Irresistible S'mores Icebox Cake for a Chill Summer Treat

Indulge in a No-Bake S’mores Icebox Cake that combines graham crackers, chocolate fudge, and creamy meringue for a delightful summer dessert.

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Prep Time 30

Chill Time 6

Total Time 6 30

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meringue

4 large Egg Whites Fresh eggs yield the best results.
1 cup Granulated Sugar Avoid substitutions.
1 cup Heavy Whipping Cream Try coconut cream for dairy-free.
2 teaspoons Vanilla Extract Pure vanilla is preferred.
1 pinch Salt Just a pinch balances sweetness.

For the Cake Layers

2 cups Graham Crackers Gluten-free versions available.
1 cup Hot Fudge Sauce Use homemade or store-bought, warmed.

Equipment

8 x 8-inch baking pan
double boiler
stand mixer
spatula

Method

Preparation Steps

Prepare the Baking Dish by lining an 8 x 8-inch baking pan with plastic wrap or parchment paper.
Create the Meringue Base by combining egg whites and sugar in a double boiler until warm.
Whip the Meringue until stiff peaks form, about 5-7 minutes.
Fold in the Cream gently to keep the mixture fluffy.
Assemble the Cake starting with layers of graham crackers, fudge, and meringue.
Chill and Set for at least 6 hours, covering tightly.
Prepare the Meringue Topping by whipping another batch of egg whites and sugar.
Toast the Meringue for 1-2 minutes until golden brown.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Allow the cake to chill for at least 6 hours for best results. Keep bowls and utensils grease-free for whipping egg whites.

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