No-Churn Key Lime Pie Ice Cream

Save this recipe!

Get this sent to your inbox, plus get new recipes from me every week!

Please enable JavaScript in your browser to complete this form.

Permalink Title Post

Email *

Save

I scream, you scream, we all scream for ice cream 🍨!! And you’ll be even more excited because this is another no-churn ice cream recipe that takes just minutes to prepare and seconds to set. The hardest part is waiting for it to freeze! Okay, you might have to take a taste before you put it in the ice chest😉.

The original recipe called this recipe Key Lime Ice Cream, but it just used frozen lime concentrate. I took the flavor a little further to really make this a key lime ice cream, so I used Nellie and Joe’s Famous Key Lime Juice. And with the graham cracker add-in, this really does taste like a frozen key lime pie. Therefore, I have renamed it Key Lime PIE Ice Cream.    

Please see my No-Churn Salted Caramel-Coconut Ice Cream recipe, in case you missed it. If you’d like a little more information about the “no churn” technique and my explanation of the difference between creams, you can find it there.
Happy Freezing!

No ratings yet

No-Churn Key Lime Pie Ice Cream

By Nicole

Prep: 10 minutes mins

Freeze Time: 6 hours hrs

Total: 6 hours hrs 10 minutes mins

Servings: 1.5 quarts

Pin Print

No ice cream maker? No problem! This frozen delight is quick, easy, and tastes just like Key Lime Pie!

Equipment

• Ice cream container
• High-speed blender

Ingredients 

1x2x3x

• ▢ 2 cups heavy whipping cream, chilled
• ▢ 1 cup sweetened condensed milk
• ▢ ½ cup key lime juice, I use Nellie and Joe’s
• ▢ ¼ cup buttermilk
• ▢ ¼ cup light corn syrup
• ▢ 2 tablespoons granulated sugar
• ▢ ¼ teaspoon Kosher salt
• ▢ 8 whole graham crackers, coarsely crumbled

Cook ModePrevent your screen from going dark

Instructions 

• In a blender, process the cream until soft peaks form about 20-30 seconds, Scrape down the sides of the blender until stiff peaks form, about another 10-20 seconds. Using a rubber spatula, stir in the condensed milk, buttermilk, corn syrup, sugar, and salt. Process until thoroughly combined, about 20 seconds longer.
• Pour the mixture into an 8 1/2 x 4 1/2 inch loaf pan, an 8 inch square pan, or a 1 quart silicone container. Gently stir in graham crackers. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours, preferably overnight. Serve. Enjoy!

Notes

A blender is used in the recipe, but a stand mixer fitted with the whisk attachment can be used. If using a stand mixer, beat the cream at medium-low speed until frothy, about 1 minute. Increase the speed to medium-high and beat until stiff peaks form, about 2-3 minutes more. Then proceed by beating in the remaining ingredients.

Nutrition

Calories: 2318kcal, Carbohydrates: 245g, Protein: 32g, Fat: 141g, Saturated Fat: 86g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 37g, Cholesterol: 432mg, Sodium: 1303mg, Potassium: 1340mg, Fiber: 3g, Sugar: 200g, Vitamin A: 5316IU, Vitamin C: 31mg, Calcium: 913mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!