Simple homemade no-churn key lime pie ice cream recipe with sweetened condensed milk, creamy whipped cream, a buttery graham cracker crust swirl, and fresh lime zest and juice.
Combine graham cracker crust swirl ingredients and stir to coat the crumbs well with the butter and sugar. Set aside.
Gently whisk together sweetened condensed milk, lime zest, and lime juice until smooth. Set aside.
Beat heavy whipping cream with a stand mixer, hand mixer, or whisk until stiff peaks form, about 2-5 minutes.
Gently fold condensed milk mixture into whipped cream and stir until combined, being careful not to deflate the whipped cream. This is your ice cream base.
Spoon one-third of ice cream base into the bottom of a 9x5" loaf pan. Sprinkle one-third of graham cracker crumb mixture on top. Repeat two more times until you have three layers of both ice cream base and graham cracker crust swirl.
Cover with plastic wrap and freeze for at least 4 hours or overnight. To serve, allow to sit at room temperature for about 15 minutes to soften.
Notes
*Graham cracker crumbs: You can crush your own graham crackers (6 full cracker sheets) with a food processor or by placing them in a gallon plastic bag and crushing with a rolling pin. You can also buy store-bought graham cracker crumbs. Either will work**Limes vs. Key Limes: For this recipe I used regular limes because that's what was able to get my hands on, since I'm not able to get to stores as much recently. But the ideal choice for key lime desserts is (obviously) key limes. If your store doesn't have them available, you can also get bottled key lime juice, or just use regular limes like I did. It'll be delicious no matter what!