S'mores Icebox Cake
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.
Ingredients
- 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.
Toppings:
- 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
Instructions
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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.
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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.
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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.
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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.
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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.
