Description
This easy No-Churn Key Lime Pie Ice Cream features a rich, creamy base infused with tangy key lime flavor and swirls of buttery graham cracker crumbs. With no ice cream maker required, this refreshing dessert brings all the deliciousness of a key lime pie in ice cream form—perfect for summer!
Ingredients
Units
Scale
Graham Cracker Swirl
- 1 Tablespoon (14 g) melted butter
- 1/2 teaspoon vanilla extract
- 4 graham crackers, broken and crushed (mostly crumbs, but some larger pieces, too)
- 1 teaspoon sugar
Ice Cream Base
- 2 cups (473 ml) heavy whipping cream
- 1 (14 oz/396 g) can sweetened condensed milk
- 1/2 cup (118 ml) key lime juice
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Graham Cracker Swirl: In a medium bowl, combine the melted butter, vanilla extract, crushed graham crackers, and sugar. Mix well until the crumbs are evenly coated. Set aside.
- Whip the Cream: In a large mixing bowl, beat the heavy whipping cream using an electric mixer until stiff peaks form. This creates the light and airy base for your ice cream.
- Combine Sweetened Condensed Milk and Flavorings: In another bowl, whisk together the sweetened condensed milk, key lime juice, and vanilla extract until smooth and well incorporated.
- Fold Mixtures Together: Gently fold the sweetened condensed milk mixture into the whipped cream, taking care to maintain as much air as possible for a creamy texture.
- Layer the Ice Cream and Graham Cracker Swirl: Spoon half of the ice cream mixture into a freezer-safe container, then sprinkle with half of the graham cracker mixture. Repeat with the remaining ice cream mixture and graham cracker crumbs, gently swirling with a knife to create a marbled effect.
- Freeze: Cover the container and freeze for at least 6 hours, or until firm. For best results, freeze overnight before serving.
- Serve: Scoop the ice cream into bowls or cones, and enjoy your homemade No-Churn Key Lime Pie Ice Cream!
Notes
- Make sure to use cold heavy whipping cream for best results when whipping.
- For a zestier flavor, add some key lime zest to the ice cream base.
- Store in an airtight container in the freezer for up to 2 weeks.
- If key limes are unavailable, bottled key lime juice or regular lime juice can be used.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 340
- Sugar: 27g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 60mg
