Skip to Content

Layered Lime Sherbet Bars

This post may contain affiliate links. Please view my disclosure page for more information.

Share with your friends!

Frozen layered lime sherbet bars have a great balance of sweet and salty, cold and creamy. Plus they have the perfect amount of tart too. Whip some up to see for yourself.

Layered frozen lime sherbet bar with lime curd topping and a lime twist on top, ready to eat.

This easy lime sherbet dessert is quick to throw together. It is a perfect make ahead treat for so many occasions, you will find yourself make up excuses to make another batch.

As the weather turns warmer, easy no bake desserts become an even more attractive option. And the sweet tart combination that comes from citrus makes it extra refreshing.

Homemade ice cream is always a good choice. We have even made super simple 3 ingredient key lime sherbet and homemade lemon ice cream, both of which are great summer treats.

But sometimes breaking out the ice cream maker isn’t in the cards. That’s where fun desserts like these bars come into play.

Much like fried ice cream bars, this recipe starts with ready made ice cream and sherbet and makes it into a whole new thing.

And much like the fried ice cream bars, these would also be perfect for Cinco de Mayo. The salty crust pairs with the lime much like the rim of a margarita glass pairs with the drink!

Crust substitution ideas

The cracker crumbs add such a nice buttery bit of salt to balance out the bars. But you can use your imagination to make these bars your own.

Pretzel crumbs would be fun. They would keep that bit of salt but also nod towards the always popular jello pretzel salad.

Top of lime sherbet bars with lime curd and zest on top.

If sweet and salty isn’t your thing, go full sweet. Graham cracker crumbs or crushed vanilla wafers would make a great crust.

Different filling flavors

The green lime sherbet is perfect for summer, Cinco de Mayo or even St. Patrick’s Day. But you could easily use any flavor of sherbet.

Pineapple sherbet would be reminiscent of the famous Dole whip. In fact, the bars might even be better!

lime sherbet bar with lemon and lime slices on small plate, ready to eat.

Orange sherbet with blood orange curd would make a tasty option. Plus the shades would be reminiscent of a sunset.

Or use strawberry or raspberry for a pretty pink dessert. Either would be good with lime curd or lemon curd.

If making curd isn’t your thing, top the bars with whipped cream or whipped topping instead. Either would be delicious.

bite of layered lime sherbet bar on fork showing cracker crust, creamy sherbet center and bright lime curd topping.

Toss on some fresh fruit to make it extra pretty and everyone will be impressed. They would never believe how easy it was to make, so I wouldn’t even bother telling them!

Storing your bars

These bars can be enjoyed in as little as a few hours. You just want to freeze them for long enough to get the sherbet firm enough to cut into squares.

However this is a great make ahead recipe as well. You can assemble and freeze the bars up to three months ahead of time, just be sure to top the pan with a tight fitting lid or wrap well to avoid freezer burn or taking on flavors from the freezer.

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Yield: 12 Servings

Layered Lime Sherbet Bars

bite of layered lime sherbet bar on fork showing cracker crust, creamy sherbet center and bright lime curd topping.

Frozen layered lime sherbet bars have a great balance of sweet and salty, cold and creamy. Plus they have the perfect amount of tart too. Whip some up to see for yourself.

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 3 hours
Total Time 3 hours 30 minutes

Ingredients

  • 3 cups butter cracker crumbs (~2 sleeves)*
  • 2 ½ cups granulated sugar, divided
  • 1 ½ cups melted unsalted butter, divided
  • 1 quart vanilla ice cream, softened
  • 1 quart lime sherbet, softened
  • 6 eggs
  • 2 cups lime (or lemon) juice

Instructions

  1. Combine the cracker crumbs, 3/4 cup butter and 1/2 cup sugar. Press into an ungreased 13-in. x 9-in. dish; freeze until firm. 
  2. Combine softened ice cream and sherbet with an electric mixer; spread over the firm crust. Freeze until firm.
  3. In a large microwave-safe bowl, whisk together 2 cups sugar and eggs until smooth and thoroughly combined. Whisk in lime juice and ½ cup melted butter.
  4. Cook in the microwave on full power for about 3-5 minutes depending on the strength of your microwave. Whisk well after 3 minutes and every minute thereafter. Keep cooking until it is thick and heavily coats the back of a metal spoon. (can push through a fine mesh strainer after cooking to remove any little pieces of egg white) Cover and refrigerate until cool.
  5. Once the curd has cooled to room temperature, spread over ice cream mixture. Cover and freeze for 3 hours.
  6. Just before serving, remove from the freezer and cut into squares.
  7. Bars may be stored in the freezer for up to three months.

Notes

*Use Ritz crackers or similar

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please view my disclosure page for more information.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 559Total Fat: 29gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 139mgSodium: 215mgCarbohydrates: 72gFiber: 2gSugar: 57gProtein: 6g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

Frozen layered lime sherbet bars have a great balance of sweet and salty, cold and creamy. Plus they have the perfect amount of tart too. Whip some up to see for yourself.

Share with your friends!

Plate of chewy peanut butter chocolate chip cookies ready to eat.
← Previous
Chewy Peanut Butter Chocolate Chip Cookies
cupcake pull apart cake in the shape of a tooth with happy birthday and toothbrushes piped on in frosting.
Next →
How to Make a Tooth Cupcake Pull-apart Cake
Skip to Recipe