TOTAL TIME:

Prep: 1 hour + freezing

YIELD: 8 servings.

In the middle of summer, nothing hits the spot quite like this sublime Key lime dessert. Cold, creamy and tart, it tastes like sunshine. —Melissa Millwood, Lyman, South Carolina

Ingredients:

1 cup all-purpose flour

1/2 cup salted cashews, chopped

1/2 cup sweetened shredded coconut

1/4 cup packed light brown sugar

1/2 cup butter, melted

2 cups heavy whipping cream

1-1/2 cups sweetened condensed milk

1 cup Key lime juice

3 teaspoons grated Key lime zest

1 teaspoon vanilla extract

Optional: Whipped cream and Key lime slices

Directions:

1. Preheat oven to 350°. In a small bowl, combine flour, cashews, coconut and brown sugar. Stir in butter. Sprinkle into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until golden brown, stirring once. Cool on a wire rack.

2. Meanwhile, in a large bowl, combine cream, milk, lime juice, zest and vanilla. Refrigerate until chilled.

3. Fill cylinder of an ice cream maker two-thirds full; freeze according to the manufacturer's directions.

4. Sprinkle half of the cashew mixture into an ungreased 11x7-in. dish. Spread ice cream over top; sprinkle with remaining cashew mixture. Cover and freeze 4 hours or until firm. Garnish servings with whipped cream and lime slices if desired.