Key Lime Ice Cream Pie

Michele Brosius
by Michele Brosius
8 Servings
20 min

This easy and delicious key lime ice cream pie just screams for summer. It’s a great recipe to make whenever you need a fresh burst of flavor in a creamy indulgent treat!

Ice cream pie recipes are delicious and simple. They’re the perfect summer treat but you can make them all year long. We love to make them whenever we are feeling the need for a little summer flair.

Try out Marshmallow Peeps Ice Cream, Strawberry Cheesecake Ice Cream, or even Cotton Candy Ice Cream for even more delicious ice cream goodness. If you need more key lime recipes try out our Easy No Bake Key Lime Pie or The Best Recipe For Key Lime Pie Fudge!

The great thing about this recipe is that you can make it all pretty quickly. It will need some time to set and freeze for about 24 hours so keep that in mind in terms of when you can serve your key lime ice cream pie.

This simple recipe is a gluten free filling so if you use a gluten free pie crust or make your own that is gluten free, this key lime ice cream pie can be allergy friendly as well!

Full Recipe Here:

Finished key lime ice cream pie

Finished key lime ice cream pie

Ingredients for key lime ice cream pie

Finished key lime ice cream pie

pin showing finished key lime ice cream pie and title across the middle of the two images.

Recipe details
  • 8  Servings
  • Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min
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  • 1 pint heavy whipping cream
  • 1 - 14 oz can sweetened condensed milk
  • 1 cup key lime juice ( I use Nellies from Key west)
  • 1 lime; sliced
  • 1 graham cracker pie crust (regular not deep dish though deep dish will work as well)

Place heavy whipping cream in a stand mixer with the whisk attachment. This can also be done with a hand blender with whisk attachment but will take much longer. Blend for 4 minutes on low speed and adjust speed going up to 6 as it thickens. Once it resembles whipped topping then it's ready.
Fold in the can of sweetened condensed milk. Fold in key lime juice. Pour into the pie crust.
Top the ice cream pie with sliced limes. Wash the lid of the pie crust and flip and place on the pie. Press down the metal edging. Freeze pie overnight.
Once frozen overnight, cut with a warm knife and serve.
Michele Brosius
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