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This small batch Key Lime Pie Ice Cream is a creamy, refreshing dessert with the bright flavor of lime and bits of crunchy graham crackers throughout. It’s easy to make, full of pie-inspired flavor, and perfect for a small treat.
Why You’ll Love This Recipe
- Easy to Make: Use an ice cream maker or follow the no-churn method, both are simple and fuss-free.
- Creamy with a Crunch: Smooth ice cream with bits of graham cracker for texture and pie-like flavor.
- Made from Scratch: Enjoy the fresh taste and satisfaction of homemade ice cream.
What I love most about this Key Lime Pie Ice Cream is how it captures everything I enjoy about the pie: bright lime flavor, creamy richness, and that little bit of graham cracker crunch in frozen form. It’s incredibly satisfying, especially on a hot day, and every bite feels like a refreshing escape.
I also love how easy it is to make. Whether I use an ice cream maker or whip it up without one, it turns out beautifully every time. If you’re a fan of key lime pie like I am, you’re going to want to keep this recipe on repeat all summer.
Looking for more small batch ice cream recipes? Try our single serving vanilla Ice cream, single serving chocolate ice cream, single serving mint chocolate chip ice cream, small batch strawberry ice cream, small batch butter pecan ice cream and small batch pistachio ice cream.
Ingredients
If you have any ingredients leftover from this small batch key lime pie ice cream recipe, check out our Leftover Ingredients Recipe Finder.
- Sweetened Condensed Milk: Adds sweetness and creaminess. Use leftovers in single serving key lime pie, small batch chocolate fudge, or mini tres leches cake. For a dairy-free option, use coconut condensed milk.
- Heavy Cream: Creates a rich, smooth base. Also used in single serving vanilla pudding, single serving lemon posset, and a small white cake. Substitute with full-fat coconut milk for a vegan version.
- Lime Juice: Provides tart lime flavor. Fresh is best, but bottled works. Use any extra in a skinny margarita or small batch of cowboy caviar.
- Lime Zest: Boosts citrus flavor.
- Graham Crackers: Adds crunch, like a pie crust. Extras can be used in small batch peanut butter bars, single serving lemon meringue pie, a single nanaimo bar, or a small strawberry icebox cake.
How To Make Key Lime Pie Ice Cream
See the recipe box below for ingredient amounts and full recipe instructions.
- Mix Ingredients: In a large bowl, combine the sweetened condensed milk, heavy cream, lime juice, and lime zest. Mix well until fully blended.
- Churn: Pour the mixture into a 1 1/2-quart ice cream maker. Churn according to the manufacturer’s instructions, usually 25 to 30 minutes, until thick and creamy.
- Add Graham Crackers: Fold in the graham cracker crumbs and mix briefly, just until evenly distributed.
- Freeze: Transfer the ice cream to a freezer-safe container. Freeze for at least 2 hours, or until firm and scoopable. Serve and enjoy.
- Serving Your Ice Cream: Once it’s reached the perfect consistency, your Key Lime Pie Ice Cream is ready to enjoy. Serve it up as a refreshing treat any time!
Tip: No Ice Cream Maker?
- Whip 2 cups of heavy cream to stiff peaks.
- In a separate bowl, mix sweetened condensed milk, lime juice, and lime zest.
- Gently fold in the whipped cream.
- Layer half of the mixture in a freezer-safe container, sprinkle with graham cracker pieces, then top with the remaining mixture. Swirl gently, cover, and freeze for at least 6 hours.
Expert Tips
- Use Full-Fat Dairy: Low-fat milk won’t freeze well and lacks flavor. Stick with full-fat dairy for the best texture and taste.
- Pre-Chill the Bowl: Freeze your ice cream maker bowl in advance. A warm bowl can prevent proper freezing.
- Keep the Base Cold: Use cold ingredients and avoid letting the mixture sit out. Pour it into the machine right after mixing.
- Churn to Soft Serve: Stop churning when the texture looks like soft serve. Then transfer to a container for freezing.
- Freeze Until Firm: After churning, freeze the ice cream for at least 2 hours to firm it up and improve scoopability.
Frequently Asked Questions
After churning, freeze the ice cream for at least 2 hours until it’s firm and scoopable.
It’s best eaten within 1 to 2 weeks for optimal texture and flavor.
RELATED: 15 Easy Dessert Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this key lime pie ice cream or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Key Lime Pie Ice Cream
Equipment
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 1 cup heavy cream
- ¾ cup lime juice
- ¼ teaspoon lime zest
- 3 sheets graham crackers -rough chopped
Instructions
- In a large bowl, combine the sweetened condensed milk, heavy cream, lime juice, and lime zest. Mix well until fully blended.
- Pour the mixture into a 1 1/2-quart ice cream maker. Churn according to the manufacturer’s instructions, usually 25 to 30 minutes, until thick and creamy.
- Fold in the graham cracker crumbs and mix briefly, just until evenly distributed.
- Transfer the ice cream to a freezer-safe container. Freeze for at least 2 hours, or until firm and scoopable. Serve and enjoy.
Notes
- Use Full-Fat Dairy: Low-fat milk won’t freeze well and lacks flavor. Stick with full-fat dairy for the best texture and taste.
- Pre-Chill the Bowl: Freeze your ice cream maker bowl in advance. A warm bowl can prevent proper freezing.
- Keep the Base Cold: Use cold ingredients and avoid letting the mixture sit out. Pour it into the machine right after mixing.
- Churn to Soft Serve: Stop churning when the texture looks like soft serve. Then transfer to a container for freezing.
- Freeze Until Firm: After churning, freeze the ice cream for at least 2 hours to firm it up and improve scoopability.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Just making sure – the whipping cream is doubled if not using an ice cream maker (2c vs 1c)? Thanks!
Yes.
one of my favorite flavors. yum!
Oh, mine too Dina. I’ve been mildly obsessed with key limes lately.