Lemon 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
Find it online: https://thefamilycooking.com/lemon-ice-cream-cake/
