No Churn Key Lime Pie Ice Cream with Coconut Graham Cracker Crumble
No Churn Key Lime Pie Ice Cream is a no churn ice cream recipe with layers of key lime pie ice cream and graham cracker crumble. Now you can enjoy homemade ice cream without an ice cream maker!
Ice cream has to be one of my favorite treats of all time. It doesn’t matter how full I am after a meal, I always have room for ice cream. 🙂
Last year I was completely resistant to purchasing an ice cream machine, and I went out of my way to find no-churn ice cream recipes, and I really didn’t have a lot of luck finding any.
After going to cooking school, I came to realize how much better homemade ice cream was, and I purchased an ice cream maker this year. Now that I have one, there’s a total no-churn ice cream craze going on. Go figure!
This no churn key lime pie ice cream would rival any ice cream made with an ice cream machine. It’s everything I wanted it to be and more. 🙂
Now why would you make a no-churn ice cream if you have an ice cream maker? Because making ice cream requires some planning and time. You have to make the base, chill the base, then churn the base.
My biggest problem is that I don’t normally plan ahead to make ice cream, and it’s tough to get it all done in one day, especially if you’re going to be in and out during the course of the day.
No churn ice cream can be whipped up in minutes, with barely any ingredients, and popped right in the freezer. It’s nothing short of amazing. 🙂
Key lime pie is one of my favorite desserts to make (and eat), and I have several different variations here on the blog. You probably know that most key lime pie recipes contain sweetened condensed milk, like my Key Lime Pie, and coincidentally, so does this no-churn ice cream.
This ice cream is simply a can of sweetened condensed milk with the same amount of key lime juice that I use in my pie, along with some zest. Fold in some freshly whipped cream, and it’s done!
It’s so easy it’s almost ridiculous.
It’s not key lime pie without a graham cracker crust, so I didn’t stop there. I whipped up a batch of graham cracker pie crust and pressed it down into a single layer on a rimmed baking sheet and baked it until it was golden brown. I let it cool, then I broke it up into pieces and layered it in the ice cream.
I had extra crumble for serving, too, which was a good thing. Graham cracker pie crust is one of the best things in life, and this one’s even better because there’s coconut involved.
Yup, I found a way to add coconut to a dessert again.
Surprised? I didn’t think so. 😉
I froze the ice cream in a loaf pan with plastic wrap pressed down over the surface to prevent freezer burn, and I covered it with foil as well. The ice cream will look crumbly until it softens, but trust me, it’s every bit as good as churned ice cream.
In fact, my family thought this no-churn key lime pie ice cream was as good as a gourmet ice cream shop’s ice cream that we frequent, and I have to agree.
The options are endless, so you can be whipping up different versions of this ice cream from now until the end of the summer. It’s simple, it’s delicious, and you don’t need an ice cream maker.
You just can’t ask for anything more than that, except maybe an extra scoop. 🙂
No Churn Key Lime Pie Ice Cream with Coconut Graham Cracker Crumble
Ingredients
For the crumble:
- 5 tablespoons unsalted butter melted
- 1 cup graham cracker crumbs
- 1/2 cup finely shredded unsweetened coconut I used Let's Do Organic! brand*
- 2 tablespoons sugar
- 1/4 teaspoon salt
For the ice cream:
- 14 ounces sweetened condensed milk
- 1/2 cup fresh key lime juice
- 2 teaspoons key lime zest
- 2 cups heavy whipping cream
Instructions
Prepare the crumble:
- Preheat the oven to 350 degrees. In a medium bowl, combine the graham crumbs with the coconut, sugar, pinch of salt, and melted butter. Stir until the butter coats the crumbs, and pour onto a rimmed baking sheet, pressing the mixture down into an thin, even layer.
- Bake on the middle rack of the oven for about 10 minutes, or until golden brown and fragrant. Cool on a wire rack.
Prepare the ice cream:
- Combine the lime juice, zest, and sweetened condensed milk in a medium bowl.
- Whip the heavy cream until stiff peaks form, being careful not to over-whip. Fold gently into the key lime mixture until well incorporated.
- Pour half of the mixture into a standard size loaf pan, and sprinkle a generous amount of the crumble over the top. Pour the remaining ice cream over the top of the first layer, and spread evenly. Sprinkle more of the crumble over the top, and cover with plastic wrap, pressing down gently over the surface of the ice cream to prevent freezer burn. Cover with aluminum foil, and freeze for a minimum of 6 hours.
- Remove the ice cream from the freezer about 5-10 minutes ahead of time to let soften. The ice cream will appear crumbly until it has softened. Serve with additional crumble and enjoy!
Notes
- *Finely shredded coconut can be found in the natural section of most supermarkets or at Whole Foods.
- Total time above includes 6 hours of freezing time for the ice cream, and juicing fresh key limes. You can always substitute bottled key lime juice if you can't find fresh.
- You will more than likely have crumble left over, so store it in an airtight container at room temp to enjoy with your ice cream!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
30 Comments on “No Churn Key Lime Pie Ice Cream with Coconut Graham Cracker Crumble”
I can always have room for ice cream! It’s one of my favorite treats as well! This looks seriously fantastic Marcie – I mean that crumble??
I need to try the no-churn ice cream. I made some regular ice cream this weekend and my patience was lacking when it came to letting it firm up in the freezer after churning even! haha
I ate some of the leftover crumble with a spoon…it didn’t even need ice cream! 🙂 I lack patience waiting for ice cream to firm up as well, and I’ll use my ice cream maker more if I plan accordingly and have the base ready to churn first thing in the AM. Ice cream by lunch time, right? Thanks, Ashley, and Happy Monday. 🙂
A no-churn ice cream has been on my food bucket list for a while now as I really don’t like the idea of getting an ice cream maker for the few times I would use it. GREAT idea to make key lime ice cream. Pretty much genius actually! 🙂
No-churn ice cream so easy, Helen, and I can’t believe it took me so long to get around to making it. I hope you get the chance to make some soon — you’re going to love it! Have a lovely Monday. 🙂
While I am glad I have an ice cream maker, I’m glad no-churn ice cream is such a great alternative. A girl needs options. haha Thanks, Mary Frances! 🙂
OK, I meant 16 divided by 2 servings — is that better? This ice cream is actually very filling and satisfying, so a 1/2 cup or more might suffice with a cone and generous scoop of the crumble. haha It is good stuff however, so proceed with caution. 🙂 Thanks, Carol!
Thank you, Consuelo, and I hope you have a great week as well! 🙂
Love that this is no-churn, and I love limes so much! I actually love key lime pie flavored things… like bars or cookies, but for some reason I’m not a fan of the pie. So I’m so excited to try these great flavors in an ice cream 🙂
This is very reminiscent of key lime pie, but since it’s frozen, you just may like it then. I hope you give it a try, Medha — this way you can enjoy key lime flavors one more way. 🙂
Marcie, my mouth is watering thinking about having a vote of this ice cream. It looks so creamy and I always have room for ice cream 😀 Pinning
It’s the only dessert I always have room for! Thanks, Cindy, and I appreciate the pin! 🙂
I adore key lime ice cream! This is seriously perfection!
Key lime anything is the best, isn’t it? Thanks, Jocelyn! 🙂
This ice cream looks amazing, Marcie! I LOVE key lime pie and I’m loving the sound of that graham cracker crumble in this gorgeous ice cream! Is it wrong that I want this for breakfast this morning?! 😉 Pinned!
There’s absolutely nothing wrong with having ice cream for breakfast, Sarah. haha In fact, I think I’ll join you! 🙂
Love no-churn ice cream recipes- this key lime is fantastic!
Thank you, Jessica! 🙂
It had to have the crumble — for me that’s almost the best part! Thanks, Jamie, and have a wonderful 4th! 🙂
My gosh!!! Key lime and graham crackers?? Yumm!! I want asap! Guess what? I finally found key lime juice and it’s been sitting and waiting for me to start using it and this no churn is perfect way to start. You don’t mind if I use your recipe and reblog do you? It is genius!!
Yes, by all means make it with your key lime juice and I’d be honored if you re-blogged it, Zainab! I hope you enjoy it!
I can’t wait to try this! Thanks for linking up with What’s Cookin’ Wednesday!
I hope you enjoy it, Karly, and thanks for hosting! 🙂
Oh my gosh Marcie, this looks incredible! Ice cream is my favorite and I love the sound of this key lime pie flavor! The graham crackers and shredded coconut sound perfect and no churn too? Wow! Pinning 🙂
This ice cream made all of us very happy since we’re huge key lime pie and ice cream fans! Thank you Kelly, and I appreciate the pin! 🙂
I would love a big bowl of this – looks like beautiful creamy ice cream. Wow!
Thank you, Jessica! It was the perfect way to enjoy my favorite key lime pie and ice cream. 🙂
No churn is great and key lime and graham cracker is a great combo. Thanks for posting!
Dear Marcie, no-churn is the best. This sounds wonderful…what a perfect summer treat. xo, Catherine
I count 9 ingredients. Not 3.
You are correct — with the crumble it’s 9. Only 3 for the ice cream itself! Sorry for the confusion.