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

Key lime ice box cake
Prep Time
30 min
8-10 servings

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!

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.



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



Chilling time: 8 hours

Step 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.

Key lime ice box cake lime curd
Step 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.

Step 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.

Step 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.

Step 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.

Key lime ice box cake lime curd layering
Step 6

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

Step 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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