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!

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 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.

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.

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

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.

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.

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.

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.

Key Lime Ice Cream Cake

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

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Prep Time: 30

Total Time: 30

Servings: 10 slices

Ingredients

Crust

1 cup crispy gingersnap cookie crumbs
1 cup vanilla wafer cookie crumbs Nilla Wafers
6 tablespoon butter melted

Key Lime Ice Cream

1 ½ cups heavy whipping cream
2 ½ cups powdered sugar divided
8 ounces cream cheese softened
2 tablespoon key lime juice
1 teaspoon key lime juice
2 teaspoon key lime zest divided

Instructions

Cookie Crust

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

Key Lime Ice Cream

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.
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.
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.
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 it 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.