This No-Churn Key Lime Pie Ice Cream is a creamy, dreamy dessert that brings the tangy zest of key limes to life. With just 30 minutes of prep, you’ll whip up a velvety base that’s rich with sweetened condensed milk and fluffy whipped cream. The bright citrus flavor pairs perfectly with a hint of graham cracker crumble, creating a delightful balance of tart and sweet. Let it chill for 6 hours, and you’ll have a luscious treat that’s as smooth as it is refreshing.
Every spoonful delivers a burst of tropical sunshine, with a texture so creamy it melts on your tongue. The zesty lime cuts through the richness, while the subtle crunch of graham cracker adds a playful contrast. Perfect for warm days or anytime you need a pick-me-up, this ice cream is a crowd-pleaser that’s surprisingly simple to make. Indulge in a dessert that’s as vibrant in flavor as it is effortless to create.
Ingredients for No-Churn Key Lime Pie Ice Cream
- 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 (chilled for best results)
- 1 can (14 oz / 396 g) sweetened condensed milk
- ½ cup (118 ml) key lime juice (freshly squeezed or bottled)
- ½ teaspoon vanilla extract
Step-by-Step Instructions
- Prepare the Graham Cracker Swirl:
- In a small bowl, stir together the melted butter and vanilla extract.
- Add the crushed graham crackers and sugar, and mix with a fork until well combined. Set aside.
- Prepare the Ice Cream Base:
- Line a 9×5-inch bread pan with wax paper and set aside.
- In a large bowl, stir together the sweetened condensed milk, key lime juice, and vanilla extract until smooth.
- In a separate bowl (preferably a chilled metal bowl), whip the heavy cream with an electric mixer on high speed until stiff peaks form.
- Gently fold the whipped cream into the condensed milk mixture using a spatula until fully combined.
- Assemble the Ice Cream:
- Pour half of the ice cream mixture into the prepared bread pan and spread it evenly.
- Sprinkle half of the graham cracker mixture over the first layer of ice cream.
- Pour the remaining ice cream mixture into the pan and spread it evenly.
- Top with the remaining graham cracker mixture.
- Freeze and Serve:
- Cover the pan tightly with clear wrap and freeze for at least 6 hours, or preferably overnight, until firm.
- Once fully frozen, scoop and enjoy your creamy No-Churn Key Lime Pie Ice Cream!
Perfect Pairings: Serving Suggestions
Serve your No-Churn Key Lime Pie Ice Cream with a dollop of whipped cream and a sprinkle of extra graham cracker crumbs for added texture. For a refreshing twist, pair it with fresh berries like raspberries or strawberries. It’s also delicious alongside a slice of warm pound cake or as a topping for a mini key lime pie!
Keep It Fresh: Storage Tips
Store your ice cream in an airtight container or cover the bread pan tightly with clear wrap to prevent freezer burn. It will stay fresh for up to 2 weeks in the freezer. Let it sit at room temperature for 5-10 minutes before scooping for the perfect creamy consistency.
Mix It Up: Recipe Variations
Try swapping key lime juice for lemon juice for a tangy lemon twist. For a tropical vibe, add shredded coconut to the graham cracker swirl. If you’re feeling adventurous, mix in a handful of white chocolate chips or a drizzle of caramel sauce before freezing for extra indulgence.
Quick Tips for Success
Chill your mixing bowl and beaters before whipping the cream to ensure stiff peaks form quickly. If you’re short on time, use store-bought graham cracker crumbs instead of crushing your own. For a smoother texture, strain the key lime juice before adding it to the condensed milk mixture.
Equipment Essentials
You’ll need a 9×5-inch bread pan, a large mixing bowl, and an electric mixer for this recipe. A chilled metal bowl works best for whipping the cream, but any sturdy bowl will do. Don’t forget a spatula for folding the ingredients together gently to maintain the airy texture.
No-Churn Key Lime Pie Ice Cream
Ingredients
Graham Cracker Swirl
- 1 Tablespoon melted butter 14 g
- ½ teaspoon vanilla extract
- 4 graham crackers broken and crushed (mostly crumbs, but some larger pieces, too)
- 1 teaspoon sugar
Ice Cream
- 2 cups heavy whipping cream 473 ml
- 1 14 oz can sweetened condensed milk 396 g
- ½ cup key lime juice 118 ml
- ½ teaspoon vanilla extract
Instructions
- Graham Cracker 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.
- 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.
- 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!