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Key Lime Ice Cream Pies |

Key Lime Pie Ice Cream

  • Author: Connie
  • Total Time: 4 hours
  • Yield: 6 mini ice cream pies 1x




  • 2/3 cup graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 1 tablespoon unsalted butter, melted and cooled


  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups milk
  • 1 cup heavy cream
  • 1 egg yolk, slightly beaten
  • 1 teaspoon lime zest
  • 1/3 cup lime juice
  • 1/2 cup coarsely crushed graham crackers


  • 1 teaspoon lime zest
  • 1/2 tablespoon graham cracker crumbs



  1. In a small bowl, mix all crust ingredients together.
  2. Place and press up side and bottom of 6 pie tins about 1 to 2 tablespoons of buttered crumbs.
  3. Cover and freeze while making the ice cream.


  1. In a large heavy saucepan over med-high heat, whisk together sugar, cornstarch, salt, milk and heavy cream for 8 to 10 minutes or until mixture begins to thicken. Remove from heat.
  2. In a medium bowl, pour 1 cup of heated milk mixture with the egg yolk, lightly whisk to combine. Transfer the egg yolk mixture to the saucepan and whisk in with the remaining milk mixture.
  3. Over the medium bowl, pour mixture into a fine mesh sieve and discard any solids. Allow to cool to room temperature.
  4. Whisk in lime zest and lime juice. Cover and refrigerate for 1 to 2 hours or overnight.
  5. Once cooled, pour mixture into the ice cream maker according to manufacturers directions. Halfway during churning, add crushed graham crackers. Freeze for 1 to 3 hours.


  1. Remove pie crusts from freezer and place one scoop of ice cream into each.
  2. Garnish with graham cracker crumbs and lime zest. ENJOY!
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
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