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!).
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.
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.
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.
Sorry, not sorry.
Enjoy!
No Churn Key Lime Pie Ice Cream
Ingredients
Graham Cracker Crust Swirl
- 1 Tablespoon melted butter (14g)
- ½ teaspoon vanilla extract
- 4 graham crackers broken and crushed (mostly crumbs, but some larger pieces, too)
- 1 teaspoon sugar
Key Lime Pie Ice Cream
- 2 cups heavy whipping cream (473ml)
- 1 14 oz can sweetened condensed milk (396g)
- ½ cup key lime juice (118ml)
- ½ teaspoon vanilla extract
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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Nan
Hi! Does this recipe have to use Key Lime, or can I use any type of lime? Thanks for your great recipes!
Sam
The flavor won’t be the same if you use a different lime, but it could still work.
Kayla
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?
Sugar Spun Run
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. 🙂
Kayla
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
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
Thank you! I’ll try that and keep you updated!
Amanda
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! ?
Sam
Glad I’m not the only one! Thank you, Amanda! 🙂
Hira
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. 🙂
Sam
Hahaha, I’m so glad I’m not the only one! Thank you, Hira, I’m glad that you are enjoying the recipes! 🙂