July 3, 2025 • 10 mins
Hot outside and your oven's off-limits? No problem!
We're obsessed with Sally's Baking Addiction's No-Bake S'mores Icebox Cake! 🍫🔥
This week, dive into the magic of this easy s'mores icebox cake, perfect for summer. It’s a homemade s'mores icebox cake that's a total no bake dessert for summer win!
Seriously affordable and utterly delicious- A match made in Food FAQ heaven.
This icebox cake recipe easy enough for anyone. Get ready for a crowd pleasing no bake treat! 🥳
Let’s keep the kitchen talk going!
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Homemade No-Bake Dessert 🍫🧊 S'mores Icebox Cake for Beginners
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
I feel like this is a summer for an icebox dessert.
(00:02):
You know it really is.
Because the hot is hell.
It is.
And I have an icebox dessert that I'm going to surprise you with.
Well, I have one for you right now.
All right, tell me.
It's a Sally's baking recipe, which we've talked about her ad nauseam,
because her recipe is literally always work,
except for one lemon bar recipe, which I always talk about,
because it is not a good recipe.
(00:23):
But that's the only one.
It's a singular event.
Everything else I've tried of hers is really great.
You should pay us.
You should pay us.
She should pay us maybe one day.
She does have really good stuff though.
Always, always, always.
You turn me on to her.
She has really good recipes.
I really like her stuff.
And I feel like she's like legit.
You know some people really care about what they do
and I feel like she cares.
(00:43):
Is your name really Sally?
That's what she says.
I don't know.
I can't confirm or deny it, but yeah.
Mm-hmm.
So this is a no baked s'mores cake, which
another thing I really like are s'mores.
But, but I love a good s'more.
So this is a s'mores cake, which is kind of like a s'mores cake,
there's a zon you have your will.
How toasty do you like your marshmallow and a s'more?
Like, I want it toasty as fuck.
(01:06):
Yeah, like I want it like blackened.
Yeah, yeah.
I absolutely think that's the only way.
And then when you get into it, it's like the goosey is shit.
Mm-hmm.
So good.
Yeah, I like it when you bite it and it has a crunch kind of.
Yeah, I agree.
Okay, but for that, for this dessert,
which you need a little torch, which I don't have,
do you have one you don't have one you really
have a whisk?
(01:27):
Yeah, okay.
I will have you know, I have a fucking whisk.
I use it the other day, okay?
That is new though.
No, I've always had a whisk.
You just claim I don't, but I have one.
I mean, you cook and you make do, but God knows you're missing
a few special tools.
Okay, well, I have a whisk.
Don't do whisk or find me.
I won't let the world do it too every day.
(01:50):
That's you will.
Okay, so I was kind of reticent of bringing this recipe to our...
It's a really fancy word for you.
You know, Eric, I'm the only one here that has a master's degree,
so I don't want to hear about words, okay?
You know what?
I don't want to hear about your master's degree.
You sure don't.
We barely got my bachelor, okay?
Okay, so I was worried about bringing it over because
(02:13):
there's a step in it that involves a bandmere.
What is a bandmere?
Eric.
A bandmere is like when you use water.
So for example, like a bandmere, like when you make a cheesecake,
is you have the bigger container full of water underneath the container
that you're making your cheesecake.
Right.
And for this particular recipe, you have to make a marshmallow meringue.
(02:35):
And to make a marshmallow meringue, you do need eggs.
You need six egg whites, which if you're someone who is conscious of ingredients,
you would save those six yellows and you would make something with them.
I put them down my drain because I don't give a shit about eggs, but you might.
Wow, someone has money.
I know, right?
A whole half dozen eggs just down the puck and drain.
(02:57):
So you're going to do the following.
You're going to make a ganache.
And it's kind of a running ganache, FYI,
so when you're making it, don't get scared.
You're going to get 12 ounces of semi-sweet or milk chocolate
and you're going to break it up into,
this is finely chopped.
You don't need to finely chop it.
I'll break it up.
Yeah, get your Hershey's bars and break it up into each little
singular square or rectangle.
(03:18):
Put it in a bowl.
And then you're going to heat up one and a half cups
of heavy cream.
I did it in the microwave because I didn't want to do it on the stove
since I was already doing a band-mere.
I didn't want to, I only have the one pot for this bullshit
and I wasn't going to use it for two things
and wash it in between.
I made some choices.
Well, I got you.
I heat up my cream in the microwave in a mug,
(03:38):
30 second intervals, would stir it.
Yeah, yeah, yeah, you want to get a hot,
but you don't want to get it so hot that it boils over
or that it's scalding because it will burn.
It'll make the consistency of your ganache.
It'll be horrible.
Yeah, it's going to taste good.
Right.
So when you get it nice and warm,
like if you stick your finger in it,
it'll be like too hot to keep in there,
(03:59):
but it'll be, but you could still put it in.
Once you do that, you're going to add the cream to your chocolate
and you're going to let it sit for however long.
What I did during this interim was to separate my eggs.
So it took a bit.
And then you just stir it with a whisk.
It's the best instruments because if you,
you can start with a spoon,
but then you're always going to have to switch to a whisk
(04:20):
because it needs to emulsify a little bit.
And then you cover it and you put it in the fridge.
Then you're going to go ahead and start up with your meringue.
You're going to have your six eggs all separated.
You're going to add sugar and you're going to add cream of tartar.
Cream of tartar helps it to stabilize
so that it actually becomes a meringue.
You're going to put it in a bowl that fits nicely
over a saucepan that has a couple inches of water in it
(04:43):
that is smoldering, but not quite boiling.
And then you're going to whisk it.
It's going to take four to five minutes
for the sugar to melt.
That's all you're looking for.
You're not looking for anything else.
Just so when you touch it,
you don't feel granules anymore.
It just feels like slick egg whites
kind of like that glatinecy feeling.
Once you reach that point,
it literally takes no more than four to five minutes.
(05:04):
You put it into your stand mixer or you put it
or you just move the bowl over
and you use your handheld mixer.
And you beat it for like five to six minutes
until it becomes kind of like, it becomes a meringue.
And that's it.
Then after that, all you have to do is layer
graham cracker, meringue, graham cracker, ganache,
graham cracker, like that.
Does that make sense?
(05:25):
Let's repeat that.
Graham cracker, meringue, and then ganache, right?
No.
Graham cracker, meringue, graham cracker, ganache,
graham cracker, meringue, graham cracker.
Okay, so the ganache is its own layer.
Yes, everything is its own.
Okay.
Now how long was your ganache in the refrigerator for?
(05:45):
The time that it took me to make the meringue
about 10 minutes roughly?
Okay, so you're just chilling the ganache out.
You're not really letting it settle in like that.
And it's runny.
So like I literally poured it over the crackers.
Make sure I made it in my, our famous 8x8
because it's a very useful pan.
(06:06):
And I lined it with parchment paper, so it wouldn't stick.
I added a little bit of the marshmallow fluffy stuff
on the bottom and then put my first layer of graham cracker.
So it wouldn't move around.
And that's it.
And you do that until it's full.
I had some leftover of everything, honestly.
But if you wanted to make it in a bigger pan, it would suffice.
You could still make a nice layered dessert.
(06:28):
You cover it, which you know what I use for covers right now?
Not me.
I get shower caps from the Dollar Tree and I put it on my pants.
Don't laugh at me.
You're fucking laughing at me.
Why?
I'm not laughing at this.
They're like $10 for a dollar and they're great.
And you can just throw them away when you're done.
It's better than the ceramic.
It's better than the ceramic.
I toss shower caps and eggs.
(06:48):
Someone's living the high life.
I'm rich, baby.
And apparently someone's living that in high life.
And then after you're done doing all that, and then I covered it
with one sheet of parchment on top.
And I covered it overnight and then just eat it the next day.
If you have a fancy torch, you can torch the top meringue layer.
Right.
I don't have one, which I really want.
(07:09):
I really want one.
I've got expensive, aren't I?
They're not.
I just don't have one where you could do that to make it very beautiful.
And then you just slice it and then you eat it.
And it's done.
Like the whisking of the eggs and all that and the meringue making is very simple.
It's not that bad.
It really isn't.
And I know it sounds kind of scary because I feel like if you're an
(07:32):
opposite in the kitchen, then you have to make a meringue.
It may feel scary.
But the tartar sauce does all the work for you.
The cream of tartar.
I'm sorry.
Correct.
The cream of tartar sauce.
You don't squeeze fucking tartar sauce in there.
Let me explain what tartar sauce is, okay?
Banny is relishy type of thing.
That's how I feel like.
I love tartar sauce.
(07:52):
Have you ever put a chicken tender and tartar sauce?
I haven't, but I would.
Try.
It's fucking delicious.
Just like a hush puppy.
Like, I don't know.
I've been a hush puppy like 30 years.
Don't you love them though?
I love hush puppies.
Yeah.
And you know what I learned about that?
I just learned it today that I don't know if it was a slaves or who,
I don't know who it was.
They would give it to the dog so they would detract so they could escape.
(08:14):
And they were fried balls of cornmeal and they'd call them hush puppies.
I heard that.
So I don't know if that's factual.
I heard it on the TikTok.
But if it is, I would shut the fuck up too if you threw one at me.
Now I know.
Now I know what to do.
I love hush puppies so much.
(08:35):
Like, I miss long drunk silver.
It's not because I care about anything else but those hush puppies.
I remember you would get just get hush puppies.
With the crunchies?
Oh my god.
So good.
You love hush puppies?
No, they're good.
They were like, but go to Popeyes because there's somebody who just works with
Popeyes.
And get a Popeyes chicken tender and their tartar sauce.
It's really good.
Well, all right then.
Have you been to, well, I know you've been to raising canes,
(08:57):
which I'm going to go tomorrow.
I'm excited because I'm going down that way.
I want to have a singular nugget, like a singular,
I don't know get a tender.
Hmm, I'm craving it.
I'm a piece of Texas toast.
I'm mad into that.
I love Texas toast.
And like, I like it with spaghetti, but I don't know what is doing with my chicken.
But anyway, okay, make this dessert.
(09:17):
I'm going to go ahead and put the link in her show notes so that you can make it too.
Don't be scared about the egg whites and the eggs of the price of eggs has gone down.
So, well, I know as I can't waste eggs.
So, congratulations on what you can do, Mariela.
Congratulations on your success.
I know.
I'm coming up here.
I know.
You're coming something.
(09:38):
Not as much as you.
Well, I don't want to brag, but you know.
Yes, you do.
All right, so, forget to leave us a five-star review in your favorite podcast player.
And share us with a friend and make this dessert and search our show notes for the recipe.
I will link our Sally, Sally is my girl, her recipe for you to make it.
(09:59):
And don't turn on that oven for shit you don't have to.
Not right now.
Oh, it's so hot.
This sounds great.
I love it because I love not turning on the oven during this time of the year.
Well, you ready?
Are you ready for the summer?
I'm kind of excited though.
No, I'm not.
I'm ready for the fucking over.
It's going to be over.
Why can't you just enjoy the moment?
You're such a sobby, sob mop.
I don't know what that is, but I do know that I'm ready for fall.
(10:21):
So, bring it up for me.
Soon enough.
Maybe soon enough.
I know.
All right, you guys, we love you and we'll be back very soon.
Take care.
I feel like this is a summer for an icebox dessert.
(00:02):
You know it really is.
Because the hot is hell.
It is.
And I have an icebox dessert that I'm going to surprise you with.
Well, I have one for you right now.
All right, tell me.
It's a Sally's baking recipe, which we've talked about her ad nauseam,
because her recipe is literally always work,
except for one lemon bar recipe, which I always talk about,
because it is not a good recipe.
(00:23):
But that's the only one.
It's a singular event.
Everything else I've tried of hers is really great.
You should pay us.
You should pay us.
She should pay us maybe one day.
She does have really good stuff though.
Always, always, always.
You turn me on to her.
She has really good recipes.
I really like her stuff.
And I feel like she's like legit.
You know some people really care about what they do
and I feel like she cares.
(00:43):
Is your name really Sally?
That's what she says.
I don't know.
I can't confirm or deny it, but yeah.
Mm-hmm.
So this is a no baked s'mores cake, which
another thing I really like are s'mores.
But, but I love a good s'more.
So this is a s'mores cake, which is kind of like a s'mores cake,
there's a zon you have your will.
How toasty do you like your marshmallow and a s'more?
Like, I want it toasty as fuck.
(01:06):
Yeah, like I want it like blackened.
Yeah, yeah.
I absolutely think that's the only way.
And then when you get into it, it's like the goosey is shit.
Mm-hmm.
So good.
Yeah, I like it when you bite it and it has a crunch kind of.
Yeah, I agree.
Okay, but for that, for this dessert,
which you need a little torch, which I don't have,
do you have one you don't have one you really
have a whisk?
(01:27):
Yeah, okay.
I will have you know, I have a fucking whisk.
I use it the other day, okay?
That is new though.
No, I've always had a whisk.
You just claim I don't, but I have one.
I mean, you cook and you make do, but God knows you're missing
a few special tools.
Okay, well, I have a whisk.
Don't do whisk or find me.
I won't let the world do it too every day.
(01:50):
That's you will.
Okay, so I was kind of reticent of bringing this recipe to our...
It's a really fancy word for you.
You know, Eric, I'm the only one here that has a master's degree,
so I don't want to hear about words, okay?
You know what?
I don't want to hear about your master's degree.
You sure don't.
We barely got my bachelor, okay?
Okay, so I was worried about bringing it over because
(02:13):
there's a step in it that involves a bandmere.
What is a bandmere?
Eric.
A bandmere is like when you use water.
So for example, like a bandmere, like when you make a cheesecake,
is you have the bigger container full of water underneath the container
that you're making your cheesecake.
Right.
And for this particular recipe, you have to make a marshmallow meringue.
(02:35):
And to make a marshmallow meringue, you do need eggs.
You need six egg whites, which if you're someone who is conscious of ingredients,
you would save those six yellows and you would make something with them.
I put them down my drain because I don't give a shit about eggs, but you might.
Wow, someone has money.
I know, right?
A whole half dozen eggs just down the puck and drain.
(02:57):
So you're going to do the following.
You're going to make a ganache.
And it's kind of a running ganache, FYI,
so when you're making it, don't get scared.
You're going to get 12 ounces of semi-sweet or milk chocolate
and you're going to break it up into,
this is finely chopped.
You don't need to finely chop it.
I'll break it up.
Yeah, get your Hershey's bars and break it up into each little
singular square or rectangle.
(03:18):
Put it in a bowl.
And then you're going to heat up one and a half cups
of heavy cream.
I did it in the microwave because I didn't want to do it on the stove
since I was already doing a band-mere.
I didn't want to, I only have the one pot for this bullshit
and I wasn't going to use it for two things
and wash it in between.
I made some choices.
Well, I got you.
I heat up my cream in the microwave in a mug,
(03:38):
30 second intervals, would stir it.
Yeah, yeah, yeah, you want to get a hot,
but you don't want to get it so hot that it boils over
or that it's scalding because it will burn.
It'll make the consistency of your ganache.
It'll be horrible.
Yeah, it's going to taste good.
Right.
So when you get it nice and warm,
like if you stick your finger in it,
it'll be like too hot to keep in there,
(03:59):
but it'll be, but you could still put it in.
Once you do that, you're going to add the cream to your chocolate
and you're going to let it sit for however long.
What I did during this interim was to separate my eggs.
So it took a bit.
And then you just stir it with a whisk.
It's the best instruments because if you,
you can start with a spoon,
but then you're always going to have to switch to a whisk
(04:20):
because it needs to emulsify a little bit.
And then you cover it and you put it in the fridge.
Then you're going to go ahead and start up with your meringue.
You're going to have your six eggs all separated.
You're going to add sugar and you're going to add cream of tartar.
Cream of tartar helps it to stabilize
so that it actually becomes a meringue.
You're going to put it in a bowl that fits nicely
over a saucepan that has a couple inches of water in it
(04:43):
that is smoldering, but not quite boiling.
And then you're going to whisk it.
It's going to take four to five minutes
for the sugar to melt.
That's all you're looking for.
You're not looking for anything else.
Just so when you touch it,
you don't feel granules anymore.
It just feels like slick egg whites
kind of like that glatinecy feeling.
Once you reach that point,
it literally takes no more than four to five minutes.
(05:04):
You put it into your stand mixer or you put it
or you just move the bowl over
and you use your handheld mixer.
And you beat it for like five to six minutes
until it becomes kind of like, it becomes a meringue.
And that's it.
Then after that, all you have to do is layer
graham cracker, meringue, graham cracker, ganache,
graham cracker, like that.
Does that make sense?
(05:25):
Let's repeat that.
Graham cracker, meringue, and then ganache, right?
No.
Graham cracker, meringue, graham cracker, ganache,
graham cracker, meringue, graham cracker.
Okay, so the ganache is its own layer.
Yes, everything is its own.
Okay.
Now how long was your ganache in the refrigerator for?
(05:45):
The time that it took me to make the meringue
about 10 minutes roughly?
Okay, so you're just chilling the ganache out.
You're not really letting it settle in like that.
And it's runny.
So like I literally poured it over the crackers.
Make sure I made it in my, our famous 8x8
because it's a very useful pan.
(06:06):
And I lined it with parchment paper, so it wouldn't stick.
I added a little bit of the marshmallow fluffy stuff
on the bottom and then put my first layer of graham cracker.
So it wouldn't move around.
And that's it.
And you do that until it's full.
I had some leftover of everything, honestly.
But if you wanted to make it in a bigger pan, it would suffice.
You could still make a nice layered dessert.
(06:28):
You cover it, which you know what I use for covers right now?
Not me.
I get shower caps from the Dollar Tree and I put it on my pants.
Don't laugh at me.
You're fucking laughing at me.
Why?
I'm not laughing at this.
They're like $10 for a dollar and they're great.
And you can just throw them away when you're done.
It's better than the ceramic.
It's better than the ceramic.
I toss shower caps and eggs.
(06:48):
Someone's living the high life.
I'm rich, baby.
And apparently someone's living that in high life.
And then after you're done doing all that, and then I covered it
with one sheet of parchment on top.
And I covered it overnight and then just eat it the next day.
If you have a fancy torch, you can torch the top meringue layer.
Right.
I don't have one, which I really want.
(07:09):
I really want one.
I've got expensive, aren't I?
They're not.
I just don't have one where you could do that to make it very beautiful.
And then you just slice it and then you eat it.
And it's done.
Like the whisking of the eggs and all that and the meringue making is very simple.
It's not that bad.
It really isn't.
And I know it sounds kind of scary because I feel like if you're an
(07:32):
opposite in the kitchen, then you have to make a meringue.
It may feel scary.
But the tartar sauce does all the work for you.
The cream of tartar.
I'm sorry.
Correct.
The cream of tartar sauce.
You don't squeeze fucking tartar sauce in there.
Let me explain what tartar sauce is, okay?
Banny is relishy type of thing.
That's how I feel like.
I love tartar sauce.
(07:52):
Have you ever put a chicken tender and tartar sauce?
I haven't, but I would.
Try.
It's fucking delicious.
Just like a hush puppy.
Like, I don't know.
I've been a hush puppy like 30 years.
Don't you love them though?
I love hush puppies.
Yeah.
And you know what I learned about that?
I just learned it today that I don't know if it was a slaves or who,
I don't know who it was.
They would give it to the dog so they would detract so they could escape.
(08:14):
And they were fried balls of cornmeal and they'd call them hush puppies.
I heard that.
So I don't know if that's factual.
I heard it on the TikTok.
But if it is, I would shut the fuck up too if you threw one at me.
Now I know.
Now I know what to do.
I love hush puppies so much.
(08:35):
Like, I miss long drunk silver.
It's not because I care about anything else but those hush puppies.
I remember you would get just get hush puppies.
With the crunchies?
Oh my god.
So good.
You love hush puppies?
No, they're good.
They were like, but go to Popeyes because there's somebody who just works with
Popeyes.
And get a Popeyes chicken tender and their tartar sauce.
It's really good.
Well, all right then.
Have you been to, well, I know you've been to raising canes,
(08:57):
which I'm going to go tomorrow.
I'm excited because I'm going down that way.
I want to have a singular nugget, like a singular,
I don't know get a tender.
Hmm, I'm craving it.
I'm a piece of Texas toast.
I'm mad into that.
I love Texas toast.
And like, I like it with spaghetti, but I don't know what is doing with my chicken.
But anyway, okay, make this dessert.
(09:17):
I'm going to go ahead and put the link in her show notes so that you can make it too.
Don't be scared about the egg whites and the eggs of the price of eggs has gone down.
So, well, I know as I can't waste eggs.
So, congratulations on what you can do, Mariela.
Congratulations on your success.
I know.
I'm coming up here.
I know.
You're coming something.
(09:38):
Not as much as you.
Well, I don't want to brag, but you know.
Yes, you do.
All right, so, forget to leave us a five-star review in your favorite podcast player.
And share us with a friend and make this dessert and search our show notes for the recipe.
I will link our Sally, Sally is my girl, her recipe for you to make it.
(09:59):
And don't turn on that oven for shit you don't have to.
Not right now.
Oh, it's so hot.
This sounds great.
I love it because I love not turning on the oven during this time of the year.
Well, you ready?
Are you ready for the summer?
I'm kind of excited though.
No, I'm not.
I'm ready for the fucking over.
It's going to be over.
Why can't you just enjoy the moment?
You're such a sobby, sob mop.
I don't know what that is, but I do know that I'm ready for fall.
(10:21):
So, bring it up for me.
Soon enough.
Maybe soon enough.
I know.
All right, you guys, we love you and we'll be back very soon.
Take care.
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On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!