Key Lime Pie Ice Cream Recipe: Tangy Frozen Dessert with Graham Crust

If you’re new here, a fair warning: I have a serious lime addiction. I adore all citrus, but lime has always been my favorite. With St. Patrick’s Day approaching, expect more lime-forward recipes — and plenty of green treats too.

This Key Lime Pie Ice Cream is one of my favorites. I wish it were sold in stores, but making it at home is quick and easy. It’s tangy and silky, with the sweetened condensed milk giving it that unmistakable key lime pie flavor. My favorite part is the soft chunks of graham cracker folded in — they add just the right bit of texture without disrupting the creaminess. I usually prefer cookies-and-cream style ice creams; I avoid hard inclusions that ruin the smooth mouthfeel, but soft pieces like cookie dough or crushed cookies are perfect.

The final result is cool, creamy, and delightfully tangy, studded with sweet, tender graham cracker pieces. It’s heavenly — and even if summer is still a ways off where I live, I’ll happily enjoy this any time. I loved it!

Need some more LIME inspiration?

Coconut Key Lime Popsicles
Key Lime Cupcakes
Tangy Lime Bars
Frozen Coconut Limeade

5 from 6 ratings

Key Lime Pie Ice Cream

Created by Amber Brady

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Ingredients

2 cups (473 ml) whole milk
2 cups (473 ml) heavy cream
14 oz (396 g) can of sweetened condensed milk
¾ cup (177 ml) key lime juice, (Nellie & Joe’s recommended)
Zest and juice of 2 limes
⅛ tsp salt
8 graham cracker squares, roughly crushed (not fine crumbs; keep some chunkiness)

Instructions

In a mixing bowl, combine the whole milk, heavy cream, sweetened condensed milk, key lime juice, lime zest, fresh lime juice, and salt. Stir until well blended.
Pour the mixture into your ice cream maker and churn according to the manufacturer’s directions until it reaches a soft-serve consistency.
When the ice cream has set up, gently fold in the roughly crushed graham cracker pieces so they remain slightly chunky.
Transfer the ice cream to a plastic container (large yogurt tubs work well) and freeze for at least an hour, or until firm. Optional: serve with extra graham cracker crumbs on top.

Notes

This recipe nearly filled my 1½ quart ice cream maker, so check capacity before churning.

Disclaimer: Nutritional values are estimates only.

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