Tuesday, February 9, 2021

Luscious Lemon Icebox Cake + Video

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!

Luscious Lemon Icebox Cake on a trivet
No bake desserts are the perfect way to make something sweet without ever having to turn on the oven!

Layer upon layer of tender cookies, tart lemon filling, and homemade whipped cream gives this a scrumptious twist to a classic recipe. It truly tastes “like a slice of sunshine.”

Lemon Bars are another easy citrus dessert that is popular at bake sales and parties. It’s ready in a fraction of the time, and you only need 7 simple ingredients!

Or, try my Rosemary Lemon Pound Cake for something a little more refined. Tender, fragrant, and lightly sweet, this loaf is perfect with a cup of coffee in the morning or after a heavy meal.

no bake desserts filling

How To Make Lemon Icebox Cake


While this is prepped and ready for the freezer in just 25 minutes, it needs several more hours to chill.

Be sure to give yourself plenty of time or make it the day before so it’s ready to serve when you need it!

Mix the whipped cream and lemon filling in separate bowls, then layer them with the shortbread cookies in a loaf pan.

Cover and freeze until firm, then flip it out of the pan and top with more delicious whipped cream.

mixing filling in a bowl

Helpful Tips and Tricks

  • Short on time? Feel free to use frozen whipped topping instead of homemade whipped cream. Just keep in mind that it won’t have the same rich flavor, and it may take longer to set since it’s not as stable.
  • Adjust the lemon flavor. Lemon zest adds a punch of citrus, so be sure to use it in the cake if you want noticeable flavor. Otherwise, go ahead leave it out to make the cake a bit milder.
  • Make it look fancy. Add extra zest over the top or layer on some candied lemon slices to make a pretty design.
  • Swap out the shortbread. This recipe would taste just as delicious with Nilla Wafers or add even more citrus flavor with lemon Oreos!

Mixing whipped cream and lemon mixture in a bowl

Kitchen Tools You Will Need

  • Stand mixer or large mixing bowl and a hand mixer with the whisk attachment
  • 9x5 Baking Dish - This gives it the traditional shape and makes it easier to invert once frozen.
  • Parchment Paper - Keeps your lemon icebox cake from sticking to the pan and makes clean up a breeze!
  • Offset Spatula - This spatula has so many uses and is perfect for smoothing each layer into the pan.

Lemon filling spread into the bottom of a bread pan

FAQ - Common Recipe Questions

Is this served frozen?

Yes, but you can let it sit on the counter for about 10 minutes to soften if you prefer. However, it is easier to slice it while frozen and the cake will hold its shape better as well.

Cookie layer topped with cream

Why is there pudding mix in the whipped cream?

One of our fabulous readers had messaged to tell me that this was their favorite way to stabilize whipped cream for frosting.

Since shortening or gelatin is typically used, I knew I had to give it a shot.

Let me tell you, this cake features the best whipped cream frosting I have ever eaten!

Whipped cream frosting

Do I need to invert this cake?

While it’s quite impressive on a platter, you could easily serve it straight out of the pan. Plus, the presentation is just as gorgeous if you use a glass baking dish so you can still see the layers.

slice of no bake desserts on a plate

Enjoy!

With love from our simple kitchen to yours. 

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No Bake Desserts on a plate



No Bake Desserts Recipe Video


To see us make the recipe from start to finish, watch the video at the top of this post.


Yield: 12
Author: Donna Elick
Luscious Lemon Icebox Cake

Luscious Lemon 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!
Prep time: 25 MinTotal time: 25 Min

Ingredients

  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice (2-4 lemons)
  • 2 tablespoons fresh lemon zest (optional)
  • yellow food coloring (optional)
  • 4 cups heavy cream (divided)
  • 1 cup powdered sugar (divided)
  • 1 (10 ounce) package Lorna Doone shortbread cookies
  • 1 tablespoon Jello Instant Cheesecake pudding mix (dry)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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).
  6. 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.
  7. Serve and enjoy!
DONNA'S NOTES
  1. For a more mild lemon flavor, skip the lemon zest. If you like a lemon burst, use the lemon zest in the cake.

Lemon Icebox Cake on a wood trivet

Originally published April 2015, updated and republished February 2021

https://amzn.to/2npi3zd

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34 comments:

  1. Is this served frozen?

    ReplyDelete
    Replies
    1. It is, but if you prefer you can let it sit on the counter for 10 minutes to soften a bit. Enjoy and let us know how it goes.

      Delete
  2. This looks great!!! I am going to try it - the lemon one!!! HK

    ReplyDelete
  3. I majorly need some no bake recipes in my archives,and I am loving this for Spring! That lemon is so fresh and perfect - pinned!

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  4. I guess this gives me a good excuse to buy more lemons :) Gorgeous!

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  5. Oh, my! That is another gorgeous looking cake! I would love to be your neighbor, so I could have yummy treats like this delivered to me :-)

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  6. This looks like a "must make" recipe. Along with all your others!

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  7. I love this cake! Thanks for sharing. I have a lemon addiction as well. Cannot wait to try this.

    ReplyDelete
  8. This dessert looks delicious! Loving all things lemony this time of year!

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  9. I can see why this dessert got rave reviews! I happen to be a lemon lover as well, this is a must try for me!

    ReplyDelete
  10. Wow! This is so pretty and looks to die for!!

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  11. This sounds amazing and simple. I'm going to try it and bring one for a dessert to go with a meal being delivered in a few days. I have one dumb question, though. It doesn't say to remove it from the pan, but the picture looks as if you've removed it and flipped it over before "frosting" it. Is that right? I just want to clarify before I make it to give away. Thanks much.

    ReplyDelete
    Replies
    1. bottom of recipie states: 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.

      Delete
  12. When do you use the dry pudding mix

    ReplyDelete
    Replies
    1. In the frosting. Last step before serving. Enjoy!

      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).

      Delete
  13. I'm making this lemon desert tomorrow for a birthday the next day. Looks so luscious & delicious.

    ReplyDelete
    Replies
    1. I hope to hear back. Enjoy, let us know how it went!

      Delete
  14. when is the sweetened condensed milk used? I've read it several times and I can't find it.

    ReplyDelete
  15. when is the sweetened condensed milk used? it looks delicious.

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  16. never mind I found it. guess I was skipping over the word.

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  17. Oh holy cow, I wish I was your new next door neighbor. You could just bring that cake right from the freezer to my kitchen...it looks and sounds amazing! It might just have become Easter dessert for my family. :-)

    ReplyDelete
  18. I am in England and have no idea what 'pudding mix' is? Is there any alternative please?

    ReplyDelete
    Replies
    1. Pudding mix is a dry instant pudding powder. Comes in flavors. Just add milk, pudding powder, mix and then chill.
      In this recipe, just add powder as is.

      Delete
    2. In the US it's Jello Instant pudding mix.
      Or Hershey instant pudding mix.

      Delete
    3. I believe it would be custard powder in the UK, like Bird's. Not sure if it would be available in cheesecake flavour but I'm sure vanilla would do.

      Delete
  19. I making this for Easter dinner and don't want to be rushed. Can I frost it that morning? Should I put it back in the freezer or us it ok in the fridge?

    ReplyDelete
  20. I just found your recipe....and I can't wait to make this. This is the first dessert of this type that I have found without cream cheese (which makes me sick) Thanks :-D

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  21. Made this last night.
    It's so easy to make and oh so yummy! Thanks for the recipe. 💚💚💚

    ReplyDelete
  22. I don't have any shortbread cookies, so going to try either Nilla wafers or Graham crackers. Anyone out there substituted with these ingredients?

    ReplyDelete
  23. Highlight of a backyard famity cookout. I substituted 1 tablespoon of lemon instant pudding mix to give an extra lemon punch. Next time I make this creamy cool dessert, I will cut the whipped cream in half both for the filling and for the frosting.

    ReplyDelete
  24. I just finished this OMG!!! this is the best! now I'm making one for Christmas party tomorrow I truely love this cake

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  25. I made this last night. What I'm wondering is how is the best way to store it and how long as I am the only one eating it.

    ReplyDelete
  26. Where do you store leftovers? Freezer or Refrigerator?

    ReplyDelete

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