Coconut Lime Ice Cream Loaf
Prep time
Total time
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!
Serves: 6-8 slices
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:
  • 1½ 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
  • ½ cup (96 g) granulated sugar
  • Zest of 1 lime
  • 1 cup (76 g) shredded sweetened coconut
Prepare the crust:
  1. 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:
  1. Place the mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill. Pour 1½ 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.
  2. 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.
  3. Prepare a large loaf pan by lining the sides and ends with parchment paper. Place ⅓ of the ice cream mixture on the bottom of the pan, followed by ⅓ 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.
Recipe by Flavor the Moments at