once upon a chef

No-Churn Key Lime Pie Ice Cream

What You'll Need

FOR THE "CRUST" – 120 g graham cracker crumbs, from 8 whole crackers – 55 grams unsalted butter, melted – 55 grams packed dark brown sugar – Pinch salt FOR THE ICE CREAM – 1 (226-gram) package cream cheese, softened – 1 (396-grams) can sweetened condensed milk – 60 ml heavy cream – 1 packed tablespoon finely grated lime zest, from about 3 limes – 90 ml fresh lime juice, from about 3 limes – Pinch salt


Begin by making the crust. In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Using a spoon first and then your fingers, mix until evenly combined, making sure to break up any lumps of brown sugar.


Press the crust into an even 1/4-inch layer on the prepared baking sheet and bake until golden around the edges, 7 to 8 minutes.

Let cool, then use a spoon to break into chunks.



Set the crust aside while you make the filling. To start, zest and juice the limes. (Be sure to zest them first as it’s near impossible to do once they are juiced.)


In the bowl of an electric mixer, beat the cream cheese until light and creamy, about 1 minute. Add the sweetened condensed milk and beat until completely smooth, 1 to 2 minutes.


Add the heavy cream, lime zest, lime juice and salt. And beat until evenly combined, about 30 seconds.


Arrange half of the crust evenly over the bottom of an 8-by-4-inch loaf pan, then pour the ice cream mixture over top



Then cover with the remaining crust crumbles. Cover with plastic wrap and freeze until completely firm, at least 8 hours or overnight.