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Key Lime Pie Ice Cream

A recipe for homemade key lime pie ice cream made with fresh squeezed key lime juice, cream, eggs, and sweetened condensed milk.
Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Author Renee


  • 1 cup heavy cream
  • 1/2 cup half-and-half
  • 3 egg yolks
  • 1 can sweetened condensed milk 14 ounces
  • 1 teaspoon vanilla extract
  • 1/2 cup key lime juice
  • Graham crackers for serving and garnish


  1. In a saucepan over medium heat, add the heavy cream and half-and-half and cook until it reaches 120 degrees F.
  2. In a medium bowl, whisk the egg yolks until slightly lighter in color. Use a ladel to add a little of the cream to the egg yolks and whisk to combine. Do this slowly and in small amounts to temper the egg yolks. Too much hot liquid at one time will cook/scramble the yolks. Continue adding cream until at least half has been mixed with the yolks. Add the yolks/cream mixture back to the pan and whisk to combine.
  3. Over medium heat, cook the mixture until it thickens, stirring constantly. Pour the mixture through a strainer into a medium bowl. If very thick, push through the strainer with a silicone spatula. Add the sweetened condensed milk, vanilla, and key lime juice. Stir or whisk to combine. Cover the mixture directly on top with plastic wrap to prevent a skin from forming. Cool to room temperature. Once it has cooled, place it in the refrigerator to chill overnight.
  4. Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a container and place it in the freezer for at least one hour or overnight. Garnish and serve with graham crackers. Enjoy!

Recipe Notes

Time above does not reflect time for chilling mixture overnight. It does reflect the cooking time, an approximate amount of time for churning/freezing, plus 1 hour for freezing after churning.