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!

Key Lime Ice Cream served in a dish lined with parchment paper

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.

A single serving of Key Lime 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.

Key Lime Ice Cream served in a small clear jar

Key Lime Pie Ice Cream

Servings 9 x5 pan
Author Samantha Merritt @ SugarSpunRun

Ingredients

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Graham Cracker Crust Swirl
  • 1 Tbsp melted butter
  • 1/2 tsp vanilla extract
  • 4 graham crackers , broken and crushed (mostly crumbs, but some pieces, too)
  • 1 tsp sugar
Key Lime Pie Ice Cream
  • 2 cups heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup key lime juice
  • 1/2 tsp vanilla extract

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Instructions

Graham Cracker Crust Swirl
  1. Stir together melted butter and vanilla extract.
  2. Add graham cracker crumbs and pieces and sugar and stir with a fork until well-combined. Set aside.
Key Lime Pie Ice Cream
  1. Line a 9x5 bread pan with wax paper and set aside.
  2. In a large bowl, stir together condensed milk, key lime juice, and vanilla extract.
  3. In a separate bowl (preferably a chilled metal bowl), whip the heavy cream with an electric mixer on high-speed until stiff peaks form.
  4. Use a spatula to fold and stir the heavy cream into the condensed milk mixture until completely combined.
  5. Pour about 1/2 of the ice cream mixture into the prepared bread pan, and spread it evenly.
  6. Layer about 1/2 of your graham cracker mixture on top of this first layer.
  7. Pour the remaining ice cream evenly into the bread pan, and then sprinkle the top with the remaining crumbs.
  8. Cover the container well with clear wrap and freeze at least 6 hours (preferably overnight) before serving.
  9. Enjoy!
Nutrition Information

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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Single serving of Key Lime Ice Cream

 

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About the author

Samantha

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Samantha is the creator behind the dessert blog “Sugar Spun Run”, a website she began as an excuse to appease her insatiable sweet tooth. Here she shares original, from-scratch desserts, usually of the chocolate variety. If she’s not in her kitchen (more likely than not coated in a fine dusting of powdered sugar), you’ll probably find her hanging out with her husband and their two dogs, Penny and (Princess) Leia.

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Comments

  1. incredible, I will this at home this weekend, Its the first time a read ice cream cake. Normally it melts like the trad. cake. I had a kept ice cream maker, for almost a year now. quite durable, a convenient since it is lightweight, The kids loved doing home made ice cream over the weekend. This ice cream machine will add muscle by doing a number of ice cream cake,

  2. When I was in my 20s, I lived near an ice cream shop in NYC that had the most delicious key lime pie frozen yogurt. I was obsessed! I can’t wait to try your recipe at home. I love that I don’t even need an ice cream maker. Yum!

  3. I love anything key lime pie and would love some of this ice cream right now on this incredibly HOT day we’re having. Looks absolutely delicious!

    1. Hot summer days almost require treats like homemade ice cream. I hope you get to try the recipe soon Megan!

  4. The recipe says to place it in the refrigerator, but says nothing about the freezer. For ice cream, shouldn’t it go in the freezer at some point?
    Do you think evaporated milk would work in place of the heavy cream?
    Thanks.

    1. Yes, it should go into the freezer, thank you! I’ve updated the recipe. I don’t think heavy cream would work in place of the sweetened condensed milk in this recipe. Sweetened condensed milk doesn’t freeze solid like dairy does which gives this ice cream a nice creamy texture.