Cake · ice cream

Lemon Ice Box Cake

It has been so hot this summer. I don’t mind a week or two of high 90/100 degree weather, but in true 2020 fashion, it has been at least a month worth of record breaking heat. Luckily, I live in Utah, so it does cool down quite a bit in the evening, which I am extremely thankful for.

A few weeks ago, I found myself craving something cold and lemony. Lemonade wasn’t hitting the spot, so I created this little gem of an icebox cake.

This recipe comes together really quickly and then you just have to wait for it to freeze before you which can dig in. My kids loved it. I loved it. And even the hubs loved it. It’s refreshing and the perfect treat on a hot summer’s day!

Lemon Ice Box Cake

Ingredients

  • 1 family sized bag of lemon flavored sandwich cookies
  • 3 cups of heavy whipping cream 
  • 1/2 cup of powdered sugar 
  • 1 large box of instant vanilla pudding 
  • 1 can of sweetened condensed milk 
  • juice and zest of 1 lemon 

Directions:

Line an 8×8 square pan with foil so that it goes over the edge. This will make it easy to pull the entire cake out of the pan. Make pudding mix according to directions and let stand for 5 minutes to thicken. Beat whipping cream with ½ cup of powdered sugar until stiff peaks form. In the bowl with the pudding, fold in roughly 1 ½ cups of whipped cream until combined. A little more won’t hurt.

In a separate bowl, combine sweetened condensed milk, 1 ½ cups of whipped cream, lemon juice, and zest. Stir until combined.

To assemble, place a layer of sandwich cookies in the pan. Then pour 1/3 of pudding mixture with over top, followed by 1/3 of the sweetened condensed milk mixture. Continue the patter of cookies, pudding, milk, making sure to end with the milk mixture. Freeze for at least 4 hours or until frozen through completely.

Pull out the entire cake and “frost” with remaining whipped cream. Serve immediately or refreeze. I tend to find it easier to cut once it had sat out for about 10 minutes.

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