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+ servings
No churn key lime pie ice cream in a bowl

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!

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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


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!


  • *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!


Calories: 288kcal, Carbohydrates: 26g, Protein: 4g, Fat: 20g, Saturated Fat: 13g, Polyunsaturated Fat: 6g, Cholesterol: 55mg, Sodium: 85mg, Fiber: 1g, Sugar: 22g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!