Easy Homemade Key Lime Pie Ice Cream is the perfect no-churn, refreshing dessert that captures the tangy sweetness of classic key lime pie in a creamy, frozen delight, making it incredibly useful for any occasion.
Key Ingredients for Easy Homemade Key Lime Pie Ice Cream
- 14 ounces sweetened condensed milk
- 2 cups heavy whipping cream
- 1/2 cup fresh key lime juice (from about 10-12 key limes)
- 1 tablespoon key lime zest (from about 3-4 key limes)
- 1/4 teaspoon salt
- Optional: 1/2 cup crushed graham crackers for swirl or topping
- Optional: 1/4 cup whipped cream for garnish
- Optional: Lime slices for garnish
How to Make Easy Homemade Key Lime Pie Ice Cream
This Easy Homemade Key Lime Pie Ice Cream recipe is a dream for anyone craving a taste of summer without the fuss. It’s incredibly simple, requiring no fancy ice cream maker, and delivers a burst of tangy-sweet flavor with a luxuriously creamy texture. Get ready to whip up this delightful treat in just 15 minutes of active prep time, plus freezing time.
Step-by-Step Instructions
- Prepare the Base: In a large bowl, pour the sweetened condensed milk. Add the key lime juice, key lime zest, and salt. Whisk these ingredients together until they are thoroughly combined and the mixture has a slightly thickened consistency. The acidity of the lime juice will start to thicken the condensed milk, creating a flavorful base.
- Whip the Cream: In a separate, chilled large bowl, pour the heavy whipping cream. Using an electric mixer (or a whisk and a lot of arm power), whip the cream on medium-high speed until stiff peaks form. This means when you lift the beater, the cream will stand up straight without drooping. Be careful not to over-whip, as it can turn into butter.
- Combine the Mixtures: Gently fold about one-third of the whipped cream into the sweetened condensed milk and lime mixture. Use a spatula and a folding motion to incorporate the cream without deflating it too much. Once partially combined, add the remaining whipped cream to the bowl. Continue to fold gently until no streaks of condensed milk mixture remain and the two are just combined into a uniformly pale green batter.
- Add Optional Graham Cracker Swirl: If you’re using graham crackers for a swirl, gently fold in about half of the crushed graham crackers at this stage. You can also reserve them to sprinkle on top later. Don’t overmix; you want pockets of graham cracker goodness throughout.
- Freeze the Ice Cream: Pour the ice cream mixture into a freezer-safe container, such as a loaf pan or a plastic freezer-safe container with a lid. For the best texture, cover the surface of the ice cream directly with plastic wrap, pressing it down gently to prevent ice crystals from forming on top. Then, cover the entire container with a lid or aluminum foil.
- Chill Until Firm: Place the container in the freezer and let it freeze for at least 6-8 hours, or until completely firm. For optimal creamy texture, it’s best to freeze it overnight.
- Serve: When ready to serve your Easy Homemade Key Lime Pie Ice Cream, scoop it into bowls. Garnish with remaining crushed graham crackers, a dollop of whipped cream, and a thin slice of lime if desired. Enjoy the zesty, creamy goodness!
Why You’ll Love This Easy Homemade Key Lime Pie Ice Cream
You will adore this Easy Homemade Key Lime Pie Ice Cream for its incredible resemblance to the beloved dessert, but with a refreshingly frozen twist. The vibrant tang of the key limes, perfectly balanced by the sweet, creamy base, creates a flavor sensation that’s both bright and comforting. Unlike traditional ice cream that requires churning, this no-churn recipe is refreshingly simple to make, saving you time and the need for special equipment, making it a cost-effective way to enjoy this gourmet treat.
The delightful combination of tart lime and sweet cream, with optional crumbled graham crackers adding a delightful texture and a nod to the pie’s crust, makes every bite an explosion of tropical bliss. It’s a wonderful alternative to a classic ice cream cone, offering a sophisticated yet approachable dessert that’s perfect for after dinner or a hot summer day. Dive into this Easy Homemade Key Lime Pie Ice Cream and experience a little piece of sunshine in every scoop – give it a try today!
Storing and Reheating Tips
To keep your Easy Homemade Key Lime Pie Ice Cream fresh and delicious, proper storage is key. Once frozen, it can be stored directly in its freezer-safe container. Ensure the container is airtight to prevent freezer burn and the absorption of odors. It is best to cover the surface of the ice cream with plastic wrap before sealing the lid for an extra layer of protection against ice crystals. This homemade ice cream will stay fresh and maintain its optimal texture for up to 2 weeks in the freezer.
Since this is ice cream, reheating isn’t applicable. However, if you notice your ice cream has become a little too hard after prolonged freezing, you can let it sit at room temperature for 5-10 minutes before scooping to achieve a creamier consistency. Freezing it for future meals is precisely its storage purpose, ensuring you have a delightful treat ready whenever the craving strikes.
Final Thoughts
Bringing the bright, zesty flavors of key lime pie into a cool, creamy ice cream form is pure dessert magic. This Easy Homemade Key Lime Pie Ice Cream is a testament to how simple ingredients can create something truly extraordinary, so be sure to give this delightful recipe a whirl!
Easy Homemade Key Lime Pie Ice Cream
Ingredients
Equipment
Method
- In a large bowl, pour the sweetened condensed milk. Add the key lime juice, key lime zest, and salt. Whisk these ingredients together until they are thoroughly combined and the mixture has a slightly thickened consistency. The acidity of the lime juice will start to thicken the condensed milk, creating a flavorful base.14 ounces sweetened condensed milk, 1/2 cup fresh key lime juice, 1 tablespoon key lime zest, 1/4 teaspoon salt
- In a separate, chilled large bowl, pour the heavy whipping cream. Using an electric mixer (or a whisk and a lot of arm power), whip the cream on medium-high speed until stiff peaks form. This means when you lift the beater, the cream will stand up straight without drooping. Be careful not to over-whip, as it can turn into butter.2 cups heavy whipping cream
- Gently fold about one-third of the whipped cream into the sweetened condensed milk and lime mixture. Use a spatula and a folding motion to incorporate the cream without deflating it too much. Once partially combined, add the remaining whipped cream to the bowl. Continue to fold gently until no streaks of condensed milk mixture remain and the two are just combined into a uniformly pale green batter.
- If you’re using graham crackers for a swirl, gently fold in about half of the crushed graham crackers at this stage. You can also reserve them to sprinkle on top later. Don’t overmix; you want pockets of graham cracker goodness throughout.1/2 cup crushed graham crackers
- Pour the ice cream mixture into a freezer-safe container, such as a loaf pan or a plastic freezer-safe container with a lid. For the best texture, cover the surface of the ice cream directly with plastic wrap, pressing it down gently to prevent ice crystals from forming on top. Then, cover the entire container with a lid or aluminum foil.
- Place the container in the freezer and let it freeze for at least 6-8 hours, or until completely firm. For optimal creamy texture, it’s best to freeze it overnight.
- When ready to serve your Easy Homemade Key Lime Pie Ice Cream, scoop it into bowls. Garnish with remaining crushed graham crackers, a dollop of whipped cream, and a thin slice of lime if desired. Enjoy the zesty, creamy goodness!1/2 cup crushed graham crackers, 1/4 cup whipped cream, lime slices