Nutella S’mores Ice Box Cake
Ice box cakes are cakes that get refrigerated rather than baked – like banana pudding. Making an ice box cake is as simple as layering different flavors and textures and then letting your fridge do the work. Once you get the hang of the proportions you can create endless combinations.
This cake combines some of my favorite things, nutella and s’mores! You can use a store bought or instant vanilla pudding and flavor it by adding a 2-3 tablespoons of nutella, or if you have the time I highly recommend making your own nutella mousse.
This is an ice box cake – so don’t worry too much about exact dimensions and just layer in the ingredients and feel free to add anything else you have on hand. Homemade marshmallows are delicious as a final topping – you’ll see in the pictures that I made a version with home made marshmallows in addition to the store bought ones I used in the video.
Start by making the nutella mousse (if you choose to make it from scratch):
- Combine the milk, cream and vanilla in a saucepan.
- In a separate bowl whisk together the egg yolks, sugar, cornstarch and a pinch of salt.
- Heat the milk mixture until you see a few bubbles, it should be hot but not boiling. Slowly ladle in a little warm milk into the egg yolk mixture. Whisk together and repeat until the eggs are hot. Once the eggs are roughly the same temperature as the milk mixture pour them into the milk. Whisk, whisk, whisk. The mixture will thicken pretty quickly. Turn off the heat as soon as the texture changes and keep stirring for a few minutes to help cool it down and prevent and lumps from forming.
- Let the mixture cool for a few minutes and then stir in the nutella. Refrigerate the mousse for at least half an hour.
Make (or really just assemble) the cake:
- Start with a layer of graham crackers or crunchy cookies in the bottom of the pan or cake dish. Make sure to totally cover the bottom, break the cookies into smaller pieces if you need to.
- Layer the nutella mousse right on top of the Graham crackers.
- Follow the mouse with a layer of marshmallow fluff. Repeat the layers until your cake almost fills the dish. Press down the graham cracker layer each time you layer to help even out the nutella and fluff below.
- Add chocolate to the top layers if you have some lying around. I used dark chocolate and just shaved it onto the cake. I used a layer of Nilla wafers instead of graham crackers at the end for the top layer (although graham crackers would be just fine) for a change of texture and a nostalgic touch. Top the final layer of cookies/crackers with an even layer of fluff.
- Refrigerate the cake for at least 2 hours and up to three days. The layers will come together and get more and more delicious the longer the cake rests.
- Before serving, sprinkle a layer of small marshmallows on top. If you have a brûlée torch toast the marshmallows until they’re golden brown and gooey, and while you’re at it, sprinkle some more dark chocolate on top!