Oh my gosh, you guys—this no-churn key lime pie ice cream is my absolute obsession right now. Picture this: It’s Florida in July, sweltering hot, and my mom pulls out this tangy, creamy dessert that instantly cools everyone down. That memory stuck with me, and now, I make this recipe every summer—no fancy ice cream maker required!

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I’ve tried a million no-churn recipes over the years (yes, I’m that person who will experiment with dessert in 90-degree weather), but this one? It’s foolproof. The magic is in the balance—just sweet enough from the condensed milk, zesty from fresh key limes, and crunchy from those buttery graham cracker crumbs. And the best part? It takes 15 minutes to whip together before freezing. No cooking, no churning, just pure creamy goodness.
Trust me, even if you’ve never made ice cream before, this recipe will make you feel like a dessert pro. It’s my go-to for barbecues, pool parties, or those nights when you just need something cold and dreamy. Let’s get scooping!
Why You’ll Love This No-Churn Key Lime Pie Ice Cream
This ice cream is my sunny-day lifesaver, and here’s why:
- Creamy dreamy texture – That whipped cream base gives it the perfect scoopable richness without any iciness
- Bright citrus punch – The fresh key lime juice and zest cut through the sweetness just like your favorite pie
- No special equipment – My mixing bowl and whisk are all I need (bye-bye, bulky ice cream makers!)
- 15-minute prep magic – Faster than running to the store when that dessert craving hits
- Total crowd pleaser – I’ve watched both kids and adults go back for thirds at every summer gathering
Honestly? The graham cracker layers make it taste like you’re eating frozen pie filling straight from the dish – in the best possible way.
Ingredients for No-Churn Key Lime Pie Ice Cream
Grab these simple ingredients – I bet you’ve got most already:
- 2 cups heavy cream (must be cold – I keep mine in the fridge overnight)
- 1 can (14 oz) sweetened condensed milk (that iconic blue label works perfectly)
- 1/2 cup key lime juice (freshly squeezed makes all the difference – about 15-20 limes)
- 1 tbsp key lime zest (grated fine before juicing the limes)
- 1 cup graham cracker crumbs (measure after crushing – about 8 whole crackers)

Ingredient Notes & Substitutions
No key limes? Use regular limes – you’ll need about 4 large ones. The flavor will be slightly different but still delicious. For dairy-free, coconut cream whips up beautifully (just don’t use lite versions). Store-bought graham crumbs are fine, but I love crushing my own – they stay crunchier. Pro tip: If your crumbs seem dry, mix in 1 tbsp melted butter for extra pie crust authenticity. The condensed milk is non-negotiable though – this is what gives that signature creamy texture without churning!
How to Make No-Churn Key Lime Pie Ice Cream
Okay, here’s where the real magic happens! You won’t believe how easy it is to turn these simple ingredients into creamy, dreamy ice cream. I do this whole process right at my kitchen counter – no fancy equipment, just some good old-fashioned whisking action. The key is keeping everything cold and folding gently to maintain that luxurious texture.
Step-by-Step Instructions
- Whip it good! Start with your chilled heavy cream – pour it into a cold bowl (I sometimes pop mine in the freezer for 10 minutes first). Whip until you get stiff peaks that hold their shape when you lift the whisk. This takes about 3-4 minutes by hand – perfect arm workout!
- Fold in the good stuff Now gently fold in the sweetened condensed milk until just combined. You’ll see beautiful ribbons forming. Then add the key lime juice and zest – the mixture will lighten in color slightly. Don’t overmix!
- Layer party! In your loaf pan, alternate spoonfuls of the creamy mixture with graham cracker crumbs. I do about three layers total, ending with crumbs on top. Gently press each crumb layer just enough so they stick but stay crumbly.
- Freeze and forget Cover tightly with parchment (prevents ice crystals!) and freeze for at least 6 hours. Overnight is even better – the flavors meld beautifully.

Tips for Perfect No-Churn Ice Cream
Here’s what I’ve learned after making this dozens of times: Always start with cold everything – bowl, whisk, cream. When folding, use a big rubber spatula and make wide, gentle motions. For picture-perfect layers, freeze for 30 minutes between additions (but honestly, I usually skip this and it still turns out great!). If your crumbs sink, don’t stress – they’ll still taste amazing. And that parchment paper trick? Absolute game-changer for preventing freezer burn!
Serving & Storing No-Churn Key Lime Pie Ice Cream
Okay, here’s my favorite part – the grand reveal! When serving, let the ice cream sit at room temperature for 5-10 minutes – just until your scoop glides through smoothly. I like to garnish with thin lime slices and a sprinkle of extra graham crumbs for that picture-perfect pie effect. A dollop of whipped cream never hurts either!
For storage, keep it in an airtight container with parchment pressed directly on the surface (this prevents ice crystals!). It’ll stay dreamy for up to 2 weeks in the freezer. If it’s rock hard? No worries – just thaw in the fridge for 20-30 minutes before scooping. Pro tip: For single servings, I sometimes portion it into small jars before freezing – instant ready-to-go treats!

Nutritional Information for No-Churn Key Lime Pie Ice Cream
Here’s the scoop (pun intended!) on nutrition: Each 1/2-cup serving has about 320 calories, with 18g fat from that luscious cream. Now, let’s be real – this is dessert, not health food! The values are estimates since brands vary (I use full-fat everything for maximum creaminess). The sweetened condensed milk brings about 28g sugar per serving, while those zesty key limes add a vitamin C boost. If you’re watching portions, the recipe makes 6 generous scoops – but between us? I never stop at just one!
FAQ: No-Churn Key Lime Pie Ice Cream
You’ve got questions? I’ve got answers – here are the ones I get most about this dreamy dessert:
Absolutely! While key limes have that special floral tang, regular Persian limes work in a pinch. You’ll need about 4 large limes total – reduce the zest to 2 teaspoons since their skin is thicker. The flavor will be brighter and less complex, but still refreshing!
Two culprits: overmixing (knocks out the air) or using low-fat cream. Always fold gently and stick with full-fat heavy cream – the higher fat content prevents ice crystals. That’s why I’m religious about chilling everything first!
It’s actually better overnight! The flavors marry beautifully when frozen at least 6 hours – I often make it 2 days before serving. Just don’t keep it more than 2 weeks or the crumbs get soggy.
Yep! Swap heavy cream for chilled coconut cream (the thick part from full-fat cans) and use vegan condensed milk. The texture will be slightly different but still creamy-dreamy.

15-Minute No-Churn Key Lime Pie Ice Cream Recipe – Heavenly!
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A refreshing and creamy no-churn ice cream with the tangy flavor of key lime pie.
Ingredients
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice
- 1 tbsp key lime zest
- 1 cup graham cracker crumbs
Instructions
- Whip heavy cream until stiff peaks form.
- Fold in sweetened condensed milk, key lime juice, and zest.
- Layer mixture with graham cracker crumbs in a loaf pan.
- Freeze for at least 6 hours or until firm.
- Serve chilled.
Notes
- Use fresh key limes for best flavor.
- For a smoother texture, let ice cream sit at room temperature for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American