Carlota of Lime
A refreshing and easy Mexican no-bake icebox cake made with lime juice, sweetened condensed milk, and cookies, perfect for summer gatherings and make-ahead desserts.
Ingredients
Main Ingredients
- 1 can evaporated milk (12-ounce)
- 1 can sweetened condensed milk (14-ounce)
- 6 limes Juice of 6 limes (about 3/4 cup)
- 2 packages Maria cookies (6-ounce each, or graham crackers as a substitute)
Whipped Cream Ingredients
- 1 cup cold heavy cream or heavy whipping cream (240 ml)
- 2 tablespoons granulated sugar (adjust to taste)
- 1/2 teaspoon pure alcohol-free vanilla extract
Garnish Ingredients
- Lime zest, lime slices, berries, and Maria cookie crumbs for garnish
Instructions
Make the Icebox Cake
- In a medium bowl, combine the evaporated milk and sweetened condensed milk. Stir until smooth.
- Add the lime juice slowly, whisking until the mixture thickens slightly and becomes glossy.
Prepare the Whipped Cream
- Chill a mixing bowl and beaters for 10 minutes in the freezer for a quicker whip.
- Pour the cold heavy cream into the chilled bowl. Add the granulated sugar and vanilla. Whip until soft peaks form.
Assemble and Finish the Cake
- Lightly dip each Maria cookie in water, then line the base of an 8x8-inch pan with a single layer of cookies.
- Spread a layer of the lime-canned milk mixture over the cookies. Repeat layers until the pan is full, finishing with whipped cream on top.
- Cover tightly with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight.
- Before serving, zest lime over the top and scatter cookie crumbs, placing a few lime slices and berries for color.
Notes
For a dairy-free version, use full-fat canned coconut milk and coconut-based condensed milk with whipped coconut cream. Keep an eye on the sweetness based on lime tartness. Best served chilled.