Let me preface by saying that this dessert definitely doesn’t fall into the healthy category, but damn is it good. Traditionally, this recipe is called a Carlota de Limón in Mexico. I figured I would call this an icebox cake, though, since you might see Carlota and have no idea what the heck I’m talking about. And it really is just a different version of an icebox cake- cookies layered with a sweet lime cream and topped with some sliced strawberries.
If you’re wondering what a beautiful slice of this tastes like? Basically heaven on Earth. I mean… basically a lime cheesecake. It is:
Rich
Creamy
Soft
Fruity
Indulgent
Even though this isn’t on the healthier side of things, I can tell you from experience that two large slices of this icebox cake and you will KILL your workout. I had one of my best and strongest workouts in a while after downing way too much of this icebox cake in one sitting.
*I was able to find a “light” version of condensed milk and evaporated milk here in Mexico but have had trouble finding an equivalent online for the U.S. You can use any fat content of condensed and evaporated milks in this dish, but if you can find “light” versions that will lower the calorie and fat content considerably.
I’m working on recipe testing for some of my last Fiesta Fridays recipes (the series ends this month) and *hint, hint* they are all going to be desserts. So tell me- what are some of your favorite Mexican desserts?
- 1 12 fl. oz. can skim evaporated milk
- 1 10 fl. oz. can light condensed milk
- 1/2 cup lime juice
- 2 packages of Maria cookies (about .5 lb/10 oz. or 40 cookies each)
- Pour condensed milk and evaporated milk in a blender. Turn blender on low and gradually add in lime juice while continuing to blend until mixture thickens. The mixture will get noticeably thicker once you are done adding the lime juice- it should coat the back of a spoon.
- Pour enough of the mixture into an 8 X 8 baking dish to just cover the bottom.
- One by one, dip the cookies into the mixture and layer them in the dish. You may need to break some of the cookies in half to cover the whole pan. Slightly push down on the cookies as you go as they will slightly float in the milk mixture.
- Continue dipping and layering until you have used up all the cookies.
- Pour the remaining mixture over the top of the cookies. Cover the baking dish and refrigerate overnight.
- Slice into squares with a sharp knife and serve with sliced strawberries on top.
That does look pretty damn good! Would’ve loved to have this for Cinco de Mayo, but who needs holidays when you can just make cake for no reason? 🙂 Love the strawberry + lime combo!
So true! You can make this cake any time of the year 😉
This is the cake I want!! Everything looks yummy. I might even triple the icing on top
Thanks, Katie!
The icing/cream is always the best part!
Well, thank you for being honest about this cake and the workout.:) I guess it’s a cheat meal once in a while.:) Looks beautiful!
Definitely a cheat meal but you can go work out afterwards and balance things out! Yay for carbs. Thanks, Olena!
i want to make an icebox cake. this looks great!
Thanks! It seriously couldn’t be easier- you should definitely give it a try!
I know this dessert as Dulce de limón. You are right, it’s so simple but incredibly delicious!
Yes- people here in Oaxaca sometimes don’t even know the name haha. I love how your blog has tons of Mexican recipes. Definitely going to check them out some more. Thanks for stopping by, Azu!
Thank you so much for posting this! When I was younger my aunt Angelica, who passed away a few years ago, let us help make this and for the longest time I could not remember what or how much of the ingredients went into this. So thank you for posting and I’ll be sure to whip up a batch tonight.:)
Thank YOU Linda for stopping by. I’m so glad you now have your aunt’s recipe back. This is one of my favorite Mexican desserts!
What are Maria Cookies and where do I find them?
They are Mexican shortbread-like cookies that you can usually find in the ethnic foods aisle of any grocery store!
I found them. I made my cake yesterday – it’s in the fridge now
Yay! I hope you like it 🙂
Oooh… I remember when we made this together. It was so good. Strawberries a great addition. Miss you so much. Come back to Oaxaca!!!
So good! Now you can eat them too haha. I miss you more!
Would like to add tequila- decrease lime juice and substitute some tequila- any thoughts on that? Would 1/4 cup lime juice and 1/4 cup tequila work?
Wow that sounds amazing! I think you could definitely do half and half would definitely work! Let me know how it turns out!
A friend of mine said the alcohol might ruin the consistency of the cream and suggested I add tequila to a simple syrup and then brush or squirt it in between layers. Will let you know how it comes out. QUESTION- I need this for Saturday- how far in advance can I make it as I also am making a churro cake and don’t have much time to bake with work and my kids sports.
I would recommend making it a day in advance but not longer. Its ok to sit for a while in the fridge though. It’ll still taste delicious!
Originally, I received this recipe verbally from a friend. . . it was comforting to find it in print just to double check my memory. And, still, so easy! However, I made a few changes. . . I doubled the recipe for the lime “filling” but still used almost 2 packages of Maria cookies. Ingredients: 2 14 oz cans of sweetened condensed milk, 20 oz of evaporated milk, 2 cups of fresh lime juice (I think Key limes are even better), 1 tablespoon of vanilla, 2 packages of Maria cookies. Mix in a blender or with the whisk attachment in a mixer. Follow the above directions from 24 Carrot Life.
I layered the dessert in a 9″ springform pan and topped with strawberries and a sprig of mint. It was beautiful and delicious!
Wow!! Can I come over for a slice? 🙂 So glad you love the recipe as much as I do, Lynne!