Description
A delightful treat that combines the tangy flavor of key lime with the creamy texture of ice cream, perfect for hot summer days or festive occasions.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1 cup key lime juice (freshly squeezed or bottled)
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy cream
- 1 tablespoon lime zest (from about 2 limes)
- 1 cup whipped topping (store-bought or homemade)
- Lime slices or zest (for garnish, optional)
Instructions
- Prepare the Graham Cracker Crust by mixing graham cracker crumbs, melted butter, and sugar, then press into a 9-inch springform pan and chill for 30 minutes.
- Make the Key Lime Filling by whisking together key lime juice, sweetened condensed milk, and lime zest in a large bowl.
- Whip the cream in a separate bowl until stiff peaks form.
- Gently fold the whipped cream into the key lime mixture in three additions.
- Assemble the Cake by pouring the key lime filling into the crust and freeze for at least 4 hours.
- Add the Whipped Topping by spreading it over the top of the cake and optionally toasting it for a decorative touch.
- Serve and Enjoy by letting the cake soften slightly before slicing and garnishing with lime slices or zest.
Notes
- Store leftovers in the freezer for up to a week.
- Let the cake sit at room temperature for a few minutes before slicing if it’s too hard.
- For a smoother whipped cream topping, chill your mixing bowl beforehand.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Key Lime Pie, Ice Cream Cake, Summer Dessert, Tropical Dessert