Using a food processor- grind the graham crackers and ritz crackers or use a ziplock bag and rolling pin.
Add sugar and pinch of salt. Melt the butter and pour into the food processor while on low speed. Or you can mix by hand in a medium bowl. The mixture will be coarse.
Evenly distribute the graham cracker mix two 9” springform pan and firmly press down using either your hands or back of a measuring cup to make sure it is evenly and firmly packed.
Bake the crust for 10 minutes or until fragrant and the crust begins to brown. Allow to cool completely before filling. Cooling for 20-30 minutes. *The crust doesn’t have to be baked- chill in the refrigerator for 2 hours before filling for a no bake crust.
Key Lime Ice Cream
In a stand mixer with the whisk attachment or hand held mixer on medium speed- beat the heavy whipping cream until medium peaks form.
Fold in the lime juice, sweetened condensed milk, salt and lime zest.
Evenly distribute the whipped cream mixture to your 2 prepared pans/pie crust.
Using an offset spatula, ensure that the top of one of the pie’s is flat and smooth. This will be the bottom layer of the cake. Using the offset spatula, create texture on the top of the second pie. This will be the top of the cake.
Freeze for 10-15 hours
Stack the two pie layers with the smooth topped pie on the bottom. Add fresh sliced lime to garnish and decorate the ice cream cake!