Description
A delightful Frozen S’mores Icebox Cake featuring layers of cookies, marshmallow cream, and chocolate mousse, topped with toasted marshmallows and a drizzle of fudge.
Ingredients
Scale
- 2 cups crushed chocolate cookies (for crust)
- 1/2 cup butter (melted)
- 2 cups marshmallow fluff or cream
- 2 cups chocolate mousse (store-bought or homemade)
- 2 cups mini marshmallows (toasted)
- 1/2 cup chocolate fudge sauce
- 1 cup whipped cream (for mousse base)
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Mix crushed cookies with melted butter and press into a parchment-lined 8×8 pan for the crust.
- Spread a thick layer of marshmallow cream over the crust. Freeze for 20 minutes.
- In a bowl, beat cream cheese, powdered sugar, vanilla, and fold in whipped cream to make a mousse base. Stir in melted chocolate until smooth.
- Spread chocolate mousse layer evenly over marshmallow base.
- Freeze for at least 4–6 hours until firm.
- Before serving, top with mini marshmallows and toast lightly (torch or broiler).
- Drizzle with chocolate fudge sauce and slice into squares.
Notes
- Ensure the cake is fully frozen before serving for the best texture.
- Use a kitchen torch or broiler to toast the marshmallows carefully.
- Store leftovers in the freezer for up to a week.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg