No Churn Key Lime Pie Ice Cream – I know it’s a mouthful. A big mouthful of “Yes, Please, I need that right now!”
Maybe it’s just me, or the smallish town where I grew up, but when we were kids, we had to go to our local ice cream shop to get ice cream that wasn’t Chocolate, Vanilla, or Strawberry. (I know – the horror!) They had flavors like Rocky Road, Chocolate Marshmallow, or even Bubble Gum! (Yes, I tried it. Once.) Who knew that with a few simple ingredients, that were indeed available then, you could make all of your favorite treats into NO CHURN ice cream? And these days, even though I have an ice cream churn, I’ve not used it since my first no-churn. You can bet that for this awesome No-Churn Key Lime Pie Ice Cream, I’m going to be no-churning forever!
And on the hottest days of summer, a simple treat that is refreshing is absolutely necessary! That’s why I love this No Churn Key Lime Pie Cheesecake Ice Cream. Just 5 ingredients (that you might just have right now!) and in a very short time, you have Key Lime Pie Cheesecake in a cone, on a spoon, or mashed in between some graham crackers! It’s so good – tangy/sweet/creamy with a swirl of graham cracker crust!
This is a super simple recipe! Just 5 ingredients, (and a pinch of salt!) and a bit of time is all it takes to make this creamy, dreamy treat!
First you mix together the room temperature cream cheese, condensed milk, lime juice and salt. Just mix until it is nicely combined. You can see from the photo, mine still had a few small lumps, and it still turned out great. You could whisk it a bit more if you want it perfectly smooth, just know you don’t have to! I put that bowl in the freezer while I whipped the cream, just to keep things cold as possible so my cream wouldn’t deflate too much upon folding.
Next, whip the cream. It doesn’t need to be completely stiff, just whipped nicely. Then, using a rubber or silicone spatula, gently fold the contents of the two bowls together.
Crush the crackers, then layer in your pan – I used a loaf pan, but you could use an 8×8 pan, or a cake round, or even a bowl. It just needs to hold 6 cups of ice cream. Then pop it into the freezer for at least 3-4 hours. If it is in the freezer much longer, it may be frozen pretty solid, so leave at room temp 10+ minutes so it is nice and creamy and easy to scoop before serving!
So, if, like me, you
love require a simple sweet treat, let me recommend this No Churn Key Lime Cheesecake Ice Cream. Note there are more words in its name than the number of ingredients you need to make it. Sorry (not sorry) about that.
If you love No-Churns, be sure to check out my Salty Peanut Butter Ice Cream, or this Salted Caramel Ice Cream, or this No Churn Chocolate Ice Cream
Or, if Key Lime Pie is your thing, please don’t miss my Key Lime Tart, which is absolutely the best Key lime pie recipe I’ve ever tasted!Print
Key Lime Cheesecake Ice Cream (No-Churn)
Sweet, creamy, tart and tangy, with that graham cracker crunch, this dreamy ice cream is everything you could wish for – and it’s NO CHURN! Quick and easy! What are you waiting for?
Freeze your ice cream in a loaf pan, 8×8 pan, or a large bowl. Your dish just needs to hold 6 cups total.
- Prep Time: 20 min
- Total Time: 20 min + freezing time
- Yield: 6 cups 1x
- Category: Ice Cream
- Method: No Churn
- 8 oz. (226 g) Cream Cheese, softened to room temperature
- 1 14-oz. (300 ml) can Sweetened, Condensed Milk
- 1/3 cup (79 ml) Key Lime Juice (can substitute fresh juice from regular limes)
- 1/4 t (large pinch) Salt
- 1 1/2 cups (355 ml) Heavy Cream, refrigerated
- 3 graham crackers (6 squares, 47 grams)
- 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.
- In a separate bowl, whip the cold cream until it is nicely whipped, rather firm, and keeps its shape after turning off the mixer.
- Gently fold the cold whipped cream into the cream cheese mixture until nicely combined.
- Place the graham crackers into a plastic bag and crush with a rolling pin. Feel free to leave small pieces if you would like.
- 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.
- 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!
- When folding the ingredients together, it’s important to do it gently, so you don’t deflate the whipped cream more than necessary. This is why it’s good to keep them cool as possible. Chilling the bowl for your whipped cream is one way to help, as is putting the cream cheese mixture in the freezer while prepping the cream.
- If your ice cream is frozen too hard, be sure to leave it at room temperature 10-15 minutes prior to serving. This will ensure scoops are creamy!
- Serving Size: 1/2 cup
Keywords: No churn, key lime, Ice cream, cheesecake, dessert
I can’t think of anything better than this!! I have passion for key lime!!!
Thanks, Camila! It’s a passion of mine as well. Can’t get enough! Thanks for visiting!
Dawn - Girl Heart Food says
Oh how I love citrus! And I especially love that this is no churn! Could definitely go for a couple of scoops right about now! Looks SO good, Laura 🙂
Thanks, Dawn! I’m with you on all counts! Thanks for visiting!
Kim Lange says
What’s not to love? I’d love a huge bowl of this right now!
Thanks, Kim! Totally agree with both! Ha! It didn’t last long enough here.
Such beautiful photos! I love the flavor of keylime! I can only imagine how great this must be!
Balvinder, thanks so much! I’m crazy for key lime, too – anytime, anywhere. Thanks for visiting!
Kelsie | the itsy-bitsy kitchen says
How good does this look? I’m swooning! Save two scoops for me please!
Thanks, Kelsie! Your scoops are “safely” in the freezer. But if you don’t hurry, I can’t tell what might happen to them. Thanks for your visit! And I’d make a whole batch fresh for you anytime!
David @ Spiced says
Oh man, I totally remember Bubble Gum ice cream, too! There was an ice cream shop near our house that sold it. I also tried it…once. I think I still remember that flavor. *shudder* But this key lime cheesecake version? Sign me up! I love the photos here. They are making me crave this ice cream like you wouldn’t believe right now! Excellent flavor combo. Perfect for mid-summer evenings!
Glad we’ve both tried that ubiquitous flavor, David! Every time I see it I *shudder*. Maybe that’s why I’m so devoted to finding exceptional ice cream flavors! Thanks for your kind words, too! I appreciate your visit!
All That I'm Eating says
This looks SO good. I love key lime pie so I know I’d like this ice cream!
Thanks, Caroline! I appreciate your visit and thanks for the kind words.
Oh Yum! Perfect summer treat 😋
Thank you so so much! It is indeed perfect for summer in so many ways – the easy prep helps a lot in this weather!
Awesome recipe! Thanks for sharing!
Thanks Karly! And thanks for visiting~I love sharing a good recipe!
Ashika | Gardening Foodie says
WOW, Laura, this is such an amazing dessert. I love the addition of cream cheese to the recipe. Key lime is such a great flavour too and your pictures are absolutely STUNNING!!!
Thanks, Ashika! Yes, I’m a sucker for anything key lime, so I figured what could be better than putting it in a no-churn ice cream? And thanks so much for your kind words.
What a great recipe Laura, and only 5 ingredients too. I really must become more inventful with my home-made ice cream recipes. (I only have one – a regular vanilla ice cream!). You can’t beat a homemade ice cream either can you? This is lovely. So refreshing looking. Your pictures are stunning too.
Thanks so much, Neil! I feel like the No-churn versions, for whatever reason, are so much easier to be creative. And, truly, a homemade ice cream is always the best, you’re so right! Thanks for your kind words!
mimi rippee says
This looks so good and your photos are incredibly beautiful!
Mimi! Thank you so much for your kind words and for visiting! It is pretty yummy, I have to admit!
Kelly @ Kelly Lynn’s Sweets and Treats says
It’s a mouthful! But a yummy one! Always love a good no churn ice cream recipe and the key lime cheesecake combo sounds amazing!
Thnaks, Kelly! I totally get that! I love all of the flavors you can Put in a no-churn! Thanks for visiting!
I grew up in the country where only two flavours – vanilla and chocolate – were available (In some large towns you could also find mixed berry ice cream) haha, so I do appreciate all the options these days. However, store bought ice cream still cannot beat a homemade version. This ice cream combines richness from the cream cheese and freshness from the limes – that’s what I need now. Well done!
Thanks, Ben! Sounds like the ice cream landscapes of our hometowns were similar! So glad there are more homemade options now. And I hope you get the chance to make some homemade Key Lime Cheesecake ice cream this summer. Or Fall. Or winter. Ha!