3-Step No-Churn Key Lime Pie Ice Cream That Melts Hearts

Name: 3-Step No-Churn Key Lime Pie Ice Cream That Melts Hearts
Prep time: 15 min
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 cups heavy cream, chilled; 1 (14 oz) can sweetened condensed milk; 1/2 cup key lime juice; 1 tbsp key lime zest; 1 tsp vanilla extract; 1 1/2 cups graham cracker crumbs; 3 tbsp melted butter; 2 tbsp granulated sugar

Author: lia

Published: July 24, 2025

Updated: July 24, 2025

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Picture this: It’s a scorching summer afternoon, and you’re craving something cool, creamy, and bursting with that perfect balance of sweet and tangy. That’s where my No-Churn Key Lime Pie Ice Cream swoops in to save the day! No fancy ice cream maker needed—just a bowl, a whisk (or a trusty hand mixer), and a few simple ingredients. I first fell in love with this recipe during a beach trip gone wrong (think melted store-bought ice cream disasters). Now, it’s my go-to for potlucks, backyard BBQs, and those “I deserve a treat” moments. The silky-smooth texture combined with that zesty lime kick? Pure magic. And that graham cracker crust? It’s like biting into a frozen slice of key lime pie, but even better because, well…it’s ice cream!

Table of Contents

Why You’ll Love This No-Churn Key Lime Pie Ice Cream

No-Churn Key Lime Pie Ice Cream - detail 1

This recipe is my summer lifesaver, and here’s why it’ll be yours too:

No fancy gadgets needed – forget the ice cream maker! A simple bowl and whisk are all you need.
Creamy dreamy texture – that whipped cream and condensed milk combo creates the smoothest, richest ice cream you’ve ever tasted.
The perfect flavor balance – tart lime zest cuts through the sweetness just like your favorite key lime pie.
Instant nostalgia – the graham cracker crust takes it from good to “oh my gosh, I need another scoop” good.

Seriously, it’s so easy and delicious you might never buy store-bought again!

Ingredients for No-Churn Key Lime Pie Ice Cream

Gather these simple ingredients for ice cream magic:

2 cups heavy cream – chilled (this whips up fluffier when cold!)
1 (14 oz) can sweetened condensed milk – the secret to creamy sweetness
1/2 cup key lime juice – freshly squeezed for that bright tang
1 tbsp key lime zest – packed for extra citrus punch
1 tsp vanilla extract – rounds out the flavors
1 1/2 cups graham cracker crumbs – packed for the perfect crust
3 tbsp melted butter – binds those crumbs together
2 tbsp granulated sugar – just a touch for the crust

Ingredient Notes & Substitutions

No key limes? Regular lime juice works in a pinch (use 1/3 cup as it’s less tart). Sweetened condensed milk is non-negotiable—evaporated milk won’t give the same creamy sweetness. For the crust, gluten-free graham crackers work beautifully. And if you’re out of vanilla? The lime zest carries enough flavor on its own!

How to Make No-Churn Key Lime Pie Ice Cream

Okay friends, let’s dive into the magic! This comes together so easily – just follow these steps:

Make the graham cracker crust: Mix crumbs, melted butter, and sugar until it looks like wet sand. Press firmly into a loaf pan (I use the bottom of a glass to really pack it in). Pop it in the freezer for 10 minutes to set.
Whip it good: In a chilled bowl, beat the heavy cream until stiff peaks form (about 3-4 minutes). You’ll know it’s ready when you can turn the bowl upside down without the cream sliding out!
Fold in the goodness: Gently mix in the condensed milk, lime juice, zest, and vanilla. Don’t overmix – we want to keep that fluffiness!
Layer it up: Pour half the cream mixture over the crust, sprinkle some extra graham crumbs, then add the rest. I like swirling the top with a knife for pretty ripples.
Freeze: Cover tightly with plastic wrap (press it right against the surface to prevent ice crystals). Freeze for at least 6 hours, but overnight is best for perfect scoopability.
The grand finale: Let it sit at room temp for 5 minutes before serving. Top with more graham cracker crumbs and lime zest for that picture-perfect look!

No-Churn Key Lime Pie Ice Cream - detail 2

Pro Tips for Perfect Ice Cream

Chill everything: Bowl, beaters, even the cans of condensed milk beforehand for extra fluffy results.
Zest first: Always zest your limes before juicing – it’s way easier!
Sweet spot: Taste your lime juice – if it’s super tart, add an extra tbsp of condensed milk.

Serving Suggestions for No-Churn Key Lime Pie Ice Cream

Oh, the fun part—serving up this creamy dream! I love scooping generous portions into chilled bowls (about 1/2 cup per serving). For extra pizzazz, try these:

Crunch factor: Sprinkle extra graham cracker crumbs on top—they add the perfect textural contrast.
Berry boost: Fresh raspberries or blackberries cut through the richness beautifully.
Whipped cream clouds: A dollop of homemade whipped cream makes it feel extra special.

My personal favorite? Serving it in mini graham cracker tart shells for adorable individual desserts at summer parties! You can find more dessert inspiration on Pinterest.

Serve With…

This sweet treat pairs perfectly with a slice of Classic Victoria Sponge Cake for an elegant tea-time spread
Want another creamy dessert? Try the No-Bake Peach Yum Yum for a southern twist
Serve with Homemade Raspberry Peach Lemonade for the ultimate summer pairing
For kids or quick treats, add Little Bites Muffins or Peanut Butter Cereal Bites

Storage & Reheating Instructions

This ice cream keeps like a dream! Just press plastic wrap directly against the surface (this prevents ice crystals) and store in an airtight container. It’ll stay perfect for up to 2 weeks in the freezer. When you’re ready for a scoop, let it sit at room temperature for 5 minutes—that sweet spot where it’s soft enough to serve but still gloriously creamy. Pro tip: If you somehow have leftovers (rare in my house!), cover the cut edge with parchment before sealing to keep it fresh.

Nutritional Information

Here’s the scoop on what’s in each creamy bite (values per 1/2 cup serving):

Calories: 320
Fat: 18g (11g saturated)
Carbs: 36g
Sugar: 28g
Protein: 4g

Remember, these are estimates – your actual nutrition may vary slightly depending on specific brands or ingredient swaps you use. But hey, when something tastes this good, who’s counting?

FAQ About No-Churn Key Lime Pie Ice Cream

Can I use bottled lime juice instead of fresh?
While fresh key lime juice gives the best bright flavor, bottled works in a pinch—just reduce the amount slightly (start with 1/3 cup) as it’s often more concentrated. The zest is non-negotiable though—that’s where the magic aroma lives!

How do I prevent icy texture?
Two secrets: 1) Make sure your cream is ice cold before whipping, and 2) Press plastic wrap directly on the surface before freezing. This creates a protective barrier against freezer air. The sweetened condensed milk also helps keep it scoopably soft!

Can I double this recipe?
Absolutely! It scales beautifully—just use a 9×13 pan instead of a loaf pan. You might need to add an extra hour of freezing time. Perfect for when you need to feed a crowd (or just really love key lime pie ice cream…no judgment here)!

Ready to Make This Recipe?

I can’t wait for you to experience this creamy, tangy delight! If you give it a try, I’d love to hear how it turns out—tag me with your ice cream masterpieces!