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Banana Rum Dulce de Leche Icebox Cake

Layers of graham cracker squares, homemade banana rum spiked whipped cream, and silky swirls of dulce de leche make up this no-bake treat. Cover the entire thing in more whipped cream and top with dulce de leche dipped banana slices for a dessert like none other!
Course Dessert
Cuisine Dessert
Keyword Easy No-Bake Desserts, Easy Icebox Cakes, Easy Summer Desserts,
Prep Time 30 minutes
Chill Time 2 hours 20 minutes
Servings 12 slices
Author Stephanie Simmons

Ingredients

For the Banana Rum Whipped Cream

  • 2 cups heavy cream, cold
  • 1/2 cup Blue Chair Bay Banana Rum Cream, cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp powdered gelatin see note below
  • 4 tsp cold water

For the Rest of the Icebox Cake

  • 1 can dulce de leche
  • 36 graham cracker squares squares as in, half of a sheet - so 18 sheets
  • 1-2 bananas, sliced optional, for decorating

Instructions

  • Prep: Line your serving platter/plate with wax paper or parchment paper. Make sure your rum has chilled. Get your graham crackers ready and open your can of dulce de leche.
    If you want to stabilize the whipped cream (See Note Below): Add the powdered gelatin to a small bowl and add the water on top. Don't stir, but swish it around so the gelatin is covered. Let sit 5 minutes (it'll be super thick) then microwave for 6-8 seconds, just until it has liquified. Set aside.
  • Make the Banana Rum Whipped Cream: Add the heavy cream, Banana Rum Cream, powdered sugar, and vanilla to a large mixing bowl. Mix on high speed with an electric mixer until the cream begins to thicken. Continue mixing, and pour the gelatin mixture in to the bowl in a slow stream. Continue mixing just until stiff peaks form.
  • Assemble the Icebox Cake: Spread a spoonful of dulce de leche onto a graham cracker square (half of a full graham cracker sheet). Add a generous spoonful of whipped cream on top. Repeat this, placing one coated graham cracker on top of the previous until you have a tower that's 6 pieces tall. Flip this on it's side and place it on your tray. See photos above if you need help visualizing this. Repeat this to finish the row - it should have 12 graham crackers, with the outside ends having nothing on them. Repeat this two more times so that you have 3 rows with 12 graham pieces in each. If any of your rows don't line up perfectly, you can always add another coated graham where needed.
    Chill this in the freezer for 20 minutes. Cover the remaining whipped cream with a kitchen towel, and pop it in the fridge while the cake chills.
    Cover the icebox cake with the remaining whipped cream.
  • Chill, Serve, + Store: Chill for at least 2 hours and up to overnight before serving. This gives the graham crackers time to soften, making it a true icebox cake. Decorate with banana slices dipped in leftover dulce de leche just before serving.
    Cut into slices, and enjoy! Leftovers can be kept in the fridge, tightly covered, for up to 4 days.

Notes

NOTE: The powdered gelatin isn't 100% necessary - but if you are making this when it's quite hot or quite humid or both, I definitely recommend using it. It stabilizes the whipped cream which means it won't weep or melt as quickly/easily. You can find powdered gelatin in the baking aisle in most major grocery stores.