Key Lime Pie Ice Cream
This easy No-Churn Key Lime Pie Ice Cream delivers all the vibrant flavor of classic key lime pie with no need for special equipment. Creamy, tangy, and layered with a buttery graham cracker crust, it’s a refreshing summer treat that’s rich, satisfying, and perfect for make-ahead desserts.
Equipment
- 1 × Stand mixer (or electric hand mixer)
- 1 × 8-by-4-inch loaf pan
- 1 × Baking sheet
- 1 × Parchment paper sheet
- 1 × Medium mixing bowl
- 1 × Spoon or spatula
- 1 × Microplane zester
Ingredients
For the Graham Cracker Crumble
- 1 cup graham cracker crumbs from about 8 whole crackers
- 4 tablespoons unsalted butter melted
- ¼ cup packed dark brown sugar
- 1 pinch salt
For the Key Lime Ice Cream Base
- 8 ounces cream cheese softened to room temperature
- 14 ounces sweetened condensed milk 1 can
- ¼ cup heavy cream
- 1 tablespoon finely grated lime zest from ~3 fresh limes
- 6 tablespoons freshly squeezed lime juice from ~3 limes
- 1 pinch salt
Instructions
- Prepare the Crumble Topping: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, and a pinch of salt. Mix well with a spoon, then use your fingertips to break apart any brown sugar clumps. Spread the mixture onto the baking sheet in a flat layer, about ¼-inch thick. Bake for 7 to 8 minutes, or until lightly golden around the edges. Allow to cool fully, then break into small crumbles using a spoon.
- Make the Ice Cream Base: In a large mixing bowl, beat the softened cream cheese with a stand mixer or hand mixer on medium speed until smooth and creamy—this should take about 1 minute. Slowly add the sweetened condensed milk and continue to beat for another 1 to 2 minutes, ensuring the mixture is completely smooth. Next, pour in the heavy cream, lime zest, lime juice, and a pinch of salt. Beat on low speed for 30 seconds, or just until everything is evenly combined. Avoid overmixing.
- Assemble and Freeze: Take a standard 8-by-4-inch loaf pan (no need to grease it). Sprinkle half of the cooled graham cracker crumble into the bottom of the pan, spreading it out evenly. Pour the lime ice cream mixture over the crust layer and smooth out the top with a spatula. Finish by scattering the remaining crumble evenly over the top. Cover tightly with plastic wrap and place in the freezer for at least 8 hours, or overnight, until solid.
Notes
- Lime Options: Fresh key limes provide authentic flavor, but Persian limes work beautifully and are easier to juice. Always use fresh juice for best results—avoid bottled lime juice.
- No-Churn Tip: There's no need to whip the cream separately in this version. The cream cheese and condensed milk create a naturally rich, smooth texture.
- Graham Cracker Tip: If you don't have pre-ground graham crumbs, simply pulse whole crackers in a food processor or place them in a zip-top bag and crush with a rolling pin.
- Storage: Keep the ice cream tightly wrapped in the freezer. It will stay fresh for up to 2 weeks, although it’s best enjoyed within the first few days for ideal texture.
- Serving Suggestion: Let the ice cream sit at room temperature for 5–10 minutes before scooping to soften slightly for easier serving.
