Cool, creamy, and transporting, this No-Churn Key Lime Pie Ice Cream offers all the zesty sunshine of a classic pie with absolutely no need for an ice cream maker—or even a lick of pie dough. With just a handful of staple ingredients, you’ll be gliding straight into dessert bliss, whether you’re serving it for a casual summer barbecue or just sneaking a midnight scoop. Each bite is lush and tangy, with pretty little flecks of lime zest and that hallmark swirl of buttery graham cracker crumble—an absolute delight for key lime pie lovers and ice cream fans alike!
Ingredients You’ll Need
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For the Ice Cream:
- 2 cups heavy whipping cream
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup key lime juice (fresh or bottled)
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
For Layering:
- 1 cup graham crackers, crushed
How to Make No-Churn Key Lime Pie Ice Cream
Step 1: Whip the Cream
First things first: pour that icy-cold heavy whipping cream into a large bowl. Whip it on medium-high with your electric mixer until stiff peaks form—when you lift the beaters, the cream should hold a proud peak. This whipped cream is the backbone, keeping your finished ice cream airy and soft enough to scoop, even straight from the freezer.
Step 2: Mix the Key Lime Filling
In a second bowl, combine the sweetened condensed milk, key lime juice, lime zest, and vanilla extract. Whisk everything together until the mixture is perfectly smooth and all the zest looks evenly distributed. This is the part that captures the signature flavor of a real-deal key lime pie!
Step 3: Fold Everything Together
Now, gently fold the whipped cream into your lime mixture, working slowly and using a broad spatula. Aim for a luxurious, billowy texture—try not to overmix, since those tiny air bubbles are what keep the No-Churn Key Lime Pie Ice Cream so dreamy and light.
Step 4: Layer with Graham Crackers
Spoon half the ice cream base into a standard loaf pan, smoothing it out to the corners. Sprinkle half the crushed graham crackers across the top, pressing them in a little to stick. Repeat with the rest of your ice cream mixture, followed by the last of the graham crackers—so you get crunchy, sweet bites all the way through.
Step 5: Freeze and Enjoy
Cover the pan with plastic wrap, pressing it gently against the surface to keep out ice crystals. Pop the pan in the freezer and let it set for at least 6 hours, though overnight is even better. When you’re ready to serve, scoop it straight from the pan and watch everyone fall in love with this bright, creamy dessert!
How to Serve No-Churn Key Lime Pie Ice Cream
Garnishes
Bring your ice cream to life with toppings like dainty curls of extra lime zest, a scattering of more graham cracker crumbs, or even delicate slices of fresh lime. For a tropical twist, a sprinkle of toasted coconut flakes adds color and crunch.
Side Dishes
This No-Churn Key Lime Pie Ice Cream is a total star on its own, but it also pairs beautifully with simple shortbread cookies or seasonal fruit salads. You could even serve it alongside warm blueberry cobbler—the tart and creamy flavors play perfectly together.
Creative Ways to Present
Try scooping the ice cream into hollowed-out lime halves for a show-stopping presentation at backyard parties, or sandwich it between graham crackers for the ultimate summer ice cream sandwiches. Individual mason jars also make charming single-serve desserts for picnics and BBQs.
Make Ahead and Storage
Storing Leftovers
Once your No-Churn Key Lime Pie Ice Cream has set and you’ve served a round or two, cover any leftovers tightly with plastic wrap or a fitted lid. It will happily stay fresh in the freezer for up to 2 weeks, though its flavors are at their brightest within the first week.
Freezing
Because this is a no-churn recipe, freezing is all you need! Just make sure your loaf pan is well-covered to prevent freezer burn. If you’re meal-prepping, portion the ice cream into small airtight containers for quick, single-serve treats.
Reheating
While reheating isn’t required—you want this as frosty as possible—if the ice cream is too hard right from the freezer, let it sit at room temperature for 5 minutes. It’ll soften just enough for smooth, easy scooping!
FAQs
Can I use regular limes instead of key limes?
Absolutely! While true key limes have a special tang, regular lime juice and zest make a fantastic substitute and still deliver that bright, tropical flavor you crave from No-Churn Key Lime Pie Ice Cream.
Is an electric mixer necessary?
An electric mixer makes whipping the cream a breeze—just 2 to 3 minutes. If you’re feeling old-school, grab a sturdy whisk and some elbow grease; you’ll still get those essential fluffy peaks!
Can I add mix-ins or swirl in key lime curd?
Definitely! Fold in extra graham cracker pieces for lots of texture, or gently swirl in a few tablespoons of key lime curd before freezing for an extra punch of citrusy richness.
How long does No-Churn Key Lime Pie Ice Cream last in the freezer?
It holds up beautifully for up to 2 weeks when covered tightly—but trust me, it rarely lasts that long in my house! The flavors are at their best if enjoyed within the first week.
Can I make this dairy-free?
You can experiment with coconut cream and a dairy-free sweetened condensed milk alternative for the base; just note the final texture and flavor will be slightly different, but still delicious.
Final Thoughts
There’s something so joyful about whipping up a batch of No-Churn Key Lime Pie Ice Cream—it’s unfussy, irresistibly tasty, and guaranteed to bring a taste of sunny Florida into your kitchen. Give it a try and watch friends and family ask for seconds—this could become your new favorite summer treat!
Print
No-Churn Key Lime Pie Ice Cream Recipe
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the refreshing flavors of a classic key lime pie in the form of a creamy, no-churn ice cream. This easy-to-make dessert is perfect for hot summer days and requires just a few simple ingredients.
Ingredients
For the Ice Cream:
- 2 cups heavy whipping cream
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup key lime juice (fresh or bottled)
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
For Layering:
- 1 cup graham crackers, crushed
Instructions
- Whip the Cream: In a large bowl, whip the heavy cream with an electric mixer on medium-high speed until stiff peaks form.
- Mix the Ingredients: In another bowl, whisk together the sweetened condensed milk, key lime juice, key lime zest, and vanilla extract until smooth.
- Combine: Gently fold the whipped cream into the key lime mixture until fully combined.
- Layer: In a loaf pan, layer half of the ice cream mixture, sprinkle half of the crushed graham crackers, then repeat with the remaining ice cream mixture and graham crackers on top.
- Freeze: Cover with plastic wrap and freeze for at least 6 hours or until firm.
- Serve: Scoop and serve straight from the freezer.
Notes
- For extra texture, swirl in more graham cracker pieces or a ribbon of key lime curd before freezing.
- Use regular lime juice if key limes aren’t available.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 24g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg
