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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I have had superb success with every single recipe I have ever tried from your website, Jenn. I always go to your website and your cookbook with confidence that I will be making something delicious.
But yesterday I tried this key lime ice cream and it turned out incredibly sweet, way too sweet. I did double the recipe and put it into two loaf pans but didn’t alter anything. I’m not sure why it was so intensely sweet–is there something about doubling it that would have increased teh sweetness? It was not that the crust was sweet, but the ice cream itself. I took it to a cookout and everyone said they liked it but I knew it was way over the top sweet and won’t be making it again.
So sorry this didn’t turn out well for you, Sheila. Is there any chance you forgot to double the lime juice (you would have needed 3/4 cup)? That’s the only thing I can think of that would make this ice cream too sweet, as doubling it shouldn’t make any difference.
I love this recipe!
I have made it multiple times for my parents and we can never get enough! I tastes exactly like regular ice cream and the lemon flavor is perfect.
I cant wait to make this again.
I have made this several times. So good. Was wondering if this could be baked/assembled as a shot glass dessert. Was thinking I could place the crust in the shot glass mold and then fill with the ice cream. If so, how long would the crust bake in the mold.
Hi SV, that sounds like a cute way to serve these! I would suggest following the recipe by baking the crust on a baking sheet. You can then break it into pieces that will fit at the bottom of the shot glass and then layer the ice cream on top. Hope you enjoy!
All I can say is ,WOW!!! I live in Florida and usually pick up bags of key limes when I see them , juice and zest them , then freeze for later uses. But really wanted to try the Persian limes with this recipe as well. Have to agree that you could hardly tell the difference between Persian limes and keylimes! What takes it over the top is the lime zest which really gives it an extra zip. This recipe is highly requested for get togethers and I have told all my family and friends of your website and cookbook. Your recipes and tips are such an inspiration and I will always be a devoted follower! Thank you Jenn😃
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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.
This is amazing Jenn, the ice cream is so creamy and the lime blends beautifully, made this for my Mum’s birthday and it was a real hit! Highly recommended that everyone tries this recipe, you won’t believe how great it turns out – you won’t even believe that you actually made it once you try it! I made little individual cakes in a muffin tray, and it made 15 little cakes for anyone who’s curious.
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.
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
Completely delicious. Made this many times this summer.
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!)
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!
Yuk!! Tastes like cream cheese not ice cream, not even close! Thats a million calories dessert way too sweet and too much fat!!