Key Lime Pie Ice Cream

Name: Key Lime Pie Ice Cream
Total time: 15 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 tablespoon melted butter; ½ teaspoon vanilla extract; 4 g raham crackers (broken and crushed); 1 teaspoon granulated sugar; 2 cups heavy whipping cream; 14 ounces sweetened condensed milk (1 can); ½ cup key lime juice; ½ teaspoon vanilla extract

This no-churn, no ice cream maker required Key Lime Pie Ice Cream is the perfect combination of sweet and tart — all the taste of tart key lime pie complete with a swirl of graham cracker crust.

⏱️ 15 min 🔪 Prep: 15 min 📊 Easy 👁️ 31 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

8 servings

1 tablespoon melted butter
½ teaspoon vanilla extract
4 g raham crackers (broken and crushed)
1 teaspoon granulated sugar
2 cups heavy whipping cream
14 ounces sweetened condensed milk (1 can)
½ cup key lime juice
½ teaspoon vanilla extract

Steps

Stir together melted butter and vanilla extract.
Add graham cracker crumbs and pieces and sugar and stir with a fork until well-combined. Set aside.
Line a 9x5 bread pan with wax paper and set aside.
In a large bowl, stir together condensed milk, key lime juice, and vanilla extract.
In a separate bowl (preferably a chilled metal bowl), whip the heavy cream with an electric mixer on high-speed until stiff peaks form.
Use a spatula to fold and stir the heavy cream into the condensed milk mixture until completely combined.
Pour about ½ of the ice cream mixture into the prepared bread pan, and spread it evenly.
Layer about ½ of your graham cracker mixture on top of this first layer.
Pour the remaining ice cream evenly into the bread pan, and then sprinkle the top with the remaining crumbs.
Cover the container well with clear wrap and freeze at least 6 hours (preferably overnight) before serving.