Did someone say Key Lime Pie Ice Cream? And that it's no-churn? YES! This looks and sounds so amazing! Let's get this thing started! ASAP, before summer leaves us till next year!
14 ounces (1 can) sweetened condensed milk
¼ cup fresh Key Lime juice (Key Limes, not limes)
2 teaspoons vanilla
Pinch of salt
1 ¼ cup heavy cream
In a medium bowl, stir together condensed milk, lime juice, vanilla, and salt.
With a standing mixer fitted with the whisk attachment, whip the heavy cream on medium-high until soft peaks form. Whisk one third of the whipped cream into the condensed milk mixture. Fold the remaining whipped cream into the mixture until it is incorporated. Pour into a loaf pan and freeze until firm, 6 hours.
Toasted Graham Cracker Crumbs:
1 cup graham cracker crumbs
1 tablespoon sugar
Pinch of salt
3 tablespoons butter, melted and cooled slightly.
Preheat the oven to 325 and line a baking sheet with parchment paper. Combine the crumbs, sugar, and salt in a medium bowl, and stir together. Pour the melted butter over the crumbs and stir until completely combined. Pour the crumbs on the baking sheet and bake for 8-10 minutes, until the crumbs are golden and toasted. Let cool completely before sprinkling on the ice cream. DO NOT OVER BAKE!
In small bowls or ramekins, dish out the ice cream, topping with the graham cracker crumbs. If you're feeling fancy, garnish with sliced wheels of key lime.
Just make sure that you use real Key Limes and not limes. They are totally different! If you love the ease of making no-churn ice cream, then don't forget about the lemon recipe that I shared, which you can click here to see.