Key Lime Pie Ice Cream (Printable)
Creamy key lime pie ice cream sandwiched between crisp graham crackers; refreshing, make-ahead summer treat.
# What You'll Need:
→ Key Lime Ice Cream
01 - 1 cup sweetened condensed milk
02 - 1 1/2 cups cold heavy cream
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 packed brown sugar
14 - 1 large egg
15 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - In a large mixing bowl, thoroughly whisk together the sweetened condensed milk, Greek yogurt, fresh key lime juice, lime zest, vanilla extract, and salt until smooth.
02 - Using an electric mixer or whisk, whip the cold heavy cream in a chilled bowl until stiff peaks form. Gently fold the whipped cream into the lime mixture, blending until evenly incorporated and silky.
03 - Line a 9x9-inch pan with parchment paper. Pour the lime ice cream mixture into the pan, smoothing the surface. Freeze for a minimum of 4 hours until completely firm.
04 - Preheat the oven to 350°F (175°C). Arrange parchment paper on a baking sheet to prevent sticking.
05 - In a bowl, combine graham cracker crumbs, all-purpose flour, baking powder, and salt. Stir well to disperse leavening evenly.
06 - In a separate bowl, beat the unsalted butter and packed brown sugar until pale and fluffy. Incorporate the egg and vanilla extract, mixing until just combined.
07 - Gradually mix the dry ingredients into the creamed mixture until a cohesive dough forms.
08 - Scoop 16 equal tablespoon-sized balls of cookie dough onto the prepared baking sheet. Slightly flatten each ball and bake for 8 to 10 minutes, or until golden around the edges. Leave to cool fully.
09 - Once the ice cream is solid, use a round cookie cutter matching the cookies to cut out 8 ice cream discs.
10 - Place each ice cream disc between two cooled graham cracker cookies. Serve immediately or wrap each sandwich and store in the freezer until ready to enjoy.
# Expert Hints:
01 -
- The ice cream has all the tartness of key lime pie, but feels even more refreshing when enjoyed between two just-baked cookies.
- They hold up beautifully in the freezer, so you can sneak one whenever your sweet tooth calls.
02 -
- Don’t skip chilling the whipped cream bowl—the ice cream sets fluffier and won’t go icy.
- Bake the cookies until just set in the center, otherwise they become too crisp and are tough to bite through frozen.
03 -
- Always zest before you juice—trying to do it the other way will make you grumble in frustration.
- A sprinkle of flaky salt on top after assembly wakes up all the flavors even more.