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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Just made this beauty last weekend!!! Absolutely fabulous!!!!
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.
This was delicious and so easy to make! Super treat for a hot day! Thanks you!
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!
It’s a great dish anytime of year and a great make ahead.
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.
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!
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.
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.