This Easy Homemade Key Lime Pie Ice Cream is the perfect treat for hot days! It mixes creamy ice cream with the zesty taste of key lime and crunchy graham cracker crumbs.
Making it is a breeze! Just blend, freeze, and scoop. I love enjoying a bowl while soaking up the sun. After one bite, I bet you’ll be dreaming of island vibes too! 🌴
Key Ingredients & Substitutions
Heavy Cream: This gives the ice cream its rich texture. If you want a lighter version, you can use half-and-half, but it won’t be as creamy.
Sweetened Condensed Milk: This adds sweetness and creaminess. If you need a dairy-free option, look for coconut condensed milk—it adds a nice twist, too!
Key Lime Juice: Freshly squeezed is best for flavor. If you can’t find key limes, regular limes will work, but your ice cream might be less tart.
Graham Crackers: They provide the pie crust texture. You can swap them with crushed digestive biscuits or even crushed vanilla wafers for a different taste.
How Do You Whip Cream to Stiff Peaks?
Whipping cream until stiff peaks is key for a fluffy ice cream. Here’s how you can nail it:
- Start with cold heavy cream—chill your bowl and beaters for best results.
- Using an electric mixer, beat the cream on medium-high speed. It takes about 3-5 minutes.
- Stop when you see firm peaks that stay upright when you lift the beaters. Don’t overbeat it, or it’ll turn into butter!
Folding gently keeps that light texture, making your ice cream airy and delicious!
Easy Homemade Key Lime Pie Ice Cream
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1/2 cup key lime juice (freshly squeezed)
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
- 1 cup crushed graham crackers
- Optional: 2 tablespoons powdered sugar (if you prefer it sweeter)
Time Needed:
This recipe takes about 15 minutes to prepare. After preparing, you’ll need to freeze it for at least 6 hours, or overnight for the best results. So, plan ahead for a deliciously creamy treat!
Step-by-Step Instructions:
1. Whip the Cream:
In a large bowl, use an electric mixer to whip the heavy cream until stiff peaks form. This should take about 3-5 minutes. When you lift the mixer, the cream should hold its shape without falling.
2. Combine the Other Ingredients:
In another bowl, mix together the sweetened condensed milk, freshly squeezed key lime juice, key lime zest, and vanilla extract. Stir until everything is well combined. If you’d like it a bit sweeter, add the powdered sugar at this stage!
3. Fold Together:
Gently fold the sweetened condensed milk mixture into the whipped cream. Be careful to do this slowly and gently to keep the whipped cream fluffy. You want it to be light and airy—no deflating!
4. Add the Graham Crackers:
Now, fold in the crushed graham crackers. This is what gives your ice cream that classic key lime pie crunch, so make sure it’s mixed evenly throughout.
5. Freeze the Mixture:
Pour the mixture into a freezer-safe container and smooth the top with a spatula. Cover it tightly with a lid or plastic wrap to prevent ice crystals from forming.
6. Freeze Until Firm:
Place the container in the freezer for at least 6 hours, or overnight. The longer it sits, the creamier and firmer it will become.
7. Serve and Enjoy:
Once frozen, scoop out your delicious key lime pie ice cream into bowls. If you’d like, you can top it with a sprinkle of extra lime zest for a beautiful presentation. Dive in and enjoy the refreshing taste!
This homemade treat is perfect for warm weather and will surely impress your friends and family. Enjoy every spoonful of this creamy, tangy delight!
Frequently Asked Questions (FAQ)
Can I Use Regular Limes Instead of Key Limes?
Yes, you can substitute regular limes for key limes. The flavor will be slightly different, but it will still be delicious! Just ensure you adjust the zest amount to taste, as regular limes can be less tart.
How Long Does This Ice Cream Last in the Freezer?
This key lime pie ice cream can be stored in the freezer for up to 2 weeks. Just remember to keep it tightly covered to prevent freezer burn and maintain its creamy texture.
Can I Make This Ice Cream Without an Electric Mixer?
Absolutely! You can use a whisk to whip the heavy cream, though it will require a bit more time and effort. Whisk vigorously until stiff peaks form. A stand mixer can also work if you have one!
What If My Ice Cream Is Too Hard to Scoop?
If your ice cream is too hard after freezing, let it sit at room temperature for about 5-10 minutes before scooping. This will make it easier to serve while still keeping that creamy texture!
