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Best No-Churn Key Lime Pie Ice Cream Recipe

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4.3 from 8 reviews

  • Author: Sara
  • Total Time: 8 hours 40 minutes
  • Yield: 8 servings

Description

This Best No-Churn Key Lime Pie Ice Cream combines the tangy zest of fresh key limes with a creamy sweetened condensed milk base, nestled between a rich, buttery graham cracker crust. No ice cream maker required, this luscious frozen dessert is easy to prepare and perfect for cooling off on a warm day.

Ingredients

Crust

  • 1 cup graham cracker crumbs (or eight graham crackers)
  • 1/4 cup unsalted butter (melted)
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

Ice Cream

  • 12 key limes
  • 14 ounces sweetened condensed milk
  • 2 teaspoons vanilla extract (or vanilla bean paste)
  • 1/2 teaspoon fine sea salt
  • 2 cups heavy cream

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). If you’re using whole graham crackers, crush them finely. In a mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, ground cinnamon, and ground ginger until the blend is uniform.
  2. Bake the crust: Spread the graham cracker mixture evenly into an oven-safe dish. Bake for 20 minutes or until the crust turns a beautiful golden brown color. Remove from oven and allow to cool completely.
  3. Mix key lime filling: While the crust cools, zest seven of the key limes. Then cut and juice all 12 key limes. In a separate bowl, combine the lime zest and juice with the sweetened condensed milk, vanilla extract, and sea salt. Stir until everything is well incorporated and set aside.
  4. Whip the cream: Using a stand mixer with a whisk attachment or a hand mixer, whip the heavy cream until stiff, fluffy peaks form, indicating it’s ready for folding.
  5. Combine mixtures: Gently fold the sweetened condensed milk and lime mixture into the whipped cream until the mixture is uniform and smooth, taking care not to deflate the whipped cream.
  6. Assemble the ice cream: Break up the cooled graham cracker crust and remove half of it from the baking dish. Spread the remaining crust evenly to cover most of the bottom. Pour the ice cream mixture over it, then sprinkle the remaining crust crumbs on top, gently pressing them into the ice cream mixture.
  7. Freeze: Place the assembled ice cream in the freezer for at least eight hours or overnight. After four hours, it will have a soft-serve consistency; after six hours, it should be firm and scoopable, but for best results, freeze for the full eight hours to achieve a fully frozen texture.

Notes

  • You can substitute regular limes if key limes are not available, but the flavor will be less authentic.
  • If you don’t have brown sugar, white sugar can be used but will slightly alter the crust’s flavor.
  • For a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free condensed milk alternative.
  • Ensure the crust is fully cooled before layering to avoid melting the ice cream mixture.
  • If you prefer a firmer container, consider lining the dish with parchment paper for easier removal.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/best-no-churn-key-lime-pie-ice-cream-recipe/