No-Churn Key Lime Pie Ice Cream
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This easy key lime pie ice cream layers a smooth, tangy filling with a buttery graham cracker crust—no ice cream maker required.
After falling in love with this ultra-creamy no-churn cheesecake ice cream base (the same one I use for my Oreo cheesecake ice cream), I started experimenting with other flavors. This key lime pie ice cream is my favorite so far: it has all the bright, tangy flavor of key lime pie—even the buttery graham cracker crust—and it’s a cinch to make.
There’s no temperamental custard base to cook and chill, no ice cream machine to fuss with, and no need to pull the ice cream out of the freezer every 30 minutes to beat out ice crystals. You start with a simple three-ingredient crust (easy!), then blend the ice cream base, layer everything in a loaf pan, and pop it in the freezer. The next day, you’ll have a creamy, dreamy dessert that tastes far better than anything from the store.
“My family begs me to make this! So delicious and easy to make!”
What You’ll Need To Make Key Lime Pie Ice Cream
- Graham Cracker Crumbs: Provide classic key lime pie crust flavor and a satisfying crunchy texture.
- Butter: Binds the crumbs together, adds a rich buttery flavor, and helps achieve a golden crust when baked.
- Brown Sugar: Adds sweetness and a hint of molasses flavor. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Cream Cheese: Creates a rich, creamy base with a slight tang.
- Sweetened Condensed Milk: Adds sweetness and richness.
- Heavy Cream: Contributes to the creamy texture and richness, making the ice cream smooth and indulgent.
- Lime Zest & Juice: Provides a bright, citrusy flavor and aroma. Adds bright, citrusy flavor. I use regular limes instead of key limes; key limes are challenging to find, and regular limes work just as well. I don’t bottled key lime juice; it can be bracingly tart and artificial-tasting.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Mix the crumb 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.
Step 2: Press the crust. Dump the crumbs onto a parchment-lined baking sheet and press into an even ¼-inch layer.
Step 3: Bake and break. Bake until golden around the edges, 7 to 8 minutes. Let cool, then use a spoon to break the crust into bite-sized chunks.
Step 4: Mix the filling. Zest and juice the limes (zest them first—it’s much easier). In an electric mixer, beat the cream cheese until smooth and creamy. Add the sweetened condensed milk and beat until completely smooth. Finally, add the heavy cream, lime zest, lime juice, and salt, and beat until evenly combined.
Step 5: Layer and freeze the ice cream. 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 then freeze until completely firm, about 8 hours or overnight. The ice cream will keep well in the freezer for about 1 week.
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Ingredients
For the Crust
- 1 cup graham cracker crumbs from 8 whole crackers
- 4 tablespoons unsalted butter melted
- ¼ 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
- ¼ cup heavy cream
- 1 packed tablespoon finely grated lime zest from about 3 limes
- 6 tablespoons fresh lime juice from about 3 limes
- Pinch salt
Instructions
- Make the Crust: Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with parchment paper.
- 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 ¼-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.
- 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.
- 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
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.
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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!
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.
Crumbled vanilla wafer cookies or gingersnaps also work well We actually liked the gingersnaps a lot–a nice contrast with the lime. I have also used ground almonds (GF almond flour} when preparing for a GF friend.
Biscoff cookies have long been my go-to crust for regular key lime pie just FYI.
Delicious! Looking forward to other no-churn recipes and your cookbook. Thank you for adding to our key lime pie addiction.
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.
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!
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.
Very refreshing summer dessert.
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.
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!!
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.
Hello,
I just finished making the key lime pie ice cream dessert. This is a super dessert. I licked the spoon and nearly licked the bowl also.
I have made several of your recipes and every one is a winner (every recipe and everyone). FB
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!
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.
Nice timing….I’m making this tomorrow and may just make a double batch! Thanks!