You’ll need 2, 8oz boxes gluten-free graham crackers (I used KinniKinnick S’moreables) for the entire recipe + sprinkling on top as garnish. Next add enough gluten-free graham crackers to form an even layer. Note: I don’t think the chocolate tastes coconutty but if you have a coconut allergy or total aversion to coconut, sub heavy cream instead.Īssembly time! Line a 9×5″ loaf pan with saran wrap, letting it hang over the sides, then spread 1 cup marshmallow mixture into the bottom in an even layer. Next, microwave 3/4 cup lite coconut milk from a can of coconut milk for 45 seconds, or until gently simmering, then pour over the chocolate chips and let sit for 5 minutes before stirring until smooth. Reserve 2 Tablespoons chocolate chips from a 9oz bag GF/DF chocolate chips (I used Enjoy Life) to top the cake with, then add the rest of the chips to a medium-sized bowl. You can do this a day ahead of time, FYI.

Stash the bowl in the refrigerator while you get the chocolate layer going. In a large bowl whisk together a 9oz container GF/DF whipped topping and 7.5oz jar marshmallow fluff (this is the only gluten-free brand I’ve found which I buy at World Market.) Next fold in 2 cups GF/DF mini marshmallows. Start by making the marshmallow creme mixture. Sweet marshmallow, creamy chocolate, and that classic graham flavor – you will ADORE this beautiful summery dessert! There’s no way I’d parade around a s’mores-flavored cake without making sure he could have some! That said, I used coconut whipped topping in the marshmallow creme layer and melted the chocolate chips with coconut milk, but if you don’t need to worry about being dairy-free, feel free to use the whipped topping of your choice and/or swap heavy cream for coconut milk. My S’mores Icebox Cake is gluten-free, of course, but I also made it dairy-free so Lincoln could enjoy a slice too. So good and SO EASY!! Super rich too, so get your almond milk ready. It’ll be perfect for your 4th of July bash!Īll you have to do is layer gluten-free graham crackers with dark chocolate ganache (ie chocolate chips melted with coconut milk,) and a marshmallow creme filling, then refrigerate overnight.

I know a ton of people are already out for the holiday but I had to sneak this gorgeous, dairy-free, gluten-free dessert recipe in before signing off until later this week. This is one gluten free treat that’s as fun to look at as eat! That said, some recipes are easier to photograph than others, like S’mores Icebox Cake. There’s no question I only post recipes we absolutely LOVE here on IGE – if it’s just “ok” it’s not getting posted.

S'more Cookbook by Stephanie Sharp