Key Lime Pie Ice Cream
User Reviews
5
Key Lime Pie Ice Cream
Description
The recipe starts by combining melted butter, vanilla extract, crushed graham crackers, and sugar to form a buttery crust swirl. Separately, heavy whipping cream is whipped to stiff peaks, then folded into a mixture of sweetened condensed milk, key lime juice, and vanilla for a creamy base. The ice cream mixture is layered with the graham cracker crust crumbs in a bread pan lined with wax paper, creating layers of creamy and crunchy textures.
Freezing the assembled ice cream for at least 6 hours allows it to firm without the need for an ice cream maker, maintaining a smooth, scoopable texture. The key lime juice provides a bright tartness balanced by the condensed milk’s sweetness, while the graham cracker crumble adds a familiar pie crust flavor and crunchy contrast.
This no-churn ice cream serves well on its own as a refreshing dessert or alongside fresh fruit. It requires advance time for freezing but minimal active preparation.
Ingredients
Graham Cracker Crust Swirl
- 1 tablespoon butter melted
- ½ teaspoon vanilla extract
- 4 graham crackers broken and crushed
- 1 teaspoon granulated sugar
Key Lime Pie Ice Cream
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk 1 can
- ½ cup key lime juice
- ½ teaspoon vanilla extract
Instructions
Graham Cracker Crust Swirl
- Stir together melted butter and vanilla extract.
- Add graham cracker crumbs and pieces and sugar and stir with a fork until well-combined. Set aside.
Key Lime Pie Ice Cream
- Line a 9x5 bread pan with wax paper and set aside.
- In a large bowl, stir together condensed milk, key lime juice, and vanilla extract.
- In a separate bowl (preferably a chilled metal bowl), whip the heavy cream with an electric mixer on high-speed until stiff peaks form.
- Use a spatula to fold and stir the heavy cream into the condensed milk mixture until completely combined.
- Pour about ½ of the ice cream mixture into the prepared bread pan, and spread it evenly.
- Layer about ½ of your graham cracker mixture on top of this first layer.
- Pour the remaining ice cream evenly into the bread pan, and then sprinkle the top with the remaining crumbs.
- Cover the container well with clear wrap and freeze at least 6 hours (preferably overnight) before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259 | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 85mg | 28% |
| Sodium | 154mg | 6% |
| Potassium | 153mg | 3% |
| Sugar | 3g | 6% |
| Vitamin A | 980IU | 20% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 60mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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