Thrive

Everyday Dairy Free Living

Vegan S’mores Icebox Cake

August 30, 2016
By: of Making It Milk Free
Prep 40 min
Cook 8 min
Yield 1 cake

This clever dessert recipe creatively combines warm vegan marshmallows with CocoWhip and layers the mixture with rich, chocolate pudding and a graham cracker crust.

Directions

This clever dessert recipe creatively combines warm vegan marshmallows with CocoWhip and layers the mixture with rich, chocolate pudding and a graham cracker crust.

For the Pudding Layer:

  1. In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt. Turn the heat on to medium and whisk in the coconut milk until combined. Continue whisking as it heats up and begins to thicken (do not allow it to boil or it may burn). Cook until the mixture is a pudding-like consistency, but keep in mind that it will also continue to thicken as it cools.
  2. Pour the mixture into a small bowl and place plastic wrap directly on the surface to prevent a skin from forming. Refrigerate the pudding until cooled (about 2 hours).

To Assemble:

  1. When you are ready to assemble to cake, line an 8×8-inch glass baking dish with plastic wrap. Leave excess plastic wrap overhanging each side of the dish; you will use this to cover the top of the cake once assembled.
  2. Place the 1 cup of vegan mini marshmallows in a large microwave-safe bowl and heat for about 30 seconds, until the marshmallows are puffy and warm. Gently fold in the container of CocoWhip.

Layer in Order:

  • original graham crackers in a single layer
  • half of the chocolate pudding mixture
  • chocolate graham crackers in a single layer
  • half of the marshmallow/CocoWhip filling
  • original graham crackers in a single layer
  • half of the chocolate pudding mixture
  • chocolate graham crackers in a single layer
  • half of the marshmallow/CocoWhip filling

Chill and Serve:

  1. Once you have completed the layers, fold the overhanging plastic wrap over the top to completely cover it. Place the baking dish in the refrigerator and allow to set overnight.
  2. Before serving, fold back the plastic wrap, sprinkle the top of the cake with crushed graham crackers, top with more mini marshmallows and use a kitchen torch to lightly toast them**. Then drizzle with a bit of chocolate syrup. Cut into squares and serve cold.
Note – Torchless Option: If you do not have a kitchen torch, place the mini marshmallows on a silicone baking mat on a cookie sheet. Place the sheet under the oven broiler until lightly browned. Remove from the oven and allow to cool for a minute or two. Use a small spatula to transfer the marshmallows from the baking sheet to the top of the cake.

 

This clever dessert recipe creatively combines warm vegan marshmallows with CocoWhip and layers the mixture with rich, chocolate pudding and a graham cracker crust.

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