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Caribbean icebox cake

Caribbean Icebox Cake

A simple, no bake dessert overflowing with Caribbean flavors. Graham crackers and alternating layers of lime-allspice and mango-ginger whipped cream create an easy dessert with complex character.
Course Dessert
Cuisine Caribbean

Ingredients
  

  • 2 cups heavy cream
  • 1 tbsp lime zest
  • 1 tbsp lime juice
  • ¼ tsp allspice
  • ¼ tsp vanilla extract
  • 2 tbsp powdered sugar divided
  • ½ cup mango puree
  • ½ tsp ground ginger
  • 3 sleeves graham crackers

Instructions
 

  • Begin by whipping the cream with an electric mixer until it holds soft peaks. Divide the whipped cream evenly into two bowls
  • To one bowl, add 1 tbsp powdered sugar as well as the lime juice, lime zest, allspice, and vanilla extract. Whip briefly to incorporate the ingredients evenly.
  • To the other bowl, add the remaining powdered sugar as well as the mango puree and ground ginger. Again, whip to combine.
  • Make a thin layer of one of the whipped creams on the bottom of a 9x9” baking dish. Place a layer of graham crackers on top of the cream. On top of the graham crackers add a layer of the whipped cream which you did not use for the base. Then another layer of graham crackers.
  • Continue adding layers in this pattern until you reach the top of the baking dish, being sure to save enough whipped cream to add a thicker layer on top.
  • Once finished, cover and place in the refrigerator overnight. As it sits, the cream softens the graham crackers, giving the finished dessert a wonderful cake-like texture.
  • Serve the next day, straight out of the fridge.