If you're reluctant to crank your oven up to 375° to bake banana or zucchini bread in summer, we completely understand. But here's an alternative to stashing your loaf pan away with your winter coats and scarves until cooler temps return: Keep it around to make this island-inspired ice cream dessert.

The dish is from Julianne Bayer's new book, No-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More, and is basically an ice cream cake, with a few (very tasty) bells and whistles. First, you whip cream with a bit of powdered sugar and coconut extract; then you blend cream cheese with sugar and tangy lime zest. Combine these two mixtures and stir in shredded, sweetened coconut. At this point, you've got something resembling soft-serve, which would be a fine treat on its own. But that bread pan you almost banished to storage comes in handy here, as a mold with which you'll form an ice cream loaf.

Instead of just spreading the coconut-lime ice cream into the pan, though, you start by spooning just a third of it into the parchment paper-lined pan. Then, Bayer's stroke of genius: You sprinkle on a crumbly "crust" made from chopped macadamia nuts, crushed vanilla-wafer cookies and melted butter. Continue alternating ice cream and crust until you have three layers, then freeze until the loaf is completely firm.

When you're ready to serve the cake, lift the ice cream out and invert it, peel away the paper and sprinkle the top with a smattering of coconut-macadamia crust. Cut into slices and enjoy the cool, creamy and crunchy treat.

Get the recipe: Coconut-Lime Ice Cream Loaf


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