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Mexican Lime Icebox Cake

Refreshing Mexican Lime Icebox Cake: A No-Bake Dream Dessert

Enjoy the refreshing Mexican Lime Icebox Cake, combining tangy lime flavors with creamy layers for a perfect summer dessert.
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 can Evaporated Milk Adds creaminess and richness; can be substituted with additional heavy cream if desired.
  • 1 can Sweetened Condensed Milk Provides sweetness and a creamy texture; use the same quantity if substituting for another sweet liquid.
  • 1/2 cup Lime Juice Offers the key tart flavor; use fresh for optimal taste and thickening properties.
For the Layers
  • 1 package Maria Cookies Forms the cake layers; can be swapped out with graham crackers or vanilla biscuits if Maria cookies are unavailable.
  • 1 cup Heavy Cream Used for whipped cream topping and contributes to the overall creaminess; can use non-dairy alternatives for a lighter version.
For the Whipped Cream
  • 2 tablespoons Granulated Sugar Sweetens whipped cream; adjust to taste.
  • 1 teaspoon Vanilla Extract Enhances flavor in whipped cream; optional ingredient.
For Garnish (optional)
  • Lime Zest Add visual appeal and flavor contrast to your Mexican Lime Icebox Cake.
  • Lime Slices Add visual appeal and flavor contrast to your Mexican Lime Icebox Cake.
  • Berries Add visual appeal and flavor contrast to your Mexican Lime Icebox Cake.
  • Cookie Crumbs Add visual appeal and flavor contrast to your Mexican Lime Icebox Cake.

Equipment

  • 6 x 3 inch springform pan
  • blender
  • mixing bowl
  • beaters

Method
 

Step-by-Step Instructions
  1. Begin by lining a 6 x 3 inch springform pan with parchment paper to prevent the cake from sticking. Make sure the paper overhangs the edges for easy removal later.
  2. In a blender, pour together 1 can of evaporated milk, 1 can of sweetened condensed milk, and freshly squeezed lime juice to taste. Blend on high speed until the mixture is smooth and well combined, about 30 seconds.
  3. Spoon 2–3 tablespoons of the blended mixture into the bottom of your lined pan, spreading it evenly. Arrange a layer of Maria cookies over the filling, followed by 1/2 cup of the lime mixture. Continue this pattern until all ingredients are used.
  4. Cover the pan tightly with plastic wrap or a lid and place it in the refrigerator. Let the cake chill for at least 4 hours, but overnight is even better.
  5. While the cake is chilling, prepare the whipped cream. Chill a mixing bowl and beaters for about 10 minutes in the freezer. Add heavy cream, sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form.
  6. Once the Mexican Lime Icebox Cake has chilled and set, carefully lift it out of the pan using the overhanging parchment paper. Spread whipped cream on top and garnish as desired.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure to use fresh lime juice for the best flavor and allow adequate chill time for the ideal texture.

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