No Bake S'mores Ice Box Cake
Ice Box Cakes are an Easy, Sweet and fun dessert for any summer party. Even better when you can make them Gluten Free (and Dairy Free with my homemade Ganache). My S'mores version takes the cake (haha...) literally. Make sure you get some before it's all gone.
GLUTEN FREE DESSERT RECIPE
Lauren Vasnelis
8/9/2026
S’mores Icebox Cake
This gluten-free S’mores Icebox Cake takes everything you love about a classic s’more and turns it into a cool, creamy, no-bake dessert. Layers of gluten-free graham crackers, fluffy marshmallow filling, and rich chocolate ganache soften together in the refrigerator to create that classic icebox-cake texture, with plenty of chocolate and marshmallow flavor in every bite.
It’s an easy summer dessert that gives you all the fun of s’mores without ever turning on the oven.
Servings: 6
Prep Time: 30 minutes
Ganache Chill Time: 1 hour
Assembly Time: 15 minutes
Cake Chill Time: 2 hours
Total Time: 3 hours 45 minutes
Equipment Needed
8 × 8-inch baking dish
Ingredient Breakdown
Gluten-Free Graham Crackers
The graham crackers create the structure of the icebox cake and give it that unmistakable s’mores flavor. As the assembled cake chills, they absorb moisture from the marshmallow filling and soften into a tender, cake-like texture.
You’ll need one 14-ounce box of gluten-free graham crackers. Depending on the size and shape of your crackers, you may need to break some into smaller pieces to completely cover each layer of the baking dish.
Marshmallow Fluff
Marshmallow fluff gives the creamy filling its classic s’mores flavor without requiring any melting or cooking.
You’ll use 7 ounces of marshmallow fluff mixed directly into the whipped topping. You can also add mini marshmallows to this layer for even more marshmallow flavor and a little extra texture.
Dairy-Free Whipped Topping
I use 16 ounces of TruWhip dairy-free whipped topping to create the light and fluffy base of the marshmallow layer.
If you don’t need the recipe to be dairy-free, Cool Whip or another conventional whipped topping works just as well at a one-to-one ratio.
Cocoa Powder
Cocoa powder creates the deep chocolate base of the ganache and gives the cake that rich s’mores chocolate flavor.
Whisking it together with the sugar and salt before adding the milk helps distribute the cocoa evenly throughout the sauce.
Almond Milk
I use almond milk, but any dairy or non-dairy milk that works for your dietary needs can be substituted.
You’ll also need a small additional splash of milk to combine with the cornstarch and create the slurry.
Cornstarch
Cornstarch thickens the homemade chocolate ganache so it becomes rich and spreadable once cooled.
Mix the cornstarch with a splash of milk before adding it to the saucepan. This creates a slurry and helps prevent lumps from forming in the ganache. Good substitutes for Cornstarch are Tapioca Flour or Arrowroot Starch at a 1:1 ratio/
Chocolate Chips
Chocolate chips melt into the ganache for additional richness and a smoother, more decadent chocolate flavor.
Use dairy-free chocolate chips if you’d like to keep the recipe dairy-free, or conventional chocolate chips if dairy isn’t a concern.
Dairy-Free Butter
Dairy-free butter gives the finished ganache richness and helps create a smooth, glossy texture.
Regular butter can be substituted at a one-to-one ratio.
Ingredients
Chocolate Ganache
½ cup sugar
¼ cup cocoa powder
Pinch of salt
½ cup almond milk, or milk of choice
½ cup dairy-free chocolate chips
3 tablespoons dairy-free butter
1 tablespoon cornstarch
Splash of additional milk, for the cornstarch slurry
Marshmallow Fluff Layer
7 ounces marshmallow fluff
16 ounces TruWhip dairy-free whipped topping
Optional mini marshmallows, for additional texture
For Assembly
1 (14-ounce) box gluten-free graham crackers
Optional Toppings
Mini marshmallows
Dairy-free chocolate chips
Extra chocolate ganache
Crushed gluten-free graham crackers
Additional Fluff Mixture
Any dairy-free swaps can be substituted back to a conventional dairy option at a one-to-one ratio.
Instructions
Make the Chocolate Ganache
If you don’t want to make homemade chocolate ganache, you can skip this section and substitute your favorite jarred hot fudge. Choose a dairy-free variety if needed and allow it to come to room temperature before assembling the cake.
In a medium saucepan, combine the sugar, cocoa powder, and a pinch of salt. Whisk the dry ingredients together until evenly combined.
Add the almond milk and turn the heat to medium. Whisk until smooth and completely combined.
As the mixture begins to heat, add the chocolate chips and dairy-free butter.
Continue whisking until the chocolate chips and butter have completely melted. Bring the mixture to a gentle, low boil.
In a small cup, combine the cornstarch with a splash of milk and stir until completely smooth to create a cornstarch slurry.
Slowly pour the slurry into the chocolate mixture while whisking vigorously. Continue cooking and whisking for a few minutes until the ganache noticeably thickens.
Remove the ganache from the heat and allow it to cool for approximately 1 hour before assembling the cake.
Make the Marshmallow Fluff Layer
In a large bowl, combine the marshmallow fluff and whipped topping.
Fold everything together until evenly combined and fluffy.
If desired, fold in mini marshmallows for additional marshmallow flavor and texture.
Assemble the S’mores Icebox Cake
Arrange a single layer of gluten-free graham crackers across the bottom of an 8 × 8-inch baking dish, breaking crackers as necessary to fill any gaps.
Spread approximately one-third of the marshmallow fluff mixture evenly over the graham crackers.
Dollop approximately one-third of the cooled chocolate ganache over the fluff and gently spread it across the surface.
Add another layer of graham crackers, followed by another portion of the marshmallow fluff mixture and chocolate ganache.
Finish with a third layer of graham crackers.
Spread the remaining marshmallow fluff mixture and chocolate ganache over the top. There’s no need to measure every layer perfectly. Just divide the mixtures roughly as you go so you have enough to finish the top.
If desired, decorate with mini marshmallows, chocolate chips, crushed graham crackers, and an extra drizzle of chocolate ganache.
Cover and refrigerate for at least 2 hours or overnight. The longer chill gives the graham crackers time to soften and allows all of the layers to meld together.
Slice, serve chilled, and enjoy!
Lauren’s Tips 💛
Use the Store-Bought Shortcut: Don’t feel like you have to make the homemade chocolate ganache. If you want to make this recipe even easier, use your favorite jarred hot fudge instead. Just make sure it’s at room temperature before assembling the cake, and choose a dairy-free variety if needed.
Divide as You Go: You don’t need to precisely measure the marshmallow fluff and ganache for every layer. Think of each mixture as being divided roughly into thirds and keep enough of both aside to finish the top.
Overnight Is Even Better: Two hours is enough time for the cake to chill, but if you have the time, make it the night before. An overnight chill gives the graham crackers more time to soften and allows all of the layers to meld together.
Notes
Store-bought hot fudge can be substituted for the homemade chocolate ganache.
Make sure homemade ganache has cooled before assembling the cake. Adding it while it’s still warm can melt the whipped topping.
Break the graham crackers as necessary to completely cover each layer. They don’t have to fit perfectly.
Mini marshmallows can be folded into the marshmallow fluff layer for additional texture or simply reserved for decorating the top.
Additional chocolate chips, mini marshmallows, crushed graham crackers, and chocolate ganache can all be used as optional toppings.
The cake should remain refrigerated until you’re ready to serve it.
For the cleanest slices, serve the cake directly from the refrigerator while it’s cold and firm.
Store leftovers covered in the refrigerator.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I use store-bought hot fudge instead of making the chocolate ganache?
Absolutely. That’s one of the easiest shortcuts for this recipe. Allow the hot fudge to come to room temperature so it’s easy to spread without being warm enough to melt the whipped topping. If you’re keeping the recipe dairy-free, make sure you choose a dairy-free hot fudge.
Can I use Cool Whip instead of TruWhip?
Yes. I used TruWhip dairy-free whipped topping, but Cool Whip or another whipped topping can be substituted at a one-to-one ratio if it works for your dietary needs.
Do I need to add mini marshmallows to the marshmallow layer?
No. They’re completely optional. The marshmallow fluff already provides plenty of s’mores flavor, but mini marshmallows add another texture if you’d like them.
How much filling should I use between each layer?
There’s no need to measure it precisely. Think of both the marshmallow mixture and ganache as being divided roughly into thirds. Use enough to create an even layer each time while making sure you reserve some of both for the top of the cake.
Do I need to break the graham crackers to fit the pan?
Probably. Arrange the full crackers first, then break additional pieces as necessary to cover any gaps. It doesn’t need to look perfect because the crackers will soften as the cake chills.
Why does an icebox cake need to chill?
The chill time isn’t only about making the cake cold. The moisture from the filling gradually softens the graham crackers, giving them a tender, cake-like consistency and allowing all of the layers to meld together.
Is two hours enough chill time?
Yes, but two hours is the minimum I recommend. If you can prepare the cake the night before, an overnight chill will give you an even softer, more cohesive icebox-cake texture.
Can I make S’mores Icebox Cake ahead of time?
Yes. This is actually an excellent make-ahead dessert. Assemble it the night before, cover it, and refrigerate it overnight.
Can I use regular graham crackers?
Yes. If you don’t need the recipe to be gluten-free, conventional graham crackers can be substituted. Use enough to create three complete layers in your 8 × 8-inch baking dish.
Can I make this dairy-free?
Yes. Use dairy-free whipped topping, dairy-free chocolate chips, dairy-free butter, and your preferred non-dairy milk. If you’re using store-bought hot fudge, check that product separately as well.
How should I store leftovers?
Keep leftover S’mores Icebox Cake covered in the refrigerator. Because of the whipped filling, it should remain refrigerated rather than being stored at room temperature.
