No Churn Lime Pie Cheesecake Ice Cream

It doesn't matter if summer is meant to be over. I'm a firm believer in there being no set season for ice cream. Whether it's January or July or November, I'm a person who still likes ice cream. I'm also a person who still has hot chocolates in peak summer too. 

The past year, I've been obsessed with making ice cream. No, not the kind that involves a machine or anything fancy, no churn ice cream from just simple ingredients you can get anywhere. I've been obsessed so much that tupperwares of leftovers are quickly taking over my limited freezer space. 

But ice cream takes priority. Right? 

Or a least that is what I'm telling myself. As I make batch after batch. 

Homemade ice cream doesn't have to be difficult. It doesn't have to require a fancy ice cream maker that you have to freeze before using. It doesn't need much effort at all really. Once you have the base of your recipe, you are pretty much limitless with the flavour combinations you can make. 

Don't be intimidated at the thought of making it. You just need a bit of patience for freezing initially, then you've got homemade ice cream in the freezer whenever you want it. It's also the creamiest ice cream you'll ever taste. 

How do I make no churn ice cream at home?

No churn ice cream starts with two ingredients: condensed milk and double cream. Double cream is essential for this (or whipping cream). You can't use single cream or a double cream replacement like Elmlea, as it won't whip. 

First, you'll need to whisk your double cream until you have soft speaks, not firm or stiff peaks as this will be too far. The reason for soft peaks is because you want the ice cream to be soft and easy to scoop, but still firm enough to set properly. 

Once the double cream is whipped, you will then need to add the condensed milk to the mix. 

At this point, if you're adding any flavourings in, this is when you'll need to do it. For this no churn lime pie cheesecake ice cream, you'll need to add cream cheese, lime zest and juice, and some crushed ginger biscuits. 

Then you'll whisk to combine the ingredients above. I find that whisking is better than folding in as it's quicker and won't knock the air out or anything like that. It should come together fairly quick in one smooth, silky mix. 

Next, you'll want to find a freezer safe container, like a loaf pan or a tupperware that you can put your ice cream into. A tupperware does work better as you can pop the lid on without having to worry about cling wrap repeatedly. Then place into the freezer until solid, overnight is best. 

How long do I need to freeze ice cream for?

This no churn ice cream is the perfect make-ahead dish. You can make it weeks, months in advance with no worry and store in the freezer. When you initially make it, it will need freezing for at least 8 hours to solidify, preferably overnight. 

But after that, you're set! Grab a spoon and dig in...

Key Lime Pie Cheesecake Ice Cream

Ingredients:

500ml double cream
200g cream cheese

397g condensed milk (it can be light condensed milk, it won't make a difference to the texture)

zest and juice of 4 limes

ginger biscuits - how many is up to you, you can use bought biscuits like gingernuts or I used 4 of these chewy ginger biscuits

Directions:

1. In a large bowl, whisk your double cream until soft peaks have formed. Be careful not to overwhip, avoid stiff peaks.
2. Then add the cream cheese, condensed milk, zest and juice of the limes, and then crumbled biscuits. Just crumble your biscuits up roughly, not too finely. You can keep some zest and crushed biscuits back for the topping if you'd like. 
3. Whisk to combine the mixture, but only until just combined, do not whisk for too long as you don't want to over-whip the cream. 
4. Take a large tin or plastic container, something suitable to go in the freezer, and scoop your ice cream into the container. You can also sprinkle over some more ginger biscuits and lime zest at this points. Then cover and place in the freezer, preferably overnight, before serving.