Preheat the oven to 350 degrees

Grease two 9 inch pans and line with parchment circles (or grease and flour the pans)

In a medium sized bowl add the cake flour, baking powder, baking soda, salt and zest of 2 limes. Whisk to blend and set aside.

In another bowl, add the milk, vegetable oil, lime juice, and vanilla extract. Whisk to blend and set aside.

In the bowl of a mixer with the paddle attachment, beat the butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until it is light in color and fluffy.

Add the eggs one at a time, mixing until each yolk is dispersed. Stop the mixer and scrape from the bottom with a spatula after each egg addition.

Add the dry mixture and the wet mixture alternately, beginning and ending with the flour (3 additions of flour and 2 of milk). Mix just until combined and smooth.

Pour the batter into the prepared pans, smoothing the tops with a spatula. Bake at 350 degrees, starting to check for doneness at 25 minutes (until a toothpick in the center comes out clean or with only a few crumbs attached). Let the cakes cool in the pans 10 minutes and then remove from pan onto a cooling rack.  Peel off the parchment if using.

When completely cooled, wrap in plastic wrap and put into the freezer until ready to assemble.

Preheat oven to 350.  Put a piece of parchment into the bottom of a 9-inch springform pan and clamp.

Break up graham crackers and pulse in the food process and until all the big pieces are broken down.  Add the sugar and whiz until the texture of sand.  Add the melted butter and pulse until combined.

Press the crumbs into the springform pan and lightly tamp down in an even layer.

Bake for 8 minutes.  Place springform pan onto a cooling rack for 10 minutes.  Unhinge the pan and remove the graham cracker crust. Cool completely on the rack.

Combine all of the ingredients in a blender (or with a whisk).  Chill until cold and put into an ice cream maker; churn for 15 minutes.  If not using right away, put into a freezer-safe container and freeze until ready to use.

Just before assembling the cake: Whip all ingredients together with a balloon whisk or the whisk attachment of a mixer until you have stiff peaks.

Create a parchment collar in a 9-inch springform pan to raise its sides by 3-4 inches.  Place one long piece of parchment into the bottom extending up the sides to make cake removal easier.  Place one cake layer in the springform pan.

Put half of the ice cream on the cake, smoothing it down the sides and over the top.

Place the graham cracker crust down.

Put the second cake layer on the graham cracker crust – flat side up - and then put the remaining ice cream on the cake, making sure it goes down the sides.  Smooth the top.

Wrap springform pan entirely in plastic wrap. Freeze at least 6 hours, overnight is better.

Half-an-hour before you are ready to serve, make the whipped cream.

Remove the cake from the springform pan and place on a serving platter/plate.

Put whipped cream into a piping bag and decoratively pipe around the cake.  Feel free to decorate with lime slices.

For best service, let sit at room temperature 20 minutes from freezer or hold in refrigerator for up to one hour.  Slice and enjoy!