Why You’ll Love This Recipe
This cake is everything you want in a warm-weather dessert: creamy, tangy, sweet, and incredibly easy to make. There’s no baking required, and you can prepare it in advance. The combination of zesty lemon flavor and silky texture makes it a crowd-pleaser, while the frozen layers provide the perfect contrast to hot summer days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Lemon ice cream (store-bought or homemade)
- Graham crackers or shortbread cookies (for the crust)
- Butter (melted)
- Lemon zest
- Lemon curd (optional, for swirls or topping)
- Whipped cream (optional, for topping)
- Crushed cookies or candied lemon peel (optional, for garnish)
Directions
- Allow the lemon ice cream to soften at room temperature for about 10–15 minutes.
- Meanwhile, prepare the crust: crush the graham crackers or cookies into fine crumbs and mix with melted butter and a bit of lemon zest.
- Press the crumb mixture firmly into the bottom of a springform pan or loaf pan lined with parchment paper. Freeze for 15 minutes to set.
- Spread half of the softened lemon ice cream over the crust. If using, swirl in lemon curd.
- Add the remaining ice cream and smooth the top. Freeze for at least 4–6 hours or overnight until fully set.
- Before serving, remove the cake from the pan. Top with whipped cream, lemon zest, crushed cookies, or candied lemon peel if desired.
- Slice and serve immediately.
Servings and timing
This recipe makes approximately 8 to 10 servings.
Prep time: 20 minutes
Freeze time: 6 hours or overnight
Total time: 6 hours 20 minutes (mostly inactive)
Variations
- Use lemon sorbet: For a dairy-free option with even more lemon tang.
- Add layers: Alternate with vanilla ice cream or blueberry ice cream for contrast.
- Make it gluten-free: Use gluten-free cookies or graham crackers for the crust.
- Use a different crust: Try crushed vanilla wafers, ginger snaps, or almond cookies.
- Add fruit: Layer in thin slices of fresh strawberries or blueberries before freezing.
Storage/Reheating
Store the ice cream cake tightly wrapped in the freezer for up to 2 weeks.
For the best texture, let it sit at room temperature for 5–10 minutes before slicing.
Do not microwave to soften—always thaw gently at room temperature.
FAQs
Can I make this cake with homemade ice cream?
Yes, homemade lemon ice cream works beautifully. Just make sure it’s churned and frozen before layering.
What kind of cookies work best for the crust?
Graham crackers, shortbread cookies, or vanilla wafers all make great crusts. Choose one that complements the lemon flavor.
Can I add a middle layer?
Absolutely. Try a layer of lemon curd, crushed berries, or whipped cream between the ice cream layers for added texture and flavor.
How far in advance can I make this?
You can make the cake up to 2 days ahead. Just keep it tightly wrapped in the freezer until ready to serve.
Can I use lemon sorbet instead of ice cream?
Yes, lemon sorbet gives a tangier, lighter flavor and works well for a dairy-free option.
How do I keep the crust from crumbling?
Use enough melted butter to bind the crumbs and press it firmly into the pan. Freezing before adding ice cream also helps it hold together.
Can I serve it with fruit sauce?
Yes, a drizzle of raspberry or blueberry sauce pairs perfectly with the lemon flavor.
What’s the best pan to use?
A springform pan makes it easy to remove the cake, but a loaf pan lined with parchment also works well.
How do I prevent freezer burn?
Wrap the cake tightly in plastic wrap and foil, or store it in an airtight container to prevent ice crystals from forming.
Can I make individual servings?
Yes, you can assemble the cake in muffin tins lined with paper cups for personal-sized portions. Freeze and unmold before serving.
Conclusion
Lemon Ice Cream Cake is a show-stopping frozen dessert that’s as easy to make as it is delicious to eat. With its zesty flavor, creamy texture, and crisp cookie crust, it’s the perfect treat for summer parties, holidays, or simply enjoying a slice of sunshine on a plate. Keep it in your freezer for whenever you need a cool, citrusy pick-me-up.
PrintLemon Ice Cream Cake
Lemon Ice Cream Cake is a bright, no-bake frozen dessert made with layers of creamy lemon ice cream over a buttery graham cracker crust. Topped with whipped cream or lemon curd, it’s a refreshing treat perfect for summer parties or make-ahead desserts.
- Prep Time: 20 minutes
- Cook Time: undefined
- Total Time: 6 hours 20 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: No-Bake / Freezer
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1.5 quarts lemon ice cream (softened slightly)
- 1 1/2 cups graham cracker crumbs or crushed shortbread cookies
- 6 tbsp unsalted butter, melted
- 1 tsp lemon zest
- 1/3 cup lemon curd (optional, for swirl or topping)
- Whipped cream (optional, for topping)
- Crushed cookies or candied lemon peel (optional, for garnish)
Instructions
- Let lemon ice cream sit at room temperature for 10–15 minutes to soften.
- In a bowl, mix cookie crumbs, melted butter, and lemon zest until combined.
- Press the crumb mixture into the bottom of a springform pan or parchment-lined loaf pan. Freeze for 15 minutes.
- Spread half of the softened ice cream over the crust. Add swirls of lemon curd if using.
- Top with remaining ice cream and smooth the surface. Freeze for at least 6 hours or overnight.
- Before serving, remove from pan. Top with whipped cream, lemon zest, or garnishes if desired.
- Let sit at room temperature for 5–10 minutes for easier slicing. Serve and enjoy.
Notes
- For a dairy-free version, use lemon sorbet instead of ice cream.
- Try alternating layers with blueberry or vanilla ice cream for contrast.
- Use gluten-free cookies for a gluten-free crust.
- Line your pan with parchment for easier removal.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
