No Churn Key Lime Pie Ice Cream

A bowl of key lime ice cream topped with lime zest.

5 from 6 votes

This key lime pie ice cream is a creamy, no ice cream maker required, ice cream with the perfect tangy lime flavor, and swirls of graham cracker crust. It's like a slice of key lime pie all wrapped up into a bowl of ice cream.

Prep Time20

Freezing Time6

Total Time6 20

Course: Dessert

Cuisine: American

Keyword: graham cracker crust, No Churn Key Lime Pie Ice Cream

Servings:

Calories: 277kcal

Equipment

Large Mixing Bowl

Ingredients

2 cups heavy cream
14 oz can sweetened condensed milk
1/2 cup lime juice (key lime if you can, but Persian limes work too)
2 tsp lime zest (key lime if you can, but Persian limes work too)

For the graham cracker crust:

3 graham cracker sheets
1/2 TBS sugar
2 TBS melted butter

Instructions

Pulse the graham crackers into a fine crumb with a food processor, or blender.
Add them to a small bowl and stir in the sugar and melted butter. Set the bowl aside.
Pour the heavy cream into a large mixing bowl and whip over high speed until medium stiff peaks form.
Combine the sweetened condensed milk, lime juice and lime zest in another large bowl.
Add the whipped cream to the condensed milk mixture and fold together till thoroughly mixed.
Scoop about 1/3 of the ice cream into a 2 qt container. Then sprinkle about 2 to 3 TBS of the graham cracker crumble over the ice cream.
Repeat with more ice cream, more graham cracker crumble, more ice cream, and the final graham cracker crumble.
Cover the pan tightly and place in the freezer for at least 6 hours, up to overnight.
Let the ice cream sit out at room temperature for about 10 minutes before scooping.

Nutrition