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.
Preheat the oven to 350 degrees F and set a rack in the middle position. Line a baking sheet with parchment paper.
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.
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.
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.
Add the heavy cream, lime zest, lime juice and salt, and beat until evenly combined, about 30 seconds.
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.
Cover with plastic wrap and freeze at least 8 hours or overnight, until completely firm.
- 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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