Home RecipesDesserts No-churn Lime Cheesecake Ice Cream

No-churn Lime Cheesecake Ice Cream

by Lorena

I love lemon desserts, especially during the summer! It makes refreshing dishes extra refreshing. That’s why this lime cheesecake ice cream is so amazing. It’s soft and creamy and at the same time really refreshing. I love also its crispy touch with chopped cookies and it works really well on a cone.

I am deeply in love with cheesecake, so I just HAD to make its ice-cream version. If you like cheesecake as much as me, check out all my cheesecake recipes here on the blog. You can make it vanilla flavoured by just removing the lemon and adding vanilla. You can also swirl in some strawberry marmalade like on my banana split ice cream. As it has cheese, I recommend that you remove the cheesecake ice cream from the freezer 5-10 minutes before serving so it’s easier to serve.

My favourite thing about this lime cheesecake ice cream is the amount of lime in it. Too little and you might as well not add any. Too much and it will make you do funny faces. The perfect amount makes you smile :). That’s why it’s important to measure the amount of lime juice in millilitres (you can use a scale) instead of a number of limes. That’s how you get it precisely right. I do the same in my lime meringue pie, the amount of lime juice is important!

For the cookies, here in Chile I use butter cookies, in Peru I used vanilla cookies and in the UK I used digestives. The important thing is that you use a tasty and buttery cookie with a nice golden colour. You can even use crushed ice cream cones if you like :). As a matter of fact, this lime cheesecake ice cream is great o a cone! Let me know if you make this amazing ice cream and you love it as much as me.

No-Churn Lime Cheesecake Ice Cream

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Course: Dessert, Ice Cream
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 2 litres / 4,2 pints
Author: Lorena Salinas from Cravings Journal


  • 120 ml lime juice
  • 400 g condensed milk
  • 600 g whipping cream cold
  • 150 g cream cheese
  • 180 g graham crackers


  • Boil the lime juice over high heat until it's half the original volume. Let it cool down completely before continuing.
  • Blend the cream cheese, condensed milk and lime juice until homogeneous. You can also use a stick blender.
  • Whip the cream until you get soft peaks: it should be whipped but not too stiff.
  • Add about 1/3 of the mix to the condensed milk and mix using a spatula and folding motions. Add the rest and also fold them together.
  • Chop up the crackers and fold them into the mix.
  • Freeze the ice cream for 8 hours or overnight. Remove it from the freezer a few minutes before serving.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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