Lime Icebox Cake (Carlota de Limón)
A no-bake, 4-ingredient Lime Icebox cake that is an easy, creamy, tangy dessert perfect for a summer celebration, Cinco de Mayo, Memorial Day, or the Fourth of July.
This dessert is simple but results in such a sinfully delicious treat that it’s hard to believe it’s only a couple cans of milk and some cookies. I’m a big fan of the creamy, tangy, cheesecake flavour, and not having to use my oven in the North Carolina heat.
A refreshing no-bake summer dessert
This Lime Icebox cake, also called Carlota de Limón, is Mexican in origin and loosely based on a Charlotte. The cake portion is actually made from Maria cookies (Galletas Marías), which are layered with a generous amount of creamy, lime filling. Fair warning, if you’ve never made a refrigerator cake before you’re going to start assembling this dessert and think, “there’s no way this goopy mess is going to turn into cake”. But have faith! After a short stint in the fridge, like magic, you’ll have a delicious, crowd-pleasing icebox cake.
What is an “Icebox Cake”?
An “Icebox Cake” is a style of dessert that combines a cream base with layers of dry cookie or cracker, and is “set” in the refrigerator for several hours before being served. The layers of cookies or crackers absorb the liquid and soften to a cake-like texture without becoming too soggy. The end result is an un-fussy dessert with lovely texture and great flavour, without using the oven.
What you’ll need
This recipe uses only four ingredients, minus the optional topping. Two cans of milk, cookies, some freshly squeezed lime juice, and you’re done! To get 1/2 cup of lime juice, you’ll need to about 5 or 6 regular limes, or 10 of those itty bitty key limes. The dessert doesn’t need a topping, but I think it looks fancier with some whipped cream. You can also use whipped topping (like Cool Whip) or a light dusting of confectioner’s sugar. Add the topping just before you serve.
Lime Icebox Cake FAQ
How long will this dessert keep?
The carlota de limón is best served within the day it sets. For example, it will be fine if you make it the night before you serve it. Leftovers will keep for another day, but the cookies start to become a bit too soggy beyond this point.
Can I use bottled lime juice?
You can, it will thicken the cream the same, but fresh lime juice will taste better.
What can I use instead of Maria cookies (galletas marías)?
As mentioned above, icebox cakes use any kind of hard cookie or cracker. J. Kenji Lopez-alt has a similar recipe for a lime cracker pie using Ritz crackers, which I think would work well in this dessert too. You could also use plain animal crackers (without icing), or graham crackers (original, not honey), though both of these will make the cake a bit sweeter overall. For my kiwi bakers out there, Maria cookies are a close facsimile of Wine biscuits.
Can I make this in different dish?
Ratios are important in this dessert. You want to aim for about four layers of cookies, and ensure there is enough cream base between each layer of cookie. I typically use my 2.5 quart (2.3 litre) corning casserole dish which I find is the perfect size, as you can see below. For individual portions I use small glass pudding cups, about 8 of them.
Lime Icebox Cake (Carlota de Limón)
Ingredients
- 12 oz can evaporated milk
- 14 oz can sweetened condensed milk
- 1/2 cup lime juice about 5 regular limes
- 1 ½ Packets maria cookies
Optional Topping
- 1½ cups heavy cream
- 2 Tbsp confectioners sugar
- 1 tsp vanilla extract
Method
To make the cream base:
- Add the sweetened condensed milk, evaporated milk, and lime juice to a blender. Blend together for a minute until well-combined. The mixture will thicken slightly.
To prepare in a casserole dish:
- In a casserole dish, add 3/4 cup of the cream mixture and spread evenly over the bottom.
- Place a layer of cookies on top of the mixture, filling in as much of the space as possible. Break the cookies into pieces to fill in the gaps.
- Add a cup of the cream mixture to the top of the cookie layer, and spread it evenly.
- Repeat the layering steps three or so more times, until you are out of the cream mixture. The very last layer should be the cream mixture, covering the top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
To prepare in pudding cups:
- Add two tablespoons of the cream mixture to the bottom of the pudding cup.
- Add one cookie on the top of the mixture in the cup, breaking it up if necessary.
- Add another two tablespoons of cream mixture on top of the cookie, enough to cover it fully.
- Repeat until all the mixture is gone, making sure the last layer is cream.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Optional topping, to serve:
- In a clean bowl, add heavy cream, vanilla, and confectioners sugar. Whip until stiff peaks form.
- Pipe or spread cream over the top of the cake.
- Sprinkle with lime zest to decorate and serve immediately.
