Lemon Ice Box Cake
Cool, creamy, and bursting with fresh citrus flavor, this Lemon Icebox Cake is the ultimate no-bake dessert for warm weather or any occasion calling for a sweet yet refreshing treat. Layers of graham crackers are nestled between a luscious lemon cream made with tangy lemon juice, aromatic lemon zest, and rich sweetened condensed milk, all folded into pillowy whipped cream for a dreamy texture. With just 20 minutes of prep time and no oven required, this easy recipe is perfect for beginners or anyone looking for a stress-free dessert. After a few hours in the fridge, the layers meld together into a soft, cake-like consistency that’s irresistibly smooth and light. Serve it chilled and garnished with extra lemon zest or fresh berries for a pop of color and extra flavor. Whether for summer cookouts or holiday gatherings, this lemon icebox cake is sure to brighten up any dessert table!
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Recipe Information
Ingredients
- 14 sheets Graham crackers
- 14 ounces Sweetened condensed milk
- 1.5 cups Heavy whipping cream
- 0.5 cups Lemon juice
- 2 teaspoons Lemon zest
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, combine the sweetened condensed milk, lemon juice, and lemon zest. Whisk until smooth and thickened. Set aside.
In another large bowl, use an electric mixer to whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Take care not to overbeat.
Gently fold the whipped cream into the lemon mixture in three additions, ensuring everything is fully combined but still light and airy.
In a 9x9-inch square pan, spread a thin layer of the lemon cream mixture to lightly coat the bottom.
Place a single layer of graham crackers over the lemon cream, breaking them as needed to fit the pan and cover the cream completely.
Spread about one-third of the lemon cream mixture evenly over the graham crackers, ensuring the crackers are fully covered.
Repeat the layers two more times, finishing with a layer of lemon cream on top.
Cover the pan with plastic wrap and refrigerate for at least 4–6 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld.
Before serving, garnish the top with additional lemon zest, fresh fruit, or a dusting of powdered sugar, if desired.
Slice into squares and serve chilled.
Nutrition Facts
Calories |
3589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.8 g | 252% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 392.4 g | 143% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 316.7 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1202 mg | 92% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1809 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
