Key Lime Pie No-Churn Ice Cream

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!

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No Churn Key Lime Pie Ice Cream

Prep Time 30 minutes

Total Time 30 minutes

Servings 9 x5 pan

Ingredients

Graham Cracker Crust Swirl

• 1 Tbsp melted butter
• 1/2 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 oz can sweetened condensed milk 14
• 1/2 cup key lime juice
• 1/2 tsp vanilla extract

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

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