This recipe is one of the best gluten-free summer desserts! Old fashion icebox cake can be made gluten-free. Our S'more version of a gluten-free icebox cake is so easy to make and a total crowd-pleaser. Truly delicious!
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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.
In This Post
📖Why This Recipe Works
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.
While the cake is chilling, the moisture from the cream softens the graham crackers. The entire dessert melds together to form a cake.
And 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.
Finally, we 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 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.
See the recipe card for exact quantities.
⏲️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- Ganache
Ganache is a chocolate sauce made of cream and chocolate. You heat the cream and then pour it over the chocolate. 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.
I prefer to heat the cream in a saucepan so I don't burn it. But you can also do this in a microwave.
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- Assembly
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. And another layer of graham crackers follows.
Repeat this with another marshmallow layer, a final chocolate layer, more graham crackers, and finally 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 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.
👩🏻🍳 Expert 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 ran under warm water will get a clean cut for serving.
🌡️Storage
Covered the icebox cake with plastic wrap, and keep in the fridge 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.
Gluten Free Summer Dessert Recipes
💬Frequently Asked Questions
Traditional graham crackers are not gluten-free. However, several national brands make a gluten-free graham crackers. If you can't find them you can substitute gluten-free sugar cookies or gluten-free chocolate cookies in this recipe.
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📖 Recipe
S'mores Gluten Free Icebox Cake
Equipment
Ingredients
- 1 ½ cups 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.
- 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.
- 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.
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.
- Repeat 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 refridgerate 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.
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.
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