Ingredients with Measurements:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup key lime juice
- 1 tablespoon key lime zest
- 1 (9-ounce) package graham crackers
- 1/4 cup unsalted butter, melted
Special equipment needed:
- 9-inch square baking dish
- Electric mixer
- Zester
Step-by-step instructions:
1. In a large bowl, beat the heavy cream, powdered sugar, vanilla extract, and salt with an electric mixer until stiff peaks form.
2. In another bowl, whisk together the sweetened condensed milk, key lime juice, and key lime zest until smooth.
3. Fold the whipped cream into the key lime mixture until well combined.
4. In the bottom of a 9-inch square baking dish, spread a layer of graham crackers.
5. Drizzle melted butter over the graham crackers.
6. Spread a layer of the key lime mixture over the graham crackers.
7. Repeat layers of graham crackers, melted butter, and key lime mixture until all ingredients are used, ending with a layer of key lime mixture.
8. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.
9. Before serving, garnish with additional key lime zest or whipped cream if desired.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Chilling time: 4 hours or overnight
5. Temperature:
No cooking required.
Serving size:
8 servings
Nutritional information:
Calories: 480
Fat: 32g
Saturated Fat: 19g
Cholesterol: 103mg
Sodium: 363mg
Carbohydrates: 44g
Fiber: 0g
Sugar: 33g
Protein: 6g
Substitutions for ingredients:
- Regular limes can be used instead of key limes.
- Graham crackers can be substituted with vanilla wafers or digestive biscuits.
- Margarine or coconut oil can be used instead of unsalted butter.
Variations:
- Add a layer of sliced bananas or strawberries between the graham crackers and key lime mixture.
- Use lemon juice and zest instead of key lime for a lemon icebox cake.
- Top with a layer of whipped cream and fresh berries.
Tips and tricks:
- Make sure the heavy cream is cold before whipping.
- Use a zester to get the most flavor from the key lime zest.
- Let the icebox cake chill for at least 4 hours or overnight for the best texture.
Storage instructions:
Cover the icebox cake with plastic wrap and store in the refrigerator for up to 3 days.
Reheating instructions:
No reheating required.
Presentation ideas:
Serve the icebox cake in individual glasses or bowls for a more elegant presentation.
Garnishes:
- Additional key lime zest
- Whipped cream
- Fresh berries
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
Troubleshooting advice:
- If the whipped cream is overbeaten, it will become grainy and separate from the key lime mixture. Start over with fresh cream and be careful not to overbeat.
- If the icebox cake is too soft, it may not have chilled long enough. Let it chill for a few more hours before serving.
Food safety advice:
- Keep the icebox cake refrigerated until ready to serve.
- Use clean utensils and bowls to avoid cross-contamination.
Food history:
Key lime pie is a traditional dessert from the Florida Keys, made with key lime juice, sweetened condensed milk, and graham cracker crust. This icebox cake is a twist on the classic dessert, using the same flavors in a layered, no-bake dessert.
Flavor profiles:
The icebox cake has a sweet and tangy flavor from the key lime juice and zest, balanced by the creamy whipped cream and buttery graham crackers.
Serving suggestions:
Serve the icebox cake chilled for a refreshing dessert on a hot day.
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Region: American