Key Lime Pie Ice Cream (No Machine Required!)

If you’re craving a tropical escape, you’ve got to try this no-churn key lime pie ice cream. This easy recipe combines the tangy goodness of key lime pie with the creamy delight of ice cream, and the best part is you don’t even need an ice cream maker. Perfect for those hot summer days or whenever you need a little pick-me-up. Let’s whip up some of this deliciousness and enjoy a taste of the tropics right at home!

Don’t forget to try some of my other amazing no-churn ice cream recipes! A few fan favorites? Banana Pudding Ice Cream- No mixer needed!, No Churn Strawberry Cheesecake Ice Cream, and Chocolate Mint Ice Cream, no churn!

close up image showing a sugar cone with a scoop of white ice cream with speckles sitting on a wooden table. Around the cone are lime slices, a green napkin, and ice cream in a glass bread pan

Why You’ll Love This Lime Pie Ice Cream

Easy and No Equipment Needed: This no-churn recipe requires no ice cream maker, making it accessible for everyone.
Refreshing Flavor: The tangy key lime flavor is refreshing and perfect for hot summer days.
Quick to Prepare: It’s a quick and simple recipe that can be made in a matter of minutes before freezing.
Fun Activity: It’s a fun and rewarding activity to do with kids or friends.
Perfect for Any Occasion: Great for summer parties, BBQs, or just a sweet treat after dinner.

There are two things I love about this ice cream… First is that it is a no-churn recipe which means I can whip up a batch in a snap and second is that it tastes AMAZING. Citrus, especially lime, is a great choice when you are making any summer time treat. Every bite is light, rich and creamy.

Incredibly refreshing and just what we need to beat the summer heat. You’ll fall in love with no-churn ice cream once you realize how many endless possibilities there really are. Pair with a few of my other favorite lime treats like my Lime Mousse Bites, Lime Cheesecake, and Mint Limeade!

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Top down shot showing a wooden table top with a measuring cup filled with heavy cream and small bowls of sweetened condensed milk, vanilla, and graham cracker crumbs. There are limes around the dishes with a green napkin

Ingredients You’ll Need

I mentioned above that you don’t need many ingredients for this recipe. You only need five easy ingredients, most of which you probably already have on hand!

Heavy Cream: The secret to getting a lightly whipped ice cream is in the cream. Whipping heavy cream until stiff peaks form adds air to the ice cream.
Sweetened Condensed Milk: The base to your flavors. Sweetened milk adds the perfect sweetness and helps to stir all of the add-ins to the recipe.
Vanilla: Vanilla extract works as a flavor balancer to most baking recipes and does the same here!
Lime Juice: Fresh is best. You’ll get the best flavor by squeezing fresh limes, but you can use bottled in a pinch. Key limes will give you a bold sweet flavor while regular limes will lean on the tart side.
Graham Crackers: Regular graham squares OR a broken up graham cracker crust. Both will work in this ice cream.

Looking for more lime goodness? Try my Coconut Lime Cookies!

Top down image showing an off white mixing bowl with condensed milk

Top down image showing an off white mixing bowl with condensed milk and whipped cream

Top down image showing an off white mixing bowl with condensed milk and whipped cream mixed together with a blue spatula

Key Lime Pie Ice Cream Recipe

Prep the Whipped Cream: Pour the heavy cream into a bowl that has been chilled in the fridge. Use a stand mixer with a whisk attachment, or a hand mixer, to whip the cream on medium speed. Whip the cream for about 5 to 7 minutes, until stiff peaks form (when you lift the whisk, the cream should hold its shape). Set the whipped cream aside.
Mix the Base: In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and key lime juice. Stir the mixture until everything is well combined.
Fold in the Whipped Cream: Gently add the whipped cream to the key lime mixture. Use a spatula to fold the whipped cream into the mixture. Do this gently to keep the mixture light and airy. Once the whipped cream is mostly incorporated, sprinkle the graham cracker crumbs over the mixture. Fold the graham cracker crumbs in by turning the mixture just once or twice.
Freeze the Ice Cream: Pour the mixture into a freezer-safe container with a lid. Place the container in the freezer and let it freeze until solid, which will take at least 4 hours. For best results, freeze it overnight.

Helpful Tools

Mixing Bowls: I am currently obsessed with this set of nesting mixing bowls (affiliate). They fit together nicely, saving precious cupboard space, and even have attachments that come in handy for all sorts of recipes.
Silicone Spatulas: One of my MUST have items in the kitchen. This set of silicone spatulas (affiliate) is probably the most used item I own. I use them to for scraping bowls, cooking stovetop, and so much more.
Ice Cream Scoops: I own six ice cream scoops, but this one is the most used. The pointed tip helps even the hardest ice cream scoop out like butter.

Top down shot showing a glass bread pan filled with white speckled ice cream on a wooden table. Around the container is a metal ice cream scoop, lime slices, sugar cones, and fresh limes with a green napkin

Expert Recipe Tips:

Chill the Bowl and Whisk: Before whipping the cream, chill the mixing bowl and whisk attachment in the freezer for about 15 minutes. This helps the cream whip faster and achieve better volume.
Use Cold Ingredients: Ensure the heavy cream is very cold before whipping. Cold cream whips better and faster, resulting in a lighter, fluffier texture.
Fresh Lime Juice: For the best flavor, use fresh key lime juice if possible. If you can’t find fresh key limes, bottled key lime juice is a good substitute.
Stiff Peaks: Whip the cream until stiff peaks form, but be careful not to over-whip, as this can turn the cream into butter. Stiff peaks mean that when you lift the whisk, the cream holds its shape firmly.
Fold Gently: When folding the whipped cream into the condensed milk mixture, use a gentle folding motion to keep the mixture light and airy. This ensures a smooth, creamy texture in the final ice cream.
Use a Shallow Container: Pour the mixture into a shallow, wide container for faster freezing. A metal loaf pan works well and also helps the ice cream freeze more evenly.
Cover with Plastic Wrap: To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing with the container lid.
Patience is Key: For the best texture and flavor, allow the ice cream to freeze overnight. This ensures it’s fully set and easy to scoop.

Top down shot showing a glass bread pan filled with white speckled ice cream on a wooden table. Around the container is a lime slices, sugar cones, and fresh limes with a green napkin with ice cream being scooped out

Recipe FAQs

Do I need an ice cream maker for this recipe?

No, this is a no-churn recipe, so you don’t need an ice cream maker. The whipped cream gives it a smooth, creamy texture without the need for special equipment.

Can I use regular lime juice instead of key lime juice?

Yes, you can use regular lime juice if you can’t find key lime juice. The flavor will be slightly different but still delicious.

How long does the ice cream need to freeze?

The ice cream needs to freeze for at least 4 hours to become solid. For the best texture, freeze it overnight.

What kind of container should I use for freezing?

Use a freezer-safe container with a lid. A shallow, wide container or a metal loaf pan works well for faster and more even freezing.

How long will the ice cream last in the freezer?

The ice cream will last for about 2 weeks in the freezer. Keep it tightly covered to maintain its freshness and prevent freezer burn.

hand holding a sugar cone with a scoop of white ice cream with brown speckles over a wooden table with lime slices and whole limes

More Must Try Lime Recipes

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