Description
A refreshing and creamy no-churn key lime pie ice cream with a tangy lime flavor and a graham cracker crust.
Ingredients
Scale
- 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
Instructions
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of a loaf pan and freeze for 10 minutes.
- In a large bowl, whip the heavy cream until stiff peaks form.
- Gently fold in sweetened condensed milk, key lime juice, zest, and vanilla extract until well combined.
- Pour the mixture over the chilled graham cracker crust.
- Freeze for at least 6 hours or overnight.
- Serve with extra graham cracker crumbs on top.
Notes
- Use fresh key limes for the best flavor.
- For a smoother texture, let the ice cream sit at room temperature for 5 minutes before scooping.
- Store leftovers in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg