No-Churn Key Lime Pie Ice Cream

Cold, Dessert, To Try


Graham Cracker Crust Swirl

3/4 cup graham cracker crumbs – see note*

5 tbsp salted butter – melted

2 tbsp brown sugar – packed

Ice Cream Base

zest of 3 limes – about 2 tbsp; see note**

juice of 3 limes – about ⅓ cup; see note**

1 14-oz. can sweetened condensed milk

2 cups heavy whipping cream – (one pint)


Combine graham cracker crust swirl ingredients and stir to coat the crumbs well with the butter and sugar. Set aside.

Gently whisk together sweetened condensed milk, lime zest, and lime juice until smooth. Set aside.

Beat heavy whipping cream with a stand mixer, hand mixer, or whisk until stiff peaks form, about 2-5 minutes.

Gently fold condensed milk mixture into whipped cream and stir until combined, being careful not to deflate the whipped cream. This is your ice cream base.

Spoon one-third of ice cream base into the bottom of a 9×5" loaf pan. Sprinkle one-third of graham cracker crumb mixture on top. Repeat two more times until you have three layers of both ice cream base and graham cracker crust swirl.

Cover with plastic wrap and freeze for at least 4 hours or overnight. To serve, allow to sit at room temperature for about 15 minutes to soften.


Calories: 250kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 131mg | Potassium: 155mg | Fiber: 0.5g | Sugar: 21g | Calcium: 112mg