No-Churn Key Lime Pie Ice Cream
Enjoy the flavors of Key Lime Pie in a creamy and citrusy, no-churn ice cream. Graham crackers add some pie crust texture and sweet flavor in this easy-to-make summer dessert, no ice cream maker required.
Servings: 8 servings
Equipment
- 9 x 5 inch loaf pan
- mixer
Ingredients
- 6 graham cracker sheets coarsely crumbled
- 2 tablespoons unsalted butter melted
- 1 tablespoon brown sugar
- 1 14-oz. can sweetened condensed milk
- 1 tablespoon grated Key lime zest about 6 Key limes
- ⅓ cup fresh Key lime juice about 12 Key limes
- 1 teaspoon vanilla extract
- pinch salt
- 2 cups heavy whipping cream either heavy cream or whipping cream
Instructions
- Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl; set 2 tablespoons graham cracker mixture aside.
- In a large bowl, mix condensed milk, lime zest and juice, vanilla, and salt; set aside.
- Beat cream in a separate large bowl with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, 2 minutes.
- Carefully fold whipped cream and remaining graham cracker mixture into condensed milk mixture, so as not to deflate whipped cream.
- Spoon into a 9 x 5 inch loaf pan. Sprinkle top with reserved graham cracker mixture. Cover; freeze until firm and scoopable, about 8 hours or overnight.
- Serve with additional graham crackers and lime zest if desired.
Notes
- For faster whipping of cream: Place mixing bowl and beaters in the freezer for about 20 minutes to get as cold as possible. You can use heavy cream or whipping cream for this recipe. Do not overbeat or you’ll make butter.
- If you can't find Key Limes, use regular limes, zest and juice or Nellie & Joe's Key West Lime Juice.
- Heavy cream and heavy whipping cream are the exact same thing. Some brands label the product as heavy cream; others label it as heavy whipping cream.