• Home
  • About Me
  • Contact

The Gunny Sack

  • Dinner
  • Dessert
  • Slow Cooker
  • Recipe Index
    • All Recipes
    • Appetizer
    • Beverages
    • Breakfast
    • Crock Pot
    • Dessert
    • Dinner
    • Salad
    • Side
    • Soup
    • Snack
    • Holiday
  • Tutorials
    • All Tutorials
    • Mason Jars
    • Homemade Gifts
    • Party Ideas

Home » Dessert » Ice Cream » Key Lime Ice Cream Loaf

Key Lime Ice Cream Loaf

Pin
Share

This post may contain affiliate links to products. If you use those links, I may earn a commission. As an Amazon Associate I earn from qualifying purchases. Learn more here.

Jump to Recipe

This Key Lime Ice Cream Loaf is perfect for summer. The creamy, tart layers of key lime ice cream with the crumbled, gingersnap cookie layers is divine!

Key Lime Ice Cream Cake

Hot summer days and ice cream go together like nothing else! If you drive past any ice cream shop on a nice summer evening, the lines are out the door. So, this Key Lime Ice Cream Loaf is the perfect dessert to share with friends this summer.

No Bake Treats Cookbook

The inspiration for this recipe came from my friend Julianne Bayer’s brand new cookbook No-Bake Treats. You guys, this cookbook is seriously awesome and the simple recipes are totally approachable. From no-bake cheesecakes to pies and ice cream to truffles, I didn’t know where to start. I’ve already made the Salty Peanut Butter S’mores Tart and the Salty Chocolate Bacon Mini-Tarts!

This cookbook is perfect for the summer because who wants to turn the oven on when the kitchen is already hot. No Bake Treats is available wherever books are sold AND you can enter the giveaway to win a free copy below.

Coconut Lime Ice Cream Loaf

I made this key lime ice cream loaf by making some changes to Julianne’s recipe for Coconut Lime Ice Cream Loaf. I left out the coconut due to my family’s preference, traded the macadamia nuts for gingersnap cookies, and added key lime juice because my family loves it.

Cookie Crumb Mixture

Mix together vanilla wafer cookie crumbs, crispy gingersnap cookie crumbs, and the melted butter and set aside.

Key Lime Cheesecake Mousse

Beat the heavy whipping cream in a chilled bowl with the whisk attachment until it starts to thicken. Add powdered sugar and key lime juice. Stir until combined and then beat until stiff peaks form. Set the whipped cream aside.

Beat the softened cream cheese using the paddle attachment until light and fluffy. Add powdered sugar, key lime juice, and key lime zest. Stir until smooth. Fold in the whipped cream.

Key Lime Pie Ice Cream Layer

Line a loaf pan with foil. Spread a third of the crust mixture on the bottom of the pan. Top it with a third of the ice cream and spread until smooth. Repeat with another layer of crust and ice cream.

Pipe key lime cheesecake mousse

For the third layer, sprinkle on the crust but pipe on the final layer of ice cream. I used an Ateco 864 French Star Tip but any tip or design will work. Or if you prefer, spread the final layer of ice cream out like you did on the first two layers. Sprinkle with a half teaspoon of key lime zest. Carefully cover the ice cream loaf without smashing the piped top layer and freeze the for four to six hours or until solid. When ready to serve, lift the ice cream loaf out of the pan, peel away the foil, and place the key lime ice cream cake on a tray to serve.

Key Lime Ice Cream Loaf Cake

I brought this Key Lime Ice Cream Loaf to a friend’s dinner party last weekend and there wasn’t a single scrap left over. Everyone loved the creamy, tart ice cream layered with the gingersnap cookies.

Continue to Content
key lime ice cream loaf

Key Lime Ice Cream Loaf

Yield: 10 slices
Prep Time: 30 minutes
Total Time: 30 minutes

This Key Lime Ice Cream Loaf is perfect for summer. The creamy, tart layers of key lime ice cream with the crumbled, gingersnap cookie layers is divine!

Ingredients

Crust:

  • 1 cup crispy gingersnap cookie crumbs
  • 1 cup vanilla wafer cookie crumbs
  • 6 tbsp butter, melted

Key Lime Ice Cream:

  • 1 1/2 cups heavy whipping cream
  • 2 1/2 cups powdered sugar, divided
  • 8 oz cream cheese, softened
  • 2 tbsp + 1 tsp key lime juice, divided
  • 2 tsp key lime zest, divided

Instructions

Crust:

  1. Mix together the crispy gingersnap cookie crumbs, vanilla wafer cookie crumbs, and the melted butter and set aside.

Key Lime Ice Cream:

  1. Beat the heavy whipping cream in a chilled bowl until it starts to thicken. Add 1 cup of powdered sugar and 1 teaspoon of key lime juice. Stir until combined and then beat until stiff peaks form. Set the whipped cream aside.
  2. Beat the softened cream cheese until light and fluffy. Add 1 1/2 cups of powdered sugar, 2 tablespoons of key lime juice and 1 1/2 teaspoons of key lime zest. Stir until smooth. Fold in the whipped cream.
  3. Line a loaf pan with non-stick foil. Spread a third of the crust mixture (about 2/3 cup) on the bottom of the pan. Top it with a third of the ice cream (about 1 1/3 cups) and spread until smooth. Repeat with another layer of crust and ice cream.
  4. For the third layer, sprinkle on the crust but pipe on the final layer of ice cream. I used an Ateco 864 French Star Tip, but any tip or design will work. Or if you prefer, spread the final layer of ice cream out like you did on the first two layers. Sprinkle with a half teaspoon of key lime zest. Carefully cover the ice cream loaf without smashing the piped top layer and freeze the for four to six hours or until solid.
  5. When ready to serve, lift the ice cream loaf out of the pan, peel away the foil, and place the key lime ice cream cake on a tray to serve.

Notes

Adapted from Coconut Lime Ice Cream Loaf recipe via the No-Bake Treats cookbook by Julianne Bayer

Nutrition Information:
Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 500Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 82mgSodium: 282mgCarbohydrates: 53gFiber: 1gSugar: 36gProtein: 4g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.

Did you make this recipe?

Share a photo and tag us on Instagram @thegunnysack

© The Gunny Sack
Cuisine: American / Category: Dessert

Here are a few more of my ice cream cake recipes to try:

Peanut Butter Cup Ice Cream Cake

Peanut Butter Cup Ice Cream Cake

Cocoa Pebbles Ice Cream Cake

Chocolate Crunch Ice Cream Cake

M&M Ice Cream Cake

M&M Ice Cream Cake

Pin
Share
« Orange Chicken 30 Minute Skillet Recipe
Tropical Fruit Pretzel Salad »

Comments

  1. renee says

    July 25, 2016 at 11:32 pm

    I love no-bake pie recipes.

    Reply
  2. Lynne says

    July 25, 2016 at 11:12 pm

    I would make a tart first. I have always wanted to, but they seem so intimidating!

    Reply
  3. Leah Shumack says

    July 25, 2016 at 9:03 pm

    I would love to try to make an ice box cake first!

    Reply
  4. Leela says

    July 25, 2016 at 8:43 pm

    A brownie cheesecake.

    Reply
« Older Comments

Leave a Reply Cancel reply

You have to agree to the comment policy.

Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
sign up for emails button
Disclosure | Privacy Policy | Nutrition Disclaimer

Categories

Blog Archives

Copyright © 2021 · Tasteful theme by Restored 316

Copyright © 2021 ·Tasteful Theme · Genesis Framework by StudioPress · WordPress · Log in