Becky Luigart-Stayner; Jan Gautro
6 servings (serving size: 3/4 cup)

This ice cream has all the flavors of classic Key lime pie--even the crust. We used bottled Key lime juice for convenience. You can also squeeze the juice from fresh Key limes if your supermarket carries them.

How to Make It

Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.

Ratings & Reviews

tigerlowe's Review

July 24, 2009
I tried several more complicated recipes and finally nailed the homeade ice cream with this one. Incredibly creamy for a non-custard recipe. I will make this one over and over again!

JAMES1620's Review

December 30, 2008
Awesome recipe for real! I doubled the graham crackers and added them once the ice cream was done mixing, I also used a 50/50 mixture including 2% milk and vanilla creamer for coffee, and used regular sweetened condensed milk. Then I mixed it for a half hour and put it in the ice cream machine***

sandyshore's Review

September 01, 2010
This is my new favorite ice cream recipe. I only made one change and that was to use whole milk instead of the 2% milk. All my friends love it too.

TxAg97's Review

July 19, 2009
Wonderful! Very light and almost airy tasting. One taster mentioned that it tastes like it has cool whip. I cut the sweetened condensed milk a little based on other feedback on sweetness. Will make again!

crogers96's Review

September 13, 2013
Made this for the first time last week for a group of friends. Everyone loved it - so making again this evening for a girls night! Wonderful flavor & the Graham's are perfect for a bit of crunch.

Bensamjo's Review

July 21, 2013
Ok, so I didn't use the exact ingredients (used heavy instead of regular cream & reg. cond. milk instead of FF) because I didn't have them on hand but this ice cream still turned out AWESOME! FULL of flavor and the grahams added the perfect touch/texture! I've even adapted the recipe for other flavors like peach, banana, cookie dough & plain vanilla! Simply amazing! Love, love, LOVE it! Much better than the egg recipe I'm used to using! Thank you for sharing such a wonderful recipe! I will certainly continue using this recipe as a base for any other flavors I can think of!! Butter Pecan or cherry cordial!!

JenniferT75's Review

June 25, 2011
Tastes just like Key Lime Pie!

WhitneyWill's Review

May 31, 2009
Easy, quick, and delicious. Instead of the graham crackers, I used graham cracker pie shell pieces. Put the shell in the freezer for 10-15 minutes, then break into small chunks before adding to ice cream. Absolutely fantastic!

karen0920's Review

June 27, 2010
Awesome! This recipe was very big hit at our house. My family is already asking when we'll make it again. I stirred all of the graham crackers into the icecream. I used 1% instead 2, and fat-free half & half instead of whipping cream (because that's what I had) and it was still delicious. Very crisp and refreshing on a hot summer day.

annbrag's Review

January 15, 2012
This has a great texture for a low-fat ice cream and is delicious. Made it for a group I was teaching about ice cream and everyone loved it.