Today marks the unofficial end of the summer. While the calendar may say that we still have a little over two weeks left to the season, with schools back in session, pumpkin spice everything popping up in stores and some cooler temps there is no doubt that Fall is just around the corner. That’s fine by me as it is my favorite season. It’s been quite some time since I posted an ice cream recipe, just under two years and surprise surprise it was for a No Churn Pumpkin Spice Ice Cream, so I decided that this unofficial end was the perfect excuse for another ice cream recipe. A flavor that can help to extend the feeling of summer… A No Churn Key Lime Ice Cream.
If you love a classic key lime pie you are going to love this ice cream. It has all the ingredients of the traditional pie (key lime juice, lime zest, sweetened condensed milk), whipped cream (folded into the mixture as opposed to piped on top) and graham cracker crumbles. And best of all you don’t need an ice cream machine to churn up a batch of it. Just mix all the ingredients together and transfer it to loaf pan and then freeze until firm.
No Churn Key Lime Ice Cream
Graham Cracker Crumble:
4 graham crackers, crumbled
2 tablespoons unsalted butter, melted
2 teaspoons sugar
1 14oz. can sweetened condensed milk
1 tablespoon key lime or regular lime zest
1/3 cup key lime juice*
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 cups heavy whipping cream
*Can use fresh key limes or Nellie & Joe’s Key Lime Juice
In a small bowl combine the crumbled graham crackers, sugar and butter and mix together until well combined. Reserve 1 tablespoon and set aside
In another medium bowl whisk together the condensed milk, lime zest, key lime juice, vanilla extract and salt and set aside.
Using a hand mixer on medium speed beat the heavy whipping cream until stiff peaks form.
Fold the whipped cream and graham cracker crumb mixture into the condensed milk mixture until everything is combined and no streaks of either mixture remain.
Transfer the mixture to a 9 x 5-inch loaf pan. Sprinkle the reserved graham cracker crumb mixture on top. Cover with a piece of wax paper and aluminum foil and freeze for at least 6 hours.
Recipe from Southern Living