This Key Lime Icebox Cake is a refreshing, creamy dessert that everyone is going to love! Layers of graham crackers and a fabulous creamy lime filling made with sweetened condensed milk. It’s the perfect summer dessert!
It’s getting hot here in Utah which means there are going to be many days when I don’t want to turn my oven on, but want a yummy treat.
Enter this Key Lime Icebox Cake. It’s cool, refreshing, light and perfectly tangy. Oh and did I mention it has sweetened milk in it? We all know how I feel about that stuff 😍.I think Key lime anything is one of those flavors that screams “summer”, don’t you? Especially those days that are so hot and dry that all you want to do is lay next to a pool or right in front of your air conditioner.
This dessert is seriously the perfect summer dessert.
What is the difference between Key limes and regular limes?
Key limes grow in the Florida Keys and tend to be small with a distinctive lime flavor that is tart, but not too acidic Grocery store limes, generally speaking, are Persian limes, which are larger and tarter than key limes. Persian limes have a thick, bright green skin, and Key lime skin is thin and tends to be a little on the yellow side.
Can I substitute regular limes for key limes?
What about using bottled key lime juice?
I’ve never bought or used bottled key lime juice, so I can’t give you my opinion on this, but Google can and the reviews were definitely mixed. Some food bloggers and food sites said bottled key lime juice was just as good as using fresh, and others said don’t compromise by using bottled stuff, that fresh was so much better. I think it’s going to be a personal preference here. I have used bottled lemon juice many times and it’s great, but I do think fresh lemon juice is always better, so I’m thinking I’d feel the same about lime juice.
Can I halve this recipe?
Yes, in fact unless I’m taking this to a family party or get together I make half of the recipe for my family. Use an 8×8 dish and it works perfectly. (You can see from the pictures, I made it in an 8×8 this time.) JUST REMEMBER YOU NEED TO MAKE THIS THE NIGHT BEFORE BECAUSE IT’S BEST IF IT CHILLS OVERNIGHT!
You are seriously going to love this dessert!
Key Lime Icebox Cake
- Total Time: 7 minute
- Yield: 12 to 15 servings 1x
Ingredients
- 2 cans (14 oz) sweetened condensed milk
- 1/2 cup Key lime juice
- 2 tablespoons lime zest
- 3 3/4 cups cold heavy whipping cream, divided
- 1 teaspoon vanilla
- 27 full graham crackers
- 6 tablespoons sugar
- 1 teaspoon vanilla
Instructions
- In a large bowl whisk together the sweetened condensed milk, lime juice and lime zest.
- In a separate large bowl, beat 2 1/4 cups of the whipping cream and 1 teaspoon vanilla with a mixer on medium-high speed until soft peaks form. Fold 1/3 of the cream mixture into the sweetened condensed mixture, folding until combined. Then repeat two more times, adding 1/3 each time.
- Layer the bottom of a 9 x 13 baking dish with the graham crackers, breaking some into smaller pieces if needed to fit.
- Spread half of the cream mixture over the graham crackers. Cover with another layer of graham crackers and then spread remaining cream mixture on top. Top off with the remaining graham crackers. Set in the fridge while you whip the rest of the cream.
- In a large bowl beat remaining 1 1/2 cups whipping cream, 6 tablespoons sugar and 1 teaspoon vanilla.
- Spread over the final layer of graham crackers and cover with saran wrap.
- Cover and refrigerate overnight.
- Prep Time: 15 mins
- Cook Time: Overnight chill time
- Category: Desserts
Recipe Source: Adapted slightly from Taste of the South Magazine July/August 2020
Hi! I’m Jodi, a mom of five boys and lover of chocolate, sweets and everything in-between. Here you’ll find simple, delicious recipes that are all tried and true.
I made this into little key lime shooters and served in small cups with a spoon at a BBQ and everyone loved them. They were so delicious!! I will definitely make them again!
★★★★★
Will Coolwhip work?
Hi Joanie! I haven’t ever used cool whip so I can’t promise it will turn out as good. Keep in mind though, whipping cream doubles its volume when whipped, so you will need to use double the amount of cool whip since it’s already whipped and ready to go.
Have you tried using Chessmen cookies? Curious if that would work!
I haven’t tried that. Sorry.
Hi there .
Can this be frozen ?
Hi Marcia! I have never tried freezing this, but this is what I found online. . An icebox cake freezes well, as long as it is made with whipped cream. To freeze wrap the cake after it has chilled in the refrigerator overnight and freeze it for up to a month. When you are ready to serve the frozen icebox cake let it thaw in the refrigerator overnight, then serve. If you use pudding in your icebox cake it will not freeze as well.
Thanks Jodi!!!
This looks so good! Could I use a different citrus?
I’ve never tried a different citrus Suzanne, but I’m sure you could.
Thanks for sharing! Does it keep long?
Hi Vanessa! It will last in the fridge for 3-4 days, but it’s really best if eaten within the first two days.