How to Make Lime Pie Icebox Cake

This No-Bake Key Lime Pie Icebox Cake is the Perfect Summer Treat

If you’re searching for the perfect summertime dessert to enjoy by the beach, look no further! This Key Lime Ice Box Cake is sure to be a cool and satisfying treat for all of your party guests; it’s complete with a lusciously tart key lime curd, a buttery graham cracker crust, and a rich whipped cream topping. Dessert lovers everywhere will appreciate the layers of tangy-sweet flavors. Want to know best part? This Key lime delight packs just enough pucker to offset the heat of summer. Garnish the cake with anything your heart desires. Lime zest, shaved coconut, and freshly sliced key limes are all fantastic options. It’s a great time of year to make this tasty treat because Key limes are in season, and what’s better than a cake complete with fresh citrus fruit? Plus, this dessert is so easy to make; no baking necessary! So, grab your sunglasses and swimsuit and get ready to experience the satisfying moment when you taste this impressive Key Lime Ice Box Cake while lounging by the pool.

As the weather gets warmer, all I want is ice cream and sweet treats that will keep me cool. This Baking Therapy key lime pie icebox cake is made up of layers of creamy vanilla ice cream, a tangy lime curd and graham crackers that soften to the perfect cake-like texture. The best part is, you won’t even have to turn on the oven!

Key Lime Pie Icebox Cake

Prep Time: 30 minutes
Rest Time: 8 hours or overnight
Total Time: 8 hours, 30 minutes
Servings: 8 to 10 pieces of cake


2 cups white sugar
4 large eggs
2 egg yolks
1 ¼ cup fresh lime and lemon juice (6 limes, 2 lemons)
¼ tsp salt
¾ cup (1 ½ sticks) unsalted butter
2 cups heavy cream
150 ml condensed milk
1 tsp vanilla extract
16-20 graham cracker sheets


1. In a medium saucepan, whisk together the sugar, eggs, yolks, lime and lemon juice and salt. Heat over medium-high heat, whisking constantly until hot to the touch. Whisk in 1 Tbsp of butter at a time until the curd begins to thicken. Bring back to a boil, then remove from heat.

2. Strain the lime curd through a fine sieve and into a bowl or shallow dish. Cover with plastic directly on the curd to prevent a skin from forming. Place in the freezer for 20-30 minutes to chill.

3. In the bowl of a stand mixer, whisk the heavy cream and condensed milk until medium peaks, add the vanilla and whip until stiff peaks. Make sure not to over-whip.

4. Line a 10-inch loaf pan with parchment paper with a 1-inch overhang to easily lift the icebox cake out of the pan once its’ frozen. To help the parchment paper adhere to the loaf pan, lightly grease with vegetable oil.

5. Layer one layer of graham cracker on the bottom of the pan. Spread about ½ cup of the ice cream followed by the lime curd, about 1/3 cup. Continue layering until you fill the loaf pan. You should have about 4-5 layers.

6. Cover with plastic wrap and freeze for at least 8 hours or overnight until completely firm.

7. When you are ready to serve, run the outside of the pan under warm water for 10 seconds to loosen the parchment. Using the parchment paper overhang, pull the icebox cake out of the pan. Slice and enjoy!

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