This No Churn Key Lime Cheesecake Ice Cream is a mix between Tangy Key Lime Pie and a sweet creamy Cheesecake all wrapped up into one delicious dessert.
I love the tangy flavor of Key Lime Pie and the sweet creaminess of Cheesecake so I thought, why not combine them together in an ice cream to form a delicious summer treat. Ice cream is one of my favorite treats, and not just in the summer. I love ice cream all year round. I just alter my flavors to match the season. This Key Lime Pie is a perfect summer flavor.
I really enjoy making No Churn Ice Creams. They are really easy to make and require no special equipment and they can be made in a multitude of flavors. Some of my favorites are No Churn Roasted Strawberry Cheesecake Ice Cream, No Churn Blueberry Lemon Curd Ice Cream and my No Churn Peaches & Cream Ice Cream. They are sure to please.
How To Make No Churn Key Lime Cheesecake Ice Cream
Add your room temperature cream cheese to a large mixing bowl. Pour in the sweetened condensed milk, key lime zest, and juice and mix together using a hand mixer at medium speed until smooth and creamy.
To a separate small mixing bowl combine the gram cracker crumbs and melted butter and mix together with a fork until moist crumbs form.
Pour the heavy whipping cream into the bowl of a stand mixer fitted with a whisk attachment. Add the vanilla extract and start to whisk on low speed, slowly making your way up to high until stiff peaks form.
Add the whipped cream to the cream cheese mixture and gently fold it in to combine.
How To Assemble:
Layer the bottom of a small casserole dish ( mine is 8” x 11” ) with half of the cream mixture. Spread it out so that it covers the entire bottom of the dish. Sprinkle half of the gram cracker crumbs evenly on top.
Spread the remaining cream evenly on top and sprinkle with the remaining gram cracker crumbs and some key lime zest. Cover with plastic wrap and place in the freezer for 6 to 8 hours or even better over night.
When ready to serve remove from freezer and let sit on the counter for 5 to 10 minutes to soften slightly.
No Churn Key Lime Cheesecake Ice Cream
Ingredients:
For The Ice Cream Base
- 1 Can ( 14 oz ) sweetened condensed milk
- 8 oz Cream Cheese, at room temperature
- 1/4 Cup Key Lime juice
- 2 Teaspoons Key Lime zest
- 2 Cups heavy whipping cream
- 2 Teaspoons pure vanilla extract
- Extra Key Lime zest for decorating
For Gram Cracker Crumbs:
- 3/4 Cup gram cracker crumbs
- 2 Tablespoons unsalted butter, melted and cooled
Instructions:
- To a large mixing bowl add the room temperature cream cheese, sweetened condensed milk, key lime zest and key lime juice and mix using a hand mixer at medium speed until smooth and creamy.
- To a separate small bowl add the gram cracker crumbs and the melted butter and mix using a folk until moist crumbs form.
- To the bowl of a stand mixer fitted with a whisk attachment add the heavy whipping cream and vanilla extract and whisk starting on low and making your way to high, until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until completely combined, being careful not to over mix.
- To assemble, spread half of the cream mixture evenly to the bottom of a small casserole dish. Sprinkle the top with half of the prepared gram cracker crumbs. Repeat with the remaining cream on top, spreading it out to completely cover the first layer. Sprinkle the top with the remaining gram cracker crumbs and the key lime zest. Cover with plastic wrap and place in the freezer for 6 to 8 hours or even better overnight.
- When ready to serve, remove from the freezer and set on the counter for 5 to 10 minutes to soften slightly.
- Enjoy.