No Churn Key Lime Pie Ice Cream

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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