Small Peanut Butter S'mores Icebox Cake

View of the delicious layers inside a gluten free peanut butter s'mores icebox cake.

5 from 3 reviews

Small Peanut Butter S'mores Icebox Cake

Enjoy campfire s'mores in this small peanut butter s'mores icebox cake that can easily be made gluten free! The no-bake cake features a flavor surprise of peanut butter cream, along with layers of graham crackers, marshmallow cream, and rich chocolate ganache. Finish the summer icon with a toasty marshmallow topping for a tasty and pretty summer dessert!

Prep Time30

Chill8

Total Time8 30

Course: Dessert

Cuisine: American

Diet: GF

Servings: Servings

Calories: 729kcal

Author: Erin Cernich

Equipment

Ingredients

20 graham crackers full sheets of regular or gluten free
13.5 ounces unsweetened canned coconut cream, full fat 1 can; used in every layer
½ cup creamy peanut butter
2 tablespoons powdered sugar optional
13 ounces marshmallow cream
½ cup semi-sweet chocolate chips

Instructions

For best results, refrigerate the can of coconut cream overnight. This causes the coconut solids and liquid to separate in the can. We are only using the coconut solids, and you will use the entire can for the layers of this recipe. Note: To ensure you have enough coconut cream for the recipe, I recommend refrigerating two cans in case one can does not have enough.
Peanut Butter Layer - In a small mixing bowl, add 1/2 cup coconut cream, 2 tablespoons powdered sugar, and 1/2 cup peanut butter. Using a hand held mixer on medium-high speed, beat until combined, smooth, and fluffy - about 2 minutes. Refrigerate until ready to assemble.
½ cup creamy peanut butter, 2 tablespoons powdered sugar, 13.5 ounces unsweetened canned coconut cream, full fat
Marshmallow Cream Layer - In small mixing bowl, add 1/2 cup coconut cream. Using a hand held mixer on medium-high speed, beat until soft peaks form. About 2 minutes. Add 1 cup of marshmallow cream and continue to beat until combined and smooth. Refrigerate until ready to assemble.
13 ounces marshmallow cream, 13.5 ounces unsweetened canned coconut cream, full fat
Chocolate Ganache - In a small mixing bowl, add 1/2 cup chocolate chips. In a liquid measuring cup, add 1/4 cup coconut cream. Microwave the coconut cream until it is just hot, but not boiling. About 1 minute. Pour the heated coconut milk over the chocolate chips and let steep for about 5 minutes - to allow the chocolate to melt. Then, whisk until combined and smooth.
½ cup semi-sweet chocolate chips, 13.5 ounces unsweetened canned coconut cream, full fat
Line a 9x5 inch loaf pan with plastic wrap - a piece large enough that it covers all sides of the pan. Then, line with a piece of parchment paper long enough to hang over the long sides of the pan. The double lining ensures we get the cake out of the pan intact.
Assemble
1. Arrange enough graham crackers to cover the bottom of the pan. You can leave the sheets intact or break them apart to fit.
2. Spoon 1/3 of chocolate ganache over the graham crackers and spread out carefully with the spoon to cover the crackers.
3. Dollop 1/3 of the peanut butter mix over the ganache. Carefully spread out evenly to the sides of the pan.
4. Dollop 1/3 of the marshmallow mix over the peanut butter. Carefully spread out evenly to the sides of the pan.
5. Repeat for 2 more layers - a total of 3 layers.
20 graham crackers
Cover the pan tightly with plastic wrap and refrigerate the cake overnight - for at least 8 hours. This allows the layers to set up. Tip: About 1 hour before serving, place the cake in the freezer. This will make cutting it into slices easier.
When ready to serve, carefully lift the cake out of the pan - alternating pulling up on the plastic wrap and parchment paper, being careful not to crack the cake in half. Place on a serving platter.
For a toasted marshmallow topping, dollop spoonfuls of marshmallow cream on top of the cake. Using a small kitchen torch, carefully toast the marshmallow. Slice and Enjoy!

Notes

Serving Size - This is a smaller icebox cake that can be made in a larger 8 or 9-inch cake pan.
Prepare the Loaf Pan - I use plastic wrap and parchment paper as an extra measure to easily lift the cake out of the pan intact.
Graham Crackers - The number of graham cracker sheets is approximate. Use regular or gluten free graham crackers of your choice.
Coconut Cream - You will use the whole 13.5 ounce can. Be sure to refrigerate it overnight so the solids and liquids separate. For good measure, refrigerate 2 cans, in case one doesn't have enough cream.
Marshmallow Cream - I recommend the larger 13 ounce tub of marshmallow cream so you have extra to toast on top of the cake.
Peanut Butter - I recommend creamy no-stir (not natural) peanut butter. Natural peanut butter will have a layer of oil on top and most likely will be too runny for the cake layer.
Chocolate Chips - Use any chocolate chips you prefer. I like semi-sweet to balance the sweetness in the cake.
Refrigerate the Cake - For at least 8 hours, or even a full 24 hours in advance. This sets the layers.
Freeze the Cake - About 1 hour before serving and slicing. This will make slicing the cake so much easier. You can also freeze the cake up to 3 months and thaw in the refrigerator.
Storing Leftovers - Store leftovers covered in the refrigerator for up to 5 days. Beyond that, the cake may start to get mushy.
Substitutions - 2 cups of dairy whipped cream for coconut cream. Regular graham crackers for gf graham crackers 1:1. Almond butter for peanut butter 1:1.

Nutrition