The Gunny Sack

Key Lime Ice Cream Loaf

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. The creamy, tart layers of key lime ice cream with the crumbled, gingersnap cookie layers is divine!

Disclaimer: Please note that some of the links in this post are affiliate links. There is no additional cost to you, but I will earn a small commission if you purchase through those links. Thank you for your support!

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-Recipe

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-Loaf

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.

Key-Lime-Whipped-Cream

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.

Print
Key Lime Ice Cream Loaf
Prep Time
30 mins
Total Time
30 mins
 
Adapted from Coconut Lime Ice Cream Loaf recipe via the No-Bake Treats cookbook by Julianne Bayer
Course: Dessert
Servings: 10 slices
Author: The Gunny Sack
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.

Enter to win a copy of No-Bake Treats by Julianne Bayer with 80 incredible recipes

a Rafflecopter giveaway

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

Peanut Butter Cup Ice Cream Cake Recipe

Peanut Butter Cup Ice Cream Cake

Cocoa Pebbles Ice Cream Cake | thegunnysack.com

Chocolate Crunch Ice Cream Cake

M-n-M-Ice-Cream-Cake

M&M Ice Cream Cake

Comments

  16. I would like to try making an icebox cake. I have never made one before and they sound so good.

    Reply

  27. Cheesecake, hands down! I have always heard they are hard to make right so a no bake version would be perfect!

    Reply

  28. Since it’s summer time and hot, I would make an ice box cake since that would be a nice dessert on a hot summer night.

    Reply

  30. I would most certainly make a no bake cheesecake first! I looooove me some cheesecake, and the easier the better!! ❤️Thanks for chance!

    Reply

  45. That’s a tough call – I’d probably go with a tart to use some of the fantastic summer produce that’s abundant right now!

    Reply

  46. I would have to make a cheesecake first. They are my fiance’s absolute favorite….and I like them too 😀 Win win.

    Reply

  47. They all sound like good choices to me since I can’t stand turning on the oven in the summer! I would try an ice box cake first though!

    Reply

  56. I would definitely love to make an ice box cake first! This recipe sounds delicious and the presentation is so pretty! 🙂

    Reply

  75. I would definitely be making a cheesecake next! Your key lime ice cream loaf looks and sounds delicious. Never eaten key lime anything before. Looks like something i need to try too.

    Reply

  85. Your Key Lime Loaf dessert looks so cool and refreshing and Oh, So Delicious.
    Me, I think I would make me my favorite dessert…………….A Cheesecake
    Thank you for this giveaway opportunity

    Reply

Leave a Reply

You have to agree to the comment policy.