Tangy, creamy, and cool—the ultimate frozen twist on a classic dessert!
This No-Churn Key Lime Cheesecake Ice Cream is bursting with citrusy flavor and graham cracker crunch in every bite. No baking, no ice cream maker—just pure summertime bliss.
If you love key lime pie and cheesecake, this frozen dessert is about to be your new summer obsession!
This No-Churn Key Lime Cheesecake Ice Cream is sweet, tangy, and ultra creamy—like your favorite dessert just got a frozen makeover. It’s bursting with real key lime juice, silky cheesecake flavor, and buttery graham cracker crumbles in every bite.
And the best part? No ice cream machine required for this no churn key lime pie ice cream! Just mix, swirl, freeze, and scoop. You’re going to feel like you’re relaxing in the Florida Keys in no time!
I made this after craving key lime pie one afternoon, but not wanting to bake anything in this summer heat. This recipe satisfied that craving. It’s cool, creamy, citrusy—and that little swirl of graham crackers makes it feel like a slice of frozen pie.
What You’ll Need To Make This No Churn Ice Cream Recipe:
- cream cheese, softened
- Sweetened condensed milk
- heavy whipping cream
- key lime juice
- key limes
- graham cracker crumbles
Ingredient amounts and recipe directions are in the recipe card below with a print option!
How To Make No-Churn Key Lime Cheesecake Ice Cream:
- Make the Base
In a large bowl, beat the cream cheese until smooth and creamy. I like to use my stand mixer for this.
Add the heavy cream and whip on high until stiff peaks form. - Mix It All Together
Pour in the sweetened condensed milk, key lime juice, and lime zest. Mix everything until it’s smooth and well combined.
- Layer & Swirl
Spoon about 2/3 of the ice cream base into a loaf pan. Sprinkle with graham cracker crumbs and a bit of lime zest.
Add the remaining base and repeat with more crumbs and zest.
Take a butter knife and gently swirl everything into a figure-eight motion to give it that classic cheesecake pie swirl. - Freeze
Top with a final sprinkle of graham crackers and lime zest. Cover the loaf pan and freeze for at least 6 hours or overnight until solid.
- Scoop & Serve
Let it sit for 5–10 minutes before scooping. Serve with a fresh lime wedge or extra zest for that perfect citrus pop!
Questions and Answers:
Can I use regular limes instead of key limes?
Yep! Key limes are slightly more tart, but if you can’t find them, regular limes work just fine. However, the key lime juice in this recipe is the main part and comes from a bottle. I’ll post a photo below of what you need to get.
Do I need an ice cream machine?
Not at all! This is a true no-churn recipe—your hand mixer does all the work, and your freezer finishes the job.
Can I make it ahead of time?
Absolutely. Make it the night before or even a few days ahead. Just keep it covered in the freezer.
How long does it keep?
It’s best within 2–3 weeks, but if stored in an airtight container, it’ll last about a month.
More Key Lime Recipes:
No-Churn Key Lime Cheesecake Ice Cream
No-Churn Key Lime Cheesecake Ice Cream
Tangy, creamy, and cool—the ultimate frozen twist on a classic dessert! This No-Churn Key Lime Cheesecake Ice Cream is bursting with citrusy flavor and graham cracker crunch in every bite. No baking, no ice cream maker—just pure summertime bliss.
Ingredients
- 1 (8 oz) block cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 2 cups heavy whipping cream
- ½ cup key lime juice
- Zest of 2 key limes (plus extra for topping)
- 2 tablespoons graham cracker crumbles (plus extra for topping)
Instructions
In a large bowl, beat the cream cheese until smooth and creamy. I like to use my stand mixer for this.
Add the heavy cream and whip on high until stiff peaks form.
Pour in the sweetened condensed milk, key lime juice, and lime zest. Mix everything until it’s smooth and well combined.
Spoon about 2/3 of the ice cream base into a loaf pan. Sprinkle with graham cracker crumbs and a bit of lime zest.
Add the remaining base and repeat with more crumbs and zest.
Take a butter knife and gently swirl everything into a figure-eight motion to give it that classic cheesecake pie swirl.
Top with a final sprinkle of graham crackers and lime zest. Cover the loaf pan and freeze for at least 6 hours or overnight until solid.
Let it sit for 5–10 minutes before scooping. Serve with a fresh lime wedge or extra zest for that perfect citrus pop!
Made this creamy, dreamy treat? Tag me! I wanna see those key lime scoops and graham cracker layers. Share it on Instagram or Facebook and tag @BigBearsWife & #SummerDessertWeek
Don’t forget to Pin this recipe to your dessert or summer treats board.
Tag @bigbearswife if you share it on Instagram—I’d LOVE to see your cotton candy creations
Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 10 spectacular bloggers/ blogs creating some of the best summer desserts this week and sharing the recipes! We will be sharing our recipes on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek
We hope you’ll find some new favorite recipes this week and have fun with us as we celebrate summer!
- No-Churn Key Lime Cheesecake Ice Cream from Big Bear’s Wife
- Strawberry Shortcake Pudding Shot from Sweet ReciPEAs
- No Bake Cheesecake Bites from Easy Recipes For One
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