This refreshing, creamy key lime ice cream features a zesty citrus punch balanced by sweet, buttery cookie crumbles.

Prep time: 20 mins | Churn time: 20–30 mins | Serves: 6

Ingredients

  • Heavy Cream: 2 cups (chilled)

  • Sweetened Condensed Milk: 1 can (14 oz)

  • Key Lime Juice: ½ cup (freshly squeezed is best)

  • Lime Zest: 1 tablespoon

  • Graham Crackers/Wafers: 1 cup, crushed

  • Optional: A few drops of natural green food coloring (for that signature hue).

Instructions

  1. Prepare the Base: In a large mixing bowl, whisk together the sweetened condensed milk, fresh key lime juice, and lime zest until smooth. If using food coloring, stir it in now.

  2. Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to over-whip into butter.

  3. Combine: Gently fold the whipped cream into the lime mixture using a spatula. Work slowly to maintain the aeration, which keeps the texture light and airy.

  4. Add Texture: Gently fold in half of the crushed graham crackers or wafers.

  5. Churn: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

  6. Freeze: Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container. Sprinkle the remaining cookie crumbles on top. Cover tightly and freeze for at least 4 hours to firm up.

  7. Serve: Scoop into chilled bowls, garnish with a thin slice of fresh lime, and serve immediately.

Chef’s Tip: To ensure the smoothest texture, make sure your lime juice and cream are very cold before you begin. For an extra crunch, toast your cookie crumbs in a pan with a tiny pinch of salt before folding them in.