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!
Hiya everyone! Today I’m sharing one seriously delicious recipe with you all; No Churn Key Lime Pie Ice Cream! All the flavours of delicious pie, but in ice cream form!
I just love no churn ice cream so much. It’s the easiest thing to make, yet never fails to satisfy. It’s light, sweet, creamy and to make the base, you only need two ingredients: condensed milk and double cream.
I love experimenting with new additions when it comes to ice cream as well. Recently I made Raspberry Pavlova Ice Cream and I was desperate to make a Key Lime Pie version as I had some limes in the house and my husband and I both love key lime pie anything!
Before we get onto how to make this ice cream, I wanted to let you know that I’m going to be taking a few weeks off from posting after this week. Normally I take off the school summer holidays, from around the 20th July to the beginning of September, but nothing is normal about 2020!!
I’ve got a lot going on behind the scenes and I also just need some time to recharge my batteries. This year has been hard on us all and I just want to spend some time curled up with a good book.
I’ll still be on IG stories, so head over there if you want to keep up with what I’m up to and I’ll be back in a few weeks, hopefully feeling refreshed!
Anyway, let’s talk about this Key Lime Pie Ice Cream and how you can make it…
It honestly couldn’t be easier to make this ice cream. I placed 2 cups of double cream and the zest of 3 limes into a big bowl and whipped the cream until it was just about soft peak.
Then I added in a can of condensed milk, the juice of 2 limes and a pinch of salt. I mixed that until it became thick, creamy and reached stiff peak.
That’s it as far as the ice cream goes – see how easy that was?!
Now, we need to talk about the pie base. Again, there aren’t many ingredients required, digestive biscuits, light brown sugar and melted butter.
I usually use a mini blender to make the biscuit crumbs, but I wanted a bit of texture in there for this ice cream. So, I crushed them by hand, so I ended up with finer bits and some more chunky crumbs.
I added light brown sugar and melted butter, stirred everything and then go to assembly.
Next up I split my biscuit layer into 3, I put some in the bottom of the pan, then added half the ice cream mixture, then another layer of biscuit crumbs, then the remaining ice cream, then finally, the last of the biscuit crumbs.
I love layering up my ice cream, to really make sure you get all the flavours throughout the ice cream.
Pop it in the freezer overnight and that is it. All you need to create this delicious, easy No Churn Key Lime Pie Ice Cream!
No Churn Key Lime Pie Ice Cream
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
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
