Peanut Butter S’mores Icebox “Cake”

By Beth Brown, Kitchen Store Specialist

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S’mores are the quintessential outdoor summer dessert, and we are all addicted (with good reason). There’s nothing quite like the combination of melty chocolate, toasty marshmallow, and crisp graham crackers.


No need for a campfire to enjoy delicious S’mores taste. We dreamed up a delicious peanut butter s’mores ice cream cake that was so tasty, we really were all begging for s’more! It’s as delicious as it is beautiful.


This dessert looks fancy, but it’s really easy to make with help from the USA Pan springform pan, and of course, the chef’s torch to achieve the perfect toasty marshmallow flavor! Serve this up at your next barbecue, neighborhood potluck, or family party for a delicious, decadent taste of summer.



First layer:

Graham crackers (full box)

1/2 Cup butter

1/4 Cup sugar


Pulse about 15 crumbled graham crackers in a food processor to produce fine crumbs. Mix with 1/2 cup melted butter and 1/4 cup sugar.


Press with a measuring cup into the bottom of the springform pan. Bake at 350 for five minutes. Remove from oven and set aside.


2nd layer:

12 oz Callebaut chocolate chips

1 cup chunky peanut butter

5 graham crackers, in fourths

3/4 Cup mini marshmallows

In a microwave safe bowl, melt the chocolate in 30 second increments in the microwave, stirring intermittently.  Mix in peanut butter, and melt another 30 seconds as needed.


Mixture should be thick and pourable. Pour chocolate mixture over graham cracker crust. Smooth out layer as needed.


Taking the fourths of graham crackers, place evenly around the circumference of the pan, using the chocolate layer to hold them in place. Sprinkle marshmallows over chocolate, then place the pan in the freezer to set.


3rd layer:

Chocolate Peanut Butter Cup Ice Cream, softened


Mix the softened ice cream until it is soft serve consistency. After the pan has chilled, spread the chocolate ice cream over the other layers. Place back in freezer, and freeze until solid, at least 3 hours.

4th layer:

1 1/2 cups sugar
1/4 teaspoon cream of tartar

1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract


Place sugar, cream of tartar, salt, water, and egg whites in the top half of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. (adapted from Paula Dean’s 7 Minute Frosting recipe)


Spread marshmallow frosting over ice cream layer, using a spoon to create peaks. Use a chef's torch to toast the top until peaks are golden brown.


Loosen from springform and let cake soften at least 5 minutes before serving.

Tip- it's easiest to cut between the crackers to make even servings with a clean edge. So- whether it's one cracker wide or two for you- enjoy!



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