Coconut Lime Ice Cream Loaf
Coconut Lime Ice Cream Loaf is layers of no-churn coconut lime cheesecake ice cream layered with a salty-sweet macadamia nut cookie crust. It’s an easy dessert that’s guaranteed to impress!
Welcome to August, friends! I couldn’t think of a better recipe to put in front of you today than a delicious frozen treat, because summer is screaming by and we need all the ice cream we can get! I’ve been eating ice cream every single day pretty much and I’m not the least bit ashamed about it. This Coconut Lime Ice Cream Loaf right here is what I’ve been indulging in this past week, and I know you’ve got to be dying for a slice.
I had a lot of fun working on this recipe with my youngest son, and it’s dishes like this that make my job extra enjoyable. Obviously the biggest perks were spending quality time in the kitchen with my son, and eating a big slice afterward.
Yeah…like I only had one slice. 🙂
This recipe comes straight from the cookbook No-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Julianne Bayer. I came across Julianne’s blog Beyond Frosting years ago after seeing her amazing recipes on Pinterest, such as Apple Pie Lasagna and Triple Chocolate Poke Cake. Julianne’s desserts are always exquisitely decorated and look just mouthwatering, so when I saw her cookbook, I ordered a copy right away!
This book is perfect for beginners that want to get their toes wet by creating delicious homemade desserts that don’t require baking science. The recipes are all very straightforward and easy to follow, and there’s a chapter on Helpful Tips and Tools to really help get you started.
Experienced bakers will also love this book because sometimes it’s too hot to crank on the oven or there just isn’t enough time for complicated recipes. No-bake desserts are phenomenon for a reason — sometimes people just need easy. And when easy looks like the desserts in this book, it’s so worth it. If you want to grab yourself a copy, get it here!
I’d narrowed down a few recipes in the book that I wanted to make right away, and this Coconut Lime Ice Cream Loaf just edged out the No-Bake Bourbon Butterscotch Pie and No-Bake Lemon Macaroon Cheesecake. It was a tough decision, but like I said…it’s been all about the ice cream for me lately, and I do love lime and coconut (see here and here. 🙂
There are a couple of steps to this recipe, but they’re all incredibly easy. It all starts with a vanilla wafer cookie-macadamia nut crust that’s sweet and salty perfection. Then there’s a cream cheese-coconut-lime mixture that gives this no-churn ice cream a cheesecake flavor, which I love. Last, there’s plenty of heavy cream whipped to perfection, and folded into the cream cheese mixture.
From there, it’s the fun part — layering! The ice cream and crust are layered in a parchment paper lined loaf pan, starting with a 1/3 of the ice cream layer, followed by 1/3 of the crust layer. Repeat twice, ending with the crust layer.
From there, cover the top with plastic wrap followed by some foil, and freeze. When ready to serve, remove the ice cream using the parchment, and invert. Press in some reserved crust and top with coconut and more macadamia nuts, and prepare yourself for a slice of heaven.
This Coconut Lime Ice Cream Loaf is rich and creamy with a cheesecake tang, and plenty of lime flavor to cut through the richness. I’m a huge fan of sweet and salty, so I especially love the mild saltiness from the macadamia nuts in the crust. As if that wasn’t enough, there’s also coconut, which really put it over the top for me.
This dessert had all of the elements I love with minimal effort, and it was so fun to make. It’s got a tropical vibe that’s perfect for this time of year, and it’s definitely going to impress! Who doesn’t love a dessert with gorgeous layers, especially when we’re talking ice cream? Obviously I do. This is one no-churn ice cream dessert I intend to make on repeat. 🙂
Other ice cream recipes you’ll love:
Vanilla ice cream by David Lebovitz
For the crust:
- 1 heaping cup (141 g) chopped macadamia nuts
- 1 cup (161 g) vanilla wafer crumbs (such as Nilla wafers)
- 6 tablespoons (86 g) unsalted butter, melted
For the ice cream:
- 1 1/2 cups plus 2 tablespoons (385 ml) heavy whipping cream, divided
- 1 cup (130 g) powdered sugar
- 1 teaspoon coconut extract
- 8 ounces (227 g) cream cheese, softened
- 1/2 cup (96 g) granulated sugar
- Zest of 1 lime
- 1 cup (76 g) shredded sweetened coconut
Prepare the crust:
- Before measuring, use a food processor or blender to chop macadamia nuts into small pieces. Remove the nuts from the processor and grind the vanilla wafer cookies into fine crumbs and combine with the chopped nuts in a small bowl. Add the melted butter and stir until combined. Set aside 1 tablespoon (5 g) of the mixture to garnish the loaf. You will be dividing the crust into thirds to create various layers.
Prepare the ice cream:
- Place the mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill. Pour 1 1/2 cups (355 ml) of the heavy whipping cream into the chilled bowl and use an electric mixer to beat on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and coconut extract, and continue to beat on high speed until stiff peaks form. Set the whipped cream aside.
- Switch to the paddle attachment on your mixer and beat the cream cheese on medium-high speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl. Next, add the remaining 2 tablespoons (30 ml) of heavy whipping cream, the granulated sugar, and lime zest. Continue beating until all of the ingredients are well combined. Fold the prepared whipped cream into the cream cheese mixture and add the shredded coconut as you mix together the ice cream batter. Divide the batter into thirds.
- Prepare a large loaf pan by lining the sides and ends with parchment paper. Place 1/3 of the ice cream mixture on the bottom of the pan, followed by 1/3 of the crust and gently pat it into the ice cream. Add a second and third layer of ice cream and crust, alternating the two. The top layer will be crust. Wrap with plastic wrap followed by aluminum foil and freeze for 4-6 hours until completely firm. To serve, lift the ice cream out of the pan and invert. Peel away the parchment paper and sprinkle the top with the 1 tablespoon of reserved coconut and macadamia crust. Slice and enjoy!
- Excerpted from No-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Julianne Bayer. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights reserved.
Amount Per Serving: Calories: 297Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 59mgSodium: 286mgCarbohydrates: 9gFiber: 2gSugar: 6gProtein: 7g