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Key Lime Cheesecake Ice Cream (No-Churn)

Key Lime Cheesecake Ice Cream

5 from 7 reviews

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.

Scale

Ingredients

Instructions

  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.
  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.
  3. Gently fold the cold whipped cream into the cream cheese mixture until nicely combined.
  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.
  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.
  6. Freeze at least 4 hours before serving.

Notes

  1. 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.
  2. 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!

 

Nutrition

Keywords: No churn, key lime, Ice cream, cheesecake, dessert

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