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S’mores Gluten Free Icebox Cake with Dairy-Free Option Recipe

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  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

A decadent and gluten-free take on the classic s’mores dessert, this S’mores Gluten Free Icebox Cake layers rich chocolate ganache, fluffy marshmallow cream, and gluten-free graham crackers. Perfectly chilled for 8 hours, it delivers the campfire favorite flavors in a creamy, no-bake icebox cake that’s easy to prepare and can be made dairy-free with simple substitutions.

Ingredients

Ganache

  • 1 1/2 cups chocolate chips
  • 1 cup heavy cream

Marshmallow Cream

  • 1 (8 oz) container whipped topping, thawed
  • 1 (7 oz) jar marshmallow fluff
  • 1 cup mini marshmallows

Assembly

  • 1 box gluten free graham crackers
  • Extra mini marshmallows, graham crackers, and chocolate chunks for garnish (optional)

Instructions

  1. Prepare the Ganache: Place the chocolate chips in a heatproof glass or metal bowl.
  2. Heat the Cream: In a small saucepan, bring the heavy cream to a gentle simmer over low heat. Once the cream bubbles around the edges, immediately pour it over the chocolate chips, ensuring the chocolate is fully submerged. Let this mixture sit undisturbed for 2-4 minutes.
  3. Mix the Ganache: Gently whisk the cream and chocolate together until smooth and silky in texture. Allow the ganache to cool and thicken to a spreadable consistency.
  4. Make the Marshmallow Cream: In a large bowl, fold together the thawed whipped topping, marshmallow fluff, and mini marshmallows until well combined and fluffy.
  5. Prepare the Pan: Line a loaf pan with parchment paper, making sure to cover the bottom and long sides, leaving some overhang for easy removal.
  6. Assemble the Layers: Place a layer of gluten-free graham crackers at the bottom, cutting as necessary to cover it completely. Spread 1/3 of the marshmallow cream evenly over the crackers, then spoon half of the chocolate ganache on top.
  7. Repeat Layers: Add another layer of graham crackers, followed by the next 1/3 of the marshmallow cream and the remaining chocolate ganache.
  8. Top the Cake: Finish with a layer of graham crackers and the rest of the marshmallow cream, spreading evenly.
  9. Chill the Cake: Cover the assembled cake and refrigerate for at least 8 hours, or overnight, allowing the layers to set and meld together.
  10. Serve: Once chilled, lift the cake from the pan using the parchment overhang. Garnish with extra mini marshmallows, graham crackers, and chocolate chunks if desired. Slice and enjoy!

Notes

  • For a dairy-free option, substitute heavy cream with coconut cream and use a dairy-free whipped topping.
  • Ensure the gluten-free graham crackers you use are certified gluten-free if you have severe gluten intolerance.
  • Allowing the cake to chill overnight helps the flavors meld and the cake to set perfectly.
  • Use a sharp knife dipped in hot water for cleaner slicing.

Find it online: https://yummadeeasy.com/smores-gluten-free-icebox-cake-with-dairy-free-option-recipe/