Why Make This Recipe
Carlota de Limón, or Mexican Icebox Cake, is a delightful dessert that is perfect for warm weather. It combines the tart flavor of lime with the sweetness of condensed milk and the creamy goodness of whipped cream. This no-bake cake is easy to prepare and is a crowd-pleaser at any gathering. It’s a great dessert to impress your family and friends without spending hours in the kitchen.
How to Make Carlota de Limón
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
Directions:
Make the Icebox Cake:
Start by mixing the evaporated milk, sweetened condensed milk, and lime juice in a bowl. Stir well until everything is combined.
Prepare the Whipped Cream:
In another bowl, whip the cold heavy cream with sugar and vanilla extract until it forms stiff peaks. Gently fold the whipped cream into the lime mixture.
Finish the Cake:
In a rectangular dish, layer the Maria cookies at the bottom. Spread a layer of the lime mixture over the cookies. Repeat the layers until you run out of ingredients, finishing with the lime mixture on top. Crumble some Maria cookies on top and garnish with lime zest, lime slices, and berries. Cover and refrigerate for at least 4 hours or overnight for the best texture.
How to Serve Carlota de Limón
Serve the Carlota de Limón cold, straight from the refrigerator. Cut into squares and enjoy the layers of creamy lime goodness. It’s a refreshing treat that pairs well with a cup of coffee or tea.
How to Store Carlota de Limón
Store any leftovers in an airtight container in the refrigerator. The dessert will keep well for about three days. However, it is best enjoyed fresh to fully appreciate the texture of the cookies and the filling.
Tips to Make Carlota de Limón
- Make sure to let the cake chill in the refrigerator for at least 4 hours, ideally overnight. This allows the cookies to soften and absorb the flavors.
- For a sweeter taste, adjust the sugar in the whipped cream according to your preference.
- Feel free to add fresh fruit between the layers for added flavor and decoration.
Variation
You can customize this recipe by using different citrus juices like orange or lemon if you want to explore new flavors. Just keep the same ratios for the liquids.
FAQs
Q: Can I use other types of cookies instead of Maria cookies?
A: Yes, you can use graham crackers or any other sweet cookies you prefer.
Q: How long can I keep Carlota de Limón in the fridge?
A: It can be stored in the refrigerator for up to three days, but it’s freshest when consumed within the first day or two.
Q: Can I make this recipe vegan?
A: You can substitute the evaporated milk and sweetened condensed milk with coconut milk and use coconut cream in place of heavy cream for a vegan option.
Carlota de Limón (Mexican Icebox Cake)
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refreshing Mexican Icebox Cake featuring lime, sweetened condensed milk, and whipped cream, perfect for warm weather gatherings.
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 (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
Instructions
- Mix the evaporated milk, sweetened condensed milk, and lime juice in a bowl until combined.
- Whip the cold heavy cream with sugar and vanilla in another bowl until stiff peaks form.
- Fold the whipped cream into the lime mixture gently.
- Layer Maria cookies at the bottom of a rectangular dish.
- Spread a layer of the lime mixture over the cookies.
- Repeat layers until ingredients are used up, finishing with the lime mixture on top.
- Garnish with crumbled Maria cookies, lime zest, lime slices, and berries.
- Cover and refrigerate for at least 240 minutes (4 hours) or overnight.
- Serve cold, slicing into squares to enjoy.
Notes
For a sweeter taste, adjust the sugar in the whipped cream to your preference. This dessert is best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Mexican dessert, icebox cake, lime cake, no-bake dessert, Carlota de Limón
