Key Lime Pie Ice Cream
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This no-churn, no ice cream maker required Key Lime Pie Ice Cream is the perfect combination of sweet and tart — all the taste of tart key lime pie complete with a swirl of graham cracker crust. The hardest part is waiting for it to freeze!
How to Make Key Lime Pie Ice Cream
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Choosing the “right” ice cream flavor is always a struggle for me. Whether it’s at an ice cream truck, standing at the counter of the local ice cream shack, or in the frozen aisle of the supermarket, my utter inability to make a decision is never more clear than when I’m trying to select an ice cream to go home with.
I’ll waver between the cookie dough (my go-to favorite) and the cookies and cream, analyze that new, brightly packaged, candy-stuffed one in a fluorescent-blue carton, and maybe even pass a glance over the plain ol’ Neapolitan just for good measure. I can easily spend half an hour trying to select the perfect flavor, and usually my husband has to threaten to drag me away before I can make a decision. Choosing the right ice cream flavor is serious business.
So you might think that when I set about making my own ice cream from scratch, when the options are quite endless, it would be impossible to make up my mind.
But, recently I had a craving for a very particular kind of ice cream. With the summer heat sweeping in, I’ve been craving something a little less super-sweet, something a bit more refreshing, maybe even a little bit tart.
What I wanted was a batch of Key Lime Pie Ice Cream.
And this ice cream turned out to be the perfect choice.
It’s still sweet, but is evenly balanced by the tartness of the key lime, enriched by a splash of vanilla, made smooth and creamy thanks to a whipped bowlful of heavy cream and a can of condensed milk. It tastes like frozen key lime pie, and is even made compete with a textured rumble of graham cracker crust. This is key lime pie born again — better — Key Lime Pie Ice Cream.
It’s easy to make — no churning and certainly no ice cream maker required; just whip, mix, and freeze overnight.
So the next time you’re shivering in the frozen section of the supermarket trying to pick a flavor, just leave, grab some key lime juice, and take ten minutes to whip up a batch of this ice cream. Your tastebuds will thank you.
- 1 Tbsp melted butter
- 1/2 tsp vanilla extract
- 4 graham crackers , broken and crushed (mostly crumbs, but some pieces, too)
- 1 tsp sugar
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice
- 1/2 tsp vanilla extract
Stir together melted butter and vanilla extract.
Add graham cracker crumbs and pieces and sugar and stir with a fork until well-combined. Set aside.
Line a 9x5 bread pan with wax paper and set aside.
In a large bowl, stir together condensed milk, key lime juice, and vanilla extract.
In a separate bowl (preferably a chilled metal bowl), whip the heavy cream with an electric mixer on high-speed until stiff peaks form.
Use a spatula to fold and stir the heavy cream into the condensed milk mixture until completely combined.
Pour about 1/2 of the ice cream mixture into the prepared bread pan, and spread it evenly.
Layer about 1/2 of your graham cracker mixture on top of this first layer.
Pour the remaining ice cream evenly into the bread pan, and then sprinkle the top with the remaining crumbs.
Cover the container well with clear wrap and freeze at least 6 hours (preferably overnight) before serving.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)