No Churn Key Lime Pie Ice Cream

I scream! You scream! We all scream for (NO CHURN) ICE CREAM! Yes, you heard me. Homemade ice cream that only taste minutes to make. Oh, and it tastes like the best key lime pie ever. Best Summer dessert ever? Definitely.

  • Author: Blakely Trettenero



Graham Cracker Crust:

1 1/2 cups graham cracker crumbs

2 tablespoons melted butter

1 teaspoon sugar

Ice Cream:

2 cups heavy whipping cream

1 14 oz can sweetened condensed milk

2 teaspoon key lime zest

1 cup key lime juice

1 teaspoon vanilla extract


Preheat your oven to 350 degrees F

In a bowl mix together the graham cracker crumbs, melted butter, and sugar until combined

Once combined add to a sheet tray and pat down to a thin layer

Put it into your preheated oven and bake for 10 minutes. After it is cooked, let it cool

In a large bowl with an electric mixer, whip the heavy whipping cream until stiff peaks

In another bowl add the sweetened condensed milk, key lime zest, strained key lime juice, and vanilla extract. Stir to combine completely

Add a big scoop of the whipped cream to the sweetened condensed milk mixture. Whisk until combined completely

Add in the rest of the whip cream and very gently fold until combined

In a loaf pan add a third of the mixture to the bottom and spread evenly. Sprinkle the top with a little of the graham cracker, then add another third, then another sprinkle, and the final third with a small amount  of the crust on top

Put plastic wrap over the top and put into the freezer to let it freeze for 6 hours, or overnight

Once you’re ready to enjoy I suggest letting it sit out a few minutes before scooping! Yum!


There will be leftover graham cracker crust!