Chocolate Icebox Cake
A creamy, no-bake hot cocoa icebox cake layered with softened chocolate grahams, velvety marshmallow-laced chocolate cream, and finished with mini marshmallow bits. Ready in 20 minutes of prep — just chill and serve.
Ingredients
- 2 cups heavy whipping cream cold
- 8 oz cream cheese softened to room temperature
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 cup marshmallow creme
- 3 sleeves chocolate graham crackers approx. 21–24 sheets
- mini marshmallow bits for garnish
- chocolate sprinkles for garnish
Instructions
- Group: Make the Whipped Cream1. Using a stand mixer with a whisk attachment or an electric hand mixer, beat the cold heavy whipping cream on medium-high speed until stiff peaks form. Transfer to a separate bowl and set aside.Group: Make the Chocolate Cream Filling2. In a large bowl, beat the softened cream cheese, vanilla extract, and powdered sugar together on medium-high speed until completely smooth and creamy, about 2 minutes.3. Add the marshmallow creme and beat until fully incorporated.4. Add the hot cocoa mix and beat until the mixture is smooth and uniform.5. Add 2 to 3 cups of the whipped cream to the chocolate mixture and beat on low speed just until blended.6. Fold in the remaining whipped cream gently using a rubber spatula, working in slow sweeping motions from the bottom of the bowl upward. Stop folding once no white streaks remain.Group: Assemble the Cake7. Spread a thin layer of the hot cocoa cream (about 3–4 tablespoons) across the bottom of a 9×13 inch pan to anchor the first layer of crackers.8. Lay a single, snug layer of chocolate graham crackers over the bottom of the pan, breaking pieces as needed to fill any gaps. You'll use about 7–8 full sheets per layer.9. Spread approximately 2½ cups of the chocolate cream evenly over the graham crackers.10. Add a second layer of chocolate graham crackers, then spread another 2½ cups of the cream over the top.11. Finish with a final layer of graham crackers, then spread all remaining cream over the top in an even layer.Group: Chill and Serve12. Cover the pan tightly and refrigerate for at least 4–5 hours, or preferably overnight for 12 hours. The grahams will soften to a cake-like texture as they chill.13. Before serving, garnish with mini marshmallow bits and chocolate sprinkles. For the cleanest slices, place the pan in the freezer for 20–30 minutes before cutting. Run a sharp knife under hot water and wipe clean between cuts.
Notes
- For minty variation, add ½ teaspoon peppermint extract to the filling or use a mint hot cocoa mix. Top with crushed candy canes.
- Regular honey grahams, thin chocolate wafers, or thin chocolate sandwich cookies can replace the chocolate graham crackers.
- A drizzle of caramel or hot fudge sauce between the layers adds an extra indulgent touch.
- Store covered in the refrigerator for up to 3–4 days. Best texture within the first 2 days.
- To freeze, store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.