First Step: Gather all ingredients including the cream cheese, sweetened condensed milk, heavy cream, lime zest, fresh lime juice, and graham cracker crumbs. For dietary alternatives, prepare coconut cream or gluten-free crust substitutes to keep things flexible.

Second Step: Preheat the oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, mix the graham cracker crumbs, melted unsalted butter, packed dark brown sugar, and a pinch of salt until well combined, breaking up any lumps. Press the mixture into a 1/4-inch layer on the baking sheet and bake for 7 to 8 minutes until golden around the edges. Let it cool and break into chunks.

Third Step: Zest and juice the limes to get about 1 tablespoon of zest and 6 tablespoons of juice. Using an electric mixer, beat the softened cream cheese until light and creamy, about 1 minute.

Fourth Step: Add the sweetened condensed milk and beat until smooth, 1 to 2 minutes. Then, incorporate the heavy cream, lime zest, fresh lime juice, and a pinch of salt, beating until combined, about 30 seconds.

Fifth Step: In an 8-by-4-inch loaf pan, layer half the crust chunks on the bottom, pour in the ice cream mixture, and top with the remaining crust chunks.

Sixth Step: Cover and freeze for at least 8 hours or overnight until firm. This preparation time includes about 20 minutes of prep, 10 minutes of cook time for the crust, and a total of 30 minutes plus freezing.

Final Step: Serve chilled, perhaps with a sprinkle of extra lime zest. If you’re looking for more frozen treats, try this key lime cheesecake for a similar flavor profile.