No-Churn Key Lime Pie Ice Cream

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-Churn Key Lime Pie Ice Cream

By Nicole Prep: 10 minsFreeze Time: 6 hrsTotal: 6 hrs 10 mins Servings: 1.5 quarts 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 

• 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

Instructions 

1. 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.
2. Pour the mixture into an 8 ½ x 4 ½ inch loaf pan, an 8-inch square pan, or a 1-quart silicone container. Gently stir in graham crackers. Press plastic wrap flush against the surface of the cream mixture. Freeze until firm, at least 6 hours, preferably overnight. 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.