KEY LIME PIE ICEBOX CAKE WITH RASPBERRY COULIS

Author: Britney Breaks Bread

PREP TIME: 20 MINUTES
FREEZING TIME: 4 HOURS
SERVINGS: 8-10

INGREDIENTS

• 4 cups heavy whipping cream, cold
• 1/2 cup sugar
• 3 packs honey graham cracker
• 2 pints Talenti Key Lime Pie Gelato, soft
• 1 Lime
• 1 cup Raspberries
• 2 tbsps Sugar
• 1/4 cup water

INSTRUCTIONS

1. Pour heavy whipping cream into a large bowl and add sugar. Whip until medium peaks form and cream begins to thicken but is still smooth.
2. In a 9 inch springform pan, break just enough graham crackers to line the bottom of the pan. Add half of the whipped cream mixture on top of the graham crackers. Then add 1 pint of Talenti Key Lime Pie Gelato and smooth together. Repeat.
3. Zest one lime on top of cake, then freeze for 4 hours, until solid.
4. To make the raspberry coulis, add raspberries, sugar, and water to a food processor and blend together until smooth. Strain through a sieve and pour on top of icebox cake.
5. Garnish with limes and raspberries, optional.