Homemade Key Lime Pie Ice Cream

My father-in-law is a big fan of Key Lime Pie, so I always think of him whenever I come across key limes. With the weather heating up, and my mind (always) on ice cream, I figured it was about time I tried to make a Key Lime Pie Ice Cream for him! (I’ve made this blueberry ice cream in the past for my mother-in-law so it’s only fair that he gets his own ice cream too!)

This Homemade Key Lime Pie Ice Cream is made by combining an ice cream base with key lime juice.

Chunks of graham crackers are coated in a brown sugar butter mixture and baked to mimic the flavor of a key lime pie crust.

Ingredients:

• 1 (14 oz) can sweetened condensed milk
• 1 1/4 cups whole milk
• 1 1 1/4 cups heavy cream
• 1/2 cup key lime juice
• the zest of 1 lime, plus more for serving
• 1/4 tsp salt
• 4 tablespoons butter, melted
• 4 tablespoons brown sugar
• 4 graham crackers, broken into pieces

If your ice cream maker (paid link) requires you to do so, add in your ice cream maker bowl to your freezer 24 hours ahead of churning.

To make your key lime pie ice cream, combine the sweetened condensed milk, whole milk, heavy cream, key lime juice, zest, and salt in a large bowl with a top (paid link), whisking until the mixture is fully mixed.

Cover and refrigerate for at least 1 hour, or overnight.

To make your graham cracker “crust” pieces, first preheat your oven to 350 degrees F.

Add the butter to a small pot over medium heat.

Once melted, stir in the brown sugar, whisking until combined.

Stir in the graham cracker pieces.

Turn the coated graham cracker pieces out onto a cookie sheet (paid link) lined with a silicone mat (paid link). Spread out the pieces in one even layer, then add to the oven for 8 minutes at 350 degrees F. Remove from the oven and let cool.

When you are ready to churn your key lime pie ice cream, remove the milk mixture from your fridge and your ice cream bowl from your freezer. Add the ice cream bowl to the ice cream maker and pour in the cream mixture. Follow the manufacturer’s instructions to churn into ice cream.

When the mixture begins to start looking more like soft serve and less like milk (about 15 to 18 minutes), stir in your candied graham cracker pieces.

Churn for another 2 to 3 minutes, or until the graham cracker pieces are fully incorporated.

Turn off the ice cream maker and scoop your ice cream into a freezer-safe container (paid link).

Freeze for at least 4 hours before digging in.

This Key Lime Pie Ice Cream tastes just like Key Lime Pie!

Key Lime flavor is so refreshing, and it comes through nicely in this ice cream.

The bits of graham crackers are reminiscent of a key lime pie crust, plus add nice texture to the ice cream.

If desired, you can zest more lime on top of your ice cream scoops or even roll the ice cream scoop in crushed graham crackers for more flavor!

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