The kids have been asking me to learn how to make ice cream cakes for forever and I’ve never tried them until recently. I decided the other day to try my hand at making some new summer desserts and to combine our love of the campfire favorite, S’Mores with our love of ice cream for this amazing Gluten Free S’Mores Icebox Cake. Of course, we made it gluten free for our family but you could make this with traditional graham crackers if you choose.
Gluten Free S’mores Icebox Cake
- 1.5 quarts All Natural Vanilla Ice Cream
- 1 Box Pamela’s Gluten Free Graham Crackers
- 1 1/2 Cups Mini Chocolate Chips
- 2 Cups Mini Marshmallows
- 1 80z Package Cream Cheese at Room Temperature
- 1 1/2 Cup Whipping Cream
- 1 Cup Chocolate Syrup
- Additional Chocolate Syrup
You’ll also need a loaf pan, parchment paper, and plastic wrap.
Remove your ice cream from the freezer and let it soften. You’ll want it to be quite soft so that it spreads easily.
Turn your oven on to broil. Place 1 1/2 cups of your mini marshmallows onto a pan lined with parchment paper and place them in the oven. Broil them until the are lightly toasted. Make sure you keep a close eye on them and don’t let them burn, unless of course that is how you like your s’mores marshmallows!
Stir the toasted mini marshmallows and the mini chocolate chips into the softened vanilla ice cream.
In the bowl of your stand mixer combine the cream cheese and the chocolate syrup. Blend until smooth. Slowly add the whipping cream. Turn the mixer up and whip on high until the mixture is thick and creamy.
Line the bottom of your loaf pan with plastic wrap. This keeps the icebox cake from sticking to the pan.
Place a layer of the graham crackers in the bottom of the pan. Don’t worry about completely covering the pan bottom. Your ice cream will cover the crackers and fill in nicely.
Spread a thick layer of ice cream mixture over the graham crackers.
Top the ice cream mixture with a layer of the chocolate whipped cream cheese.
Drizzle the chocolate whipped cream cheese layer with chocolate syrup.
Add another layer of graham crackers on top of the chocolate syrup and continue alternating layers until the pan is full, making sure to finish with ice cream or chocolate whipped cream. Top the ice cream with some crumbled graham crackers, a few mini chocolate chips and the remaining mini marshmallows.
Wrap the excess plastic wrap over the top of the cake to protect it and place the cake into the freezer. Freeze overnight or until frozen solid.
Unwrap the plastic wrap and turn over onto a parchment covered cutting board.
Lay a warm wet towel over the pan for 1-2 minutes to release the cake from the pan.
Cut the cake into slices and serve immediately!