Key Lime Pie Ice Cream

by Jillian
Cool, creamy, and tantalizingly tangy, this Key Lime Pie Ice Cream is loaded with key lime flavor and brimming with bits of buttery graham cracker crust!

Cool, creamy, and tantalizingly tangy, this Key Lime Pie Ice Cream is loaded with key lime flavor and brimming with bits of buttery graham cracker crust!

A few weeks ago, I headed back east to visit family in North Carolina. Aside from the gorgeous views, beautiful beaches, and crazy good time I had with family, there was one thing in particular that I couldn’t get my mind off of…the HEAVENLY Key Lime Pie Ice Cream I had at this little ice cream shop. Not only was it full of key lime flavor, but it even contained little pieces of graham cracker CRUST. Absolutely exquisite!

Right then and there, I just knew I had to create a replica of this divine creation. And folks, I’m pretty sure that I nailed it…

This Key Lime Pie Ice Cream tastes almost exactly like the ice cream I had in North Carolina…only BETTER. It’s irresistibly creamy, packed with key lime sweetness, and brimming with buttery bits of graham cracker crust. It’s literally Key Lime Pie in the form of ice cream. How can you NOT go Lady Gaga over this??

Thanks to the fact that this is a no-churn ice cream recipe, you don’t need any fancy or expensive equipment to make it. All you need is a stand mixer or a hand beater and a few simple ingredients.

You’ll start by making the graham cracker crust since it needs plenty of time to cool. What I loved about the ice cream in North Carolina is that it contained actual pieces of graham cracker CRUST. Not plain ol’ graham crackers. The toasty, buttery hunks of crust throughout the ice cream made the ice cream SO much better. So whatever you do, DON’T leave out the graham cracker crust.

To make the crust, all you have to do is toss together some graham cracker crumbs, brown sugar, melted butter, and a dash of cinnamon. Whenever I make graham cracker crusts, I always add just a little bit of cinnamon. It enhances the flavor and adds way more depth to the crust. Once everything is tossed together, the mixture is pressed evenly onto a baking sheet lined with parchment paper. You want the crust to be about 1/4-inch thick. Then it bakes in the oven for 8-10 minutes, or until nice and toasty.

How do I break up the crust without ending up witch a crumbly mess?

Immediately after removing the crust from the oven, use a sharp knife to cut even rows lengthwise and widthwise to create little squares. This step needs to be done right after the crust comes out of the oven since it’s still soft enough to cut through without it breaking.

After the graham cracker crust has cooled completely, you can get started on the ice cream. Start by combining one whole can of sweetened condensed milk with 10 Tablespoons of key lime juice, a Tablespoon of key lime zest, a splash of vanilla, and a pinch of salt.

Can I use regular limes in place of key limes?

Absolutely! Simply replace the same amount of lime juice and zest with the amount called for in the recipe. It’ll still taste just as divine. You can also take a little shortcut by using store-bought key lime juice. I like Nellie and Joe’s Key West Lime Juice. It’s usually found next to the drink mixers used for alcoholic beverages.

Once you’ve got your sweetened condensed milk incorporated, use a stand mixer or a hand beater to whip up 2 cups of heavy cream until stiff peaks form. Next, pour about a third of the condensed milk mixture into the whipped cream and mix until combined. Fold the rest of the sweetened condensed milk mixture in with a spatula. Finally, stir in the graham cracker crust squares until just combined. Try not to stir too much to prevent the crust pieces from breaking up.

Pour the ice cream into a freezer-safe container and chill it in the freezer for AT LEAST 6 hours. I usually leave it in the freezer overnight to make sure that it’s totally firm and solid.

This Key Lime Pie Ice Cream is honestly the most perfect treat to enjoy during these hot summer months. Not only is it lusciously cool and creamy, but the tartness from the limes makes it EXTRA refreshing! Just one bite and you’ll feel like you’re lounging on the beaches of the Florida Keys…

Cool, creamy, and tantalizingly tangy, this Key Lime Pie Ice Cream is loaded with key lime flavor and brimming with bits of buttery graham cracker crust!

Key Lime Pie Ice Cream

Cool, creamy, and tantalizingly tangy, this Key Lime Pie Ice Cream is loaded with key lime flavor and brimming with bits of buttery graham cracker crust!
Prep Time 1 hour
Cook Time 10 minutes
Chill time 6 hours
Total Time 7 hours 10 minutes
Course Dessert
Cuisine American
Servings 6 Servings

Ingredients
  

Graham Cracker Crust:

  • 7 Full graham crackers, finely-crushed
  • 3 Tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • 5 Tablespoons salted butter, melted

Key Lime Ice Cream:

  • 1 (14 oz) can sweetened condensed milk
  • 10 Tablespoons key lime juice
  • 1 Tablespoon key lime zest
  • 1 teaspoon vanilla
  • Pinch of salt
  • 2 cups heavy cream

Instructions
 

Make the Crust:

  • Preheat oven to 350ºF. Line a small baking sheet with parchment paper.
  • Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter in a medium bowl. Press the crust into an even ¼-inch layer on the prepared baking sheet. Bake until golden around the edges, 8-10 minutes. Remove from the oven, then immediately cut even rows lengthwise and widthwise with a sharp knife to create small squares. Cool completely.

Make the Ice Cream:

  • In a large bowl, whisk the sweetened condensed milk, lime juice, zest, vanilla and salt together until combined.
  • In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form.
  • Pour 1/3 of the sweetened condensed milk mixture into the bowl, and continue mixing until just combined. Remove bowl from mixer, and gently fold in the rest of the whipped cream. Fold in the graham cracker crust pieces.
  • Pour custard into a freezer-safe container. Chill the ice cream in the freezer for at least 6 hours, preferably overnight.
  • Scoop, serve, and enjoy!
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