When summer hits and the temperatures soar, there’s nothing quite like a refreshing dessert to cool you down. Imagine the bright tang of key limes mingling with the sweetness of ripe strawberries and the tropical flair of coconut—all layered into one stunning no-bake ice cream cake. I discovered this Key Lime Strawberry Coconut Ice Cream Cake recipe during a sun-filled afternoon, dreaming of beach days and backyard barbecues.
With its creamy ice cream layers resting on a buttery shortbread crust, this cake is a showstopper that’s surprisingly simple to make. Whether you’re hosting friends for a warm-weather gathering or indulging in a midweek treat, this vibrant dessert will satisfy your cravings and impress your guests. Let’s dive into this delightful recipe that embodies the essence of summer in every fruity, frosty bite!
Why is this Key Lime Strawberry Coconut Ice Cream Cake unforgettable?
Refreshing, Fruity Layers: Each bite offers a burst of citrusy key lime and succulent strawberries, perfectly complemented by tropical coconut.
No-Bake Ease: Skip the oven and enjoy a hassle-free dessert that comes together in no time—ideal for hot summer days.
Eye-Catching Presentation: The vibrant colors and elegant layers make this cake a stunning centerpiece for any gathering.
Crowd-Pleasing Delight: With flavors that appeal to both kids and adults, it’s sure to be a hit at picnics and parties alike.
Versatile Variations: Easily customize with your favorite fruits or adapt for dietary needs, ensuring everyone can indulge.
Dive into this Key Lime Strawberry Coconut Ice Cream Cake recipe and discover a delicious way to celebrate summer!
Key Lime Strawberry Coconut Ice Cream Cake Ingredients
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For the Crust
• Shortbread Crumbs – Provides a deliciously buttery base; consider using graham cracker crumbs for a sweeter twist.
• Sugar – Balances the crust and ice cream flavors; using coconut sugar can add a hint of caramel richness.
• Unsalted Butter – Binds the crust ingredients together; feel free to swap with coconut oil for a dairy-free option. -
For the Ice Cream Layers
• Cream Cheese – Adds a delightful creaminess to the ice cream; substitute with vegan cream cheese for a plant-based version.
• Heavy Whipping Cream – Helps create a light, fluffy texture; coconut cream can be used as a non-dairy alternative.
• Milk – Provides moisture and smoothness; any plant-based milk works beautifully here.
• Coconut Extract – Infuses the coconut layer with tropical flavor; vanilla extract is an acceptable substitute in a pinch.
• Strawberry Puree – Serves as the base for the strawberry ice cream layer; fresh or frozen strawberries work wonderfully.
• Key Lime Juice – Offers the essential tartness for the key lime layer; regular lime juice can be used if key limes are unavailable.
• Cornstarch – Thickens the fruit fillings for a perfect consistency; you can replace it with arrowroot powder if desired.
Dive into this Key Lime Strawberry Coconut Ice Cream Cake recipe and let each fruity layer transport you to summer bliss!
How to Make Key Lime Strawberry Coconut Ice Cream Cake
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Prepare Cake Pan: Line an 8×3 inch springform pan with parchment paper, ensuring it covers the base and sides for easy removal later.
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Make Strawberry Filling: Combine pureed strawberries, water, sugar, and cornstarch in a microwave-safe bowl; heat for 2-3 minutes or until thickened, then allow it to cool completely.
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Make Key Lime Filling: Follow similar steps for the key lime filling by mixing key lime juice with water, sugar, and cornstarch; microwave until thick and set aside to cool.
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Prepare Crust: Mix together shortbread crumbs, sugar, and melted butter in a bowl. Once combined, press this mixture firmly into the bottom of the prepared pan and freeze for about 30 minutes.
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Coconut Ice Cream: Beat cream cheese and sugar together until smooth. Gradually incorporate milk and coconut extract, then gently fold in whipped cream until fully combined and airy.
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Assemble Layers: Spread a layer of coconut ice cream over the frozen crust. Freeze for 1-2 hours until set, then repeat with the strawberry filling, followed by the key lime filling, freezing each layer until firm.
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Final Freeze: Allow the entire cake to firm up for at least 5-6 hours or preferably overnight to ensure a perfectly solid texture.
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Prepare for Serving: Remove the cake from the pan after freezing, smoothing the edges as necessary. Top with whipped cream and fresh fruit for an eye-catching finish.
Optional: For an extra tropical touch, sprinkle with toasted coconut flakes before serving.
Exact quantities are listed in the recipe card below.
Key Lime Strawberry Coconut Ice Cream Cake Variations
Feel free to let your creativity shine while making this delightful dessert—there are so many ways to customize it!
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Dairy-Free: Replace heavy cream with full-fat coconut cream and use vegan cream cheese for a luscious, plant-based treat.
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Fruit Fusion: Experiment with other fruit purees, such as mango or blueberry, to create vibrant layers with different flavors—imagine a tropical twist!
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Flavor Boost: Add a splash of coconut rum to the coconut layer for a fun, adult-friendly kick. Just ensure you adjust your portions for the kids!
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Crunchy Additions: Fold in toasted coconut flakes or chopped nuts into the ice cream mixture for added texture and a delightful crunch.
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Crust Alternatives: Opt for crushed chocolate cookies or even a graham cracker pretzel crust to introduce a sweet and salty flavor contrast.
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Sweetener Swap: Try using honey or maple syrup instead of sugar for a different sweetness that complements the fruit flavors beautifully.
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Layered Surprise: Hide a layer of chocolate or caramel sauce in between the ice cream layers for a delicious surprise that adds richness and depth.
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Chilled Serving Suggestion: Serve with a refreshing mint sprig or drizzle of passionfruit sauce for an eye-catching and flavorful finishing touch.
Storage Tips for Key Lime Strawberry Coconut Ice Cream Cake
Fridge: Store any leftover slices in an airtight container for up to 3 days; however, keep in mind the texture may soften slightly.
Freezer: Wrap the cake tightly in plastic wrap, then cover it with foil to prevent freezer burn; it will last well in the freezer for up to 2 months.
Reheating: Since this is an ice cream cake, there’s no need to reheat; simply thaw at room temperature for about 10-15 minutes before serving for easier slicing.
Keep Covered: Always cover your Key Lime Strawberry Coconut Ice Cream Cake while in the freezer to maintain its flavorful and eye-catching layers.
Expert Tips for Key Lime Strawberry Coconut Ice Cream Cake
- Layer Timing: Allow each layer to freeze completely before adding the next one; this ensures distinct layers and prevents mixing.
- Avoid Sogginess: Make sure to freeze the crust for at least 30 minutes to maintain its crunchiness against the creamy ice cream layers.
- Creamy Consistency: Use room temperature cream cheese to avoid lumps in your coconut ice cream mixture for a smooth final texture.
- Fruit Freshness: Opt for ripe fruit for the purees to enhance flavors; fresh strawberries and key limes will elevate your cake’s tastiness.
- Storage Method: Wrap leftovers tightly to avoid freezer burn; ideally consume your Key Lime Strawberry Coconut Ice Cream Cake within 4-5 days for the best quality.
What to Serve with Key Lime Strawberry Coconut Ice Cream Cake?
This vibrant dessert deserves delightful companions that elevate your summer gatherings into unforgettable experiences.
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Refreshing Lemonade: A zesty glass of lemonade complements the cake’s fruity layers, providing a tangy contrast that enhances each bite.
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Minty Iced Tea: The coolness of mint iced tea adds a soothing element to the dessert’s vibrant flavors, making every sip refreshing and delightful.
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Tropical Fruit Salad: A colorful medley of pineapple, mango, and kiwi brings fresh, juicy bites that echo the cake’s fruity essence for a lively touch.
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Grilled Shrimp Skewers: The smoky, savory notes of grilled shrimp pair beautifully with the sweet, creamy cake, striking a perfect balance of flavors.
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Coconut Macaroons: The delightful chewiness of coconut macaroons enhances the cake’s coconut flavor and provides a lovely textural contrast.
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Pineapple Sorbet: This icy treat complements the cake’s creaminess while adding an extra layer of tropical delight to your dessert experience.
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Margaritas: For adult gatherings, a classic margarita—especially a fruity variation—offers a fun and festive pairing to the cake’s tropical notes.
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Vanilla Whipped Cream: A dollop of vanilla whipped cream on the side rounds off your dessert beautifully, lending extra creaminess that enhances every forkful.
Make Ahead Options
This Key Lime Strawberry Coconut Ice Cream Cake recipe is perfect for meal prep, saving you time on busy days! You can prepare the crust and ice cream layers up to 24 hours in advance. Start by making the crust and freezing it as directed, then allow the strawberry and key lime fillings to cool completely before spreading them over the set coconut layer. Cover the assembled cake tightly with plastic wrap and freeze for up to 3 days to maintain quality; this prevents ice crystals from forming. When ready to serve, remove the cake from the freezer, let it sit for about 10 minutes for easy slicing, and garnish as desired. Enjoy the delightful flavors without the last-minute rush!
Key Lime Strawberry Coconut Ice Cream Cake Recipe FAQs
What is the best way to choose ripe strawberries for this recipe?
Absolutely! When selecting strawberries, look for bright red berries that are plump and firm. Avoid any that have dark spots or blemishes. Fresh strawberries with a sweet aroma are usually perfect for this vibrant dessert!
How long can I store the Key Lime Strawberry Coconut Ice Cream Cake in the freezer?
You can keep this delightful cake in the freezer for up to 2 months! Just make sure to wrap it tightly in plastic wrap and cover it with foil to prevent freezer burn. Enjoying it within 1 month is best for peak flavor and texture!
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Can I freeze leftovers of the Key Lime Strawberry Coconut Ice Cream Cake?
Yes, you can! If you have leftovers, simply slice the cake as needed and wrap each piece in plastic wrap. Then, place them in a freezer-safe container. Take out slices and allow them to thaw at room temperature for about 10-15 minutes before enjoying for the best texture.
What should I do if my layers are mixing together during assembly?
Very! If you find that your layers are blending together, it might be due to not letting each layer freeze completely before adding the next. Make sure to freeze each layer for at least 1-2 hours until firm. For best results, overnight freezing is ideal!
Are there any dietary concerns I should keep in mind with this recipe?
If you’re serving this cake to those with dairy allergies or vegan guests, you can substitute cream cheese with vegan cream cheese and use coconut cream instead of heavy whipping cream. Moreover, ensure all ingredients, especially the purees, are free from any allergens for safe indulgence!
Key Lime Strawberry Coconut Ice Cream Cake Recipe for Summer Fun
Ingredients Â
Equipment
MethodÂ
- Prepare Cake Pan: Line an 8×3 inch springform pan with parchment paper, ensuring it covers the base and sides for easy removal later.
- Make Strawberry Filling: Combine pureed strawberries, water, sugar, and cornstarch in a microwave-safe bowl; heat for 2-3 minutes or until thickened, then allow it to cool completely.
- Make Key Lime Filling: Follow similar steps for the key lime filling by mixing key lime juice with water, sugar, and cornstarch; microwave until thick and set aside to cool.
- Prepare Crust: Mix together shortbread crumbs, sugar, and melted butter in a bowl. Once combined, press this mixture firmly into the bottom of the prepared pan and freeze for about 30 minutes.
- Coconut Ice Cream: Beat cream cheese and sugar together until smooth. Gradually incorporate milk and coconut extract, then gently fold in whipped cream until fully combined and airy.
- Assemble Layers: Spread a layer of coconut ice cream over the frozen crust. Freeze for 1-2 hours until set, then repeat with the strawberry filling, followed by the key lime filling, freezing each layer until firm.
- Final Freeze: Allow the entire cake to firm up for at least 5-6 hours or preferably overnight to ensure a perfectly solid texture.
- Prepare for Serving: Remove the cake from the pan after freezing, smoothing the edges as necessary. Top with whipped cream and fresh fruit for an eye-catching finish.
- Optional: For an extra tropical touch, sprinkle with toasted coconut flakes before serving.