Easy No-Bake Honey Ice Box Cake Recipe | Lazy Baker's Delight!

Prepare the Burnt Honey Dulce de Leche: In a heavy-bottomed saucepan, combine the honey, condensed milk, and salt. Cook over medium heat, stirring constantly, until the mixture darkens to a rich amber color and thickens, about 10-15 minutes. Be careful not to burn it. Let cool slightly.

Whip the Cinnamon Cream: In a large bowl, combine the cold heavy cream, powdered sugar, ground cinnamon, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form, about 3-5 minutes.

Assemble the Cake Layers: Spread a thin layer of the burnt honey dulce de leche on the bottom of an 8x8 inch (20x20 cm) pan or serving dish. Arrange a single layer of graham crackers over the dulce de leche, breaking them to fit as needed.

Continue Layering: Spread a generous layer of the cinnamon whipped cream over the graham crackers. Then, spoon dollops of sour cream over the whipped cream and gently spread. Repeat layers of graham crackers, dulce de leche, whipped cream, and sour cream until all components are used, ending with a layer of cream.

Chill and Garnish: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the crackers to soften and the flavors to meld. Before serving, garnish with extra crushed graham crackers, a drizzle of honey, or a dusting of cinnamon.