Print

No Churn Key Lime Pie Ice Cream

Prep Time 30 minutes
Total Time 30 minutes
Servings 9 x5 pan
Author Sam Merritt

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

  • 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!