This no-churn key lime pie ice cream is creamy, tart, and swirled with bits of graham cracker crust. It’s easy to make with just a few ingredients and no ice cream maker. If you love key lime pie, this frozen version is a must-try.

Homemade no-churn key lime pie ice cream is scooped into three ice cream cones. The cones are each standing in a mason jar. There are key lime halves and a bowl of key limes in the foreground and background.

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If you’re a fan of key lime pie, you’re going to love this no-churn key lime pie ice cream. It’s rich, creamy, tangy, and sweet—all the flavors of the classic dessert, but in frozen form.

And the best part? You don’t need an ice cream machine to make it.

I’ve been obsessed with key lime pie ever since I was a kid, and this ice cream version really hits the spot. It has all the best parts: zesty lime flavor, rich cream and buttery graham cracker crumbles layered right in.

It’s easy to prep, tastes amazing and is a fun treat to enjoy on a hot summer day. Personally, I love a scoop after dinner on the patio.

A four-photo image that has text overlay that says, no-churn key lime pie ice cream, homemade ice cream that tastes like key lime pie. The photos include kye lime pie ice cream cones, a mixing bowl with the ice cream base, a loaf pan filled with the homemade ice cream, and a single ice cream cone filled with graham cracker bits and key lime zest.

Why You’ll Love this No-Churn Key Lime Ice Cream

No ice cream maker needed – Just a few bowls, a mixer, and some freezer space. That’s it!

Zesty and refreshing – Bright key lime juice and fresh lime zest give it that classic, tangy pie flavor.

Real graham cracker crust – Adds a buttery crunch in every bite. You can mix it right into the base or layer it in for big, golden chunks throughout.

Serve in a dish or a cone – Scoop it into bowls, cones, or even sandwich it between graham crackers for a fun twist.

A fun one to make with kids – From crushing graham crackers to layering it all in the pan, there’s plenty for little helpers to do.

Homemade key lime pie ice cream frozen in a loaf pan. The ice cream has a buttery layer of graham crackers on top and layered into the ice cream. There's an ice cream scoop on top which has scooped out some of the homemade ice cream. In the background are some key limes and a stack of ice cream cones.

Ingredients Needed

key lime juice
lime zest
sweetened condensed milk
heavy whipping cream
graham cracker crumbs
butter
sugar
salt & vanilla extract

Overhead view of ingredients for no-churn key lime pie ice cream, including lime zest, key lime juice, graham crackers, sugar, butter, salt, vanilla extract, sweetened condensed milk, and heavy whipping cream.

Shopping Tips

Key lime juice – I love using Nellie & Joe’s bottled key lime juice. It’s consistent and reliable, especially since fresh key limes are hard to come by in Chicago and can be hit or miss flavor-wise.

Lime zest – Use a fresh lime for zesting; it adds real brightness to the base, and I love the green flecks of it in the ice cream.

Sweetened condensed milk – Just like an actual key lime pie, this gives the ice cream its rich, sweet base. (No substitutions here.)

Heavy whipping cream – Make sure it’s cold before whipping. For best results, chill your mixing bowl and beaters for at least 15 minutes in the freezer.

Graham crackers – Use whole graham crackers crushed in a bag for chunkier texture, or graham cracker crumbs if you prefer a finer consistency.

Butter – Helps bind the graham cracker crumble together and gives it that buttery graham cracker pie crust flavor.

Sugar – Just a little bit to sweeten the crust.

Salt & vanilla – Enhance all the other flavors. Don’t skip them.

Homemade, no-churn key lime pie ice cream that's been frozen in a loaf pan. There's an ice cream scoop on top of the ice cream which has had a lot scooped out of it. Behind the ice cream is a stack of graham crackers, a small bowl of key limes, and some sugar cones.

How to Make No-Churn Key Lime Pie Ice Cream

Detailed recipe and instructions are in recipe card at bottom of post.

Prep your pan. Line a metal loaf pan with wax paper and place it in the freezer to chill while you prep the ice cream.
Make the graham cracker crumble. In a bowl, combine crushed graham crackers, sugar, and melted butter. Set aside.
Mix the base. In a large mixing bowl, stir together the sweetened condensed milk, key lime juice, vanilla extract, lime zest, and a pinch of salt.
Whip the cream. In a separate bowl, beat the heavy cream until stiff peaks form (about 3 minutes with a hand mixer).
Fold together. Gently fold the whipped cream into the key lime mixture with a rubber spatula, just until mixed. Don’t overdo it or you’ll lose that airy texture.
Assemble. Pour half of the ice cream base into the chilled loaf pan. Sprinkle with half of the graham cracker mixture and press it slightly into the cream. Repeat with remaining ice cream base and graham cracker crumbs.
Cover and freeze. Press plastic wrap directly on the surface of the ice cream and freeze for at least 6 hours (overnight is best).

Making the Graham Cracker “Crust”

Crush the graham crackers and mix with melted butter to create bits buttery crust swirled in.

No rolling pin? No problem. I just toss the graham crackers in a plastic baggie and crush them by hand. It’s quick and gives you a mix of fine crumbs and bigger buttery pieces, which I love in ice cream.

Mixing the Key Lime Ice Cream Base

Start by combining the lime juice and sweetened condensed milk, then whip the cream and gently fold it all together to make a smooth, airy base.

Layering & Freezing the Ice Cream

Spoon the base and crust into a loaf pan in layers, then freeze until firm and scoopable.

A metal loaf pan that's lined with wax paper and filled with half of the key lime pie ice cream base. — Add half the ice cream to a wax paper-lined metal loaf pan.

The first layer of graham cracker pie crust on top of the ice cream. — Add half the ice cream to a wax paper-lined metal loaf pan.

If you’re like me and love chunky bits in your ice cream, those buttery graham cracker layers add just the right crunch to every bite.

Recipe Notes

Chill everything – Cold tools and cream make all the difference here. Your whipped cream will come together faster and hold its shape better. And a frozen loaf pan will help the ice cream set faster.
Plastic wrap hack – Pressing it against the surface helps prevent ice crystals from forming.
Handle gently – Folding in the whipped cream keeps the texture light and fluffy.
Freezer patience – While it’s quick to prep, give it time to freeze fully so it’s scoopable.
Melts faster than store-bought – Homemade ice cream doesn’t have the stabilizers of commercial brands, so serve right after scooping. It also freezer harder than regular ice cream, so let it sit out for a minute before scooping.

How to Make This in an Ice Cream Machine

If you prefer to use an ice cream maker, just whisk together the cream, sweetened condensed milk, key lime juice, vanilla and salt together and chill overnight.

Make sure your machine’s bowl is fully frozen overnight, as well.

Churn the base according to your machine’s instructions, and add in the lime zest and graham cracker mixture during the last minute.

Love using your ice cream machine? Try my Homemade Cherry Garcia Ice Cream next. It’s super creamy and packed with cherries and chocolate.

Homemade key lime pie ice cream scooped into three cones. The scoops of ice cream are filled with buttery graham cracker crust pieces and you can see flecks of lime zest in the ice cream. The cones are standing up in mason jar glasses and are surround by key limes.

More Key Lime Dessert Recipes to Try

If you love key lime like I do, don’t miss my No-Bake Key Lime Pie Jars—they’re layered, creamy, and served in mason jars.

No-Churn Key Lime Pie Ice Cream

Yield: 8 (1 cup servings)

Ingredients

4 graham crackers
1 teaspoon sugar
1 tablespoon butter, melted
1 (14oz) can sweetened condensed milk
1/2 cup key lime juice
1 teaspoon vanilla extract
pinch of salt
2 cups heavy whipping cream

Instructions

Prep your pan. Line a 9x5 metal loaf pan with wax paper and place it in the freezer to chill while you prep the ice cream.
Make the graham cracker crumble. In a bowl, combine crushed graham crackers, sugar, and melted butter. Set aside.
Mix the base. In a large mixing bowl, stir together the sweetened condensed milk, key lime juice, vanilla extract, lime zest, and a pinch of salt.
Whip the cream. In a separate bowl, beat the heavy cream until stiff peaks form (about 3 minutes with a hand mixer).
Fold together. Gently fold the whipped cream into the key lime mixture with a rubber spatula, just until mixed. Don’t overdo it or you’ll lose that airy texture.
Assemble. Pour half of the ice cream base into the chilled loaf pan. Sprinkle with half of the graham cracker mixture and press it slightly into the cream. Repeat with remaining ice cream base and graham cracker crumbs.
Cover and freeze. Press plastic wrap directly on the surface of the ice cream and freeze for at least 6 hours (overnight is best).

Notes

Chill everything: The colder your cream, mixing bowl and beaters, the better your whipped cream will turn out. A frozen loaf pan also helps the ice cream set faster.
Be sure to gently fold the whipped cream into the ice cream base so it doesn't deflate.
Pressing plastic wrap against the surface of the ice cream helps prevent ice crystals from forming.
Freeze overnight for best results. At the 6 hour mark it's like soft=serve.