Key Lime Pie Ice Cream
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If you are a new reader of my blog you probably have no idea what’s coming… I have a serious LIME ADDICTION!!! I am not even kidding. I am a citrus lover of all kinds, but lime has always been my number one! And since a certain green holiday is coming up (St. Patrick’s Day), you can prepare for more lime recipes, and some other green stuff too.
Now let me tell you about this Key Lime Pie Ice Cream. Basically, I wish they sold it in the store, but it doesn’t matter because I can make it at home and it’s way easy. It’s tangy, it’s smooth; the sweetened condensed milk really makes it taste just like the pie, and my favorite part is the soft bits of graham cracker pieces. I am typically a cookies and cream ice cream type gal. I hate chocolate chip because I don’t feel like I should be biting hard pieces of chocolate when I am trying to enjoy the smooth texture of the ice cream. I do like chunks of things, so long as they are soft (think oreos, or cookie dough).
This ice cream is perfectly cool, creamy, and TANGY, with soft-sweet graham cracker pieces. I am pretty much in heaven! I know summer is nowhere near here yet, at least here in Utah, but I am going to eat my ice cream all the same. Loved this!
Need some more LIME inspiration?
Key Lime Pie Ice Cream
Ingredients
- 2 cups (473 ml) whole milk
- 2 cups (473 ml) heavy cream
- 14 oz (396 g) can of sweetened condensed milk
- ¾ cup (177 ml) key lime juice, (Nellie & Joe's)
- Zest and juice of 2 limes
- ⅛ tsp salt
- 8 graham cracker squares, roughly crushed (NOT CRUMBS, still kind of chunky)
Instructions
- In a bowl combine milk, heavy cream, sweetened condensed milk, key lime juice, lime zest, lime juice, and salt.
- Stir to combine.
- Pour mixture into an ice cream maker and freeze according to directions.
- After it has set up mix in the graham cracker crumbs . Put into plastic container(s) (I save large yogurt tubs for my homemade ice cream) and freeze for at least an hour or until firm. *Optional: Serve with additional graham cracker crumbs.
23 Comments on “Key Lime Pie Ice Cream”
My boys would love this! My six year old claims that St. Patrick’s Day is his very favorite holiday! And what better way to celebrate than with food. Can’t wait for the rest of your lime recipes!
How cute that he loves St. Patrick’s Day the most, of all the holidays! Too cute!
I definitely need to try this!! Thanks for sharing!!
I’m a LIME lover too!!! Like I have it in my fridge and I put it in everything I can :)! I will have to share this yummy recipe I have for Brazilian Limeade. I’m going to have to make this! It looks so good and refreshing!
Oh, I have a Brazilian Limeade recipe on my blog already…make that one a lot in the summer! LOVE IT!
Love lime! Despite the fact that I can’t remember the last time it was above freezing, I really want a big bowl of this ice cream!
Yeah, it’s freezing outside? Who cares! Lol. I love my ice cream 🙂
This looks amazing! I too have an addiction to limes – I have them in my fridge to just eat when I want – same with lemons. Thanks for the recipe!
I don’t think I could just eat them, but I love them in recipes!!!
This looks sooo delicious! Excited for all of your green treats 🙂
Thanks Yvonne! I am not doing as many green treats as last year, but I have got some fun new ones!
Yeah, this just looks awesome! I love key lime pie, the lime juice is just so fresh so to put it in ice cream form with the crunch of the graham crackers sounds delicious. Can’t wait to try this, my hubbie is going to love it!
I am wishing we didn’t eat ours so fast! It’s pretty much amazing! Thanks for stopping by!
If you ever want the chocolate chip taste but not frozen chips that will brake your teeth use chocolate shell it works perfect !! from my Dairy Queen days!!
I make a version of this without an ice cream maker. One of our favorite ice creams!
Hi, would love to know how you make this without an ice-cream maker…I don’t have one but this recipe looks delicious!
Whip the heavy cream and sweetened condensed milk until stiff peaks. Then gently stir in the milk, lime juice, key lime juice, lime zest, and salt. I would let it freeze for 30 minutes before adding the graham cracker crumbs so they don’t all sink to the bottom. Then keep checking it every 45 minutes, stirring each time you check on it, until it is frozen about 3 hours.
Thanks Amber!
Thanks for the information because I don’t have a ice cream maker
You’re welcome Martha! This method works for most ice cream recipes. Here are more “no churn” recipes if you are interested:
https://www.dessertnowdinnerlater.com/no-churn-coconut-ice-cream/
https://www.dessertnowdinnerlater.com/churn-oreo-fudge-ice-cream/
https://www.dessertnowdinnerlater.com/no-churn-chocolate-peanut-butter-cup-ice-cream/
https://www.dessertnowdinnerlater.com/no-churn-cake-batter-ice-cream/
Holy cow what a great ice cream flavor! I just made ice cream the other day so I am definitely ok with cold desserts in the winter 🙂