No-Churn Key Lime Pie Ice Cream

2 quarts
15 min

Enjoy the flavors of Key Lime Pie in a creamy, citrusy no-churn ice cream. Graham crackers add pie crust texture in this easy-to-make summer dessert, no ice cream maker required!

Fans of Key Lime Pie will enjoy this ice cream version that’s equals part sweet, tart and creamy. An easy summer dessert to beat the heat!

I’m a fan of no-churn ice cream, as you don’t need an appliance dedicated for a summer dessert and it couldn’t be simpler!

You have two main ingredients in no-churn ice cream:

heavy cream and sweetened condensed milk. Whipping the cream incorporates air, mimicking what the ice cream maker does while churning. Sweetened condensed milk is sweet and condensed (hence the name ;) as a result of the water in the milk having evaporated, resulting in a creamy and non-icy, ice cream.

In addition to the sweetened condensed milk and heavy cream (or whipping cream) you’ll also need:

  • Key Limes; juice and zest
  • Graham crackers, coarsely crumbled
  • Brown sugar
  • Unsalted butter, melted
  • Vanilla
  • Pinch of kosher salt
  • 9 x 5 inch loaf pan or freezer safe container

You’ll need 1 tablespoon of lime zest (about 6 Key limes) and 1/3 cup of lime juice (about 12 Key limes) for this recipe, so be sure to zest your limes before juicing. Key limes can be hard to find, not to mention a challenge to zest and juice.

Use Nellie & Joes Key West Lime Juice for Key lime flavor if you can’t find Key limes.

Keeping the graham cracker crumbs coarse with larger pieces adds some welcome texture and crunch for a nod to the graham cracker crust in traditional Key lime pie.

Place your mixture in the freezer, covered, until solid and scoopable,

about 8 hours or overnight if you prefer.

At the risk of the Key lime-police coming after me ;) I think

it’s perfectly fine to use regular limes in this recipe.

If you’re craving more no-churn ice cream flavors, you might like

Red, White & Blueberry No-Churn Ice Cream

A patriotic nod to the red, white and blueberry, that uses berry preserves and fresh fruit in season.

Or Peach-Bourbon No-Churn Ice Cream with Ginger Snaps

Just a scant amount of bourbon adds a depth of flavor and a caramel/vanilla note to the peach mixture while ginger snap cookie crumbs add some texture and crunch, along with a spicy molasses flavor.

No-Churn Key Lime Pie Ice Cream
Recipe details
  • 2  quarts
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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  • 6 graham cracker sheets coarsely crumbled
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon brown sugar
  • 1 14-oz. can sweetened condensed milk
  • 1 tablespoon grated Key lime zest about 6 Key limes
  • 1/3 cup fresh Key lime juice about 12 Key limes
  • 1 teaspoon vanilla extract
  • pinch salt
  • 2 cups heavy whipping cream either heavy cream or whipping cream

Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl; set 2 tablespoons graham cracker mixture aside.
In a large bowl, mix condensed milk, lime zest and juice, vanilla, and salt; set aside.
Beat cream in a separate large bowl with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, 2 minutes.
Carefully fold whipped cream and remaining graham cracker mixture into condensed milk mixture, so as not to deflate whipped cream.
Spoon into a 9 x 5 inch loaf pan. Sprinkle top with reserved graham cracker mixture. Cover; freeze until firm and scoopable, about 8 hours or overnight.
Serve with additional graham crackers and lime zest if desired.
  • For faster whipping of cream: Place mixing bowl and beaters in the freezer for about 20 minutes to get as cold as possible. You can use heavy cream or whipping cream for this recipe. Do not overbeat or you’ll make butter.
  • If you can't find Key Limes, use regular limes, zest and juice or Nellie & Joe's Key West Lime Juice.
  • Heavy cream and heavy whipping cream are the exact same thing. Some brands label the product as heavy cream; others label it as heavy whipping cream.
Mary @ Home is Where the Boat Is
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