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!

Course Dessert

Cuisine American

Prep Time 30

Total Time 30

Servings slices

Calories 477kcal

Author Tonia Larson

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.

Notes

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

Nutrition