No-Churn Key Lime Pie Ice Cream

Preheat the oven to 350 degrees F and set a rack in the middle position. Line a baking sheet with parchment paper.

In a medium bowl, combine the Graham Cracker Crumbs (1 cup) , Unsalted Butter (1/4 cup) , Dark Brown Sugar (1/4 cup) , and Salt (1 pinch) . 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. 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 (3) .

In the bowl of an electric mixer, beat the Cream Cheese (1 cup) until light and creamy, about 1 minute.

Add the Sweetened Condensed Milk (1 1/3 cups) and beat until completely smooth, 1 to 2 minutes.

Add the Heavy Cream (1/4 cup) , lime zest, lime juice and Salt (1 pinch) . Beat until evenly combined, about 30 seconds.

Arrange half of the crust evenly over the bottom of an 8-by-4-inch loaf pan.

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.

Serve and enjoy!