No-Churn Key Lime Pie Ice Cream — Vegan or Dairy
This is summer in a bowl. Tangy citrus, sweet condensed milk, crunchy graham crackers, and white chocolate chips come together in a creamy no-churn ice cream that's as easy to make as it is refreshing. It works beautifully as a casual backyard dessert or dressed up for entertaining — and it accommodates both vegan and dairy preferences with simple ingredient swaps.
Top servings with fresh berries and a dollop of cream for a little extra indulgence.
Ingredients
- 2 cups whipping cream (vegan option: Califia Farms Heavy Whip)
- 14 oz sweetened condensed milk (vegan option: Nature's Charm sweetened condensed coconut milk)
- Juice and zest of 2 limes
- 1 cup graham crackers, roughly chopped (gluten-free graham crackers work great)
- ½ cup white chocolate chips
Instructions
- Whip the cream using a hand or stand mixer until stiff peaks form. Take care not to over-whip.
- In a separate bowl, whisk the lime juice and zest into the condensed milk until combined.
- Gently fold the whipped cream into the lime mixture using a spatula, keeping as much air in the cream as possible.
- Stir in the graham crackers and white chocolate chips.
- Transfer to a shallow bowl or loaf pan and freeze for 4–6 hours.
Makes about 10 small servings.