Key Lime Cheesecake Ice Cream (No-Churn)

Step 1

In a large bowl, whisk or beat together the softened cream cheese, sweetened condensed milk, lime juice and salt, until everything is incorporated. Move bowl to freezer to keep it cool, while you whip the cream.

Step 2

In a separate bowl, whip the cold cream until it is nicely whipped, rather firm, and keeps its shape after turning off the mixer.

Step 3

Gently fold the cold whipped cream into the cream cheese mixture until nicely combined.

Step 4

Place the graham crackers into a plastic bag and crush with a rolling pin. Feel free to leave small pieces if you would like.

Step 5

Into the container in which you will freeze the ice cream (I used a loaf pan), layer 1/3 of the ice cream mixture, 1/3 of the graham crumbs, half of the remaining ice cream mixture, half the remaining crumbs, the rest of the ice cream mixture, and top with the remaining crumbs.

Step 6

Freeze at least 4 hours before serving. If ice cream is too hard to scoop, it’s best to give it 10-15 minutes to soften after removing from the freezer. This way it’s really nice and creamy!