Old-fashioned icebox cake can be made gluten-free (and dairy-free too!). My no-bake S'mores icebox cake is easy to make and a total crowd-pleaser. It is the best gluten-free summer dessert!

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Icebox cakes are perfect for cookouts and BBQs. After chowing down on our favorite BBQ baby back ribs, baked beans, and blue cheese potato salad. A refreshing cold dessert is just what you need.
If you have never had icebox cake, it is a simple to assemble no-bake dessert with layers of graham crackers and cream. Served chilled, not frozen like ice cream cake.
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📖Why My Recipe Works
- Loaf Pan Shape- If you know anything about gluten-free crackers, you know they tend to crumble. That is no problem with this cake. Bits, pieces, and parts are totally fine. And because I use a loaf pan it is even easier to keep the cake together.
- Classic Flavor- Finally, you top the cake with toasted marshmallows. Using a kitchen torch gives us that campfire taste and melts the chocolate pieces.
🧾Ingredient Notes
This is what I call a semi-homemade dessert. You buy all the ingredients and just assemble the cake, except for the chocolate ganache. And while you could buy hot fudge to use it would be way too sweet for most people.
- Chocolate Chips- Use semi-sweet or dark chocolate chips.
- Heavy Whipping Cream
- Whipped Topping- aka Cool Whip, but use any brand you like
- Marshmallow Fluff
- Mini Marshmallows- I actually had to cut regular marshmallows in half. The store was out of the mini.
- Gluten-Free Graham Crackers- Most boxes are around 8 ounces, which is enough for this recipe.
Gluten-Free Dairy-Free Icebox Cake
Most brands of graham crackers are actually DF so no issue with this. For Dairy-free gluten-free chocolate chips, I prefer to use the Enjoy Life brand. And many generic versions of Cool Whip are naturally dairy-free. I just use my local store-bought brand.
So that just leaves the heavy cream. Use full-fat coconut milk in its place, just be sure to combine it well.
⏲️How to Make Icebox Cake
First up you need to line your pan in order to get the cake out whole and slice thinly.
I lined the pan with parchment paper but you can use wax paper or foil in a pinch. Be sure to line longways with flaps over the end so you have the leverage to pull it out.
Step 1- Make the Chocolate Ganache

Ganache is a chocolate sauce made of cream and chocolate. You heat the cream and then pour it over the chocolate. I prefer to heat the cream in a saucepan so I don't burn it. But you can also do this in a microwave.

Let the mixture sit and then mix until smooth.
You need to let the mixture cool a bit before. You don't want to melt the marshmallow mixture.
Step 2- Marshmallow Cream

Our cream layer is made of half marshmallow cream and half whipped cream. The hardest part of this cake is getting these two ingredients combined without deflating the air that the whipped topping brings.
Use a large mixing bowl and gently fold the two ingredients together. Then add your marshmallows.
Step 3- Assemble the Icebox Cake
This icebox cake has 3 layers of graham crackers, 3 layers of marshmallow cream, and TWO layers of chocolate.

Start by putting down one layer of graham crackers. Break up the crackers as needed to cover the bottom of the loaf pan.

Add ⅓ of the marshmallow cream and spread evenly. The back of a soup spoon works great for this.

Then add half the chocolate ganache.

Repeat this with another marshmallow layer, a final chocolate layer, more graham crackers.

Ending with a final layer of marshmallow cream

Cover and chill for 8 to 12 hours, at least. The longer it chills the better the S'more cake holds together.
Step 4- Serve
Remove the cake from the fridge and place it in the freezer for 15 minutes. This will make the icebox cake easier to remove from the pan and slice.

Run a knife down the two short edges that are unlined. Use the parchment to lift up the cake and move it to a serving platter.

Top with more marshmallows. Use a kitchen torch to quickly toast the top. Sprinkle with extra chocolate.
No kitchen torch? No problem! Line a sheet pan with a bit of foil. Scatter on the marshmallows and place under the broiler until toasted. Use a spoon to move them to the top of the cake.
Alternatively, you could just sprinkle on cocoa or shaved chocolate.
👩🏻🍳GF Icebox Cake Tips
- Freeze the cake before serving. Just 15 to 30 minutes for easy cutting. It will also help the cake last a bit longer before melting.
- Always line your pans when making icebox cakes, it makes for much easier serving.
- A serrated knife run under warm water will get a clean cut for serving.

Gluten-Free Summer Dessert Recipes
🌡️Storing Leftovers
Cover the icebox cake with plastic wrap, and keep it in the refrigerator for up to 2-3 days.
Gluten-free icebox cake will keep for up to 1 month in the freezer when covered with aluminum foil. Thaw for a few hours in the fridge before serving.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card

S'mores Gluten Free Icebox Cake (DF/GF)
Ingredients
- 1 ½ cup chocolate chips
- 1 cup heavy cream
- 1 8 oz container whipped topping thawed
- 1 7 oz jar marshmallow fluff
- 1 cup mini marshmallows
- 1 box gluten free graham crackers
- Extra marshmallows graham crackers and chocolate chunks, for garnish
Instructions
Ganache
- Add the chocolate to a heatproof glass or metal bowl.1 ½ cup chocolate chips
- Bring the cream to a simmer over low heat. As soon as it bubbles around the edges pour the cream over the chocolate, making sure it is completely submerged. Let it sit for 2-4 minutes without disturbing it.1 cup heavy cream
- Gently whisk the cream and chocolate until it is fully combined and the result is a shiny, silky chocolate ganache. Let cool until it is thickened.
Marshmellow Cream
- In a large bowl, gently fold together the whipped topping, marshmallow fluff and marshmallows.1 8 oz container whipped topping, 1 7 oz jar marshmallow fluff, 1 cup mini marshmallows
Assemble
- Line a loaf pan parchment paper so that it covers the bottom and up the longer sides, and it leaves some overhang.
- Line the bottom of the pan with graham crackers, cutting any crackers as needed so the bottom is covered completely. Top with ⅓ of the marshmallow mixture and spread in an even layer. Next, add half the chocolate ganache.1 box gluten free graham crackers
- Repeat a layer of graham crackers, ⅓ marshmallow mixture and remaining ganache. Top with the final layer of graham crackers and the rest of the marshmallow mixture.
- Cover and refrigerate for 8 to 12 hours, or overnight. Place in the freezer for 20 minutes before cutting.
- Garnish with graham cracker crumbs, chocolate chunks and marshmallows, if desired. Marshmallows can be toasted with a kitchen torch.Extra marshmallows
Video
Notes
- This recipe serves 8 to 10 people depending on how thick you cut the slices.
- To toast the top use a kitchen torch, do NOT place it under the broiler or the cake will melt.
- You can make this in an 8x8 baking pan but only do two layers. One box of graham crackers won't be enough for 3 layers in an 8x8 pan.
- See the post for more ideas on how to garnish the top of the cake.
Dairy-Free Icebox Cake
- Most graham cracker brands are dairy-free.
- For dairy-free, gluten-free chocolate chips, use Enjoy Life brand.
- Many generic whipped topping versions are naturally dairy-free; use your local store brand.
- Replace heavy cream with full-fat coconut milk; mix well.







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