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    You are here: Home / Desserts / Key Lime Pie No-Churn Ice Cream

    Key Lime Pie No-Churn Ice Cream

    July 1, 2016 Updated October 12, 2016 BySam 11 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe

    Just like a classic Key Lime Pie, only de-constructed and frozen, this Key Lime Pie Ice Cream is sweet, tart, and blitzed with graham cracker crust crumbs for a refreshing summertime treat (no ice cream maker required!).

    Key Lime Pie No-Churn Ice Cream

    I originally shared this Key Lime Pie Ice Cream over on Spend With Pennies, but wanted to share it with you here, too!

    I’m a chronic apologizer.  The kind of person who gets hit by a door or bumped by a careless stranger and then apologizes for being in the way.  I apologize when someone asks me for a cigarette, even though I don’t smoke, and have caught myself casually (but sincerely) apologizing to inanimate objects .

    My statistics professor in college told me that I apologize too much, and I told him I was sorry for that.  I wasn’t even trying to be funny.

    I fling “sorrys” (“sorries”? The internet is unclear) like I drop commas, but I’m trying to work on it.

    Key Lime Pie No-Churn Ice Cream

    Unsurprisingly, when I first started to draft this Key Lime Pie No Churn Ice Cream post to you, it started with a series of apologies: I’m sorry this isn’t a red-white-and-blue post for the Fourth of July; I’m sorry I’m bringing you a third ice cream recipe this week; I’m sorry I didn’t share this recipe with you sooner.  

    But I’m going to cut that out right now because I have nothing to apologize for with this recipe.  It is, quite un-apologetically, perfect.

    A bright (but not over-powering) pucker of key lime keeps the ice cream itself from being need-a-glass-of-water sweet. The graham cracker crust provides a nice rumble of texture through the whole bread pan — it is Key Lime Pie redone better.  

    Key Lime Pie No-Churn Ice Cream

    Key Lime Pie No-Churn Ice Cream

    Even better, this ice cream requires absolutely no ice cream maker (do any of my ice cream recipes, though?).  No eggs.  No stove-top.  Just a handful of simple ingredients folded into a stiff-peaked cloud of heavy whipping cream and scraped into a bread pan.  You do have to freeze it for all of eternity (6 hours), but all of the real prep takes less than 30 minutes (longer if you accidentally snack on all of your graham cracker crust crumbs and then have to make them over — just guessing).

    Sweet, tart, and frozen, and not nearly as festive a dessert as I maybe should have posted in anticipation of the Fourth of July.

    Key Lime Pie No-Churn Ice Cream

    Sorry, not sorry.

    Enjoy!

    Overhead of key lime ice cream scoop in a pan of key lime ice cream

    No Churn Key Lime Pie Ice Cream

    Just like a classic Key Lime Pie, only de-constructed and frozen
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    freeze time: 6 hours
    Total Time: 6 hours 30 minutes
    Servings: 9 servings
    Calories: 202kcal
    Author: Sam Merritt

    Ingredients

    Graham Cracker Crust Swirl

    • 1 Tbsp melted butter
    • ½ tsp vanilla extract
    • 4 pieces graham crackers broken and crushed (mostly crumbs, but some , too)
    • 1 tsp sugar

    Key Lime Pie Ice Cream

    • 2 cups heavy whipping cream
    • 1 14 oz can sweetened condensed milk
    • ½ cup key lime juice
    • ½ tsp vanilla extract
    Prevent your screen from going dark

    Instructions

    Graham Cracker Crust Swirl

    • 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.

    Key Lime Pie Ice Cream

    • 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 ½ of the ice cream mixture into the prepared bread pan, and spread it evenly.
    • Layer about ½ 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.
    • Enjoy!

    Nutrition

    Serving: 1serving | Calories: 202kcal | Carbohydrates: 4g | Protein: 1g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 35mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 823IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg
    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
    key lime pie ice cream2 (1 of 1)-2
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    Previous Post: « Rice Krispie Treat Ice Cream (No Churn)
    Next Post: Raspberry Cheesecake Brownies »

    Reader Interactions

    Comments

    1. Nan

      July 23, 2020 at 11:29 am

      Hi! Does this recipe have to use Key Lime, or can I use any type of lime? Thanks for your great recipes!

      Reply
      • Sam

        July 24, 2020 at 10:36 am

        The flavor won’t be the same if you use a different lime, but it could still work.

        Reply
    2. Kayla

      March 14, 2020 at 9:56 pm

      Your definitely not alone. I apologize if I bump into something, I apologize for things I didn’t do, and even once I apologized for taking a test in the wrong color! And yes, I apologize for being too apologetic. I love this ice cream! Even when it’s cold out it’s still nice and refreshing. Quick question: is there a way to make this a lemon ice cream?

      Reply
      • Sugar Spun Run

        March 15, 2020 at 10:09 am

        I am so glad that you enjoyed the ice cream, Kayla! You can experiment with making it a lemon flavor for sure! I personally haven’t done so yet. 🙂

        Reply
        • Kayla

          March 15, 2020 at 10:45 am

          Maybe add lemon juice in place of key lime and add lemon zest to the crust? I want to make it for a summer party and was hoping to do a lemon and a lime.

        • Sugar Spun Run

          March 15, 2020 at 9:35 pm

          Hi, Kayla! That should work. Keep me posted on the results. Sounds delicious! I also have a lemon cream pie you can try as well. 🙂

      • Kayla

        March 15, 2020 at 9:38 pm

        Thank you! I’ll try that and keep you updated!

        Reply
    3. Amanda

      July 05, 2016 at 10:13 am

      I say “I’m sorry” all the time. I try to catch myself now.
      This is everything I want in an ice cream! I love key lime pie. I need a big scoop of this and a hammock to sit in! ?

      Reply
      • Sam

        July 07, 2016 at 11:24 pm

        Glad I’m not the only one! Thank you, Amanda! 🙂

        Reply
    4. Hira

      July 01, 2016 at 5:05 pm

      I’m the same way, Sam! If I bump into the wall I say, “sorry” as if it’s going to reply. Haha. This ice cream looks amazing! I love all of these summer recipes the problem is choosing which one to make first. 🙂

      Reply
      • Sam

        July 07, 2016 at 11:24 pm

        Hahaha, I’m so glad I’m not the only one! Thank you, Hira, I’m glad that you are enjoying the recipes! 🙂

        Reply

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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