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Key Lime Pie Ice Cream

Servings 1 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


  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.