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This Key Lime Pie Ice Cream takes all the flavours of a Key Lime Pie and marries them together with a no churn ice cream base. So easy to make and delicious!
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No Churn Key Lime Pie Ice Cream

This Key Lime Pie Ice Cream takes all the flavours of a Key Lime Pie and marries them together with a no churn ice cream base. So easy to make and delicious!
Prep Time 8 hours
Servings 8
Author Annie N

Ingredients

  • FOR THE BISCUIT LAYER:
  • 1 cup (120g) digestive biscuits/graham crackers
  • 1 tbsp light brown sugar
  • 3 tbsp unsalted butter, melted
  • FOR THE ICE CREAM:
  • 2 cups (480ml) double/heavy cream
  • Zest of 3 limes/key limes*
  • 14 oz (397g) can of condensed milk
  • Juice of 2 limes/key limes*
  • Pinch of salt

Instructions

  • You will need a 2lb loaf tin for this ice cream, so have one handy. Make the crust first; normally I use my mini blender/chopper to crush the biscuits into a fine crumb. However, for this recipe I wanted some different textures, so I crushed the biscuits by hand. You can do whatever you prefer.
  • Place the crushed biscuit crumbs and light brown sugar into a small bowl and stir. Place the butter into a small, shallow bowl and place in the microwave in 20 second increments, until melted. Pour the melted butter into your biscuit crumbs. Stir until all the crumbs are coated by the melted butter. Leave to one side.
  • Now make the ice cream: place the double/heavy cream and lime zest into a large bowl, or the bowl of your stand mixer and whip on medium speed until you're just about to reach soft peak. You want the mixture to be noticeably thicker than when you started, but when you pull the whisk out the mixture easily ribbons back into the bowl. This will take a good few minutes.
  • Add in the condensed milk, lime juice and salt and mix in medium speed until you reach stiff peak. You want to pull the whisk out and have the peaks stay. The lime juice quickens the thickening of the cream, so keep an eye on it! Once you've added that lime juice, it will probably be about 10 seconds before your cream is super thick!
  • Sprinkle 2tbsp of the biscuit mixture into the base of your loaf tin. Then spoon half of the ice cream mixture into your loaf tin and spread gently over the base. Sprinkle 1/2 of the remaining biscuit base over the cream. It's fine if it doesn't fully cover it, but you should get a good layer.
  • Spoon the rest of the ice cream mixture on top of the biscuit base, spread gently into an even layer, then end with what's left of the biscuit mixture. Again, you should be able to get a good amount of coverage, but it doesn't matter if you don't cover it fully.
  • Loosely cover the loaf tin with cling film and place in the freezer overnight, or for at least 8 hours.
  • Once chilled, serve in cones or bowls. I sprinkled a few extra biscuit crumbs and lime zest onto my cone of ice cream, but it's mostly for photographic reasons, you'll still get all the flavour in the ice cream without it - totally up to you though!
  • Key Lime Pie Ice Cream will keep in the freezer, covered, for 1 month.

Notes

*We don't get key limes in the UK that I've ever found, so I have to substitute regular limes. If using key limes, you will probably need to double the amount of key limes you use to get the same amount of flavour and juice.