Key Lime Pie Ice Cream

If you love key lime pie, wait until you try it as ice cream. This easy no-churn key lime pie ice cream is creamy, tangy, and loaded with buttery graham cracker crumble in every bite. It’s everything you love about the classic pie—just frozen into the perfect summer dessert. No ice cream maker required!

 

I first made a peanut butter cup ice cream version of this no-churn ice cream using sweetened condensed milk, and after seeing how creamy it turned out, I knew I had to create more flavors. Key lime pie felt like the obvious choice. It’s one of my favorite summer desserts, and I wanted an ice cream that captured all those bright citrus flavors without needing an ice cream maker.

Instead of simply stirring graham cracker crumbs into the ice cream, I stirred in a baked graham cracker crumble. Baking it first gives it a buttery crunch that stays crisp much longer in the freezer and tastes more like an actual pie crust. It adds texture to every scoop instead of disappearing into the ice cream.

For the ice cream base, I use sweetened condensed milk instead of a cooked custard. Not only does it make this recipe incredibly simple, but it also creates an ultra-creamy texture without any eggs or special equipment. The combination of fresh key lime juice and lime zest gives the ice cream a bright citrus flavor that’s perfectly balanced with the sweetness of the condensed milk.

Ingredients

Graham Cracker Crumble

• Graham cracker crumbs: You can pulse whole graham crackers in a food processor or place in a large zip-top bag and smash with a rolling pin.
• Light brown sugar – You can also use granulated sugar. If you run out, learn How To Make Brown Sugar.
• Unsalted butter: Can also use salted butter.

Ice Cream Base

• Sweetened condensed milk: Don’t substitute evaporated milk.
• Vanilla extract
• Key lime juice: Freshly squeezed gives the brightest flavor, but bottled key lime juice works well too. You can also use regular limes.
• Lime zest: Be sure to zest the limes before juicing them.
• Heavy whipping cream: It needs to be very cold so it whips to firm peaks.

How To Make Key Lime Pie Ice Cream

Before you begin, place a 9×5-inch loaf pan in the freezer. Starting with a cold pan helps the ice cream begin freezing more quickly once it’s assembled.

To make the graham cracker crumble, stir together the graham cracker crumbs, brown sugar, and melted butter until evenly moistened.

Spread the mixture onto a parchment-lined baking sheet and bake at 350°F for about 5 minutes. Baking the crumble gives it a deeper buttery flavor and helps it stay crisp in the finished ice cream.

Transfer the crumble to the freezer while you prepare the ice cream base. Cooling it completely prevents it from melting into the whipped cream.

In a large bowl, whisk together the sweetened condensed milk, vanilla, key lime juice, and lime zest until smooth. The mixture will naturally thicken slightly once the citrus juice is added.

In a separate large mixing bowl, beat the cold heavy whipping cream until stiff peaks form. This usually takes about 3 to 5 minutes with an electric mixer. Stiff peaks are important because they’re what create the light, scoopable texture in no-churn ice cream.

Using a rubber spatula, gently fold the whipped cream into the condensed milk mixture. Work slowly and scrape from the bottom of the bowl, turning the mixture over itself instead of stirring. Gentle folding keeps as much air in the mixture as possible, resulting in a lighter ice cream.

Fold in most of the graham cracker crumble, reserving a handful for sprinkling over the top. The crumble adds little bites of buttery pie crust throughout the ice cream.

Transfer the mixture to your chilled loaf pan and smooth the top. Sprinkle on the remaining graham cracker crumble, then cover the pan tightly with plastic wrap or foil.

Freeze for at least 6 hours, but overnight is even better for the firmest texture. Let the ice cream sit at room temperature for about 5 minutes before scooping if it feels very firm straight from the freezer.

Recipe Tips

• Use cold equipment. Cold heavy cream whips faster and holds more air. If your kitchen is warm, chill your mixing bowl and beaters for 10 to 15 minutes before whipping the cream.
• Bake the graham cracker crumble. It only takes a few extra minutes, but baking keeps the crumble crisp and gives it a richer, pie crust flavor than using plain crumbs.
• Fold gently. Resist the urge to stir the whipped cream into the condensed milk mixture. Gentle folding keeps the mixture light so the finished ice cream stays creamy instead of dense.
• Freeze the crumble before adding it. Warm crumble can melt the whipped cream and soften the ice cream base. A quick trip to the freezer keeps everything cold.
• Let it soften before scooping. Five minutes on the counter makes scooping much easier without melting the ice cream.

Storage

Store the ice cream tightly covered in the freezer for up to 2 weeks for the best flavor and texture. Press a piece of plastic wrap directly onto the surface before covering the pan to help prevent ice crystals from forming.

Because this is a no-churn ice cream, it does not need to be thawed completely before serving. Simply let it sit at room temperature for about 5 minutes, then scoop and enjoy.

More Recipes To Try

If you love citrus desserts, be sure to try my Mini Key Lime Pies, or Atlantic Beach Pie. They’re all bright, refreshing desserts that are perfect for spring and summer.

Looking for more frozen treats? My Cookie Dough Ice Cream or my Chocolate Fudge Brownie Ice Cream -both easy no-churn recipes that deliver creamy, scoopable ice cream without an ice cream maker.