No-Churn Key Lime Pie Ice Cream
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.
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!
Nutrition
Calories: 202kcalCarbohydrates: 4gProtein: 1gFat: 21gSaturated Fat: 13gCholesterol: 76mgSodium: 35mgPotassium: 58mgFiber: 1gSugar: 1gVitamin A: 823IUVitamin C: 4mgCalcium: 37mgIron: 1mg
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