1-Preheat your oven to 350°F and line a baking sheet with parchment paper to prepare for the crust.

2-In a medium bowl, mix 1 cup graham cracker crumbs, 4 tablespoons melted unsalted butter, 1/4 cup packed dark brown sugar, and a pinch of salt until well combined. Press this mixture into a 1/4-inch layer on the baking sheet and bake for 7-8 minutes until it turns golden. Once cooled, break it into chunks.

3-Zest and juice your limes; you’ll need about 3 limes to get 1 packed tablespoon of finely grated lime zest and 6 tablespoons of fresh lime juice. Always zest before juicing for ease.

4-In a mixer, beat 1 (8-ounce) package of softened cream cheese until it’s light and fluffy, about 1 minute. Then, add 1 (14-ounce) can of sweetened condensed milk and beat for another 1-2 minutes until smooth.

5-Mix in 1/4 cup heavy cream, the prepared lime zest, lime juice, and a pinch of salt, combining everything for about 30 seconds until blended.

6-Spread half of the baked crust chunks in an ungreased 8×4-inch loaf pan. Pour the ice cream mixture over the top, then add the remaining crumbs on top.

7-Cover the pan with plastic wrap and freeze for at least 8 hours or overnight until the mixture is firm. Before serving, let it sit at room temperature for 10-15 minutes to soften for easy scooping.