1/2 cups vegan marshmallows toasted with a blow torch after placing on cake or under a broiler first before adding to cake
- Hu's Kitchen Gems or chocolate squares or about 9-10 or dairy-free chocolate chips
- crushed grain-free cookie crumbs
- melted dairy-free chocolate , optional
Make the whipped cream: With a hand mixer or in the bowl of a stand mixer, whip chilled coconut cream until it just holds soft peaks. Fold melted marshmallows into whipped cream until combined. Set aside 1/2 cup for topping.
Melt the chocolate: Place the chocolate chips in a large heat-safe bowl. Bring the coconut milk to a gentle boil in a pot over medium-heat or microwave in a heat-safe bowl for 45 seconds, or until gently simmering. Pour over chocolate chips in the bowl then let sit for 5 minutes before whisking until smooth. Allow to cool for 5 minutes.
Assemble the cake:
Spread a thin layer of the cream mixture in an 8 x 8 pan to coat the bottom. Place a single layer of cookies / crackers across the center of the pan and then break up 1 or 2 more cookies / crackers as needed to fill in the gaps. Spread half of the marshmallow cream layer on top then add 1/2 of the chocolate mixture on top. Top with another layer of cookies / graham crackers, breaking them as needed to make them fit. Add remaining melted chocolate.
Spread the remaining marshmallow cream mixture over top. Top with the final layer of cookies / crackers. Spread the reserved 1/2 cup cream over evenly.
Sprinkle with an even layer of the mini marshmallows on top then scatter a few pieces of Hu's Kitchen gems / chocolate squares and crushed cookie crumbs on top.
Drizzle with melted chocolate if desired. Refrigerate for at least 4 hours or overnight until the cookies / crackers have softened completely.
If toasting the marshmallows: Lightly char the marshmallows with a handheld torch after placing on the cake. Or place 1/2 of the marshmallows on a parchment under a broiler until just browned then allow to cool prior to adding them on the cake.
Recipe Video
medha @ Whisk & Shout -
This icebox cake combines the two best parts of summer desserts- frozen deliciousness and s’mores!
Gayle @ Pumpkin 'N Spice -
You make the BEST icebox cakes, Kelly! I agree…smores just screams summer. I’m loving your creative twist to use poptarts in here! What a perfect recipe for the summer, and for any other time, too! Looks incredible!
Megan - The Emotional Baker -
Oh my goodness, Kelly!! This looks like such a fun and delicious treat! I love the addition of pop tarts – so clever! & I didn’t know it was s’mores month – sounds like something I definitely shouldn’t miss out on 🙂
Dannii @ Hungry Healthy Happy -
Oh my! I think I am in heaven. I have had such a craving for Pop Tarts recently, and I think THIS is how I want to eat them. Yum!
Angie@Angie's Recipes -
wow Kelly, this looks crazily delicious and tempting!