WEEKDAYS 1e|12c|p

Frozen Key Lime Cake

Carla Hall
Servings: 8
1 to 30 min

Cool off with this sweet treat!

  • Ingredients
  • step-by-step directions
Frozen Key Lime Cake
  • For the Cake:
  • 2 cups Graham Crackers (crushed into crumbs)
  • 4 tablespoons Butter
  • 3 cups Lime Sherbet
  • 1 cup Heavy Cream
  • 1 cup Mascarpone
  • 2 tablespoons Confectioners Sugar
  • 1 lime (juice and zest)
  • For the Candied Lime Wheels:
  • 4 Key Limes (cut into wheels)
  • 1 cup Sugar plus more to dust
  • 1 cup Water
  • For the Cake: Preheat oven to 350F.
  • In a bowl, combine the graham crackers and butter. Press crust into bottom of a lightly oiled spring form pan. Bake just to set, about 10 minutes. Set aside and allow to cool.
  • Allow the sherbet to slightly soften, then spread into crust in an even layer. Place cake into freezer to re-freeze the sherbet.
  • In the bowl of a stand mixer, beat together the heavy cream, mascarpone, lime juice and zest and sugar until peaks form. Spread the mascarpone-whipped cream over the firm sherbet layer, and garnish the cake with candied limes. Slice and serve.
  • For the Candied Lime Wheels: Combine the sugar and water in a small saucepot, bring to a simmer and stir to melt the sugar completely. Add the limes wheels and simmer for 5 minutes. Transfer limes wheels to a parchment lined sheet tray and dust with granulated sugar. Allow to dry overnight.
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