Coconut Lime Ice Cream Loaf is a dessert from Julianne Bayer’s cookbook No-Bake Treats. A little about the book — its goal is to “give your oven a break” on hot summer days. I appreciate that, though I never really give my oven a break. Sorry, oven.
In fact, the first time I made this I baked the vanilla wafers so that I wouldn’t have to go buy a full box and grind up a cup. Here’s a picture of the sliced dessert. It’s really good, homemade wafers or not!
Coconut Lime Ice Cream Loaf Professional Photo
Here’s a picture of Coconut Lime Ice Cream Loaf from the book. I think mine’s pretty close. Loaf cakes seem like they’d be easy to decorate, but sometimes they look shabby no matter how hard you try. This one’s pretty nice.
Here’s another photo. I used a smaller loaf pan (8×4 inches) and halved the filling, so that can be done. However, you might want to try following the recipe exactly from the book your first time.
Coconut Lime Ice Cream Loaf
FOR THE CRUST
- 1 cup macadamia nuts, chopped (140 grams)
- 1 cup vanilla wafer crumbs (160 grams)
- 6 tbsp unsalted butter, softened (86 grams)
FOR THE ICE CREAM
- 1 ½ cups plus 2 tbsp heavy whipping cream, divided use (385 grams)
- 1 cup powdered sugar (130 grams)
- 1 tsp coconut extract
- 8 oz cream cheese, softened (230 grams)
- ½ cup 100 grams granulated sugar (100 grams)
- Zest of 1 lime
- 1 cup shredded sweetened coconut (75 grams)
FOR THE CRUST
- Before measuring, use a food processor or blender to chop the macadamia nuts into small pieces. Remove the nuts from the food processor and likewise grind the vanilla wafer cookies into fine crumbs and combine them with the chopped nuts.
- In a microwave-safe bowl, melt the butter for 30 to 45 seconds. Stir the butter into the crust mixture until there are no dry crumbs left. Set aside 1 tablespoon (5 g) of the mixture to garnish the loaf. You will be dividing your crust into thirds to create the various layers.
FOR THE ICE CREAM
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour 1 ½ cups (355 ml) of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and coconut extract, and continue beating on high 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 to 3 minutes until it’s 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 the lime zest. Continue beating until all of the ingredients are well combined. Scrape down the sides and bottom of the bowl, and ensure everything is evenly mixed.
- 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 ice cream into thirds.
- Prepare a large loaf pan by lining the sides and ends with parchment paper. Place ⅓ of the ice cream on the bottom of the loaf pan. Next, layer on ⅓ of the crust and gently pat it into the ice cream. Add a second and a third layer of ice cream and crust, alternating the two. The top layer will be crust. Freeze the ice cream for 4 to 6 hours until it’s completely firm. To serve, lift the ice cream out of pan and invert. Peel away the parchment paper and sprinkle the top with leftover coconut and macadamia nut crust that was set aside. Slice and enjoy.