Key Lime Pie Ice Cream

A bright and tangy Key Lime Pie Ice Cream captures the essence of summer in every scoop. This delightful frozen treat combines the zesty flavor of key limes with the creamy richness of ice cream, all wrapped in a crunch of toasty graham cracker crust. In just about 4 hours (or overnight if you prefer), you can make a refreshing dessert that is guaranteed to please your taste buds.

This recipe is perfect for warm weather gatherings, family barbecues, or as a sweet way to end a meal. It’s simple enough for beginners and provides a make-ahead option, so you can freeze it in advance and have it ready whenever a craving strikes.

Why You’ll Love This Recipe

• The combination of creamy texture and crunchy bits creates a delightful contrast.
• A no-churn method is available if you don’t have an ice cream maker.
• It’s a refreshing dessert that cools you down on hot days.
• Flavors are perfectly balanced with bright citrus and sweet graham cracker.

What You’ll Need

Here’s what you’ll need to whip up this delicious ice cream:

For the Crust

• 1 cup graham cracker crumbs (about 8 whole crackers)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons light brown sugar
• 1 pinch salt

For the Ice Cream Base

• 1 ½ cups whole milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream
• ½ cup fresh key lime juice (about 8 key limes, or Nellie and Joe’s bottled)
• 1 tablespoon key lime zest (from about 3 key limes)
• ¼ teaspoon fine sea salt
• 1 teaspoon vanilla extract (optional)

For Serving

• Extra graham cracker crumbs (optional)
• Key lime wedges or zest (optional)
• Whipped cream (optional)

Note: Fresh key limes provide a more vibrant flavor, but bottled juice can be used in a pinch.

Substitutions & Swaps

• Whole milk: Can substitute with low-fat milk for a lighter version.
• Heavy cream: Use coconut cream for a dairy-free option.
• Sweetened condensed milk: Try evaporated milk mixed with sugar.

How to Make It

Get ready to create a delicious frozen treat!

Toast the Graham Cracker Crumbs

Preheat the oven to 350°F and line a small sheet pan with parchment. Toss the graham cracker crumbs with melted butter, brown sugar, and a pinch of salt. Spread on the pan and bake for 5 minutes, stir, and bake another 2 to 3 minutes. Cool completely.

Whisk the Ice Cream Base

In a bowl, whisk whole milk, sweetened condensed milk, heavy cream, key lime juice, key lime zest, salt, and vanilla until smooth. Chill in the refrigerator for 1 hour.

Churn the Ice Cream

Pour the chilled base into an ice cream maker and churn according to manufacturer’s instructions until soft-serve consistency.

Fold in the Graham Crumbs and Freeze

Transfer churned ice cream to a container, layering in toasted graham crumbs. Gently fold once or twice. Cover and freeze for at least 4 hours or overnight.

No-Churn Method (Optional)

Whip 2 cups heavy cream to stiff peaks. In another bowl, whisk sweetened condensed milk, key lime juice, zest, and salt. Fold the whipped cream into the mixture, layer with toasted graham crumbs, and freeze for at least 6 hours or overnight.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, it freezes well for long-term storage.
Reheat: Let sit at room temperature for 5-10 minutes before scooping.

Tips for Best Results

• Use freshly squeezed key lime juice for the best flavor.
• Allow the ice cream to soften slightly before scooping for easier serving.
• Don’t skip the chilling step for the ice cream base; it leads to a better texture.
• Consider adding a bit more zest for intense flavor!

Serving Suggestions

• Serve with extra graham cracker crumbs sprinkled on top.
• Top with whipped cream and a slice of key lime for a stunning presentation.
• Pair with tropical fruits like pineapple or mango for a refreshing dessert platter.