No-Churn Key Lime Pie Ice Cream

Tested & Perfected Recipes

key lime pie ice cream

Delighted with the success of an ultra-creamy no-churn cheesecake ice cream I developed for my upcoming cookbook, I’ve been playing around with other no-churn ice cream flavors. This key lime pie version is my favorite thus far: it has all the bright lime flavor of key lime pie — even the crunchy, buttery graham cracker crust — and it’s a cinch to make. There’s no temperamental custard base to make and chill, no ice cream machine to fiddle with, and no pulling the ice cream out of the freezer every 30 minutes to beat out the crystals. You start by making the 3-ingredient crust (easy!), then you beat the ice cream ingredients together, layer the mixture with the crust in a loaf pan, and pop it in the freezer. The next day you have a creamy, dreamy key lime treat that tastes far better than anything you could buy at the store.

Note that I use regular limes instead of key limes to make this ice cream. Key limes are challenging to find, and regular limes work just as well. (And you always want to avoid bracingly tart, artificial-tasting bottled key lime juice!)

Begin by making the crust. In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Using a spoon first and then your fingers, mix until evenly combined, making sure to break up any lumps of brown sugar.

Press the crust into an even 1/4-inch layer on the prepared baking sheet.

Bake until golden around the edges, 7 to 8 minutes.

Let cool, then use a spoon to break into chunks.

Set the crust aside while you make the filling. To start, zest and juice the limes. (Be sure to zest them first as it’s near impossible to do once they are juiced.)

In the bowl of an electric mixer, beat the cream cheese until light and creamy, about 1 minute.

Add the sweetened condensed milk and beat until completely smooth, 1 to 2 minutes.

Add the heavy cream, lime zest, lime juice and salt.

And beat until evenly combined, about 30 seconds.

Arrange half of the crust evenly over the bottom of an 8-by-4-inch loaf pan.

Pour the ice cream mixture over top.

Then cover with the remaining crust crumbles. Cover with plastic wrap and freeze until completely firm, at least 8 hours or overnight.

Enjoy!

My Recipe Videos

No-Churn Key Lime Pie Ice Cream

Servings: 6
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes, plus at least 8 hours to freeze

Ingredients

For the "Crust"

  • 1 cup graham cracker crumbs, from 8 whole crackers
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup packed dark brown sugar
  • Pinch salt

For the Ice Cream

  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1/4 cup heavy cream
  • 1 packed tablespoon finely grated key lime zest, from about 3 limes
  • 6 tablespoons fresh lime juice, from about 3 limes
  • Pinch salt

Instructions

  1. Make the Crust: Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Using a spoon first and then your fingers, mix until evenly combined, making sure to break up any lumps of brown sugar. Press the crust into an even 1/4-inch layer on the prepared baking sheet. Bake until golden around the edges, 7 to 8 minutes. Let cool, then use a spoon to break into chunks.
  3. Make the Ice Cream: In the bowl of an electric mixer, beat the cream cheese on medium speed until light and creamy, about 1 minute. Add the sweetened condensed milk and beat until completely smooth, 1 to 2 minutes. Add the heavy cream, lime zest, lime juice and salt, and beat until evenly combined, about 30 seconds.
  4. Assemble: Arrange half of the crust crumbles evenly over the bottom of an ungreased 8-by-4-inch loaf pan. Pour the ice cream mixture over top, then cover with the remaining crust crumbles. Cover with plastic wrap and freeze until completely firm, at least 8 hours or overnight.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Serving size: About 1 cup
  • Calories: 542
  • Fat: 32 g
  • Saturated fat: 18 g
  • Carbohydrates: 59 g
  • Sugar: 50 g
  • Fiber: 1 g
  • Protein: 9 g
  • Sodium: 342 mg
  • Cholesterol: 98 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • THIS recipe introduced me to Once Upon a Chef and Jenn Segal. I’ve made this several times, for the hubby and I, who make pigs of ourselves eating it all. And for parties, where it is a hit everytime! Simple and delish.

    • — Susan Heneghan on October 8, 2018
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  • Oh my goodness this ice cream is delicious! I don’t even like ice cream or key lime pie usually but this is perfect. I’ve made it a few times now and always get rave reviews! It’s so easy to make. It’s difficult to go wrong. Great recipe to make with kids.

    • — Michelle Harvey on October 8, 2018
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  • This was a big hit for a birthday dessert for someone who doesn’t care for cake. I am a huge Key Lime Pie fan. This is a cross between traditional Key Lime Pie and ice cream. Rich, but all the taste of Key Lime Pie. I took someone’s advice to chill and slice vs. scooping. Both would work, but I liked presenting as a slice of cake/pie. Other than that I didn’t change anything

    • — Sue on October 5, 2018
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  • Completely delicious. Made this many times this summer.

    • — Leah on October 4, 2018
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  • I’ve been meaning to write a review since I first made this three months ago at the beginning of the summer. Followed the recipe exactly; quick, easy and absolutely delicious. I’ve remade this all summer long; sliced and plated with a few berries, took it in a cooler on a birthday picnic (made in ramekins) So versatile.

    Thanks Jenn … not just for this one but for all your recipes. I’ve been using your site for a few years and I’ve yet to try anything that I wouldn’t make again … and give 5 stars to (I’m just not much of a review writer!)

    • — Ann-Marie on October 4, 2018
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  • This was amazing! I juiced limes from our key lime tree. The texture and flavor of the ice cream was wonderful! Great idea to use cookie crust on top and bottom!

    • — Sonia on September 27, 2018
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  • Yuk!! Tastes like cream cheese not ice cream, not even close! Thats a million calories dessert way too sweet and too much fat!!

    • — Andrew N on August 11, 2018
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  • it’s absolutely amazing. Very silky and delicious, and the crust is great with it!

    • — Kai on August 1, 2018
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  • Delicious but quite rich and a little sweet for my palate. Next time I’d halve sugar in the crumb. Is there a less sweet alternative to sweetened condensed milk?

    • — Anne McKenzie on July 30, 2018
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    • Hi Anne, I’ve only used sweetened condensed milk for this. This article provides some alternatives (though I can’t vouch for them). Please let me know how it turns out if you try one!

      • — Jenn on July 30, 2018
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  • Made this for co workers. Super simple and super delicious!

    • — sv on July 12, 2018
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  • This is SO easy and just as good (if not better) than the best key lime pie! I made this over the 4th of July weekend along with several other desserts and this one was GONE in seconds. I feared not greasing or lining the pan, but the way the graham cracker crumbs are layered on the bottom as well as the top makes the perfect sticky-free barrier and super easy to scoop out. It’s super creamy and I love the two crusts so you get a bit of crust in every bite!

    I see your cheesecake variation in your new cookbook – what other flavor combinations do you think would work well with this basic recipe? It’s foolproof!

    • — Mary Nelson on July 6, 2018
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    • Hi Mary, Funny you should ask. I’ve been playing around with a strawberry cheesecake version but it’s not quite there yet. The base is a bit tangy, so I think fruit flavors (especially berries) work well…just haven’t figured out the best way to incorporate them. Stay tuned! (And btw, you can layer the graham cracker crust in the book recipe, too, even though I didn’t show it that way.)

      • — Jenn on July 7, 2018
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  • Oh MY this is better than pie! I just made this on Saturday for dinner guests. It was so easy and quick. My husband is lactose intolerant so I did substitute lactose free cooking cream (35%) for the heavy cream and tofu cream cheese for the cream cheese. I froze it overnight and let thaw for 5 minutes before slicing. Everyone just raved about it. Thanks Jenn! ! ! !

    • — Kathy on July 3, 2018
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  • This is a strange question but I’m wondering if I could use fresh blueberries instead of lime? I went to a blueberry farm and I’m looking for different ways to use them. Your muffins were delicious!

    • — Tami Clark on June 20, 2018
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    • Hi Tami, I wouldn’t advise replacing the lime with blueberries, but I do think you could mix some fresh blueberries into the ice cream. Hope you enjoy!

      • — Jenn on June 22, 2018
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  • Unbelievably delicious.I followed the recipe exactly and it was so easy. The texture is perfect and the flavor of lime is perfectly balanced. Instant favorite recipe.thank you!

    • — Elizabeth on May 24, 2018
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  • Is this firm enough to be sliceable? I was either going to put it in a springform or line the pan with plastic to invert and serve in slices. Thanks so much.

    • — Rose on May 10, 2018
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    • Yes, Rose, I think that should work. Hope everyone enjoys!

      • — Jenn on May 11, 2018
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  • Hi Jenn,

    I live in New Zealand and Graham Crackers are not a fixture here on supermarket shelves. Can you suggest a substitute? Thanks.

    • — Anita on May 1, 2018
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    • Hi Anita, do you have digestive biscuits in your grocery stores? I believe they would be a reasonable substitute for graham crackers.

      • — Jenn on May 2, 2018
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      • We do have digestives, but I used some plain malt biscuits and it turned out superbly. My kids now want this for their birthday cakes. Thanks so much!

        • — Anita on May 3, 2018
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        • Yay! 🙂

          • — Jenn on May 3, 2018
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  • Fabulous!

    • — Laura Kargov on April 24, 2018
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  • Just made this beauty last weekend!!! Absolutely fabulous!!!!

    • — janine hundley on March 14, 2018
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  • This is excellent and a big hit at Thanksgiving; not too heavy after a big meal. We liked it a lot better with less graham cracker crumbs. Stays fresh a long time in the freezer.

    • — Marilyn Jackson on March 2, 2018
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  • This was delicious and so easy to make! Super treat for a hot day! Thanks you!

    • — Lora Tchekoratova on March 1, 2018
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  • Loved this recipe! I used a combination of limes which was nice & tart. Also made individual servings using small glass jars. I followed the recipe exactly but the next time I will try using low fat options. My company from Florida said it tasted just like Key Lime Pie that they get in Key West. A real summer cooler!

    • — Judith Buber on March 1, 2018
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  • It’s a great dish anytime of year and a great make ahead.

    • — Jim on February 3, 2018
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  • Refreshing, delicious and unique!

  • I found you dont need to bake the digestive biscuit crunb butter and sugar.I think its better just as is if making a cheese cake biscuit. Just melt the butter into the crumbed biscuits and then spoon at bottom of loaf tin and then put ice cream on top.

    • — Veronica Bellotti on December 18, 2017
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  • The first time I made this for my family I didn’t have enough limes and used lemons to “bridge the gap” — it was still delicious. Thanks for another easy and tasty recipe!

    • — Sarah on December 5, 2017
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  • Only one word to describe this recipe. Awesome. How can something so simple and quick taste so good. Made it for myself and some friends for Thanksgiving and everyone raved about it.

    • — John on November 30, 2017
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  • I made this a few months ago and it’s to die for! Perfect blend of sweetness/tartness. Admittedly, I only ate a little of it because the rest of my family devoured it.

    • — Lisa Gadsby on November 30, 2017
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  • I was so pleasantly surprised with this recipe! I’ve tried other no churn ice cream recipes and none of them yielded such a creamy result. I didn’t have dark brown sugar so I substituted light brown and my graham crackers were the honey kind but both of those subs didn’t seem to affect flavor. The recipe was quick and easy and is a total go to for me now. The one thing that I suggest is to line the loaf pan with parchment or plastic wrap before starting to layer the graham crackers and ice cream mixture, it makes a world of difference when it comes to ease of removal.

    • — Cynthia Keagy on September 20, 2017
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  • This recipe is delicious and addictive! It’s my favorite warm weather dessert though it’s so good I’ll probably continue to make it all year long. To make it easier to serve, I line my container with a couple layers of plastic film so that I can remove the whole thing as a loaf, unwrap it, and slice it into servings. This makes serving it easy, neat, and ensures good distribution of the crumbs for each plate.

    • — KarenK on September 15, 2017
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  • I need to make this again. It was so easy and good. Highly recommend this recipe.

    • — Danita Day on September 15, 2017
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  • Jenn, I made this for our Labor Day BBQ and it was amazing! My son who loves Key Lime Pie said he liked this ice cream version even better!. I have tried many of your recipes and love them all but this is the best! I’ve been cooking for over 30 years and I have to say this is one of the best recipes I’ve ever made, thank you!!

    • — Barbara Rehbock on September 14, 2017
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  • Really good. Let it thaw out to refrigerator temp. Tastes better!

  • Wow! This was an amazing dessert. So creamy and full of flavor. This went over so well and will keep in my recipe file.

    • — Suzanne on September 11, 2017
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  • We absolutely love this dessert !

    • — Cheryl Kreiser on August 24, 2017
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  • This dessert is soooooo good that I’ve made it four times since you put it on the website! I make it in little ramekins and sprinkle a little of the crumble on top. It works not only as decoration, but also keeps the plastic wrap from sticking to the ice cream while it’s in the freezer. And I take it out of the freezer about 30 before serving – 10 minutes just weren’t enough.
    It’s another of your easy-yet-oh-so-elegant endings to a meal when you want to impress your guests. THANKS again, Jenn.

    • — Karen on August 24, 2017
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  • AMAZING! Served this last night for a Girl’s Night get-together and was a perfect cool, sweet treat on a hot July night!

    I ended up putting this in a glass 8×8 baking dish and it firmed up beautifully in about half the time.

    • — Jules on July 29, 2017
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  • So delicious! I used neufchatel, fat free sweetened condensed milk and 1% milk. It was so creamy and decadent, no one realized how many calories were removed! Thank you for another keeper!

    • — Tammy on July 29, 2017
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  • This is the BEST dessert recipr I’ve tried in a long time – I have made it 4 times in the past month. Everybody loves it!! Q: What would be a good substitute for the graham crumble? I love it but have a friend that won’t ear anything graham. Thanks Jen!

    • — Lin Asnong on July 8, 2017
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    • Hi Lin, So glad you like the ice cream! You could try a shortbread crumble — or just keep the graham cracker crust separate from the ice cream and serve it as a topping.

      • — Jenn on July 9, 2017
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  • Delicious! Looking forward to other no-churn recipes and your cookbook. Thank you for adding to our key lime pie addiction.

    • — S.P.Borthwick on July 8, 2017
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  • I made this with no substitutions or changes and we loved it. The ice cream is silken and packed with refreshing lime flavor. We will definitely make this again, and again. Thanks for sharing the recipe.

    • — Jim Bolton on July 6, 2017
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  • This is seriously yummy. I made as written with the exception of using bottled Manhattan Key Lime Juice instead of using regular limes, but I did use their zest. (I love that sour taste) we will make this often. Thanks, Jenn!

    • — Sammy Pineau on July 6, 2017
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  • I made this again for my Fourth of July party in London. Everyone loved it . I think my daughter even e mailed you for more ideas she loved it so much.

    • — LeeAnn on July 6, 2017
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  • Very refreshing summer dessert.

    • — Sue on July 6, 2017
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  • This was delicious. My daughter was visiting and she is crazy about key lime pie. Made this instead and she really liked it. Just a tip….there is a product called Mrs. Biddle’s key lime juice that you can order online. I am very fussy but this is the real McCoy.

    • — Sally K. on July 5, 2017
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  • Hi Jenn! Really, really love this recipe! I wanted to use it as a base no churn ice cream recipe, but would like to add chocolate (and also some other bits….brownie pieces, chocolate chips, caramel, that kind of thing). Are there any adjustments I would need to make to do this? Thank you!!

    • — Louise on July 4, 2017
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    • Glad you liked it, Louise! I think you could definitely add some bits into the ice cream, but because I think the combination would be a little odd with the key lime flavoring, I will email you a recipe that I think would be better suited to what you want to do.

      • — Jenn on July 5, 2017
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  • This was an AMAZING dessert. Followed it exactly and turned out to be beyond delish. Can’t wait to try it with other citrus flavors, like lemon as well!

    • — robbie on July 3, 2017
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  • I made this last night in preparation for tonight’s block party. I just took a taste and my only regret is that I didn’t make a double or triple batch. This recipe is perfection!! I’ll be making this all summer long!! Thanks for an amazing recipe, as usual.

    • — Alex on July 1, 2017
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    • Nice timing….I’m making this tomorrow and may just make a double batch! Thanks!

      • — Robin on July 2, 2017
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  • I made this and it was great. I will make it often. thanks for the recipe,

    • — dianne baughcum on June 29, 2017
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  • Made this as a trial run for dinner with friends next week. First time I’ve ever tried a “no churn” ice cream because I am not a fan of sweetened condensed milk. Used regular lime for zest and Nellie & Joe’s Key Lime Juice. This was so fantastic, I’ll definitely be making it often (with fresh juice), and will try other “no churn” recipes. Thanks for all your “never fail” recipes!

    • — Vicki on June 29, 2017
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  • Thanks for another awesome looking recipe! I’m trying to find a substitute for the cream cheese though. Do you think I could double up on condensed milk or try something else? Love this blog and can’t wait for your cook book!
    Carrie

    • — Carrie on June 27, 2017
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    • Hi Carrie, unfortunately, doubling the sweetened condensed milk wouldn’t work here. I don’t think there’s really a comparable substitute for the cream cheese– sorry!

      • — Jenn on June 27, 2017
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  • Made the ice cream for dinner guests last night. In fact, the whole menu was from your website and everything was a hit! Thank you for a great website. I am going to make the ice cream again next week. Will this recipe work if I want to make 12 individual servings? Or, would I need to double recipe? Thanks!

    • — Shelly on June 26, 2017
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    • So glad you enjoyed the meal, Shelly! If you want to make 12 individual servings of this, I would suggest doubling the recipe.

      • — Jenn on June 27, 2017
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  • What an amazing recipe. I could not believe how easy this recipe was and to be honest the use of brown sugar in the graham crackers was beyond delicious. I could snack on just that. As for the ice cream I was impatient and didn’t let it warm up enough to scoop so I did what another review said and just sliced it from the loaf to make a dessert very much like Frozen Key Lime pie from the Barefoot Contessa but much simpler. Will definitely will make this again and again and again…………

    • — Sandy D. on June 24, 2017
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  • Made this for Father’s Day and it did not disappoint! My husband loves key lime pie and I thought this would be a good substitute. He loved every bite. I used key limes (juice them with a garlic press) and since they are sold in 1#bags here, had leftover limes to make a another batch today. I used 1/3 less fat cream cheese and was delicious with great texture.

    • — Peggy on June 24, 2017
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  • hi all – tried this for father’s day with meyer lemon juice instead of lime… was still yummy!!! i did add a bit more lemon juice (approx 1 TBL) because after tasting the mixture before freezing, it didn’t seem quite “tart” enough but pretty sure that’s just my personal taste 🙂 love love LOVE the idea of making them little personal pies… on my list for next time!

    • — pam on June 23, 2017
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  • This recipe is perfect as is. I used key limes because I actually found some at the grocery store; though I believe regular limes would have been as good. The resulting dessert was creamy deliciousness!! I think I’m going to try other fruits as they come into season.

    • — Kary Chiles on June 22, 2017
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  • Hi Jenn, my husband loves this ice cream! But he said it tasted more like frozen pie than ice cream cus I guess the cream cheese texture. Is it a bit hard to scoop using regular spoon cus of the frozen cream cheese? I’m not a fan of cream cheese, so when I tasted it, I tasted more cream cheese than ice cream. Is the texture supposed to be like that?

    • — Serena on June 22, 2017
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    • The texture should definitely be closer to ice cream than cream cheese. I’m wondering if because you’re not crazy about cream cheese, that perhaps it stood out more to you?

      • — Jenn on June 27, 2017
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  • I made this for Father’s Day and it was wonderful! I am not a fan of sweetened condensed milk, but every recipe of yours I have made has turned out great so I trusted I would not be disappointed. I was not –
    this was excellent! Thank you for another great recipe.

    • — Carol on June 22, 2017
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  • Had my daughter help make this a few days ago- easy instructions-made no changes. This was a hit with the whole family! Very rich, creamy, great lime taste. Will be making again soon

    • — Alicia on June 22, 2017
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  • I made this recipe and used individual ramekins…. great make ahead summer dessert for a dinner party…. needs to sit out approximately 10 min before serving so it’s not frozen solid.

    • — Nancy Rose on June 22, 2017
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  • I can’t wait to try this recipe…I would love to use some kind of small glass jars/cups that can withstand the freezer temps…what would you recommend? Yes, I’m the one whose pyrex dish exploded in the oven on Thanksgiving….don’t want glasses cracking in my freezer too!!! Using the muffin tins is a good idea too. Thanks.

    • — Wendy Schoenburg on June 21, 2017
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    • Hi Wendy, yes, avoiding another kitchen disaster would be good! I didn’t know off-hand which jars would be freezer safe, so I took a peek at Amazon and found a bunch of options here. Hope that helps!

      • — Jenn on June 21, 2017
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  • This looks fantastic. Can’t wait to try.

  • Hi Jenn,
    How long does the ice cream last in the freezer? I made it and it’s great but made so much so I’m wondering how long it will last in my freezer? Thanks!

    • — Nicaela on June 20, 2017
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    • Hi Nicaela, Covered, it will keep for a few weeks. Glad you like it!

      • — Jenn on June 21, 2017
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    • Can I use my food processor instead of a mixer?

      • — Carol Lamond on October 5, 2018
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      • Sure, Carol – I think that will work.

        • — Jenn on October 8, 2018
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  • If you only have a KA Stand mixer, do you use the whisk or the flat beater?

    • — David on June 20, 2017
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    • I think I’d probably go with the whisk. Hope you enjoy!

      • — Jenn on June 20, 2017
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  • Just brilliant! Everyone loved this desert. Quick and yummy.

    • — Lora Tchekoratova on June 20, 2017
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  • Hi Jenn
    I live in the UK and honey graham crackers are very hard to find, is there a equivalent biscuit or cracker I could use, I don’t want to spoil the recipe
    By the way I am loving all your recipes, they are sooooo good

    • — Neil Middleton on June 20, 2017
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    • Glad you like the recipes, Neil! I believe that digestive biscuits would be a reasonable substitute for graham crackers. I’d love to hear how they turn out with them!

      • — Jenn on June 20, 2017
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      • Hi Jenn
        The ice cream is totally gorgeous and the digestive biscuits are a lovely compliment
        Thank you
        Neil

        • — Neil Middleton on June 24, 2017
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    • I used digestive biscuits. I made it last night . My daughter texted me this morning saying it was so good she dreamt about it

      • — Leeann on June 22, 2017
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      • Thank you Leeann

        • — Neil Middleton on June 24, 2017
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  • The recipe was a big hit. It is really rich, have you tried a lighter version like with less cream cheese and milk instead of cream?

    • — Annik on June 20, 2017
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    • Glad you liked it, Annik! I haven’t tried it with less cream cheese or milk in place of the cream. I think it will work– it just won’t taste as rich/creamy.

      • — Jenn on June 20, 2017
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  • Oh this was soooo good! Bravo! I can not believe how easy it was and how absolutely delicious.
    It was a hot and humid day, and w no AC, I decided not to bake the crumbs. I just put them in the freezer while I made the ice cream and presto! It worked out well. Thank you!

    • — Michelle Sweeney on June 19, 2017
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  • Key Lime Pie ice cream is a staple from my adolescence in Miami, I can’t wait to try your recipe. Your photos are gorgeous!

  • WOW! I pre-portioned these into lined muffin tins (paper liner, graham cracker crumbles, ice cream, more graham crumbles) covered them, and froze them overnight. I pulled the trays out about 10 minutes before serving, peeled off the liners, and served each individual portion on a small dish with the tiniest of homemade whipped cream dollops on top. They looked like miniature pies! The flavor is superb; the perfect closing to the barbecue lunch we just had. And it’s an easy to make recipe to boot! You are a gift, Ms. Segal! Thank you for another fantastic recipe. (I had another serving idea–I bet this recipe could be prepared, frozen, and served in 4 oz. canning jelly jars…even less mess than my muffin tins!)

    • — I-Rod on June 18, 2017
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  • I made this yesterday as I prepared for a visit from our 18 year old grandson, and got rave reviews from him (and hubby) tonight. It’s really delicious and the crust sets it apart and it is all misleadingly easy to make. We will definitely enjoy this again! It was set up a little hard and while trying to decide whether to wait for softening I grabbed a big meat fork and stuck it in one end and lifted the entire dessert out without losing any crumbs, as they were frozen into the ice cream. That made it easy to place the entire dessert on a cutting board, slice it quickly and serve the slices. An unusual presentation for ice cream, but not for a “frozen dessert.” We didn’t finish it tonight, so I used the big fork to lift the remainder right back into the pan. Super simple and quick! Thank you for this delicious recipe, Jenn!

    • — Judy on June 17, 2017
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  • Made this for our 3x celebration this weekend of birthday, anniversary, and Father’s Day. Amazingly easy to make and SO delicious! Thanks for this keeper recipe, Jenn.

    • — Lin Asnong on June 17, 2017
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  • Jenn,

    This recipe sounds amazing and I cannot wait to try it! I have never made a no-churn ice cream before, but now that summer is here I’ve been researching methods and just wanted to ask about your thoughts, with your culinary background…..I’ve noticed that a few recipes have suggested to whip the heavy cream separately and then fold it into the rest of the mixture prior to freezing. I was just wondering if you’ve ever tried this or what your thoughts are on whether this would have much effect on the overall texture of the ice cream?

    My mother made me aware of your blog earlier this year, and since then I’ve been enjoying your recipes on a weekly basis. Congratulations on the upcoming publishing of your cookbook, and thank you so much for sharing all of your culinary wisdom and expertise 🙂

    • — Alissa on June 17, 2017
    • Reply
    • Hi Alissa, So glad you’re enjoying the recipes! I’ve tried many no-churn ice cream recipes and usually find the texture to be off — too icy, too foamy, etc — but this recipe makes a really thick and creamy ice cream. And there’s such a small amount of cream in the recipe, it really doesn’t make any difference if you whip it or not (and yes, I’ve tried it!).

      • — Jenn on June 17, 2017
      • Reply
  • Simply delicious! Decided to use individual cups vs loaf pan for ease of serving and portion control. Love your recipes! Many thanks

    • — Sonya on June 17, 2017
    • Reply
  • Hooray! Ice cream for breakfast. We couldn’t wait any longer to try this. Wow! Is it good! Another prize winning recipe and as usual, it’s foolproof. Thanks for another great recipe Jenn!

    • — Jim on June 17, 2017
    • Reply
  • Used mexican limes, small but well worth it. They come very close to the flavor of key limes in Florida. I made this for my M.I.L and Hubs. It was a total hit and delicious! A keeper. Thaw a little.

    • — Lucciana on June 17, 2017
    • Reply
  • Hey Jenn, do the limes have to be the “key” variety, or will regular limes do just as well for this recipe?

    • Hi Alan, I actually use regular limes for this recipe (and all key lime pie recipes). Key limes are near impossible to find (at least where I live) and the recipe works just as well with regular limes.

      • — Jenn on June 17, 2017
      • Reply
  • Super easy and yummy! Thanks for the recipe. Look forward to trying more. 🙂

    • — Tammy Rambo on June 16, 2017
    • Reply
  • This is a great alternative to making a key lime pie and its half the work. It’s refreshing, creamy, and delicious. In fact, I’m invited to a Father’s Day barbecue this weekend, and I will make another one to bring with me!

    Another home run, Jenn!

    • — Valerie on June 16, 2017
    • Reply
  • Hi Jenn, Will the ice cream be the same if I don’t make the crust so gluten-free family members can enjoy it?

    We love your recipes!
    Barbara

    • — Barbara on June 16, 2017
    • Reply
    • Hi Barbara, It’s delicious both with and without the crust. You could always make the crust and just serve it on the side for those who want to add some crumbles on top.

      • — Jenn on June 16, 2017
      • Reply
    • Hi Barbara – Have you ever tried the Pamela’s brand of honey grahams? I used them to make a pie crust for my future daughter-in-law who can’t eat gluten, and it turned out great. Even though it seems you can make this recipe without the crust layer, I think it would be better with that added texture and flavor. Let us know if you make that modification and how it turns out! – Alison

      • — Alison on June 16, 2017
      • Reply
      • Good to know – thanks, Alison!

        • — Jenn on June 17, 2017
        • Reply
  • Jenn – Could I use lemons instead of limes if I want a creamy lemon ice cream?

    • — Jamie Robinson on June 15, 2017
    • Reply
    • Yes, definitely. Pls lmk how it turns out!

      • — Jenn on June 15, 2017
      • Reply
  • Hi Jen,
    This looks delicious. Would like to make it for Father’s Day. Is there anyway I could decrease fat content without compromising the flavor/quality? I was thinking low fat cream cheese or light cream instead of heavy cream. Would recipe still work? We are of a ‘certain age’ and watching cholesterol. Thanks,
    Mary

    • — Mary on June 15, 2017
    • Reply
    • Hi Mary, It might not be quite as creamy, but I think those changes would work here. Hope you enjoy it!

      • — Jenn on June 15, 2017
      • Reply
  • I’m gonna try this with the Nellie’s and Joe’s key lime juice, as was mentioned. This is with the lemon juice and I just saw it today at my local Wal Mart super center for $2.49. It is the star ingredient of Peppy’s Key Lime pie which is an absolutely delicious recipe I found on line.
    Can’t wait to try with this recipe!

    • — Kerry on June 15, 2017
    • Reply
  • Will make it for Father’s Day.
    Could you make an ice cream pie by baking the graham cracker crust in a pie pan, cooling, adding the ice cream mix and then freezing?

    • — Susie on June 15, 2017
    • Reply
    • Hi Susie, Yes, that will work.

      • — Jenn on June 15, 2017
      • Reply
  • Can I take 8 regular honey graham crackers and crush them up? I don’t seem to have the graham cracker crumbles in my grocery story.

    • — Anjli on June 15, 2017
    • Reply
    • Sure, Anjli – that’ll work fine.

      • — Jenn on June 15, 2017
      • Reply
  • Have you tried Nellie & Joe’s Key Lime Juice? It’s not the fake stuff – it is real key lime from Key West and tastes fantastic.

    • — Beth on June 15, 2017
    • Reply
    • I haven’t tried it, Beth, but will keep an eye out for it.

      • — Jenn on June 15, 2017
      • Reply
  • Jenn, would this work using a springform or deep dish pie plate?

    • — Carla on June 15, 2017
    • Reply
    • Yes Carla – any container will work. Please lmk how it turns out!

      • — Jenn on June 15, 2017
      • Reply
  • I presume a glass loaf pan would work just fine too, is that correct?

    Thanks!

    • — CJ on June 15, 2017
    • Reply
    • Yep – any container will work. Enjoy!

      • — Jenn on June 15, 2017
      • Reply
      • This is what I did.

        For the “Crust”
        1 cup graham cracker crumbs
        4 tablespoons unsalted butter, melted
        1/4 cup packed dark brown sugar
        1/4 tea spoon “Pinch salt”

        For the Ice Cream
        1 (8-ounce) package cream cheese
        1 (14-ounce) can sweetened condensed
        1/4 cup 35% heavy cream
        1 tablespoon grated lime zest ” 3 limes”
        6 tablespoons fresh lime juice

        PERFECT. Tastes awesome and its so quick and easy to make. Thank you.

        • — J on August 27, 2017
        • Reply

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