No Churn Key Lime Pie Ice Cream
An easy no churn recipe for homemade ice cream, flavored with fresh lime zest and tart lime juice, and flecked with crumbled graham crackers.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 tbsp fresh lime zest
- ½ tsp vanilla extract
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tbsp vodka
- ⅔ cup key lime juice, fresh or bottled
- 2 cups cold heavy whipping cream
- 6 graham crackers, crumbled
Instructions
- In a bowl, whisk together the sweetened condensed milk, lime zest, vanilla, salt, vodka and lime juice.
- In a separate bowl, use an electric mixer to whip the cream until soft fluffy peaks form. Fold the whipped cream into the ice cream mixture.
- Spread half the ice cream into a lidded, freezer-safe container with at least a 2 quart capacity. Sprinkle with half the crumbled graham crackers. Repeat with another layer of ice cream and graham crackers, and gently swirl the crackers into the ice cream.
- Freeze until firm, at least 8 hours, or overnight.
Notes
Both regular lime juice and key lime juice can be used for this recipe.
If the ice cream freezes too hard, let it sit out for 5-10 minutes to soften before scooping.
Due to the water content in the lime juice, this ice cream can tend to be a bit icy, without the addition of the vodka. The alcohol lowers the freezing point of the mixture to help it freeze with a smoother texture. If you don't want to add the vodka, and you own an ice cream maker, I recommend churning the ice cream base in your ice cream maker before freezing it, which will also help smooth out the texture.
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