1-Preheat the oven: to 350°F and place a rack in the middle position. 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, ¼ cup packed dark brown sugar, and a pinch of salt until evenly combined.

3-Press the mixture into an even ¼-inch layer on the prepared baking sheet. Bake for 7 to 8 minutes until golden around the edges, then let it cool and break into chunks.

4-In an electric mixer bowl, beat 1 package (8 ounces) softened cream cheese until light and creamy, about 1 minute.

5-Add 1 can (14 ounces) sweetened condensed milk and beat until smooth, taking 1-2 minutes.

6-Add ¼ cup heavy cream, 1 tablespoon finely grated lime zest, 6 tablespoons fresh lime juice, and a pinch of salt; beat until well combined, about 30 seconds.

7-In an 8-by-4-inch loaf pan, spread half of the crust crumbles evenly on the bottom.

8-Pour the ice cream mixture over the crust, then cover with the remaining crust crumbles.

9-Cover with plastic wrap and freeze for at least 8 hours or overnight until firm.