This creamy, tart yet sweet Key Lime Pie Ice Cream swirls in a sensational mango swirl and crunchy graham cracker crumbs. With its bright tangy flavors and sweet mango swirl, this lime ice cream recipe screams Spring and Summer! If you love all things key lime, try this Key Lime Pound Cake, Key Lime Pie Cookies, this traditional Key Lime Pie and Key Lime Pie Cookie Cups!!!
This recipe for key lime ice cream is inspired by my daddy! Throughout my childhood and into my adulthood, my father has always supported my ambitions. I wanted to create a recipe that would serve as tribute to him.
His love for the tart, citrusy slices of a key lime custard pie is undeniable and I’ve used the flavors of this pie for inspiration. However, this ain’t your mama’s key lime pie!!
Instead, I’ve created one with a sweet mango swirl to balance the tartness of the limes. Refreshing, tangy and fruity this ice cream is destined to be a Summer hit!
If love making ice cream at home, you’re going to enjoy these other flavors such raspberry, cookies and cream, and cookie butter ice cream.
Why You Will Love This Recipe
- Great combination of flavors. It’s fully of tart, citrus flavors with a swirl of frozen mango for extra sweetness.
- Perfect summer treat! Nothing makes a hot day better than homemade ice cream.
- An easy recipe made with simple, easy to find ingredients.
- Way better than ANY storebought ice cream!
Ingredients
Are you ready to get started? Let’s take a look at the main ingredients first.
- Key Lime Juice: Key limes offer juice with a higher acidity and a distinct sweetness. By using fresh squeezes of distinctive lime flavor we perfectly imitate a key lime pie.
- Sweetened Condensed Milk: Rich and sweet, condensed milk is what will create a smooth, flavorful custard.
- Regular Milk: If you’re looking for a creamier base, I would suggest using a full-fat milk. I used coconut milk for the added tropical nuttiness and the reduced fat.
- Granulated Sugar: Added sugar is necessary to balance out the heavy tartness from the lime juice.
- Diced Mango: Mangoes are quite sweet when properly ripe; their natural sugar pairs well with citrus.
- Melted Butter: I wanted the crumbs to be buttery and crisp, just like that of a pie. Butter does the trick!
- Graham Cracker Crumbs: Graham crackers offer notes of honey and vanilla while also creating a textural contrast.
How to Make Key Lime Ice Cream
Gather your ingredients and let’s get going! Here’s an overview of what goes into making key lime ice cream at home. Detailed instructions are in the recipe card below!
- Make the ice cream base. Whisk together the sweetened condensed milk, regular milk, key lime juice, and lime zest. Place the ice cream mixture in the refrigerator for 30 minutes.
- Pour the mixture into an ice cream machine and churn according to the machine’s instructions.
- Puree the mango, granulated sugar and water together until it’s well blended and smooth.
- Mix together the graham cracker crumbs, granulated sugar and melted butter in a separate bowl until well combined.
- When the ice cream is ready, layer the ice cream into a container.
- Followed by the graham cracker crumbs
- Top with more ice cream again and finally the mango swirl.
- Freeze for at least 4-5 hours and then it’s ready to serve.
How to Store Homemade Ice Cream
Once churned and ready, it’s important to transfer the ice cream to a freezer-safe container. A tightly sealed container will keep the ice cream fresh and free from freezer burn.
This SUMO container is inexpensive and great for fitting large batches in minimal space. If you’re looking for a more traditional pint look, these TOVOLO mini tubs are a great choice!
If you don’t have access to a proper ice cream container, no worries! Simply use a heavy-duty, freezer-safe container of your choice.
Most homemade ice cream can be stored for up to one month in the freezer when stored properly.
Expert Tips and FAQs
- Ice too hard to scoop? No worries! First, let the frozen ice cream sit for five minutes on the counter before scooping to let it soften up. Second, dip a scoop in a glass of hot water and then shake off excess water before scooping.
- Full fat milk or coconut milk make a creamier key lime ice cream.
- Make sure to use key lime juice for the best flavor.
- Don’t skip the step for chilling! I know you can’t wait to eat ice cream but chilling the base first makes for a creamier ice cream.
- Prefer classic key lime flavor? Feel free to omit the mango swirl.
Can I make this ice cream without an ice cream maker?
No unfortunately this recipe requires an ice cream maker! But if you’re looking for no churn you’ve got to try this no churn blueberry ice cream or peach pie ice cream.
You can really use any type of milk including coconut milk but the milk you choose to use will definitely effect the texture. More fat such as in whole milk or canned coconut milk will yield a much creamier ice cream.
More Ice Cream Recipes You’ll Love
If you’ve enjoyed a scoop or two of this icy treat and are looking for more, try out another one of my absolute favorite ice cream recipes:
- Corn Ice Cream
- Mocha Fudge Swirl Ice Cream
- Girl Scout Cookies Thin Mint Ice Cream Cake
- Berry Ripple Ice Cream Cake
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Key Lime Pie Ice Cream with Mango Swirl
Ingredients
- 1 ¼ cups sweetened condensed milk
- 1 ½ cups regular milk I used coconut milk but any milk will do
- 1 cup key lime juice
- 1 teaspoon lime zest
- ½ cup graham cracker crumbs
- 2 teaspoons granulated sugar
- 2 tablespoons melted butter
- ½ cup fresh diced mango
- 1-2 tablespoons granulated sugar depending on how ripe the mango is
- 1 tablespoon water
Instructions
- For the Ice Cream Base, Whisk together sweetened condensed milk, regular milk, key lime juice, and lime zest..
- Place mixture in refrigerator for 30 minutes.
- Next pour mixture into ice cream machine and churn according to machine’s instructions.
- While ice cream churns, puree mango, granulated sugar and water together until well blended and smooth.
- In a separate bowl, mix together graham cracker crumbs, granulated sugar and melted butter until well combined.
- Once ice cream is finished churning, alternately scoop ice cream base, then graham cracker crumbs, ice cream again and finally mango swirl into container until all ingredients are in the container.
- Freeze for at least 4-5 hours and then serve.
Notes
- Ice too hard to scoop? No worries! First, let the frozen ice cream sit for five minutes on the counter before scooping to let it soften up. Second, dip a scoop in a glass of hot water and then shake off excess water before scooping.
- Full fat milk or coconut milk make a creamier key lime ice cream.
- Make sure to use key lime juice for the best flavor.
- Don’t skip the step for chilling! I know you can’t wait to eat ice cream but chilling the base first makes for a creamier ice cream.
- Prefer classic key lime flavor? Feel free to omit the mango swirl.
Nutrition
This recipe was originally published June 2013. It has been updated with new images and content.
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love key limes and really nice paired with mango, sweet and tart, wonderful and thank you!
This recipe was so much fun to make with my 4 year old. It was SO good, and I loved that the ice cream was not made with whipping cream. It was creamy, tangy, sweet, and the graham cracker crumbs were on point. Thank you so much for this ice cream recipe.
Oh my goodness, such a delicious tropical flavor combination – a real taste of summer in a bowl!
Ooooh, you had me at mango swirl. This ice cream looks absolutely amazing. I love all those flavors.
Wowza! This ice cream is definitely going into the rotation of favorite summer desserts! It’s so easy and crazy delicious. Thanks for sharing!