Key Lime Pie Ice Cream (Print Version)
Creamy key lime ice cream between crisp graham crackers for a bright, frozen summer treat.
# What You 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 packed brown sugar
14 - 1 large egg
15 - 1/2 teaspoon vanilla extract
# Directions:
01 - Combine sweetened condensed milk, Greek yogurt, key lime juice, lime zest, vanilla extract, and salt in a large bowl. Whisk vigorously until the mixture is smooth.
02 - In a separate chilled bowl, whip the heavy cream with an electric mixer or whisk until stiff peaks form. Using a spatula, gently fold the whipped cream into the lime mixture until fully blended and smooth.
03 - Line a 9x9-inch pan with parchment paper. Pour the ice cream mixture into the pan, smoothing the top evenly. Freeze for at least 4 hours, or until completely firm.
04 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
05 - In a medium bowl, combine graham cracker crumbs, all-purpose flour, baking powder, and salt. Stir until well mixed.
06 - In a separate large bowl, beat unsalted butter and brown sugar until the mixture is light and fluffy. Add egg and vanilla extract; beat until just combined.
07 - Gradually add the dry mix to the creamed mixture, stirring just until the dough forms. Avoid overmixing.
08 - Scoop 16 tablespoon-sized balls of dough onto the prepared baking sheet. Flatten each ball slightly with your hand. Bake for 8 to 10 minutes, or until golden brown. Allow to cool completely on a wire rack.
09 - Once ice cream is firm, remove from the pan and cut out 8 discs using a round cookie cutter matching the cookie size.
10 - Sandwich each ice cream disc between two graham cracker cookies. Serve immediately, or wrap sandwiches individually and freeze until serving time.
# Expert Tips:
01 -
- This is the kind of dessert that feels surprisingly grown-up—just tart enough, perfectly creamy, and not too sweet.
- The combination of soft, homemade graham cracker cookies and chilly key lime ice cream rivals anything from an ice cream shop.
02 -
- If you try to assemble while the ice cream is too soft, it’ll ooze out or melt fast—patience for a cold, firm ice cream is everything.
- Using parchment paper makes lifting the frozen base easy, so don’t skip lining your pan or you’ll struggle getting neat rounds.
03 -
- I once rushed and over-mixed the cookie dough—resist the urge, or the cookies get tough.
- For picture-perfect sandwiches, use a damp knife to cleanly slice stray ice cream around the edges after assembling.