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!
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!