Key Lime Ice Cream Cake

Name: Key Lime Ice Cream Cake
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 1/2 cups heavy cream; 14 oz can Eagle Brand Sweetened Condensed Milk; 1/2 cup fresh squeezed lime juice (3-5 limes); 2 tbsp lime zest (1-2 limes); pinch of salt; 10-12 Graham Crackers (full sheets); 15 Ritz Crackers (small packet); 8 tbl unsalted butter (melted); 1/3 cup granulated sugar

When I think of classic summer desserts- Key Lime Pie and Ice Cream are top of the list which is why we created a Key Lime Ice Cream Cake. Nostalgic, simple, and the perfect companion for any summer gathering.

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We decided to combine these classic summer desserts and turn it into a no-churn homemade version of ice cream cake. Think pie meets cake to make key lime ice cream pie cake- it sounds like a mouthful but let me fill you in on a secret- this is one of the easiest summer desserts that will surely win you brownie points with anyone enjoying a slice!

With a buttery graham cracker crust, tart lime flavor and creamy ice cream texture- this key lime ice cream cake is the perfect combination of nostalgia and summer memories.

It’s perfect for all you ice cream lovers that aren’t big on cake and crave a classic summer flavor. It is also perfect for anyone that may be intimidated by frosting a homemade layer cake. This key lime ice cream cake is a no bake, no frosting required dessert!

This post is sponsored by Eagle Brand Sweetened Condensed Milk, but all opinions are my own.

To likely already have these ingredients stocked in your pantry but you will need the following:

Ice Cream

heavy cream
Eagle Brand Sweetened Condensed Milk
Fresh squeezed lime juice

Graham Cracker Crust

graham crackers
ritz crackers
unsalted butter
granulated sugar

We love using Eagle Brand Milk because of the quality of the ingredients- it is made from only milk and sugar, no additives or preservatives. This gives us a beautiful and creamy ice cream consistency!

Why we love this recipe:

Requires no baking! We do bake the pie crust but provide a no bake option as well
A summer cake alternative
A fun twist on Key Lime Pie in ice cream form!
The recipe takes 10 minutes to make. Thats it!
It tastes just like Key Lime Pie and has a creamy and smooth consistency

Recipe:

2 1/2 cups heavy cream
14 oz can Eagle Brand Sweetened Condensed Milk
½ cups Fresh squeezed lime juice (about 3-4 limes)
Zest from 1-2 limes (about 2 tsp)
Pinch of salt

Graham Cracker Crust Ingredients:

10-12 graham crackers (full piece)
15 ritz crackers
8 tablespoons unsalted butter (melted)
⅓ cup granulated sugar

Directions:

To prepare the graham cracker pie crust: using a food processor- grind the graham crackers and ritz crackers or use a ziplock bag and rolling pin. Add sugar and pinch of salt. Melt the butter and pour into the food processor while on low speed. Or you can mix by hand in a medium bowl. The mixture will be coarse.

Evenly distribute the graham cracker mix two 9” springform pan and firmly press down using either your hands or back of a measuring cup to make sure it is evenly and firmly packed. Bake the crust for 10 minutes or until fragrant and the crust begins to brown. Allow to cool completely before filling. Cooling for 20-30 minutes before adding the filling.

*The crust doesn’t have to be baked- chill in the refrigerator for 2 hours before filling for a no bake crust.

While the crust cools- start making the ice cream batter.

In a stand mixer with the whisk attachment or hand held mixer on medium speed- beat the heavy whipping cream until medium peaks form. Add the lime juice and beat on low-medium for 10 seconds or until evenly distributed.
Fold in the sweetened condensed milk, salt and lime zest.
Evenly distribute the whipped cream mixture to your 2 prepared pans/pie crust.
Using an offset spatula, ensure that the top of one of the pie’s is flat and smooth. This will be the bottom layer of the cake. Using the offset spatula, create texture on the top of the second pie. This will be the top of the cake.
Freeze for 8-12 hours
Stack the two pie layers with the smooth topped pie on the bottom. Add fresh sliced lime to garnish and decorate the ice cream cake!
Sit at room temperature for 15-20 minutes before cutting and serving! It’s best slightly melted and a bit soft.

It is really that easy! If you like this recipe, you may also want to try:

*If you want more baking & party tips, recipes, and little doses of JOY- say Hi on Instagram & Pinterest! My heart is about spreading Joy and I absolutely love having the opportunity to connect with each and every one of you!