Key Lime, Strawberry, Coconut, Frozen Cheesecake with Shortbread Crust

Ever since making ice cream at home has made a come back because of the new and improved ice cream machines, I have seen a lot of "no churn" ice cream recipes. These types of ice creams have intrigued me, but I have never made any of them because I have an ice cream maker and never felt the need to make a no churn variety.

When my youngest daughter choose an ice cream cake for her birthday and it happened to be a no churn, I was initially going make it with ice cream made in my ice cream maker. But as I thought about it I realized that doing it that way would take 3 days to make. But if I made it with the no churn ice cream I could make the whole cake in 1 day. So I decided that this would be the perfect chance to try no churn ice cream.

Overall, I loved this cake. It was creamy with the most delicious crust I have ever had. The shortbread crust is simply amazing. However, I would not call it an ice cream cake. The no churn ice cream did not taste like ice cream to me, it tasted like a frozen cheesecake. Everyone who tried it agreed that it really did not taste like ice cream, but was very delicious. So I decided not to call it an ice cream cake and renamed it to a frozen cheesecake.

Key Lime, Strawberry, Coconut, Frozen Cheesecake with Shortbread Crust

Ingredients:

Strawberry Flavor

• 1/2 cup strawberry puree
• 1 1/2 tablespoon water
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
Key Lime Flavor

• 1/2 cup key lime juice
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
Crust

• 2 1/2 cups shortbread crumbs
• 3 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
Coconut Cheesecake layer

• 8 ounces cream cheese, room temperature
• 1/2 cup granulated sugar
• 2 tablespoon milk
• 2 teaspoons coconut extract
• 1 1/4 cups heavy whipping cream, cold
• 1/2 cup powered sugar
Strawberry Cheesecake Layer

• 8 ounces cream cheese, room temperature
• 1/4 cup granulated sugar
• 2 tablespoons milk
• strawberry flavor
• 1/2 cup powdered sugar
Key Lime Cheesecake Layer

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 2 tablespoon milk
• key lime flavor
• 1 drop green food coloring
• 1 cup heavy whipping cream, cold

Directions:

1. Line the sides of a 9 inch spring form pan with parchment paper that goes about 2 inches above the top edge of the pan.

Strawberry Flavor

1. In a small bowl whisk together the strawberry puree, water, sugar and cornstarch until well mixed. Microwave in 10 second increments until thickened, about 30 seconds to 1 minute. Set aside to cool.

Key Lime Flavor

1. In a small bowl whisk together the key lime juice, sugar and cornstarch until well mixed. Microwave in 10 second increments until thickened, about 30 seconds to 1 minute. Set aside to cool.

Crust

1. In a medium bowl combine the shortbread crumbs, sugar and melted butter until well combined. Press the mixture evenly into the bottom of the prepared springform pan. Place the pan in the freezer.

Coconut Cheesecake layer

1. In a large bowl beat together the cream cheese and sugar until smooth. Add in the milk and coconut extract and beat to combine.
2. In another large bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Gently fold 1/3 of the whipped cream into the cream cheese mixture until combined. Fold in the remaining whipped cream until combined.
3. Remove the pan from the freezer and transfer the coconut cheesecake into it. Smooth it into an even layer and return the pan to the freezer.

Strawberry Cheesecake Layer

1. In a large bowl beat together the cream cheese and sugar until smooth. Add in the milk and strawberry flavor and beat to combine.
2. In another large bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Gently fold 1/3 of the whipped cream into the cream cheese mixture until combined. Fold in the remaining whipped cream until combined.
3. Remove the pan from the freezer and transfer the strawberry cheesecake into it. Smooth it into an even layer and return the pan to the freezer.

Key Lime Cheesecake Layer

1. In a large bowl beat together the cream cheese and sugar until smooth. Add in the milk, key lime flavor and one drop of green food coloring and beat to combine.
2. In another large bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Gently fold 1/3 of the whipped cream into the cream cheese mixture until combined. Fold in the remaining whipped cream until combined.
3. Remove the pan from the freezer and transfer the key lime cheesecake into it. Smooth it into an even layer and return the pan to the freezer. Freeze until the cake is completely frozen, about 5-6 hours or overnight.
4. Once the cake is completely frozen remove the ring and allow the cake to sit at room temperature for about 30 minutes before slicing.
5. If desired, you can pipe some whipped cream decorations around the top of the cake.

Enjoy!!!

Notes:
To make the strawberry puree blend about 3 1/4 ounces or about 1 cup strawberries in a blend until smooth.

My strawberry flavor and key lime flavor never thickened, I even cooked them a little bit longer, but they just never thickened. However I still used the flavors, but left out the 2 tablespoons milk and it worked just fine.
*Adapted from The Spruce.