Raspberry & Lime Ice Cream Bars

These perfect-on-a-hot-summer-day bars have sooooo much going for them — sweet-tart curd, bright raspberry purée, a dreamy whipped topping, and a wow-that’s-good Nilla wafer crust. Plus, they’re incredibly easy to make. The curd comes together with pasteurized eggs and sweetened condensed milk, so no cooking required — and while you have to wait a bit while each layer chills in the freezer, the assembly is as simple as could be.

How To:

1. Preheat the oven to 350°. Spray a 9x13-inch baking pan with cooking spray, and press a large sheet of parchment paper into the pan to line the bottom and sides.
2. Spread the walnut halves on a small, rimmed baking sheet. Bake for 5 to 7 minutes or until fragrant and slightly browned. Let cool for 10 minutes.
3. To make the crust: In a food processor, combine the Nilla wafers, toasted walnuts, sugar, and cinnamon. Pulse 10 times, or until the wafers resemble fine crumbs. Slowly stream in the melted butter while processing, and blend until the crumbs are well-coated, about 30 seconds. Scrape down the sides of the food processor as needed.
4. Transfer the crust to the prepared pan, and using a spatula or your hands, press the crumbs into a compact, even layer.
5. Bake the crust for 9 to 12 minutes, or until the edges are golden brown. Transfer to a wire rack and let cool completely, about 1 hour.
6. To make the lime curd: Using an electric mixer fitted with a whisk attachment, beat the egg yolks on medium speed until bright yellow, thick, and creamy, 2 to 3 minutes.
7. Add the sweetened condensed milk and salt, and beat until pale yellow and aerated, about 2 minutes. Add the lime zest and lime juice and mix until incorporated, 1 minute.
8. Pour the lime curd on top of the crust and spread it evenly. Freeze the bars for 2 hours or until firm.
9. To make the raspberry purée: In a blender, blend the raspberries, their juices, and the sugar until smooth, about 1 minute. Strain the purée through a fine mesh sieve into a medium bowl. Cover and refrigerate until ready to use.
10. Pour the raspberry purée on top of the frozen lime curd and spread it evenly. Freeze for at least 3 hours and up to overnight.
11. To make the whipped cream topping: Using an electric mixer fitted with a whisk attachment, beat the whipping cream, powdered sugar, and vanilla extract until the cream reaches soft peaks, 1 to 2 minutes. Evenly spread the whipped cream over the frozen bars. Freeze for 30 minutes.
12. Use an offset spatula to loosen the parchment paper from the pan. Remove the parchment and bars and transfer them to a cutting board. Immediately cut the bars into 20 squares, garnish with lime zest, and serve cold. The bars can be stored in an airtight container in the freezer for up to 2 weeks.