🥧 No-Churn Key Lime Pie Ice Cream (with Graham Cracker Cookie Butter)
Craving something creamy, citrusy, and just a little indulgent? This No-Churn Key Lime Pie Ice Cream is the perfect summer treat—made with fresh key limes, rich brown butter, and a swirl of homemade graham cracker cookie butter. No ice cream maker required!
Whether you’re entertaining guests or simply cooling down on a hot day, this easy frozen dessert is a refreshing twist on the classic key lime pie. Best of all, it only takes about 20 minutes of hands-on prep.
🍦 Why You’ll Love This Recipe
No churn – no special equipment needed
Real key lime flavor – bright, tangy, and authentic
Graham cracker cookie butter – a creative, chewy swirl for texture
Perfect for summer parties, BBQs, or citrus lovers
📝 Ingredients
Graham Cracker Cookie Butter
6 graham crackers
2 tbsp powdered sugar
½ cup heavy cream
Pinch of salt
Key Lime Ice Cream Base
Zest and juice of 5 key limes
3 pinches of salt
½ can sweetened condensed milk (about 7 oz)
½ stick brown butter (approx. 4 tbsp)
¼ cup chopped white chocolate
1 tbsp vanilla bean paste
1 cup heavy cream (cold)
🍋 How to Make No-Churn Key Lime Pie Ice Cream
Step 1: Make the Graham Cracker Cookie Butter
In a food processor, blend graham crackers, powdered sugar, and a pinch of salt into fine crumbs. Add heavy cream and pulse until smooth and spreadable. It should resemble cookie butter. Set aside.
Step 2: Brown the Butter
In a small saucepan, cook the butter over medium heat, stirring frequently until golden brown with a nutty aroma. Let it cool slightly before adding to the ice cream base.
Step 3: Prepare the Ice Cream Base
In a large mixing bowl, whisk together key lime zest and juice, salt, sweetened condensed milk, vanilla bean paste, and brown butter. Stir until smooth and fully combined.
Fold in the chopped white chocolate for extra creamy bites throughout.
Step 4: Whip the Cream
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the lime mixture, being careful not to deflate it.
Step 5: Assemble and Freeze
Spoon half of the ice cream base into a loaf pan or freezer-safe container. Drop dollops of graham cracker cookie butter over the top and swirl gently with a knife or skewer.
Repeat with the remaining ice cream base and cookie butter. Finish with a final swirl on top.
Cover tightly and freeze for at least 6 hours, or overnight, until firm.
🍨 Serving Tips
Let the ice cream sit at room temperature for 5–10 minutes before scooping.
Serve with extra graham cracker crumbs, a drizzle of white chocolate, or a fresh lime wedge for garnish.
Perfect in cones, bowls, or between two cookies as an ice cream sandwich.
🔄 Variations and Substitutions
No key limes? Use regular limes, but reduce the juice slightly since they’re more tart.
Add a crunch: Fold in crushed graham crackers before freezing.
Make it dairy-free: Try coconut cream and vegan condensed milk (note: results may vary).
🥄 Storage Tips
Keep your no-churn key lime ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, press a layer of plastic wrap directly onto the surface before sealing the lid.
❓ Frequently Asked Questions
Can I use bottled key lime juice?
Yes, in a pinch! Fresh is always best for flavor, but bottled key lime juice works fine—just make sure it’s 100% juice without added sugar.
Can I make this ahead of time?
Absolutely! This dessert freezes well and is ideal to make the night before a party or gathering.
Why add brown butter?
Brown butter adds a rich, nutty undertone that elevates the creamy base and complements the tang of the lime and sweetness of the white chocolate.
📸 Recipe Highlights
✅ No ice cream maker required
✅ Fresh, real key lime juice and zest
✅ Swirls of homemade graham cracker cookie butter
✅ Ultra-creamy texture from whipped heavy cream and condensed milk
✅ A sweet-tart, crunchy, creamy dessert that tastes like summer
📍 Final Thoughts
This no-churn key lime pie ice cream is one of those desserts that tastes far more complicated than it is. With simple ingredients and big flavor, it’s a guaranteed crowd-pleaser for citrus lovers and dessert fans alike.
Serve it at your next barbecue, bring it to a picnic, or just keep a batch stashed in the freezer for when that sweet-tart craving hits.
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🍦 No-Churn Key Lime Pie Ice Cream
Creamy, citrusy, and made without an ice cream maker!
🕒 Prep Time:
20 minutes + 6 hours freeze time
🍽️ Servings:
2-3
📋 Ingredients:
Graham Cracker Cookie Butter- 6 graham crackers
- 2 tbsp powdered sugar
- ½ cup heavy cream
- Pinch of salt
- Zest and juice of 5 key limes
- 3 pinches of salt
- ½ can sweetened condensed milk (about 7 oz)
- ½ stick brown butter (4 tbsp)
- ¼ cup chopped white chocolate
- 1 tbsp vanilla bean paste
- 1 cup heavy cream
🧑🍳 Instructions:
- Make cookie butter: Blend graham crackers, powdered sugar, salt, and cream until spreadable. Set aside.
- Brown butter: Cook butter until golden and nutty, then cool.
- Mix base: In a bowl, combine lime zest/juice, salt, condensed milk, vanilla, brown butter, and white chocolate.
- Whip cream: Whip 1 cup heavy cream until stiff peaks form. Fold into lime base gently.
- Layer: In a container, alternate layers of ice cream base and cookie butter, swirling gently with a knife.
- Freeze: Cover and freeze at least 6 hours, or overnight.
- Serve: Let soften for 5–10 mins before scooping. Enjoy!
💡 Tips:
- Use bottled key lime juice in a pinch, but fresh is best!
- Freeze airtight for up to 2 weeks.
- Garnish with lime zest, graham cracker crumbs, or white chocolate drizzle.
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