How To Make No-Churn Key Lime Pie Ice Cream
Turn a beloved recipe into ice cream with this no-churn recipe. Key lime pie is recreated into a cold treat, complete down to its graham crust.
Serves:
Ingredients
- 1cupgraham cracker crumbs,from 8 whole crackers
- 4tbspunsalted butter,melted
- ¼cupdark brown sugar,packed
- pinchsalt
For Ice Cream:
- 8ozcream cheese,softened
- 14ozcondensed milk,sweetened
- ¼cupheavy cream
- 1tbsplime zest,finely grated
- 6tbspfresh lime juice
- pinchsalt
Instructions
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Preheat the oven to 350 degrees F and set a rack in the middle position. Line a baking sheet with parchment paper.
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In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Using a spoon first and then fingers, mix until evenly combined, making sure to break up any lumps of brown sugar.
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Press the crust into an even ¼-inch layer on the prepared baking sheet. Bake for 7 to 8 minutes, until golden around the edges. Let cool, then use a spoon to break into chunks.
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In the bowl of an electric mixer, beat the cream cheese on medium speed until light and creamy. Add the sweetened condensed milk and beat until completely smooth.
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Add the heavy cream, lime zest, lime juice and salt, and beat until evenly combined, about 30 seconds.
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Arrange half of the crust crumbles evenly over the bottom of an ungreased 8-by-4-inch loaf pan. Pour the ice cream mixture over top, then cover with the remaining crust crumbles.
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Cover with plastic wrap and freeze at least 8 hours or overnight, until completely firm.
Nutrition
- Calories: 515.18kcal
- Fat: 32.35g
- Saturated Fat: 18.55g
- Trans Fat: 0.40g
- Monounsaturated Fat: 8.48g
- Polyunsaturated Fat: 2.33g
- Carbohydrates: 50.50g
- Fiber: 0.37g
- Sugar: 44.35g
- Protein: 8.42g
- Cholesterol: 98.01mg
- Sodium: 359.15mg
- Calcium: 252.58mg
- Potassium: 345.18mg
- Iron: 0.69mg
- Vitamin A: 293.14µg
- Vitamin C: 7.69mg
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