No-Churn Key Lime Pie Ice Cream
This post may contain affiliate links. Read my full disclosure policy. This no-churn key lime pie ice cream has all the bright lime flavor of the pie — even the crunchy, buttery graham cracker crust — and is a cinch to make. Delighted with the success of an ultra-creamy no-churn cheesecake ice cream I developed for my cookbook, I’ve been playing around with other no-churn ice cream flavors. This key lime pie ice cream is my favorite thus far: it has all the bright lime flavor of key lime pie—even the crunchy, buttery graham cracker crust—and it’s a cinch to make. There’s no temperamental custard base to make and chill, no ice cream machine to fiddle with, and no pulling the ice cream out of the freezer every 30 minutes to beat out the crystals. You start by making the 3-ingredient crust (easy!), then you beat the ice cream ingredients together, layer the mixture with the crust in a loaf pan, and pop it in the freezer. The next day you have a creamy, dreamy key lime treat that tastes far better than anything you could buy at the store. Table of Contents What You’ll Need To Make Key Lime Pie Ice CreamStep-By-Step InstructionsFrequently Asked QuestionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Key Lime Pie Ice Cream Step-By-Step Instructions Frequently Asked Questions You May Also Like Printable Recipe Reviews “My family begs me to make this! So delicious and easy to make!” What You’ll Need To Make Key Lime Pie Ice Cream Graham Cracker Crumbs: Provide classic key lime pie crust flavor and a satisfying crunchy texture. Butter: Binds the crumbs together, adds a rich buttery flavor, and helps achieve a golden crust when baked. Brown Sugar: Adds sweetness and a hint of molasses flavor. When measuring brown sugar, always pack it tightly to eliminate air pockets. Cream Cheese: Creates a rich, creamy base with a slight tang emulating the taste of key lime pie. Sweetened Condensed Milk: Adds sweetness and a velvety mouthfeel. Heavy Cream: Contributes to the creamy texture and richness, making the ice cream smooth and indulgent. Lime Zest: Provides a bright, citrusy flavor and aroma. Fresh Lime Juice: Adds tanginess and enhances the key lime pie flavor. I use regular limes instead of key limes. (Key limes are challenging to find, and regular limes work just as well.) Jump to the printable recipe for precise measurements Graham Cracker Crumbs: Provide classic key lime pie crust flavor and a satisfying crunchy texture. Butter: Binds the crumbs together, adds a rich buttery flavor, and helps achieve a golden crust when baked. Brown Sugar: Adds sweetness and a hint of molasses flavor. When measuring brown sugar, always pack it tightly to eliminate air pockets. Cream Cheese: Creates a rich, creamy base with a slight tang emulating the taste of key lime pie. Sweetened Condensed Milk: Adds sweetness and a velvety mouthfeel. Heavy Cream: Contributes to the creamy texture and richness, making the ice cream smooth and indulgent. Lime Zest: Provides a bright, citrusy flavor and aroma. Fresh Lime Juice: Adds tanginess and enhances the key lime pie flavor. I use regular limes instead of key limes. (Key limes are challenging to find, and regular limes work just as well.) Jump to the printable recipe for precise measurements Step-By-Step Instructions Begin by making the crust. In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Using a spoon first and then your fingers, mix until evenly combined, making sure to break up any lumps of brown sugar. Press the crust into an even 1/4-inch layer on the prepared baking sheet. Bake until golden around the edges, 7 to 8 minutes. Let cool, then use a spoon to break into chunks. Set the crust aside while you make the filling. To start, zest and juice the limes. (Be sure to zest them first as it’s near impossible to do once they are juiced.) In the bowl of an electric mixer, beat the cream cheese until light and creamy, about 1 minute. Add the sweetened condensed milk and beat until completely smooth, 1 to 2 minutes. Add the heavy cream, lime zest, lime juice and salt. And beat until evenly combined, about 30 seconds. Arrange half of the crust evenly over the bottom of an 8-by-4-inch loaf pan. Pour the ice cream mixture over top. Then cover with the remaining crust crumbles. Cover with plastic wrap and freeze until completely firm, at least 8 hours or overnight. Enjoy! Frequently Asked Questions Can I use bottled key lime juice? I don’t recommend it. Bottled key lime juice can be bracingly tart and artificial-tasting. You’ll get a much better result with fresh lime juice. Can I use store-bought graham cracker crumbs instead of making my own? Sure! Store-bought crumbs work just as well. Can I make no-churn ice cream ahead? Yep, the ice cream will keep, tightly covered, for up to 2 weeks. Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving. You May Also Like RecipeComments (246)Add Comment Recipe Comments (246) Add Comment Ingredients For the "Crust" 1 cup graham cracker crumbs, from 8 whole crackers 4 tablespoons unsalted butter, melted ¼ cup packed dark brown sugar Pinch salt 1 cup graham cracker crumbs, from 8 whole crackers 4 tablespoons unsalted butter, melted ¼ cup packed dark brown sugar Pinch salt For the Ice Cream 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk ¼ cup heavy cream 1 packed tablespoon finely grated lime zest, from about 3 limes 6 tablespoons fresh lime juice, from about 3 limes Pinch salt 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk ¼ cup heavy cream 1 packed tablespoon finely grated lime zest, from about 3 limes 6 tablespoons fresh lime juice, from about 3 limes Pinch salt Instructions Make the Crust: Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with parchment paper. In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Using a spoon first and then your fingers, mix until evenly combined, making sure to break up any lumps of brown sugar. Press the crust into an even ¼-inch layer on the prepared baking sheet. Bake until golden around the edges, 7 to 8 minutes. Let cool, then use a spoon to break into chunks. Make the Ice Cream: In the bowl of an electric mixer, beat the cream cheese on medium speed until light and creamy, about 1 minute. Add the sweetened condensed milk and beat until completely smooth, 1 to 2 minutes. Add the heavy cream, lime zest, lime juice and salt, and beat until evenly combined, about 30 seconds. Assemble: Arrange half of the crust crumbles evenly over the bottom of an ungreased 8-by-4-inch loaf pan. Pour the ice cream mixture over top, then cover with the remaining crust crumbles. Cover with plastic wrap and freeze until completely firm, at least 8 hours or overnight. Make the Crust: Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with parchment paper. In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Using a spoon first and then your fingers, mix until evenly combined, making sure to break up any lumps of brown sugar. Press the crust into an even ¼-inch layer on the prepared baking sheet. Bake until golden around the edges, 7 to 8 minutes. Let cool, then use a spoon to break into chunks. Make the Ice Cream: In the bowl of an electric mixer, beat the cream cheese on medium speed until light and creamy, about 1 minute. Add the sweetened condensed milk and beat until completely smooth, 1 to 2 minutes. Add the heavy cream, lime zest, lime juice and salt, and beat until evenly combined, about 30 seconds. Assemble: Arrange half of the crust crumbles evenly over the bottom of an ungreased 8-by-4-inch loaf pan. Pour the ice cream mixture over top, then cover with the remaining crust crumbles. Cover with plastic wrap and freeze until completely firm, at least 8 hours or overnight. Nutrition Information Powered by Per serving (6 servings) Serving size: About 1 cup Calories: 542 Fat: 32 g Saturated fat: 18 g Carbohydrates: 59 g Sugar: 50 g Fiber: 1 g Protein: 9 g Sodium: 342 mg Cholesterol: 98 mg Per serving (6 servings) Serving size: About 1 cup Calories: 542 Fat: 32 g Saturated fat: 18 g Carbohydrates: 59 g Sugar: 50 g Fiber: 1 g Protein: 9 g Sodium: 342 mg Cholesterol: 98 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: DessertFreezer-FriendlyIce Cream, Pudding & CustardsMake-AheadMost PopularAmericanSouthern Dessert Freezer-Friendly Ice Cream, Pudding & Custards Make-Ahead Most Popular American Southern