Mexican Lime Icebox Cake is more than just a dessert—it’s a creamy, zesty celebration layered with flavor and memories. At Billy Recipes, I’m all about simple, crowd-pleasing dishes, and this no-bake favorite hits the mark every time.
I’m Billy—a CIA-trained chef, husband, dad, and lifelong food lover based in Arlington, Virginia. This Mexican Lime Icebox Cake was inspired by family gatherings and my love for bold citrus flavors. It’s easy to make, uses everyday ingredients, and chills into a dessert that’s as refreshing as it is indulgent.
With layers of Maria cookies soaked in a lime-kissed cream, this Mexican Lime Icebox Cake recipe brings together tradition, flavor, and ease. No oven. No fuss. Just a dessert that tastes like sunshine and home.
Looking for more citrus treats? Don’t miss our fan-favorite: Lemon Crinkle Cookies Recipe
What Makes This Icebox Cake Unforgettable
So why does this humble dessert stand out? The Mexican Lime Icebox Cake—also called Carlota de Limón—blends the rich creaminess of sweetened condensed milk with the sharp citrus bite of freshly squeezed Mexican limes. You don’t need fancy equipment. All you need is a blender, some basic ingredients, and a few hours in the fridge.
What makes the Mexican Lime Icebox Cake especially unique is how it brings together simple ingredients and rich tradition. With every chilled slice, you get a burst of citrus and creamy smoothness layered between delicate Maria cookies. The cookies soften just enough to melt in your mouth while still offering a bit of texture. The magic happens overnight as the citrus-laced filling sets and the cookies soak it in, creating a texture that’s almost cake-like—without any baking.
It’s refreshing. It’s indulgent. It’s fast. And it never lasts long in my fridge. Whether you’re hosting a summer barbecue or need a simple make-ahead dessert, the Mexican Lime Icebox Cake has you covered.
A Quick Look at Carlota de Limón’s Origin
This beloved treat didn’t start in Mexico—but it’s been fully embraced there. The dessert traces its roots to European charlottes—layered with sponge and cream—but was reinvented into what we now call the Mexican Lime Icebox Cake by Mexican home cooks using ingredients like Maria cookies, condensed milk, and tart citrus.
Over time, many flavors have emerged—Carlota de Café, mango, guava—but none match the fresh punch of a Mexican Lime Icebox Cake. It’s a staple in celebrations and everyday tables across the country.
Don’t miss our other no-bake sensations like this: Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites
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Love This Irresistible Mexican Lime icebox Cake – A No-Bake Bliss
- Total Time: 2hours 15minutes
- Yield: 10 Servings 1x
- Diet: Vegetarian
Description
If you’re into quick, fuss-free desserts that feel light and refreshing, this one’s a must-try. It delivers just the right mix of tangy and sweet, with a subtle twist that sets it apart.
Ingredients
- ¾ cup limes juice it’s 6 small Mexican limes
- 12 oz evaporated milk it’s one regular can
- 12 oz condensed milk it’s one regular can, adjust to taste
- ½ teaspoon vanilla extract
- 2 packs Maria cookies depending on the shape & size of your dish(es)
- lime zest to taste
- lime slices for decorating
Instructions
Step 1: Prepare the Lime Cream
Juice about 6 small Mexican limes to get ¾ cup of fresh juice.
Strain the juice through a fine mesh sieve to remove any pulp or seeds.
In a blender, combine:
¾ cup lime juice
12 oz evaporated milk
12 oz sweetened condensed milk
½ teaspoon vanilla extract
Blend the mixture for 30 to 45 seconds, just until smooth and fully combined. Avoid over-blending to prevent air bubbles.
Step 2: Assemble the Layers
In your chosen baking dish, spread a thin layer of the lime cream to coat the bottom.
Place a single layer of Maria cookies over the cream, breaking some if needed to fill in gaps.
Pour more lime cream over the cookies and spread evenly with a spoon or spatula.
Continue layering: cookies, then cream, repeating until all the cream is used. Aim for no more than 4 to 5 cookie layers for the best texture.
Finish with a final layer of cream on top. Smooth the surface and lightly tap the dish on the counter to release air bubbles.
Step 3: Chill and Serve
Sprinkle lime zest over the top if desired for extra flavor and a pop of color.
Cover the dish with plastic wrap or a lid.
Refrigerate for at least 2 hours, or ideally overnight, to allow the dessert to set and the cookies to soften.
When ready to serve, slice into squares and garnish with lime slices, whipped cream, or mint leaves if you like.
Notes
I used an 8×8-inch glass dish for this recipe, and I recommend doing the same. It gives your Carlota just the right height and plenty of creamy layers in every bite.
This recipe yields about 9 to 12 slices. Nutrition is based on 10 servings for estimation purposes.
- Prep Time: 15minutes
- Cook Time: 2hours
- Category: dessert
- Method: No-bake
- Cuisine: mexican
Nutrition
- Serving Size: 10 servings
- Calories: 161kcal
- Sugar: 22g
- Sodium: 81mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 2g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 21mg
The Heart of the Recipe – Authentic Ingredients
Why Mexican Limes Are the Star
The bold flavor of Mexican limes is the defining element of a great Mexican Lime Icebox Cake. Unlike regular limes, these small citrus gems—often called Key limes—pack an intense tartness and floral aroma that brightens the entire dessert. Their sharp citrus bite cuts through the richness, creating a refreshing contrast in every layer.
To get started, juice about six small limes to yield ¾ cup of fresh juice. Pass it through a fine mesh sieve to remove pulp and seeds, ensuring a silky smooth filling with no texture disruptions. For extra zest (literally), grate a little peel over the top before serving to add bold citrus oils and visual flair.
Billy’s Tip: Firmly roll each lime on your counter before slicing—it helps release more juice and unlocks the fruit’s full aroma.
Evaporated Milk + Condensed Milk = Creamy Perfection
What makes the texture of the Mexican Lime Icebox Cake so luxurious is the pairing of evaporated milk and sweetened condensed milk. When combined with lime juice, the mixture thickens on its own into a rich, creamy texture—no heat needed.
- Evaporated milk brings body and subtle richness.
- Condensed milk sweetens and thickens, making every layer of your Mexican Lime Icebox Cake smooth and satisfying.
Add in a dash of vanilla extract to mellow the citrus and you’ve got a foolproof filling that firms up beautifully once chilled.
Pro Tip: Blend only until the mixture looks silky and uniform—usually no more than 30 to 45 seconds. If blended too long, the mixture can become airy and develop a rough, inconsistent texture.
Maria Cookies: The Unsung Hero
Maria cookies are the perfect canvas for this recipe. Their mild sweetness and crisp texture make them ideal for soaking up the lime cream while holding their shape. Layer after layer, they transform into a cake-like consistency—no baking needed.
Without Maria cookies, your Mexican Lime Icebox Cake just wouldn’t be the same. They provide structure, flavor, and the classic texture that makes this dessert iconic.
Check out more simple favorites like this: Soft Funfetti Cookies – Easy & Chewy
How to Make Mexican Lime Icebox Cake Step-by-Step
Step 1: Blend the Creamy Lime Filling
Start by juicing about six small Mexican limes to get around ¾ cup of fresh juice. For a smooth consistency, run the juice through a fine mesh strainer to remove any pulp or seeds.
In your blender, combine the following:
- 12 oz evaporated milk
- 12 oz sweetened condensed milk
- ¾ cup fresh lime juice
- ½ teaspoon vanilla extract
Blend everything just until smooth—about 30 to 45 seconds. Over-blending can introduce air and cause the mixture to lose its silky texture, so aim for just enough to get a creamy finish.
This vibrant lime blend is what defines a true Mexican Lime Icebox Cake—uniting tangy brightness with rich, smooth sweetness in every layer.
Step 2: Build the Cookie Layers
Pour a small amount of the lime cream into the bottom of your baking dish to create a base. Add a single layer of Maria cookies, placing them side by side to cover the surface. If there are gaps along the edges, snap a few cookies into smaller pieces to fill them in.
Next, spoon more lime cream over the cookies, spreading it gently with a spatula to cover evenly.
Repeat the layering process:
- A layer of cookies
- A layer of cream
Continue until all of the cream is used—typically about 4 to 5 layers is ideal. This ensures a balanced texture without letting the cookies overwhelm the delicate cream.
Finish with a final layer of cream on top. Use the back of a spoon to smooth the surface, then give the dish a light tap on the counter to help eliminate any air pockets. Finish with a sprinkle of lime zest to enhance the aroma and give it a bold, citrus-forward finish.
Step 3: Chill to Set and Serve
Cover the dish tightly with a lid or plastic wrap and place it in the fridge to allow the dessert to firm up properly. Let your Mexican Lime Icebox Cake chill for at least 2 hours, though letting it sit overnight yields the best result. This resting time allows the cookies to absorb the lime cream, turning soft and cake-like, while the filling firms to the perfect consistency.
Once it’s fully set, slice into squares and serve cold. Each bite of this Mexican Lime Icebox Cake is layered with creamy citrus flavor and a melt-in-your-mouth texture you’ll crave again and again.
Discover great ideas like this one in our collection of chilled favorites: Overnight Crème Brûlée French Toast
Tips to Perfect Your Carlota de Limón
Avoid Over-Soaking the Cookies
A key part of getting your Mexican Lime Icebox Cake just right is knowing how much cream to use per layer. While it might be tempting to drench the cookies, too much filling can cause them to turn mushy.
Add just enough lime cream to cover the cookies without soaking them completely—this keeps the texture light and layered. This keeps each layer soft yet defined—mimicking the texture of sponge cake without falling apart.
Billy’s Tip: Gently spread the cream with a spoon or offset spatula, making sure to cover each corner for smooth, even layers.
Don’t Overdo the Layers
Balance is everything. Stacking too many layers—especially with Maria cookies—can lead to a dessert that feels heavy and leans more cookie than cream. Stick to 4 or 5 cookie layers to preserve the creamy texture and citrus-forward flavor of your Mexican Lime Icebox Cake.
If you’re using a smaller or deeper dish, adjust accordingly but avoid going overboard.
Chill Time Is Crucial
One of the most common mistakes? Not chilling the dessert long enough. A proper chill time allows the citrus filling to set and the cookies to absorb flavor without losing structure.
Let your Mexican Lime Icebox Cake sit in the fridge for at least 2 hours, though overnight chilling gives the best texture. Overnight chilling gives it a firmer hold, cleaner cuts, and an even deeper, more developed flavor.
Add Zest Just Before Serving
Planning to garnish with lime zest? Save it for the last minute before serving to preserve its bold aroma and color. Adding zest too soon can cause it to lose its punch or take on a slightly bitter edge while it chills.
Use Fresh Limes Only
For flavor that pops, stick with freshly squeezed lime juice. Bottled juice simply doesn’t have the same brightness or acidity, and it can throw off the balance of your cream filling. Your Mexican Lime Icebox Cake deserves the real thing.
Looking for more citrus-forward dessert tips? Don’t miss our: Lemon Crinkle Cookies Recipe
Variations of Icebox Cakes in Mexican Culture
What Is Carlota de Café?
If you’re a coffee lover, Carlota de Café is your dream version of the classic Mexican Lime Icebox Cake. This no-bake dessert replaces lime juice with strong brewed coffee, sometimes with a splash of coffee liqueur or espresso for deeper flavor.
The creamy filling is still made with evaporated and condensed milk, but the bitterness of coffee offers a sophisticated contrast to the sweetness. Maria cookies are layered the same way, and the result is a bold, mocha-style Carlota perfect for after-dinner indulgence.
It’s especially popular during holidays and grown-up gatherings where dessert meets caffeine in the best way.
Billy’s Tip: Dust the top with cocoa powder or shaved dark chocolate for a café-style finish.
Tropical Flavors and Fruit-Based Carlota
Beyond lime and coffee, Mexican cuisine embraces tropical fruit flavors in its dessert culture. Mango Carlota is a warm-weather favorite, where the lime juice is swapped out for blended ripe mangoes. The filling takes on a golden hue and a tropical twist while still delivering that creamy bite.
Guava Carlota uses a purée made from fresh or canned guava. The slightly floral, tangy notes pair beautifully with the sweetness of the milk base and add a pastel pink tone to the dessert.
Other popular twists include:
- Strawberry Carlota
- Pineapple Carlota
- Passion fruit Carlota
Each version uses the same layering technique that makes a Mexican Lime Icebox Cake so easy and enjoyable.
Why the Base Recipe Works for So Many Flavors
The beauty of this dessert lies in its structure. The combination of Maria cookies and a milk-based filling is incredibly adaptable. Whether you’re leaning tart, fruity, or bold and bitter like coffee, the concept holds.
By keeping the Mexican Lime Icebox Cake as a base, you can explore endless variations while still honoring the original.
Check out more fruit-forward flavor ideas like: Strawberry Purée – How to Make, Store, and Use
Storing, Serving & Presentation Ideas
How to Store Mexican Lime Icebox Cake the Right Way
Proper storage is essential for keeping your Mexican Lime Icebox Cake fresh, flavorful, and safe to enjoy. Since it’s a dairy-based dessert, it should always be stored in the refrigerator. Leaving it out for long periods can compromise both its texture and food safety.
Once you’ve sliced it, transfer any leftovers into an airtight container, or tightly wrap the original baking dish with plastic wrap. When stored correctly, your Mexican Lime Icebox Cake stays fresh for up to 5 days, though it’s best eaten within the first 48 hours—when the cookie layers are still defined and haven’t gone overly soft.
Billy’s Tip: For neat, clean slices—especially when serving leftovers—chill the dessert for about 15 minutes before cutting. It firms up nicely and holds its shape.
Presentation Tips That Wow
Serving your Mexican Lime Icebox Cake is about more than flavor—it’s about presentation.
- Use a sharp knife dipped in hot water and wiped dry between each cut to create clean, even slices.
- Just before serving, garnish with lime zest, lime wheels, or edible flowers to add brightness and style.
- Serve it cold with a spoonful of whipped cream or a fresh mint sprig for an elegant final touch.
Want Something More Creative?
Create a fresh look by layering the dessert in individual cups instead of one large dish. This simple switch brings charm and makes serving effortless at parties or casual get-togethers.
Freezing Tips — Should You Do It?
You can freeze a Mexican Lime Icebox Cake, but it’s not the ideal method. Freezing often alters the consistency of the cream filling and can cause the cookies to become overly soggy when thawed.
If freezing is necessary, wrap the dessert tightly and freeze for no more than two weeks. Give it time to soften in the refrigerator for several hours before serving to preserve its smooth, creamy texture.
Still, for the best flavor and texture, this dessert is meant to be enjoyed fresh and chilled—not frozen.
Don’t miss our other no-fail, make-ahead favorites: Soft Peanut Butter Cookies Recipe
The History & Etymology Behind Carlota and Icebox Cakes
Why Is It Called an Icebox Cake?
The term “icebox cake” dates back to the early 20th century, when refrigerators were still known as iceboxes. These no-bake desserts became popular in the U.S. and Europe during the 1920s and 1930s as convenient, make-ahead treats that used whipped cream and wafers or cookies. The concept was simple: layer a creamy mixture with a dry ingredient, let it chill, and allow time to transform it into something soft, cake-like, and sliceable.
The Mexican Lime Icebox Cake follows this same principle. While it may look and feel modern, it’s actually built on a dessert trend that’s been around for generations.
What Does “Carlota” Mean in Mexico?
In Mexican cuisine, “Carlota” refers specifically to this chilled, layered dessert—most often made with lime, condensed milk, and Maria cookies. The name is believed to be derived from European charlottes, desserts layered with custard and sponge cake or ladyfingers. Over time, Mexican home cooks made it their own by using local ingredients like citrus and pantry-friendly cookies.
The Mexican Lime Icebox Cake became a beloved variation of Carlota, celebrated for being affordable, refreshing, and incredibly easy to prepare.
Fun Fact: The dessert may also have gotten its name in honor of Empress Carlota of Mexico, though this connection remains informal.
How This Dessert Reflects Mexican Culinary Creativity
What makes the Mexican Lime Icebox Cake special is how it combines global influence with everyday local flavor. It blends the old-world idea of the charlotte with the practicality of Mexican pantries—using shelf-stable ingredients like canned milk and cookies to make something extraordinary.
The result is a dessert that feels both classic and uniquely Mexican. It’s easy to see why this no-bake wonder remains a staple at birthday parties, family gatherings, and weeknight dinners across Mexico.
Discover more about the cultural roots of iconic dishes: What Is a Tres Leches Cake? History + Recipe
Nutritional Breakdown & Allergen Info
Understanding the Nutritional Value
The Mexican Lime Icebox Cake isn’t made to be a low-calorie snack—but it is a dessert that satisfies with just a small portion. Thanks to its creamy filling and sweet citrus flavor, you don’t need a large slice to feel completely indulged.
A standard serving typically contains:
- Calories: 280–320
- Sugar: Around 27g
- Fat: 11–13g
- Protein: 4–5g
These values may vary depending on how many layers you use and the specific brands of milk and cookies in your recipe.
Billy’s Tip: Want to lighten it up? Try low-fat condensed and evaporated milk for fewer calories with the same creamy texture.
Allergens to Watch Out For
Traditional versions of Mexican Lime Icebox Cake often contain several ingredients that may trigger common food allergies:
- Milk products from the canned milks
- Wheat/gluten in the Maria cookies
- Possible soy or preservatives, depending on the brands used
Adapting for Special Diets
With a few smart swaps, your Mexican Lime Icebox Cake can be made more inclusive:
- Dairy-free version: Use plant-based condensed and evaporated milk substitutes. Coconut and oat varieties work especially well.
- Gluten-free version: Replace Maria cookies with gluten-free biscuits or cookies that hold up during layering.
These versions still capture the flavor and creamy texture that make this dessert so popular—just tailored for different lifestyles.
Looking for more diet-friendly ideas? Check out our: Vegan Banana Bread Recipe
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Frequently Asked Questions (FAQs)
What is a Carlota dessert icebox cake?
A Carlota is a no-bake, chilled dessert popular in Mexican households. It’s made by layering cookies—usually Maria biscuits—with a creamy filling. The most iconic version is the Mexican Lime Icebox Cake, which uses a mixture of lime juice, condensed milk, and evaporated milk to create a smooth, citrusy filling that sets in the fridge. Once chilled, the cookies soften, and the dessert slices like a cake.
Why is it called an icebox cake?
The name comes from the time before modern refrigerators, when “iceboxes” were used to keep food cold. These cakes didn’t require baking and were assembled using cold-stable ingredients that would set in the icebox. The Mexican Lime Icebox Cake continues this tradition—layered, no-bake, and best served chilled straight from the fridge.
What is Carlota in English?
In culinary terms, “Carlota” is the Spanish name for a type of icebox or charlotte-style cake. Although “Carlota” loosely translates to “Charlotte,” in Mexican cuisine it describes a chilled, layered dessert typically made with cookies and a tangy citrus cream.
What is Carlota de Café?
Carlota de Café is a flavorful variation that shifts the spotlight from lime to coffee. In place of citrus, it features strong brewed coffee or espresso, paired with the familiar creamy base of evaporated and condensed milk. The layering method remains the same, but the taste takes on a rich, dessert-meets-cappuccino vibe—ideal for those who love coffee-based sweets.
Can you freeze Carlota?
Technically, yes—you can freeze Carlota. However, it’s not always recommended. Putting it in the freezer may change the consistency of the filling and cause the cookies to lose their firmness after thawing. If you choose to freeze it, be sure to wrap it tightly and allow it to gently defrost in the fridge to preserve the texture as much as possible.
I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.
PERFECT RECIPE I LIKE IT