Key Lime Pie Ice Cream (Printer-friendly)
Creamy key lime ice cream between crisp graham crackers for a bright, frozen summer treat.
# What You'll Need:
→ Key Lime Ice Cream
01 - 1 cup sweetened condensed milk
02 - 1 1/2 cups heavy cream, cold
03 - 1/2 cup full-fat Greek yogurt
04 - 1/3 cup fresh key lime juice
05 - 1 tablespoon key lime zest
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt
→ Graham Cracker Cookies
08 - 1 1/2 cups graham cracker crumbs
09 - 1/2 cup all-purpose flour
10 - 1/2 teaspoon baking powder
11 - 1/4 teaspoon salt
12 - 1/3 cup unsalted butter, room temperature
13 - 1/3 cup brown sugar, packed
14 - 1 large egg
15 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - In a large mixing bowl, whisk together sweetened condensed milk, Greek yogurt, key lime juice, lime zest, vanilla extract, and salt until thoroughly blended.
02 - In a separate chilled bowl, whip heavy cream with an electric mixer or whisk until stiff peaks form.
03 - Gently fold the whipped cream into the lime mixture until smooth and fully combined.
04 - Line a 9x9-inch pan with parchment paper. Pour the ice cream mixture into the pan and smooth the surface evenly. Freeze for at least 4 hours or until set.
05 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
06 - In a mixing bowl, combine graham cracker crumbs, all-purpose flour, baking powder, and salt.
07 - In another large bowl, beat together unsalted butter and brown sugar until light and fluffy. Beat in egg and vanilla extract until well mixed.
08 - Gradually stir the dry mixture into the creamed butter mixture until a dough forms. Avoid over-mixing.
09 - Scoop 16 tablespoon-sized portions of dough onto the prepared baking sheet, flattening each slightly. Bake for 8–10 minutes or until golden. Allow cookies to cool completely on a wire rack.
10 - Once the ice cream is solid, use a round cookie cutter matching the cookies’ size to cut out discs from the frozen mixture.
11 - Place each ice cream disc between two graham cracker cookies to form sandwiches. Serve immediately, or wrap and store in the freezer until ready to serve.
# Expert Tips:
01 -
- It&aposs basically key lime pie you can hold in your hand, with a creamy center and gently crisp cookie.
- It transforms the classic pie into a playful, shareable treat—perfect for making memories on even the laziest warm day.
02 -
- If you try to rush the freezing step, your ice cream won&apost hold up between the cookies—it&aposs worth the patience.
- Flattening the cookie dough balls just enough keeps them soft inside but sturdy enough to sandwich without crumbling.
03 -
- Fully cool your cookies before assembling or your ice cream will melt right away—a trick I learned the melty way.
- For a neater finish when wrapping, use wax paper instead of plastic wrap—no ice crystals, just a silky surface.