No-Churn Key Lime Pie Ice Cream
 This no-churn key lime pie ice cream has all the bright lime flavor of the pie — even the crunchy, buttery graham cracker crust — and is a cinch to make. Ingredients For the "Crust" 1 cup graham cracker crumbs, from 8 whole crackers 4 tablespoons unsalted butter, melted ¼ cup packed dark brown sugar Pinch salt 1 cup graham cracker crumbs, from 8 whole crackers 4 tablespoons unsalted butter, melted ¼ cup packed dark brown sugar Pinch salt For the Ice Cream 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk ¼ cup heavy cream 1 packed tablespoon finely grated lime zest, from about 3 limes 6 tablespoons fresh lime juice, from about 3 limes Pinch salt 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk ¼ cup heavy cream 1 packed tablespoon finely grated lime zest, from about 3 limes 6 tablespoons fresh lime juice, from about 3 limes Pinch salt Instructions Make the Crust: Preheat the oven to 350°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, 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 ¼-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. Make the Ice Cream: In the bowl of an electric mixer, beat the cream cheese on medium speed 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. Assemble: Arrange half of the crust crumbles evenly over the bottom of an ungreased 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. Make the Crust: Preheat the oven to 350°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, 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 ¼-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. Make the Ice Cream: In the bowl of an electric mixer, beat the cream cheese on medium speed 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. Assemble: Arrange half of the crust crumbles evenly over the bottom of an ungreased 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. Nutrition Information Powered by Per serving (6 servings) Serving size: About 1 cup Calories: 542 Fat: 32 g Saturated fat: 18 g Carbohydrates: 59 g Sugar: 50 g Fiber: 1 g Protein: 9 g Sodium: 342 mg Cholesterol: 98 mg Per serving (6 servings) Serving size: About 1 cup Calories: 542 Fat: 32 g Saturated fat: 18 g Carbohydrates: 59 g Sugar: 50 g Fiber: 1 g Protein: 9 g Sodium: 342 mg Cholesterol: 98 mg