No-Churn Key Lime Pie Ice Cream

This key lime pie ice cream tastes just like a classic key lime pie, only deconstructed and frozen. Just 7 ingredients and 30 minutes of prep WITHOUT an ice cream maker!

No Churn Key Lime 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!

Today we’re taking classic key lime pie and turning it into a frozen, summer-friendly treat. This no-churn ice cream has all the flavors of key lime pie: a bright (but not over-powering) pucker of key lime, a creamy, sweet-tart base, and a crisp and buttery rumble of graham cracker crust swirl.

Even better, this recipe requires absolutely no ice cream maker, eggs, or cooking on the stove. Instead, we’ll take just stir together a handful of simple ingredients, fold in some homemade whipped cream, and pour it all into a bread pan. You will have to freeze it for all of eternity (6 hours), but all of the real prep takes less than 30 minutes.

What You Need

It might be hard to believe we’ll get such tasty results from just 7 ingredient’s, but it’s true! Here’s what you need:

• Sweetened condensed milk. This is an essential no-churn ice cream ingredient. It’s what mimics the custard base in most traditional ice creams, and it’s also a classic key lime pie ingredient! Make sure you use sweetened condensed milk and not evaporated milk; while the cans look similar and are sold next to each other, they are not the same thing.
• Key lime juice. I don’t have access to fresh key limes where I live, so I usually buy bottled Nellie & Joe’s key lime juice from my grocery store. Several of you have asked if you can substitute this for lemon juice; I haven’t tried it myself, but I think it would work just fine!
• Heavy whipping cream. Double cream or heavy cream will also work. We will whip this to stiff peaks and then gently fold it into our ice cream base.
• Graham crackers. You want to crush these into crumbs, but make sure to leave some small, bite sized pieces too for a little texture. We will combine these with a little melted butter (salted or unsalted, it’s such a small amount either works fine) and sugar to create that classic graham cracker crust.
• Vanilla. Just a splash in our graham cracker swirl adds such a nice flavor. Homemade vanilla extract would work nicely here!

SAM’S TIP: Want some extra lime flavor? Add some lime zest into your ice cream! Just make sure you don’t zest too far down into the pith of your lime (the white papery part), as that can be bitter.

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Make It

Graham Cracker Swirl

1. Combine the vanilla and melted butter in a small bowl.
2. Add the sugar and graham cracker pieces and use a fork to stir until well combined. Set aside.

Key Lime Ice Cream

1. Stir together the condensed milk, key lime juice, and vanilla extract in a large bowl.
2. In a separate bowl, whip the cream until it reaches stiff peaks. You will know you’ve reached stiff peaks with the mixture is thick, fluffy, and holds its shape when lifted out of the bowl.
3. Fold the whipped cream into the condensed milk mixture until combined.

Assembly

1. Pour half of your ice cream mixture into a wax paper lined bread pan.
2. Sprinkle half of the graham cracker mixture over top.
3. Add the second half of the ice cream mixture, then sprinkle the remaining graham crackers on top.
4. Cover the ice cream with plastic wrap and place in the freezer to chill for at least 6 hours, preferably overnight.

SAM’S TIP: If you struggle with whipping cream to stiff peaks, try using metal bowl and beaters and placing them in the fridge or freezer to chill for a few minutes beforehand. The cold bowl and utensils will help tremendously.

Frequently Asked Questions

If you love the sweet-tart tropical flavors here, you’ll definitely want to check out my key lime pie cookies or key lime cheesecake next!

Enjoy!

Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

No-Churn Key Lime Pie Ice Cream

This key lime pie ice cream tastes just like a classic key lime pie, but deconstructed and frozen. Just 7 ingredients and 30 minutes of prep WITHOUT an ice cream maker!

No ratings yet

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Chilling Time: 6 hours hours

Total Time: 6 hours hours 30 minutes minutes

Servings: 9 servings

Calories: 202kcal

Author: Sam Merritt

Ingredients

Graham Cracker Swirl

• ▢ 1 Tablespoon (14 g) melted butter
• ▢ ½ teaspoon vanilla extract
• ▢ 4 graham crackers broken and crushed (mostly crumbs, but some larger pieces, too)
• ▢ 1 teaspoon sugar

Ice Cream

• ▢ 2 cups (473 ml) heavy whipping cream
• ▢ 1 14 oz (396 g) can sweetened condensed milk
• ▢ ½ cup (118 ml) key lime juice
• ▢ ½ teaspoon vanilla extract

Recommended Equipment

• ▢
  Mixing bowls
• ▢
  Electric mixer
• ▢
  9×5" bread pan

Cook ModePrevent your screen from going dark

Instructions

Graham Cracker Swirl

• Stir together melted butter and vanilla extract.
  1 Tablespoon (14 g) melted butter, ½ teaspoon vanilla extract
• Add graham cracker crumbs and pieces and sugar and stir with a fork until well-combined. Set aside.
  4 graham crackers, 1 teaspoon sugar

Ice Cream

• Line a 9×5 bread pan with wax paper and set aside.
• In a large bowl, stir together condensed milk, key lime juice, and vanilla extract.
  1 14 oz (396 g) can sweetened condensed milk, ½ cup (118 ml) key lime juice, ½ teaspoon 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.
  2 cups (473 ml) heavy whipping cream
• 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!

Notes

Storing

Store, covered, in the refrigerator for up to 2 months.

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

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.

Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

Related Recipes