Key Lime Pie Ice Cream

Key Lime Pie Ice Cream (via abeautifulmess.com) Key lime pie has got to be one of the very best and most loved pies in the world. It must! I mean, I haven’t conducted any kind of scientific research on this topic. I’m just assuming based on my own deep-rooted love for it. Sweet but tart and then a little crunch from the crust – Mmmm!

Key Lime Pie Ice Cream (via abeautifulmess.com) I decided to experiment and turn one of my very favorite pies into an ice cream. And man, this ice cream tastes EXACTLY like key lime pie to me. It’s got plenty of bright, tart flavor from lime juice and zest, a little crunch from graham crackers, and the sweetness comes from adding sweetened condensed milk. Bonus point that this is one of the absolute easiest ice cream batters to make. The only drawback is you’re probably gonna want to freeze this unless you prefer the soft serve texture most at-home ice cream makers produce. So, there’s some waiting involved. Biggest drawback. 🙂

LimesKey Lime Pie Ice Cream, makes one quart

8 oz. (one package) softened cream cheese
14 oz. (one can) sweetened condensed milk
1/2 cup lime juice
2 1/2 teaspoons lime zest
big pinch of salt
4-5 graham crackers

In mixing bowl or the bowl of a stand mixer, blend the softened cream cheese for a few seconds. You want the cream cheese soft and very spreadable so that your final ice cream batter will be smooth and free of any small lumps of cold cream cheese. I set the cream cheese out on the counter for a few hours before I made this, much like softening butter before making cookies.

Homemade key lime pie ice creamThen add to the bowl the sweetened condensed milk, lime juice, lime zest, and salt. Blend until smooth. Chill the batter for an hour, covered, in the refrigerator before freezing.

Follow the manufacturer’s directions on your ice cream maker to turn the batter into ice cream. I have a KitchenAid stand attachment that I use, and it usually takes about 30 minutes to chill and stir that batter into a soft serve texture. During the last 5 minutes is when I crumble the graham crackers and add them to the ice cream so they distribute throughout but don’t get overly soggy like they might if I added them in the beginning. Then I remove it to my container (a loaf pan works well) and freeze overnight. The next day I have that thicker ice cream texture that I’m looking for.

Key Lime Pie Ice Cream (via abeautifulmess.com)If you have some whipped cream, then add that just before serving. I actually had some but totally forgot to add it before I took these photos – oh well, just more to eat later. 🙂 xx. Emma

Key Lime Pie Ice Cream

Servings 1 quart

Ingredients

  • 8 oz. one package softened cream cheese
  • 14 oz. one can sweetened condensed milk
  • 1/2 cup lime juice
  • 2 1/2 teaspoons lime zest
  • big pinch of salt
  • 4-5 graham crackers

Instructions

  1. In mixing bowl or the bowl of a stand mixer, blend the softened cream cheese for a few seconds. You want the cream cheese soft and very spreadable so that your final ice cream batter will be smooth and free of any small lumps of cold cream cheese. I set the cream cheese out on the counter for a few hours before I made this, much like softening butter before making cookies.
  2. Then add to the bowl the sweetened condensed milk, lime juice, lime zest, and salt. Blend until smooth. Chill the batter for an hour, covered, in the refrigerator before freezing.
  3. Follow the manufacturer’s directions on your ice cream maker to turn the batter into ice cream. I have a KitchenAid stand attachment that I use, and it usually takes about 30 minutes to chill and stir that batter into a soft serve texture. During the last 5 minutes is when I crumble the graham crackers and add them to the ice cream so they distribute throughout but don’t get overly soggy like they might if I added them in the beginning. Then I remove it to my container (a loaf pan works well) and freeze overnight. The next day I have that thicker ice cream texture that I’m looking for.

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions

  • Never heard of key lime pie ice cream but I’m game for trying some! Looks delish! ?

  • Absolutely stunning ice cream and GORGEOUS photos, friend! xoxo bravo

  • Food & Wine’s current issue had a great tip for those without ice cream makers: put custard base in a Ziploc bag and freeze flat. Once frozen, break into pieces and process in batches in a food processor til smooth (this imitates the churning part, I believe). Then put into a loaf pan and freeze until solid. Scoop + enjoy!

  • You can make this no churn! Just whip batter after mixing, add Graham crackers, put in pan, and freeze for 6 hours

  • I just did! I followed the recipe till the maker part, then used my whisk attachment to whip it big, put in a pan and froze for 6 hours. I’m eating it now, and it’s so good! If you want to add Graham crackers, it’s probably easiest to fold in after it’s whipped, but before freezing.

  • Have you tried it with non fat cream cheese and lo fat condensed milk????

  • I am alllllllllllways looking for ice creams that are not pre-cooked. It’s not that it’s hard, but just… lazy. Key Lime Pie is my favorite dessert and I cannot wait to try this recipe! Thank you for sharing.

  • This looks super tasty and so fresh 🙂
    http://www.99percentlifestyle.com/

  • This method works okay for me. Texture is a bit off with this particular recipe but still pretty good.

    https://youtu.be/YVums7b9Bvk

  • Oh my gosh, this looks so good! I love key lime pie, and I REALLY love ice cream, so this ls pretty much perfection!

  • Oh my gosh! This looks so delicious! I actually never tried key lime pie till a couple months back (it’s not a big thing in the UK), so I can’t wait to try this ice-cream version!
    xo April | April Everyday

  • OMG looks delicious!!! I’m going right now to buy some ice-cream <3

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  • Thanks for sharing. However, the “View & Print” feature isn’t working. Can you please fix?

  • This looks insanely delicious! I need to invest in an icecream maker this summer!

  • I LOVE Key Lime Pie and anything Key Lime flavored. This is making me crave…

  • Please tell me you’ve had the Key Lime Pie Concrete at Andys…sooo good.

  • Thank you for this recipe! Looks super yummy.

    AGNESE from http://www.theblogness.com

  • That’s funny there’s this ice cream shop near my place that serves only homemade ice cream and they’ve been making a key lime pie version for years which has been my absolute favorite of theirs (they also make raspberry champagne, dolche de leche, strawberry and sour cream and all sorts of different flavours). I agree with you, key lime pie is one of the best pies out there…….but my mom’s strawberry rhubarb is still my all time favorite 🙂

  • Looking at key lime pie always makes me wish I could eat dairy 🙂

  • You do such beautiful food photography! I am always so impressed!

  • Oh my goodness! This looks amazing! I love, love, love lime so I am pretty sure I’ll just love this ice cream. Thanks for sharing 🙂

  • Actually, more of a question than a comment… can I make this WITHOUT an ice cream maker?

  • This looks amazing! I would love to try it, but what if you don’t have an ice cream maker attachment for your KitchenAid? Any suggestions?

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