No-churn key lime ice cream
Updated: Apr 27, 2019
This super summery treat is best served with some chunks of graham crackers sprinkled on top, sandwiched between two halves of a graham cracker, or just eat it with a spoon straight out of the tub!
To make key lime pie ice cream sandwiches, you'll need to give the graham crackers enough time to soften up otherwise the ice cream will all get squeezed out when you try to take a bite. Still delicious, but messy.
I grabbed some graham cracker sheets and split them into squares, then put a bit of ice cream on them and wrapped them in cling wrap. Once they're individually wrapped, stick them back in the freezer for at least 4 hours to let the graham crackers soften a bit.
Zest of 3 limes, finely chopped
Juice of 2 limes
1 can sweetened condensed milk (300 mL)
1 tsp vanilla
1 1/2 cups heavy whipping cream
Put mixing bowl and whisk/beaters that you’ll be using to make whipped cream in the fridge.
In a large bowl, mix condensed milk and vanilla until well combined. Add lime zest and juice and mix thoroughly.
Put cold cream into cold bowl and whip until stiff peaks form.
Transfer whipped cream into condensed milk mixture and gently fold until fully incorporated. Try not to knock too much air out of your whipped cream.
Transfer into a 9x5 bread tin and cover with cling wrap, pressing cling wrap directly onto the ice cream, then put into freezer for at least 4 hours before serving.