lemon icebox cake

All you need is 5 simple ingredients to make this vegan Carlota de limón. It&#039;s sweet, tangy, and layered with thin Maria cookies to give you bursts of flavor in every bite!

Carlota de Limón (Vegan Icebox Cake)

raw cashews (1.72)

full-fat coconut milk (2.22)

lime juice (0.24)

sugar (0.02)

2-3 sleeves Maria-style cookies (1.03)

Lime zest

Lime

Cookie crumbles

Sliced fruit

The night before, chill the can of coconut milk in your fridge and soak the cashews in water.

Next, add the lime juice into your blender with the sugar, coconut milk, and drained cashews. Mix on high until smooth, about 2-5 minutes depending on your blender.

Cream

In a 9x9 Pyrex baking dish or springform pan, add a thin layer of cream, then a layer of Maria cookies, breaking some up to fill in the spaces. Pour about ⅓ cup of the cream mixture over the cookies, and spread it gently with a spatula.

Continue this process until all the cream and cookies are used up. Cover and transfer the cake to your fridge to chill for at least 5-6 hours.

Serve chilled with a garnish of lime zest, cookie crumbles, and/or your favorite fruits on top. Happy eating!

Assemble

https://www.youtube.com/watch?v=ktDmkZncTCw

All you need is 5 simple ingredients to make this Carlota de limón. It's sweet, tangy, and layered with thin Maria cookies to give you bursts of flavor in every bite.

This vegan version utilizes creamy coconut milk and cashews for an ultra-rich, tummy-friendly dessert the whole family can enjoy!

Ingredientes en Español:
1 taza de nueces de la India
1 lata de leche de coco entera
1/4 taza de jugo de limón
1/2 taza de azúcar
2-3 paquetes de galletas María
Cáscara de limón
Frutas en rodajas
Más galletas

📋 FULL RECIPE 📋
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🌮 ABOUT 🌮
Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#carlotadelimon #iceboxcake #vegancake

Carlota de Limón (Vegan Lime Icebox Cake)

Lemon icebox cake is easy to make and bursting with bright citrus flavor. Serve this no bake treat for a little sunshine throughout the year!

Easy Lemon Icebox Cake (No-Bake Recipe) + Video

can sweetened condensed milk

lemon juice (2-4 lemons)

lemon

yellow food coloring (optional)

heavy cream (divided)

sugar

Lorna Doone shortbread cookies

Jello Instant Cheesecake pudding mix (dry)

In a tall bowl (or in the bowl of a stand mixer fitted with the whisk attachment) whip 2 cups heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Add 1/2 cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Set aside.

Meanwhile, in a medium bowl combine milk, lemon juice and zest. Add a few drops of food coloring if desired to achieve a bright lemony color. Stir until combined. Add 1/2 of whipped cream mixture to bowl. Reserve the remaining whipped cream for the filling. Fold whipped cream into lemon filling. Set aside.

Line a 9 x 5-inch baking dish with parchment paper or plastic wrap. Layer 1/2 of whipped cream into pan. Smooth cream into an even layer on the bottom of the pan. Spoon ½ of lemon mixture into pan, smooth layer. Top with a layer of cookies, breaking them if necessary to make them fit.

Then add the remaining whipped cream, smoothing out evenly. Add the remaining lemon mixture and top with a layer of cookies, breaking them if necessary to make them fit. Cover with plastic wrap and freeze for 3-4 hours (or overnight).

Before serving combine 2 cups heavy cream, 1/2 cup powdered sugar and 1 tablespoon pudding mix in a tall bowl (or in the bowl of a stand mixer fitted with the whisk attachment) whip with an electric mixer until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater).

Remove cake from freezer, use the loose edges of wrap to remove from the pan. Flip cake over and remove wrap. Frost cake with whipped cream frosting and decorate cake with candied lemon slices or fresh lemon zest.

Serve and enjoy!

This Lemon Icebox Cake from The Slow Roasted Italian is an absolute breeze to make, and the end result is incredibly delicious!

an amazing summer dessert. I love anything lemon and this was the best!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1491980872/clkdc59g8pfyavfxtr0z.mp4

Lemon Cloud No-Bake Ice Box Cake is a fun twist on a classic recipe. This cake is light, bright and utterly luscious. It is bursting with lemon flavor and is prepped in just 25 minutes.  With layer upon layer of scrumptious flavors, this is your go to cake this summer. Perfection without ever turning the oven on.

Luscious Lemon Icebox Cake

This lemon icebox cake is an irresistible no-bake summer dessert option for taking along to potlucks and get-togethers. Get ready to sink your teeth into a cloud of lemon bliss!

Lemon Icebox Cake

oz cream cheese (softened)

6.8 oz instant lemon pudding mix (2 boxes of 3.4 oz instant pudding mix)

lemon juice (about 3 large lemons, or 4 medium lemons)

vanilla extract

milk

oz Cool Whip (1 container)

graham crackers (14.4 oz)

lemon zest

raspberries

lemons

blueberries

graham crackers crumbs

whipped cream

Using a hand mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.

To the same bowl add instant lemon pudding powder, vanilla extract and lemon juice. Use a hand mixer again to blend until uniform in consistency and bright yellow.

Slowly pour in the milk and mix until minimal lumps are left.

Add the cool whip and fold in with a rubber spatula.

Using a 9x13 casserole dish, spread 1/2 cup of pudding mixture onto the bottom, similar to how you would lasagna. Layer the crackers as best you can, in one layer. You may need to break pieces of graham crackers to fit the shape and close in the spaces of your casserole dish.

Pour 1/3 of the remaining pudding mixture on top of the graham crackers and spread evenly.

Repeat: graham crackers, pudding mixture, graham crackers, pudding mixture.

Freeze for 4 hours or refrigerate overnight.

Remove from the freezer and allow to sit for 15-20 minutes on the counter to soften before cutting. Finish with lemon zest and fresh raspberries.

We love pretty much anything lemon, and this was the easiest and best yet,

This is one of my favorite desserts, I've probably made it over a dozen times the past couple years for parties etc and it's always fantastic. The people I've served it to have loved it and requested it many times over. The only changes I make are nilla wafers instead of graham crackers, add lots of lemon zest to the lemon filling, and I top it with the remaining crumbled cookies and zest. Top with raspberries or blueberries if they're on sale/in season, but it's perfect without. I'll be giving your blueberry lemon icebox cake a try soon as well!

My family loves this pie! Thanks for the recipe!

https://content.jwplatform.com/videos/kyKkiIPs.mp4

This no bake lemon icebox cake boasts light, refreshing layers of lemon pudding, cool whip, and graham crackers then is topped with lemon zest and optional raspberries for the perfect summer dessert!

Top 3 lemon icebox cake recipes from across the web

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Carlota de Limón (Vegan Icebox Cake...

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Lemon Icebox Cake

Top 3 lemon icebox cake recipes from across the web

The most viewed lemon icebox cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carlota de Limón (Vegan Icebox Cake...

Easy Lemon Icebox Cake (No-Bake Rec...

Lemon Icebox Cake

The most viewed lemon icebox cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine