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.
Servings 8 people
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
Instructions
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.