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.
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.