7/02/2022

No Churn Key Lime Pie Ice Cream

Pin It



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 minutes to prep and seconds to prepare.  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 and if you want a little more info about the "no churn" technique and my explanation about the difference in creams.

Happy Freezing!Printable Recipe

Key Lime Pie Ice Cream
makes about 1 1/2 quarts

*Note-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.

2 cups heavy whipping cream, chilled
1 cup sweetened condensed milk
1/2 cup key lime juice (I use Nellie and Joe's)
1/4 cup buttermilk
1/4 cup light corn syrup
2 Tablespoons granulated sugar
1/4 teaspoon Kosher salt
8 whole graham crackers, coarsely crumbled

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!

Source: Adapted from cookscountry.com

4 comments:

  1. AnonymousJuly 03, 2022

    This looks fabulous!! I cannot wait to make it.

    ReplyDelete
  2. AnonymousJuly 03, 2022

    11 CUP sweetened condensed milk? Typo Alert

    ReplyDelete
    Replies
    1. AnonymousJuly 04, 2022

      Thank you secret editor. It has been corrected!

      Delete
  3. AnonymousJuly 03, 2022

    Hi, Nicole.... I'm hoping it's a typo, but wouldn't 11 cups of sweetened condensed milk be.... ummm.... a little too sweet and overpowering? Others have probably let you know, but I thought I'd just mention it. BTW.... I LOVE your recipes and this site. Girlfriend, you ROCK!! Thanks, Tish

    ReplyDelete

Thanks for visiting my blog! I love hearing from family, friends, and bloggers, so please leave a comment. Happy cooking!

Related Posts Plugin for WordPress, Blogger...