Key Lime Strawberry Coconut Ice Cream Cake

This Key Lime Strawberry Coconut Ice Cream Cake combines three delicious flavors into one colorful ice cream cake that’s completely no-bake, no-churn and filled with fresh fruit!

Key Lime Strawberry Coconut Ice Cream Cake

So I’m still suffering some consequences from our July 4th celebration. We went out on the lake and while waiting to be ready to go and walking around outside, I inadvertently stood on a small ant hill without realizing it. 🙁 Needless to say it was several any bites later before I realized it. The fortunate part is that they were black ants, not red ones. The unfortunate part is that socks and shoes haven’t been super fun the last few days. Boo ants! I’m pretty sure all the bugs are my least favorite thing about summer.

However, some of the best parts of summer are obviously fresh fruit and ice cream. I guess that makes me feel a little better. I can eat ice cream cake and nurse my poor feet. 🙂 This ice cream cake has three layers of delicious, creamy ice cream sitting on top of a shortbread crust. The flavors are light, refreshing and combine to create the ultimate mix of yumminess!

As with most of my ice cream cakes, the ice cream is no churn. To make it even better – it’s no bake! To make the bottom layer, I used my favorite Walkers Shortbread, ground it into crumbs with my food processor and mixed it with a little butter to keep it all together in the most wonderful buttery crust-like layer. The buttery flavor of the shortbread makes it extra tasty and the thickness makes it more similar to having a full layer of cake on the bottom. It’s one of my favorite parts of this cake.

On top of the crust, you’ve got three great layers of smooth, creamy, no churn ice cream – coconut, strawberry and key lime. To keep the strawberry and key lime ice creams creamy, they both start by making a pie-filling like mixture. To make the filling, strawberry puree and key lime juices are thickened (separately, of course) with cornstarch – right in the microwave. You could do each individually on the stove, but we’re trying to keep things simple here, folks. Microwaving the mixture in intervals in the microwave until thickened works just as well. Then, when the mixtures are added to the ice cream, it doesn’t get icy when frozen which can happen with fruit juices. That would be no good in an ice cream. I actually made these fillings first, then set them aside to cool.

How to Assemble Your Key Lime Ice Cream Cake

To put the cake together, you can use an 8 inch pan (I’d recommend an 8×3 inch pan so the sides are taller. You can even get it as a springform pan.) or clear plastic cake collars. I actually used the cake pan to press the crust into form, then removed it from the cake pan and used the cake collar for building the cake with the ice cream layers. If you decide to build the cake right in the pan, just be sure to extend the sides of the pan using parchment paper so that you’ve got enough height. The cake is a pretty solid 4 inches in height with all four layers.

So, however you decided to proceed, you’ll want to add the crust first. Set it in the freezer to firm up while you make the coconut ice cream. Add the coconut ice cream on top of the crust, then set back in the freezer while you make the strawberry ice cream. Of course, you’ll then add the strawberry layer and repeat the process with the key lime layer.

Once the cake freezes, you can lift it out of your cake pan or remove the cake collar from the sides. I decorated it with a little bit of whipped cream and some fresh fruit. It makes such a fun and pretty presentation and the flavors are terrific together! So light and refreshing!

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Recipe

Key Lime Strawberry Coconut Ice Cream Cake

★★★★★ 5 from 1 reviews

• Author: Life Love and Sugar
• Prep Time: 1 hour
• Total Time: 1 hour
• Yield: 14-16 Slices
• Category: Dessert
• Method: No Bake
• Cuisine: American

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Description

This Key Lime Strawberry Coconut Ice Cream Cake combines three delicious flavors into one colorful ice cream cake that’s completely no-bake, no-churn and filled with fresh fruit!

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Ingredients

STRAWBERRY FILLING

• 1/2 cup strawberry puree
• 2 1/2 tbsp water
• 1/4 cup sugar
• 1 tbsp cornstarch

KEY LIME FILLING

• 1/2 cup key lime juice
• 1/4 cup sugar
• 1 tbsp cornstarch

CRUST

• 2 1/2 cups (375g) shortbread crumbs, or a similar cookie
• 3 tbsp sugar
• 4 tbsp (g) butter, melted

COCONUT ICE CREAM

• 8 oz cream cheese, room temperature
• 1/2 cup sugar
• 2 tbsp milk
• 2 tsp coconut extract
• 1 1/4 cups heavy whipping cream, cold
• 1/2 cup powered sugar

STRAWBERRY ICE CREAM

• 8 oz cream cheese, room temperature
• 1/4 cup sugar
• 2 tbsp milk
• 1/2 tsp strawberry extract, optional
• 1/2 cup strawberry filling, above
• 1 cup heavy whipping cream, cold
• 1/2 cup powdered sugar
• 3 drops pink food coloring

KEY LIME ICE CREAM

• 8 oz cream cheese, room temperature
• 1/4 cup sugar
• 2 tbsp milk
• 1/2 cup key lime filling, above
• 1 cup heavy whipping cream, cold
• 1/2 cup powdered sugar
• 7 drops lime green food coloring

ADDITIONAL

• Cool Whip, for decorating
• Strawberries, for decorating
• Limes, for decorating

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Instructions

1. To set up your cake pan, line an 8×3 inch springform pan with parchment paper that goes about 2 inches above the top edge of the pan (see this photo of a lined cake pan). A springform pan is best so that you can easily remove the cake once it’s been assembled. If you only have a regular 8×3 inch cake pan, line the cake pan with plastic wrap (which can later be used to lift your cake out of the pan once it’s assembled and frozen), then add the parchment paper. You can also place a cardboard cake circle in the bottom of the pan, on top of the clear wrap. In lou of using a cake pan to build the cake, you could also use cake collars.
2. Combine strawberry puree, water, sugar and cornstarch for the strawberry filling in a small bowl. Microwave in 10 second increments until thickened, about 30 seconds to a minute. Set aside to cool.
3. Combine key lime juice, sugar and cornstarch for the key lime filling in a small bowl. Microwave in 10 second increments until thickened, about 30 seconds to a minute. Set aside to cool.
4. To make the crust, combine the shortbread crumbs, sugar and melted butter. Press the crust into the bottom of the cake and form an even layer. Set the crust in the freezer to firm.
5. To make the coconut ice cream, beat the cream cheese and sugar together until smooth.
6. Add the milk and coconut extract and mix until well combined. Set aside.
11. In another bowl, whip the heavy whipping cream and powdered sugar for the coconut ice cream until stiff peaks form.
12. Gently fold about 1/3 of the whipped cream into the cream cheese mixture until combined, then fold in the remaining whipped cream.
13. Add the coconut ice cream on top of the crust and spread into an even layer. Place cake back into the freezer.
14. To make the strawberry ice cream, beat the cream cheese and sugar together until smooth.
15. Add the milk, strawberry extract and strawberry filling and mix until well combined. Set aside.
16. In another bowl, whip the heavy whipping cream and powdered sugar for the strawberry ice cream until stiff peaks form.
17. Gently fold about 1/3 of the whipped cream into the cream cheese mixture until combined, then fold in the remaining whipped cream. Fold in the pink food coloring.
18. Add the strawberry ice cream on top of the coconut ice cream and spread into an even layer. Place cake back into the freezer.
19. To make the key lime ice cream, beat the cream cheese and sugar together until smooth.
20. Add the milk and key lime filling and mix until well combined. Set aside.
21. In another bowl, whip the heavy whipping cream and powdered sugar for the key lime ice cream until stiff peaks form.
22. Gently fold about 1/3 of the whipped cream into the cream cheese mixture until combined, then fold in the remaining whipped cream. Fold in the lime green food coloring.
23. Add the key lime ice cream on top of the strawberry ice cream and spread into an even layer. Place cake back into the freezer until completely firm, 5-6 hours or overnight.
24. Once firm, remove the cake from the pan. If needed, smooth the sides of the cake using a warm offset spatula, and place cake on a serving plate. Top the cake with whipped cream (you can use Cool Whip or make homemade whipped cream) and fresh strawberries and lime slices. Allow to sit out of the freezer for at least 30 minutes before cutting into it.

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Nutrition

• Serving Size: 1 Slice
• Calories: 528
• Sugar: 42.4 g
• Sodium: 279.3 mg
• Fat: 31.9 g
• Carbohydrates: 55.4 g
• Protein: 6.8 g
• Cholesterol: 78.5 mg

Keywords: how to make ice cream cake, ice cream cake recipe, best ice cream cake, no bake cake, strawberry ice cream cake, coconut cake recipe, strawberry cake recipe, strawberry cake homemade, strawberry cake from scratch

Enjoy!

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