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
  • 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
  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.