Easy Key Lime Pie Ice Cream
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Father’s Day has always been synonymous with ice cream in my family. No matter what we ate for dinner, the meal always seemed to end with a scoop—or several—of something cold and sweet. When I was younger, visiting my grandfather’s house on Father’s Day was an experience filled with laughter, conversation, and, of course, homemade ice cream. Just like today’s recipe for Key Lime Pie Ice Cream.
It was a tradition that brought everyone together. My mom and aunts would arrive with their own carefully crafted batches, each packed in old-fashioned tins and brimming with flavor. We never had just one kind—there was always an assortment, from bright, berry-infused blends to indulgent chocolate, cookie, and candy varieties.
Every spoonful was delicious, but more than the flavors, what made it special was the tradition itself. There was an excitement of trying each creation and the joy of sharing those homemade treats with family. That’s what makes ice cream so magical—it’s best when you make it yourself and even better when it’s enjoyed together.
This particular recipe originally came from Cooking Light, but I made a couple of tweaks to suit my tastes (and my pantry). Since I didn’t have fat-free evaporated milk, I made a substitution, and because I can never resist a little extra crunch, I added even more graham cracker to the mix to give you even more of the flavor of the graham cracker crust. The result? A dreamy, frozen twist on key lime pie. You get that tart key lime flavor, along with the creamy, and layered with the satisfying crunch of graham cracker crumbs. It’s the perfect way to capture the refreshing essence of the pie in ice cream form!
Ingredients for Key Lime Ice Cream
- 2% MILK
- BOTTLED KEY LIME JUICE (I USED NELLIE AND JOE’S)
- HEAVY CREAM
- DASH OF SALT
- SWEETENED CONDENSED MILK
- GRAHAM CRACKERS
Instructions for Key Lime Pie Ice Cream Recipe
Start by whisking together the first five ingredients together in a large bowl until well blended -milk, key lime juice, heavy whipping cream, salt, and sweetened condensed milk. Then, pour the mixture into the freezer canister of your ice cream machine and churn according to your machine’s manufacturers directions.
For that classic pie-like texture, add the crushed graham crackers toward the end of the freezing process. If using a Cuisinart machine, this usually takes about 25 minutes—so sprinkle in the crackers just after the 20-minute mark.
Once churned to creamy perfection, transfer your ice cream to a freezer-safe container, cover, and let it firm up in the freezer for about an hour. Then scoop, serve, and savor every bite! Makes approximately 1 ½ quarts.
Frequently Asked Questions
Can I use regular limes instead of key limes?
Yes! While key limes have a slightly more floral and tart flavor, regular limes work just fine as a substitute. Just use fresh lime juice for the best results.
What’s the best way to crush the graham crackers?
You can either crush them by hand in a zip-top bag using a rolling pin or pulse them in a food processor for a finer texture. The choice depends on how chunky you’d like your ice cream to be!
Can I make this without an ice cream maker?
Absolutely! If you don’t have an ice cream maker, freeze the mixture in a shallow dish and stir it every 30 minutes for a few hours until it reaches a smooth, scoopable consistency. It won’t have quite the same creamy texture, but it’ll still be delicious!
How long will this ice cream last in the freezer?
Stored in an airtight container, your homemade ice cream should stay fresh for about 1-2 weeks. Just let it sit out for a few minutes before scooping if it gets too firm.
Can I add other mix-ins?
Definitely! Try folding in white chocolate chips, toasted coconut, or even a drizzle of condensed milk for an extra decadent twist.
If this ice cream isn’t your Dad’s favorite, here are some other yummy recipes for homemade ice cream.
- Fresh Strawberry Ice Cream
- Double Chocolate Crunch Homemade Ice Cream
- Cream Cheese Ice Cream
- Orange Pineapple Old Fashioned Freezer Ice Cream
- Ben and Jerry’s Sweet Cream Base
- Blueberry Cheesecake Ice Cream
Key Lime Pie Ice Cream
Real Mom Kitchen
Equipment
Ingredients
- 1 ½ cups 2% milk
- ½ cup Key lime juice, bottled (I used Nellie and Joe's)
- ½ cup whipping cream
- Dash of salt
- 14 oz can sweetened condensed milk
- 8 graham crackers 2 cookie sheets, coarsely crushed, divided
Instructions
- Combine first 5 ingredients, stirring with a whisk.
- Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer’s instructions.
- Stir graham crackers into ice cream or add during last 5 minutes in the freezer. (In my Cuisinart it takes about 25 minutes for the ice cream so I add the crackers just a little after the 20 minute mark)
- Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Makes 1 1/2 qts.
