Carlota of Lime (Mexican Icebox Cake)

Why Make This Recipe

Carlota of Lime, also known as Mexican Icebox Cake, is a delightful and refreshing dessert perfect for any occasion. It is simple to make, no baking required, and full of zesty lime flavor. This no-bake cake combines layers of creamy lime filling with crispy cookies, making it a hit among both kids and adults. Whether you’re hosting a summer barbecue or just need a quick dessert for a family dinner, this recipe is sure to impress.

How to Make Carlota of Lime

Ingredients:

• 1 (12-ounces) can evaporated milk
• 1 (14-ounces) can sweetened condensed milk
• Juice of 6 limes (about 3/4 cup of lime juice)
• 2 (6-ounces) packages Maria cookies (you can use graham crackers also)
• 1 cup (240 ml) cold heavy cream or heavy whipping cream
• 2 tablespoons granulated sugar (or to taste)
• 1/2 teaspoon pure vanilla extract
• Lime zest, lime slices, berries, Maria cookie crumbs for garnish

Directions:

1. Make the Icebox Cake: In a bowl, mix together the evaporated milk, sweetened condensed milk, and lime juice. Stir well until combined. Set aside.

2. Prepare the Whipped Cream: In another bowl, beat the cold heavy cream, granulated sugar, and vanilla extract until soft peaks form. Be careful not to overbeat. Gently fold the whipped cream into the lime mixture until smooth.

3. Finish the Cake: In a baking dish, layer the Maria cookies at the bottom. Spread a layer of the lime filling over the cookies. Repeat the layers until you run out of ingredients, finishing with a layer of lime filling. Cover and refrigerate for at least 4 hours, or overnight for best results.

How to Serve Carlota of Lime

When ready to serve, cut the cake into squares and garnish with lime zest, lime slices, fresh berries, and extra Maria cookie crumbs. This will add a lovely touch and enhance the fresh lime flavor.

How to Store Carlota of Lime

Store any leftovers in the refrigerator. Place plastic wrap directly on the surface of the cake to keep it fresh. It’s best enjoyed within 3 days but can last up to a week.

Tips to Make Carlota of Lime

• For a sweeter cake, adjust the amount of sugar in the whipped cream.
• Make sure to chill the cake long enough for the cookies to soften and absorb the lime flavors.
• Decorate with the toppings just before serving to ensure they stay fresh and vibrant.

Variation

You can switch up the flavor by using other citrus juices, such as lemon or orange, instead of lime for a different taste. Additionally, try adding fresh fruits like mango or strawberries into the layers for extra flavor and color!

FAQs

1. Can I use other types of cookies?
Yes, you can use graham crackers or other similar cookies if you can’t find Maria cookies.

2. How long can I keep Carlota of Lime in the fridge?
It’s best consumed within 3 days but can last up to a week if stored properly.

3. Can I make this dessert in advance?
Absolutely! This dessert is perfect for making a day ahead. Just let it chill overnight for the best flavors and texture.

Carlota of Lime

Print Recipe

A delightful no-bake Mexican Icebox Cake layered with creamy lime filling and crispy cookies.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 240 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 (12-ounces) can evaporated milk
• 1 (14-ounces) can sweetened condensed milk
• Juice of 6 limes (about 3/4 cup)
• 2 (6-ounces) packages Maria cookies (or graham crackers)
• 1 cup (240 ml) cold heavy cream
• 2 tablespoons granulated sugar (or to taste)
• 1/2 teaspoon pure vanilla extract
• Lime zest, lime slices, berries, Maria cookie crumbs for garnish

Instructions

1. Mix together the evaporated milk, sweetened condensed milk, and lime juice in a bowl. Stir well until combined. Set aside.
2. Beat the cold heavy cream, granulated sugar, and vanilla extract in another bowl until soft peaks form. Be careful not to overbeat. Gently fold the whipped cream into the lime mixture until smooth.
3. Layer the Maria cookies at the bottom of a baking dish. Spread a layer of the lime filling over the cookies. Repeat the layers until you run out of ingredients, finishing with a layer of lime filling.
4. Cover and refrigerate for at least 240 minutes, or overnight for best results.

Notes

Adjust the sugar in the whipped cream for a sweeter cake. Chill long enough for cookies to absorb flavors. Decorate toppings just before serving.

Nutrition

• Serving Size: 1 square
• Calories: 300
• Sugar: 25g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 40mg

Keywords: dessert, no-bake, lime cake, Mexican icebox cake, refreshing dessert