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Key Lime Pie Ice Cream is a tart and sweet ice cream version of your favorite key lime pie! Simply whisk the base together and churn it in your ice cream maker – no extra cooking or chilling required.

Overhead view of 3 ice cream cones of key lime pie ice cream laying on a marble countertop surrounded by slices of limes

It’s been so hot here the last few days that I’ve barely turned on my oven. And to be quite honest with you, nothing has even sounded remotely appealing.

When it’s this hot, I’m all about watermelon, cantaloupe, frozen grapes and cold sandwiches, so I’ve been on a bit of a baking hiatus except for testing a few things coming your way this fall.

One thing I can handle making though is ice cream. Especially when it’s Key Lime Pie flavored ice cream!

Three small bowls each filled with a scoop of key lime pie ice cream set on a marble counter next to an ice cream scoop and slices of limes


Homemade ice cream is one of those perfect summer foods.

Cold, sweet, creamy, and honestly…so much better than most of what you can buy at the store.

The only downside to a lot of ice cream recipes is having to cook and then chill the custard base before you can churn it. 

Overhead view of ingredients for key lime pie ice cream scattered on a marble countertop

I love these ice creams and the mouth feel that you get from a base made with eggs, but I don’t love the advance planning they require. 

That’s reason number one why I love this ice cream recipe: no cooking or chilling required. Which means no having to think ahead. I can think about Key Lime Pie Ice Cream in the morning and be eating Key Lime Pie Ice Cream that evening.

The other reason I love this recipe is because I am obsessed with all things key lime right now.

Graham cracker crumbs being folded into key lime pie ice cream in the bowl of an ice cream maker

Key Lime Pie Bars, Key Lime Cheesecake, Key Lime Pie Marshmallow Treats…it’s seriously hard to say no to that tart key lime flavor and the sweetness and creaminess of sweetened condensed milk. 

Making this ice cream is so easy: Just whisk together the ingredients and then churn it according to your ice cream maker’s manufacturer instructions. 

The ice cream base is sweetened with sweetened condensed milk, which also gives the ice cream an amazing creamy texture. 

Some graham cracker crumbs folded into the churned ice cream adds extra texture and even more of that key lime pie feel to this recipe. 

Overhead view of 2 key lime pie ice cream cones set on top of a loaf container of key lime pie ice cream on a marble countertop


If you’re going to make homemade ice cream, just go for it and make it with all the fat and flavor.

Basically, that is my way of saying that yes, you need to use the full-fat milk, cream, and sweetened condensed milk in this recipe.

Loaf pan with key lime pie ice cream set on a marble counter next to an ice cream scoop

I find that making ice cream with low-fat dairy results in an icy ice cream. And we want a nice creamy ice cream. 

Just consider this ice cream to be a special treat. YOLO…right?

Ice cream scoop holding a melty scoop of key lime pie ice cream set on a marble counter with a container of sugar cones in the background


This particular ice cream recipe is churned in an ice cream maker. Ice cream makers are pretty inexpensive these days and don’t take up a ton of space, so if you like making homemade ice cream – even just a few times a year – it might be worth getting one.

If you don’t have an ice cream maker, you can still make homemade ice cream using a no-churn recipe. My No-Churn Roasted Berry Ice Cream is a great recipe. This No-Churn Chocolate Ice Cream is a great option if you’re really craving a chocolate ice cream.

Key lime pie ice cream in a sugar cone propped up in a glass jar
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Key Lime Pie Ice Cream

By: Jamie
4.45 from 65 ratings
Prep: 5 minutes
Cook: 30 minutes
Freezing Time: 1 hour
Total: 1 hour 35 minutes
Servings: 6
Key Lime Pie Ice Cream is a tart and sweet ice cream version of your favorite key lime pie! Simply whisk the base together and churn it in your ice cream maker – no extra cooking or chilling required.


  • 1 ½ cups whole milk
  • ½ cup Key lime juice
  • ½ cup heavy cream
  • Dash of salt
  • 1 can sweetened condensed milk 14 ounces
  • 6 graham crackers 1 1/2 cookie sheets, coarsely crushed, divided
  • Key lime wedges


  • In a large bowl, combine milk, lime juice, heavy cream, salt, and sweetened condensed milk; whisk to combine.
  • Pour mixture into your ice cream maker, and freeze according to manufacturer’s instructions.
  • Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm.
  • Sprinkle each serving with 1 teaspoon graham crackers.
  • Garnish with lime wedges.


Key Lime Pie Ice Cream recipe originally shared at Good Life Eats. Adapted from Cooking Light.


Calories: 380kcal, Carbohydrates: 52g, Protein: 9g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 52mg, Sodium: 205mg, Potassium: 404mg, Fiber: 1g, Sugar: 43g, Vitamin A: 577IU, Vitamin C: 8mg, Calcium: 289mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Angela Kantola says:

    5 stars
    I used regular lime juice and added half a tablespoon of vanilla. DELICIOUS!

    1. Jamie says:

      So happy you enjoyed! Thanks for stopping by and sharing your feedback. Happy baking!

  2. S Binder says:

    How sweet is this? I’m all about the fat but my husband wants this for his birthday and will not enjoy it if it’s too sweet. We’re looking for very tart with just enough sweetness to balance it.

    1. Jamie says:

      Unfortunately sweetness is pretty subjective, so I can’t really say if it would be right for your husband or not. I don’t think it’s too sweet, but he might have a different idea of what that means! Sorry I can’t be more help here –

  3. Stephanie Grove says:

    How much does this recipe make?

    1. Jamie says:

      Hi there – It makes around 1 1/2 quarts. Happy baking!

  4. Wendy says:

    I have been making ice cream for years, chilling the base before churning. I got a new Cuisinart ICE-100, which has a compressor and not a freezer bowl. I did not chill the base per the instructions, and it came out kind of soupy from the machine, and it has been in the freezer for 3 hours now and has not frozen. This looks so incredibly delicious and I have no idea what I did wrong :( maybe the base needs chilling beforehand?

    The pictures, as always, are so pretty and your blog is amazing.

  5. Crystal says:

    This recipe is super easy and DELICIOUS. I am not a skilled cook – and this was my first time using my Kitchen Aide stand mixer’s ice cream attachment. I followed the recipe, using Key Limes, chilled the base mixture in the refrigerator for 2-3 hours, then churned with the stand mixer. I added the graham cracker crumbs, spooned it into a tub and froze for a few hours. My husband and I both loved it and will definitely make again. I’d also like to try adding the ice cream, minus the crumbs, to a pre-made graham cracker crust and freezing as a pie. Thank you so much for sharing this recipe!

    1. Jamie says:

      So happy to hear you enjoyed this recipe, Crystal! Thanks so much for stopping by and leaving your feedback. I love the idea of freezing it as a pie!