everyday food made simple

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I don’t know about you, but my summer is flying by right before my eyes. It didn’t seem all that long ago the sun rose and painted the sky a pretty mixture of pinks, purples, and oranges at 5 a.m., it was still bright out at 9 p.m., we grilled burgers and steaks and pork chops every night, and Starbuck’s iced coconut mocha macchiato became my summer jam.

Every year around this time I always look back at my summer bucket list, and every year I realize there are so many things I wanted to do but didn’t accomplish – I wish I went to the farmer’s market more, baked a little more, blogged a little more, spent more days out in the sun, checked off more books off of my list, went to more fairs, and ate more ice cream.

What I did do, however, was make this cake. This amazingly simple, no-oven-required-because-we-all-know-how-hot-it-already-is, cake.

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S’mores icebox cake, to be exact. Layers of creamy marshmallow cream on top of sweet chocolate ganache on top of graham crackers, topped off with mini marshmallows that’s broiled to toasty perfection. So so good to where you will want to eat it straight out of the pan when your husband isn’t home.

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So before summer is over, before the weather starts to cool down, before your kids go back to school, please make this as a last hurrah to summer – I promise you won’t regret it.

s'mores icebox cake
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Ingredients
  1. 2 and 3/4 cups heavy cream, divided
  2. 7 oz marshmallow fluff
  3. 1 and 1/2 cups mini marshmallows, divided
  4. 11 oz semisweet chocolate chips
  5. 1 box graham crackers (you probably won't use the entire box)
Make the marshmallow cream
  1. Using a stand or hand mixer, beat 2 cups heavy cream on medium-high for 5 minutes or until stiff peaks form. Add in the marshmallow fluff and continue beating on medium-high speed for another 3 minutes. Gently stir in 1 cup mini marshmallows, set aside.
Make the chocolate ganache
  1. In a small saucepan over medium-low heat, heat the remaining heavy cream until simmering. Remove from heat and pour over chocolate chips in a heat-proof bowl. Let mixture sit for 5 minutes, then stir until combined and smooth.
  2. In a 9x9" baking dish, spread a thin layer of the marshmallow cream on the bottom. Top with a layer of graham crackers. Break the crackers into pieces to make sure all the marshmallow cream is covered. Top with another layer of marshmallow cream, then generously drizzle/spread the ganache over the top. Repeat layers once more, leaving about 1/4" from the top of the pan.
  3. Garnish the top with remaining mini marshmallows, crushed graham cracker pieces, and extra chocolate chips, if desired. Cover with plastic wrap and refrigerate overnight.
  4. Right before serving, turn on your broiler and broil the cake for 1 minute or until marshmallows are brown and toasty. Remove immediately and freeze for 10 minutes to let set and serve. Cake can be stored in the refrigerator in an airtight container for up to 3 days.
  5. Makes one 9x9" pan
Adapted from Delish.com
Adapted from Delish.com
Simple Everyday Food http://www.simpleeverydayfood.com/
The beautiful thing about this recipe is that you can change up the layers based on what you like more. Want more chocolate? Then add in a few more layers of chocolate ganache. Love graham crackers? Then put it another layer of graham crackers. Whatever you decide to do, it’ll be delicious either way.

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Recipe adapted from Delish

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, and kindly link back to this post for the recipe.

 

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