Carlota de Limón (Mexican Icebox Cake) Recipe
If you’re searching for an irresistible no-bake dessert that transports you straight to sunny Mexican afternoons, look no further than Carlota de Limón (Mexican Icebox Cake). This treat layers crisp Maria cookies with a luscious lime-infused cream, melding tangy, sweet, and creamy flavors in perfect harmony. It’s a showstopper that’s refreshingly simple to make, beloved at family gatherings, and deeply comforting on hot days or any time you need a bit of citrusy joy.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed by how a handful of everyday essentials create the magic in Carlota de Limón (Mexican Icebox Cake). Every ingredient brings something vital—creamy texture, bright flavor, or that classic crumbly bite—making this dessert much greater than the sum of its parts.
- Evaporated milk: Adds a rich, smooth base that balances the tart lime and sweet condensed milk.
- Sweetened condensed milk: Delivers creamy thickness and the perfect touch of sweetness for that signature flavor.
- Fresh lime juice: Provides a burst of tangy freshness—be sure to use fresh limes for the best bright taste.
- Maria cookies (or graham crackers): Act as the crunchy layers that soften just enough, giving the cake its classic texture and nostalgic flavor.
- Cold heavy cream: Whipped into clouds for a pillowy topping that makes every bite extra satisfying.
- Granulated sugar: Just a bit sweetens the homemade whipped cream topping to your liking.
- Pure vanilla extract: Infuses the whipped cream with a hint of warmth and depth.
- Lime zest, lime slices, berries, Maria cookie crumbs: These optional garnishes elevate your Carlota de Limón (Mexican Icebox Cake) from simple to stunning.
How to Make Carlota de Limón (Mexican Icebox Cake)
Step 1: Prepare Your Pan
Start by lining the bottom and sides of a 6 x 3 inch springform pan with parchment paper. Let the paper extend about a quarter inch higher than the sides, which will make removing the cake—along with all those creamy, dreamy layers—so much easier later on.
Step 2: Blend the Creamy Filling
In a blender, combine the evaporated milk, sweetened condensed milk, and fresh lime juice. Blend on medium until the mixture looks silky and is thoroughly combined. Just a few quick whirls and you’ll already catch the fragrance of fresh limes filling your kitchen!
Step 3: Layer the Icebox Cake
Start with 2–3 tablespoons of your lime cream mixture in the pan, spreading it evenly over the bottom. Add a layer of Maria cookies, breaking them up as needed so they cover every corner. Alternately layer the rich cream and more cookies, always finishing with a generous, pillowy blanket of the lime cream mixture on top.
Step 4: Chill and Set
Cover the cake and refrigerate it for at least 4 hours, or treat yourself by letting it sit overnight. This is when the magic happens: the cookies soften just enough, and the flavors marry into a beautifully chilled, sliceable dessert.
Step 5: Make the Whipped Cream
Chill your metal mixing bowl and whisk in the freezer for 10 to 15 minutes—this simple trick helps your whipped cream reach those coveted stiff peaks even faster. Whip the cold heavy cream, sugar, and vanilla together at high speed until pillowy and luscious. Keep the whipped cream chilled until you’re ready to finish the cake.
Step 6: Finish and Decorate
Carefully remove the Carlota de Limón (Mexican Icebox Cake) from its pan and transfer it to your favorite cake stand or serving platter. Adorn the cake with generous swirls of whipped cream, and then let your creativity shine with lime zest, fresh berries, or extra cookie crumbs—each adds a final, festive flourish that’s almost too pretty to eat!
How to Serve Carlota de Limón (Mexican Icebox Cake)
Garnishes
A dazzling Carlota de Limón (Mexican Icebox Cake) deserves some flair! Sprinkle the top with freshly grated lime zest for a citrusy pop, add a few thin rounds of lime for color, scatter some berries for brightness, or dust with cookie crumbs for crunch. These little touches make every slice feel special.
Side Dishes
This zesty dessert pairs beautifully with fresh seasonal fruit—think ripe mango slices or sweet pineapple. For celebrations, serve it alongside strong Mexican coffee or a light espresso, letting the vibrant lime flavors sing against a rich, dark backdrop.
Creative Ways to Present
Try making individual Carlota de Limón (Mexican Icebox Cake) parfaits in glass jars for personal treats or party favors. Or, slice the cake into petite squares, layering them on a platter for a casual, help-yourself buffet. No matter the presentation, you’ll have a crowd-pleasing showpiece!
Make Ahead and Storage
Storing Leftovers
Leftover Carlota de Limón (Mexican Icebox Cake) stores wonderfully! Simply cover the cake with plastic wrap or a lid and keep it in the refrigerator. It’ll stay fresh, creamy, and delicious for up to three days—if it lasts that long.
Freezing
Looking to prep ahead? Slice the cake and wrap portions tightly in plastic wrap, then foil, and stash in the freezer. Defrost overnight in the fridge before serving; it will taste refreshingly cool and maintain its creamy texture.
Reheating
There’s no need to reheat Carlota de Limón (Mexican Icebox Cake)—it’s meant to be enjoyed cold, straight from the fridge. If frozen, just thaw slices in the refrigerator until they’re perfectly chilled but soft enough to savor every bite.
FAQs
Can I use bottled lime juice instead of fresh limes?
Fresh lime juice is highly recommended for authentic, bright flavor in Carlota de Limón (Mexican Icebox Cake), but in a pinch, good-quality bottled juice will work. Just be aware that the taste may be a bit less vibrant.
What if I can’t find Maria cookies?
Don’t worry! Graham crackers are a fantastic substitute; they provide a similar crunch and flavor. Just break them up as needed to fit your pan and keep layering as usual.
How long does the cake need to chill before serving?
For the best texture, let your Carlota de Limón (Mexican Icebox Cake) chill for at least 4 hours, but overnight is ideal. The extra time gives the layers a chance to set and the flavors to blend.
Can I make this dessert ahead of time for a party?
Absolutely! In fact, Carlota de Limón (Mexican Icebox Cake) is even better when made a day ahead. Chill it well, then garnish just before serving for the freshest look and taste.
Is there a dairy-free version of this recipe?
You can experiment with dairy-free sweetened condensed milk, coconut milk, and plant-based whipped cream for a vegan-friendly take on Carlota de Limón (Mexican Icebox Cake). The flavor will be slightly different, but still delightful and zesty.
Final Thoughts
If you’re ready to dazzle your friends and your tastebuds, Carlota de Limón (Mexican Icebox Cake) is the answer! It’s tangy, creamy, and utterly satisfying—a dessert that always sparks smiles. Give it a try and discover why this luscious classic belongs at every celebration, both big and small.
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Carlota de Limón (Mexican Icebox Cake) Recipe
- Total Time: 4 hours 20 minutes
- Yield: 1 6-inch cake 1x
- Diet: Vegetarian
Description
Carlota de Limón, also known as Mexican Icebox Cake, is a delightful and refreshing dessert that requires no baking. Layers of zesty lime cream and cookies come together to create a luscious treat perfect for any occasion.
Ingredients
Lime Cream:
- 1 (12-ounces) can evaporated milk
- 1 (14-ounces) can sweetened condensed milk
- Juice of 6 limes (about 3/4 cup of lime juice)
Assembly:
- 2 (6-ounces) packages Maria cookies (graham crackers can be substituted)
- 1 cup (240 ml) cold heavy cream or heavy whipping cream
- 2 tablespoons granulated sugar (adjust to taste)
- 1/2 teaspoon pure vanilla extract
- Lime zest, lime slices, berries, Maria cookie crumbs (for garnish)
Instructions
- Prepare the Icebox Cake: Line a 6 x 3 inch springform pan with parchment paper.
- Blend: Combine evaporated milk, condensed milk, and lime juice in a blender until smooth.
- Layer: Alternate lime cream and cookies in the pan, ending with the lime mixture. Refrigerate for at least 4 hours.
- Prepare Whipped Cream: Whip cold cream, sugar, and vanilla to stiff peaks.
- Finish the Cake: Decorate the chilled cake with whipped cream, lime zest, and berries before serving.
Notes
- This dessert tastes best when chilled overnight for the flavors to meld.
- Experiment with different cookie varieties for unique flavor profiles.
- Adjust the sweetness of the cream to suit your preference.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Sugar: 24g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Carlota de Limón, Mexican Icebox Cake, Lime Dessert, No-Bake Dessert
