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 Loaf
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 tablespoon 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 tablespoon + 1 teaspoon key lime juice, divided
- 2 teaspoon key lime zest, divided
Instructions
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 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.
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 gramsAmount 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.
Here are a few more of my ice cream cake recipes to try:
Peanut Butter Cup Ice Cream Cake
Chocolate Crunch Ice Cream Cake
Brenda Burgess says
I want to make a cheesecake
Lisa Anderson says
I haven’t had cheesecake in so long. It sounds delicious and I would make it first.
VJSett says
I would definitely make a cheesecake first! The whole family loves them!
Trish says
No-bake truffles sound very intriguing to me!
Rebecca says
The ice cream cakes look wonderful to try!
Virginia B. says
I would make an icebox cake. I have never made it and would be intersting to see how it turns out.
Dawn S. says
I will absolutely make a cheesecake first!!
Nicole Sender says
I love cheesecake!
Heather Bridson says
I want to make a cheesecake first!
Candice says
I would love to make a no bake cheesecake with fresh strawberries on top.
Shakeia Rieux says
I would love to make a cheesecake first
Saundra McKenzie says
I would like to try making an icebox cake. I have never made one before and they sound so good.
Danielle S says
I love truffles! I would love to find more truffle recipes.
Michelle Ward says
The first thing I would attempt to make would be a pie.
Renee Rousseau says
You had me at Key Lime! Key Lime Ice Cream Loaf would be my first culinary adventure!
laurie murley says
I want to make a cheesecake the most
Pamela says
I would try the Key Lime Ice Cream Loaf first – love lime!
Pamela says
They all sounds so good – I would make anything Key Lime flavored first!
Patricia Wojnar Crowley says
I’d like to make a tart!
Peggy Johnson says
I would make a cheesecake first
Katie R says
Hands down, cheesecake everything is my favorite!! I would love to see these recipes.
Natalie says
I would try the icebox cake first , these look amazing
Becca says
Cheesecake, hands down! I have always heard they are hard to make right so a no bake version would be perfect!
LynneMarie says
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.
Ronda says
I would love to make a cheesecake first.
Amy Gibby says
I would most certainly make a no bake cheesecake first! I looooove me some cheesecake, and the easier the better!! ❤️Thanks for chance!
angela smith says
Cheesecake , It’s my favorite
jeremy mclaughlin says
Would make a cheesecake first.
Judith says
dirt cake – so so good!
Chelsey Bennett says
I could go for some cheesecake right now. I think that would be my first attempt!