Key lime pie ice cream is a perfect sweet and tart treat to enjoy this summer. This easy-to-make no cook ice cream recipe is made with no eggs. I have made the recipe with fresh key lime juice but it can be made with bottled juice as well.
Making ice cream at home gives you control over the ingredients. Also, I enjoy making them in my Cuisinart ice cream maker which makes the entire process very easy.
This key lime pie ice cream recipe is a creamy, refreshing, tangy, and delightful dessert to make for parties, potlucks, or just to try out a different ice cream flavor.
Ingredients
Making ice cream at home is really easy and also takes only a few ingredients than store-bought ones. And you will have control over the ingredients you use.
This no-cook, no-egg key lime pie ice cream is made mainly with only a few ingredients. Heavy whipping cream, whole milk, sugar, key lime juice, and a pinch of salt are all you need. For some crunchiness, I have added crushed Graham crackers.
If you use fresh key limes, ensure that you filter the juice with a fine strainer to avoid any fiber in the ice cream.
Instructions
Blend the sugar, milk, and a pinch of salt using a hand blender until all sugar dissolves. Pour the ice cream mixture into a medium bowl and add heavy cream and key lime juice to it and mix it with a spatula or a spoon. There is no need to blend the cream.
Since the mixture is cold enough, there is no need to chill the mixture in the fridge. Churn the mixture in the ice cream machine for about 25 minutes or as per the manufacturer's instructions.
After about 20 minutes, add the crushed Graham crackers and continue churning. The key lime pie ice cream will be of soft-serve consistency once the ice cream machine cycle ends. You can enjoy it as is or transfer it to a freezer-safe container and freeze it for 5-6 hours before serving.
Substitutions
If you can't find fresh key limes, you can make this key lime pie ice cream with bottled juice.
It is best to use whole milk for a nice creamy texture, however, if you are running out of it or want to use low-fat milk then you can use it. In that case, the ice cream will be less creamy and it can take longer to churn as well.
Serving suggestions
Key lime pie ice cream is full of flavor, it is sweet and tangy. It can be enjoyed as is in a bowl, sugar cone, or waffle cone.
Equipment
An ice cream maker makes the entire process of making ice cream at home a breeze. I have made this key lime pie ice cream in a Cuisinart ICE 100 ice cream maker. It has a compressor in it so there is no need to freeze the bowl for 24 hours before churning the ice cream.
If you have an ice cream maker with a freezer bowl then you will need to freeze it for 24 hours prior to making this ice cream.
If you are looking for an ice cream maker for your family's needs then check out this post on which ice cream maker to buy.
Storage
Homemade key lime pie ice cream can be stored in an air-tight container for about a month.
Top tip
- If you are using a compressor ice cream maker then chill the bowl in the machine for about 5 minutes before pouring the mixture into it. This will reduce the overall churning time.
If you enjoyed this recipe, you may also like
Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.
📖 Recipe
Key Lime Pie Ice Cream Recipe
Equipment
Ingredients
- 2 cups Heavy cream
- 1 cup Milk (whole)
- ¾ cup Organic cane sugar
- ¾ cup Key lime juice (filter it if squeezing fresh juice)
- 1 pinch Salt
Add-ins
- 3 slabs Graham Crackers (crushed)
Instructions
- In a mixing bowl, add milk, sugar, and a pinch of salt.1 cup Milk, ¾ cup Organic cane sugar, 1 pinch Salt
- Whisk on low speed using the whisk attachment of a hand blender or stand mixer until all the sugar is dissolved.
- Add key lime juice and heavy cream.¾ cup Key lime juice, 2 cups Heavy cream
- Mix well with a spatula or a spoon (do not whisk).
Churning key lime pie ice cream in ice cream maker
- Pour it into the ice cream machine bowl.
- Start the ice cream machine and churn the mixture for about 25 minutes.
- At about 20 minutes, add the crushed Graham crackers and continue churning.3 slabs Graham Crackers
- Ice cream will be of soft-serve consistency.
- Transfer the ice cream to a freezer-safe container.
- Freeze it for 5-6 hours before serving.
Notes
- This recipe makes 1 quart ice cream.
- If you are using a compressor ice cream maker, you can pre-cool the bowl for 5 minutes before putting the mixture.
Maggie says
Great summertime ice cream, light and refreshing! I made a few changes (based on preference, and technique from other recipes on this site): I used only half and half in substitution for the milk/heavy cream combination; this makes it less heavy & more ingredient-friendly. Used "Nellie & Joe's Key West Lime Juice" which can be found at some grocery stores, and big box liquor stores. Also, I followed the graham cracker add-in from the cheesecake-based ice cream recipes here: 4 graham slabs, 2 tablespoons melted butter, 1 tablespoon organic sugar. This makes it taste more like "pie," and waterproofs the add-in so the crackers don't get mushy in the ice cream if it is not all eaten right away. So good - thank you for the delicious recipe!
Alpa Jain says
Hi Maggie,
Glad to know you enjoyed the recipe 🙂
Cheers
Alpa