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Ice Box Lime Cake

After preparing food for many family and friends gatherings, I have learned that the one dish that unquestionable gets mentioned and leave the most impression is the dessert. So if you want your effort to be appreciated, be sure to volunteer bringing in dessert. Of course there are many kinds of dessert, pie is not a bad choice, but a cake will always win against a pie. And those who know me know that I am bad with cake decorating, but that’s okay, if I need to bring in a dessert, I can always rely on this ice box lime cake. This cake is the epitome of a super easy cake that looks really difficult to make, people always ooh and aah when I reveal the cake, and then everyone seems to want seconds and thirds, and depending on the crowd, either people will glance at each other sheepishly debating whether or not to grab that last piece of cake, or someone “hungry” will just grab the last two all for him/herself.

A layer of cream, a layer of crackers, and repeat.

A layer of cream, a layer of crackers, and repeat.

Sold? Now let’s get started to … assemble? It’s an ice box cake, so you will not need to fire up your stove or oven. Simply gather the ingredients needed and hopefully we will be done under 30 minutes, and that depends on how slow you juice and zest your limes, because that really is the most difficult part of the whole process. You will need half a cup of lime juice (probably from 5-6 limes), and remember to zest those limes first, 2 cups of fresh whipping cream, 2 cans of sweet condensed milk, and around 1 box (3 packets) of graham crackers.

Top the cake with lime zest.

Top the cake with lime zest.

Combine lime juice, whipping cream, and sweet condensed milk in a mixing bowl, and whisk until thick. Grab a pretty looking dish, I use an 8" square Pyrex glass dish, but if you have something fancier, use that. Grab a spatula. Spread a thin layer of the cream into the dish, then top with a layer of graham crackers, another layer of cream, another layer of graham crackers, keep repeating until the cream is used up. Remember those lime zest? Sprinkle some at the top, and if you are good at making pattern, go wild with the sprinkles. And we are done! Let the cake rest in the fridge for at least 2 hours. Come dessert time, take it out from the fridge, cut, serve, and get ready to receive compliments.

Ice Box Lime Cake

Ice Box Lime Cake

Ice Box Lime Cake

Author: Anita Jacobson



Prep Time: 30 mins

Total Time: 30 mins

Serves: 16

Print Recipe


  • 5-6 limes (to make 1/2 cup lime juice, and about 1 tablespoon lime zest)
  • 2 cup fresh whipping cream
  • 2 can sweet condensed milk
  • 1 box (about 3 packets) graham crackers


  1. Wash and drain limes. Zest the lime and set aside. Then juice to obtain 1/2 cup of lime juice.
  2. Whisk together lime juice, whipping cream, and sweet condensed milk.
  3. Spread a layer of cream in a glass dish (e.g. 8" square Pyrex glass dish), top with a layer of graham crackers. Alternate layering between cream and crackers, and finish with a layer of cream. Sprinkle the top of the cake with lime zest.
  4. Chill the cake in the fridge for 2 hours, or overnight. Cut into serving portions and serve.

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