Can I use regular lime juice instead of key lime juice?

Absolutely—regular lime juice works wonderfully if key limes are hard to find. The result will be slightly less fragrant but still delicious and full of tart flavor.

How long does the ice cream take to freeze?

Plan for at least 6 hours in the freezer for a scoopable texture, but for the firmest ice cream, overnight is best. Patience pays off!

Do I need to use a stand mixer for this?

Not at all! A handheld mixer works just as well, or you can even whisk by hand—just prepare for a good arm workout.

Can I double or halve the recipe?

Yes, and it scales up or down beautifully. Use a larger or smaller pan as needed. Perfect for solo treats or a crowd!

No-Churn Key Lime Pie Ice Cream Recipe

Who says making ice cream has to mean lugging out a machine, struggling with egg yolks, or waiting for hours on end? This delightfully easy No-Churn Key Lime Pie Ice Cream captures everything you love about the iconic pie—zesty lime, creamy richness, and buttery graham cracker crunch—in a cool, creamy scoop, and it comes together in a snap! With just a few everyday ingredients and a handful of minutes, you’ll have a refreshing dessert that’s tailor-made for busy weeknights or spontaneous cravings. It’s sweet, tart, and crisp all at once, instantly transporting you to a breezy summer day.

Why You’ll Love This Recipe

Ridiculously Easy: There’s no ice cream maker, no churning, and no complicated cooking steps. If you can stir, you can make this ice cream.
So Fast: Active prep time is barely ten minutes. The hardest part is waiting for it to freeze!
Maximum Flavor, Minimum Fuss: The combination of tangy key lime juice and vanilla creates a luscious, dreamy base. The graham cracker swirl gives every spoonful that classic pie finish—crunchy, buttery, and completely irresistible.
Totally Customizable: You can tweak, swap, or dial up the flavor to suit any mood or dietary preference.
Perfect for Entertaining: Make it ahead and have a show-stopping dessert ready to go at a moment’s notice.

Ingredients You’ll Need

Here’s what you’ll want to have at the ready, with some tips thrown in to make each element shine.

Graham Crackers: Crushed for a crumbly, crunchy swirl reminiscent of pie crust. A mix of fine crumbs and larger bits makes for the best texture!
Butter: Melted, to bind the graham cracker mixture and bring out a toasty, rich flavor.
Vanilla Extract: A splash in both the swirl and the ice cream enhances those bakery notes.
Sugar: Just a pinch in the swirl keeps the graham crust sweet and satisfying.
Heavy Whipping Cream: The backbone of your ice cream base—make sure it’s cold, so it whips up fluffy and thick.
Sweetened Condensed Milk: Delivers creaminess, sweetness, and that trademark silky scoop. Skip the regular milk; condensed is key here.
Key Lime Juice: The star ingredient—tart, aromatic, and citrus-forward, giving your ice cream its signature zing. Fresh-squeezed or bottled both work!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Ready to make it your own? Here are a few ideas:

Lemon Twist: Swap the key lime juice for lemon juice and zest for a no-churn lemon pie ice cream.
Tropical Adventure: Stir in toasted coconut or chopped pineapple alongside the graham swirl.
Gluten-Free: Use gluten-free graham crackers without missing a beat.
Dairy-Free: Sub in coconut cream and a dairy-free sweetened condensed milk; the results are still luscious and creamy!
Add a Citrus Kick: Fold in extra zest or a dash of orange extract to boost the citrus brightness.

How to Make No-Churn Key Lime Pie Ice Cream

Whipping up this ice cream is almost as satisfying as eating it. Here’s how it’s done:

Step 1: Prep the Graham Cracker Swirl

Mix crushed graham crackers with melted butter, sugar, and vanilla extract. You’re aiming for a crumbly, sandy texture—think cheesecake base.

Step 2: Whip the Cream

Using a hand mixer or stand mixer, whip the heavy cream until stiff peaks form. This takes just a few minutes and creates that cloud-like creaminess.

Step 3: Make the Ice Cream Base

In a separate bowl, gently fold together the sweetened condensed milk, key lime juice, and more vanilla extract. The mixture will thicken slightly and should smell delightfully zesty.

Step 4: Combine Cream and Base

Carefully fold the whipped cream into the lime mixture, working gently to keep things airy. Overmixing will deflate all your hard work, so fold with a light hand.

Step 5: Layer and Swirl

Pour about a third of the ice cream base into a loaf pan, sprinkle some graham cracker mixture over, and repeat the layers. Swirl lightly with a knife or spatula for gorgeous pie-inspired ribbons.

Step 6: Freeze

Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or until solid and scoopable. Overnight is ideal if you can wait!

Pro Tips for Making the Recipe

Cold Cream Whips Best: Chill your bowl and beaters before whipping the cream for super-fluffy peaks.
Don’t Overmix: Fold everything together just until combined to keep your ice cream ultra-light.
Graham Swirl Magic: Leave a few bigger graham cracker chunks for surprises of crunch throughout.
Speed up Freezing: Use a shallow metal pan to help your ice cream set more quickly.

How to Serve

There’s more than one way to enjoy this dessert—dress it up or keep it simple!

By the Scoop:

Classic and gorgeous—serve in a bowl or cone, sprinkled with extra graham cracker crumbs or grated lime zest.

With Toppings:

Add a dollop of whipped cream, a drizzle of extra sweetened condensed milk, or even a few slices of fresh key lime for that “pie on a plate” experience.

As a Sundae:

Layer with macerated berries or a swirl of berry compote for an even more decadent treat.

With Something Crunchy:

Pair with crisp wafer cookies or even tuck into a sweet brioche bun for an ice cream sandwich that’ll wow everyone at the table.

Make Ahead and Storage

Storing Leftovers

Homemade no-churn ice cream keeps beautifully! Transfer to an airtight container and freeze for up to 2 weeks. Press plastic wrap directly onto the surface before sealing to prevent icy crystals.

Freezing

Don’t worry about shrinkage or loss of flavor. This ice cream stays rich and creamy when stored properly.

Reheating

No need to reheat, obviously, but if it’s too hard straight from the freezer, let it sit on the counter for 5-10 minutes for that perfect scoop.

FAQs

Can I use regular lime juice instead of key lime juice?

Absolutely—regular lime juice works wonderfully if key limes are hard to find. The result will be slightly less fragrant but still delicious and full of tart flavor.
How long does the ice cream take to freeze?

Plan for at least 6 hours in the freezer for a scoopable texture, but for the firmest ice cream, overnight is best. Patience pays off!
Do I need to use a stand mixer for this?

Not at all! A handheld mixer works just as well, or you can even whisk by hand—just prepare for a good arm workout.
Can I double or halve the recipe?

Yes, and it scales up or down beautifully. Use a larger or smaller pan as needed. Perfect for solo treats or a crowd!

Final Thoughts

No-Churn Key Lime Pie Ice Cream brings bright, sunny flavors and irresistible creamy-crunchy texture with practically zero effort. This is a perfect treat for any busy schedule or last-minute dessert needs. Dive into this easy, homemade masterpiece and let every spoonful remind you of the simple joys of good food and good company. Don’t wait—try it today and enjoy every cool, zesty bite!