Description

Ever dreamed of capturing the gooey, campfire magic of s’mores in a cool, creamy dessert that’s perfect for summer gatherings? What if you could assemble it in just 20 minutes with no baking required? Say hello to S’mores Ice Cream Sandwich Cake! This no-bake treat layers vanilla ice cream sandwiches with a fluffy s’mores-inspired filling, topped with whipped topping, marshmallows, graham cracker crumbs, and Hershey bar pieces.

Ingredients

Vanilla Ice Cream Sandwiches (18–20): Form the creamy, structured base and top layers, mimicking the graham cracker sandwich of a s’more.
Frozen Whipped Topping (16 oz, 2 8-oz tubs, thawed): Adds a light, fluffy texture to the filling and a smooth topping layer.
Mallow Cream (½ cup): Brings the gooey, marshmallow flavor essential to s’mores.
Mini Marshmallows (10 oz bag, divided): Provide chewy texture and authentic s’mores taste in the filling and as a topping.
Crushed Graham Crackers (1½ cups, divided): Add crunchy, toasty flavor reminiscent of s’mores’ graham crackers.
Hershey Bar Pieces (1½ cups, divided): Deliver classic milk chocolate flavor in the filling and as a topping.

Substitutions and Variations

Ice Cream Sandwiches: Use chocolate or Neapolitan ice cream sandwiches for a different flavor, or gluten-free sandwiches for dietary needs.
Whipped Topping: Replace with homemade whipped cream (2 cups heavy cream + ½ cup powdered sugar, whipped) for a fresher taste, or use vegan whipped topping for a dairy-free version.
Mallow Cream: Substitute with ½ cup melted marshmallows or marshmallow fluff, adjusting sweetness as needed.
Mini Marshmallows: Use regular marshmallows (cut into smaller pieces) or vegan marshmallows for a dairy-free option.
Graham Crackers: Swap with crushed digestive biscuits, vanilla wafers, or gluten-free graham crackers.
Hershey Bar Pieces: Replace with milk chocolate chips, dark chocolate chunks, or white chocolate for a twist.

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Instructions

Prepare the Filling:
- In a large mixing bowl, combine 1 tub (8 oz) thawed frozen whipped topping, ½ cup mallow cream, and about ¾ of the 10 oz bag of mini marshmallows (reserve a handful for topping).
- Mix with a spatula or whisk until fully blended and smooth.
- Add all but a handful of the 1½ cups crushed graham crackers and 1½ cups Hershey bar pieces, reserving the rest for topping. Stir until thoroughly combined.
- Set the filling aside while preparing the baking dish.
- Tip: Ensure the whipped topping is fully thawed (soft but not melted) for easy mixing.
Layer the First Ice Cream Sandwiches:
- In a 9×13-inch baking dish, arrange 9–10 vanilla ice cream sandwiches flat, flush, and side by side to cover the bottom evenly. You may need to cut 1–2 sandwiches in half to fit snugly along the edges.
- Press gently to ensure they’re level and tightly packed.
- Tip: Work quickly to prevent the sandwiches from melting, and use a sharp knife to cut them cleanly.
Add the S’mores Filling:
- Pour the prepared s’mores filling over the ice cream sandwich layer.
- Spread evenly with a rubber spatula, ensuring the filling reaches the edges and corners of the dish.
- Tip: Smooth the filling gently to avoid disturbing the ice cream sandwiches underneath.
Layer the Second Ice Cream Sandwiches:
- Place another 9–10 ice cream sandwiches over the s’mores filling, aligning them as before to completely cover the filling. Cut sandwiches as needed to fit.
- Press lightly to secure the layer.
- Tip: Ensure no gaps remain to create a cohesive, sliceable cake.
Top with Whipped Topping:
- Spread the remaining tub (8 oz) of thawed whipped topping evenly over the top layer of ice cream sandwiches, using a rubber spatula to create a smooth surface.
- Tip: For a decorative touch, swirl the whipped topping with the spatula or the back of a spoon.
Garnish the Cake:
- Sprinkle the reserved handfuls of mini marshmallows, crushed graham crackers, and Hershey bar pieces evenly over the whipped topping.
- Tip: Distribute garnishes generously for a colorful, textured look, and press lightly to adhere.
Freeze and Set:
- Cover the baking dish tightly with plastic wrap or foil to prevent freezer burn.
- Freeze for at least 6 hours, preferably overnight, to ensure the cake is fully set and easy to slice.
- Tip: Place the dish on a flat surface in the freezer to maintain an even shape.
Slice and Serve:
- Remove the cake from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly for easier slicing.
- Use a sharp knife to cut into 12–15 squares or rectangles, wiping the knife clean between cuts for neat slices.
- Serve immediately on plates or in bowls, optionally with extra graham cracker crumbs or a drizzle of chocolate syrup.
- Tip: Serve with forks or spoons, as the cake can be rich and slightly melty.