Truly Key Lime Pie Ice Cream

Truly Key Lime Pie Ice Cream

47 Reviews 2 Pics
  • Prep

    7 m
  • Cook

    10 m
  • Ready In

    1 h 17 m
Recipe by  Celiac_family_mom

“I searched everywhere for a recipe like this on the 'net. Lots of looking but no success, so here's one I came up with. My family loves this, and it's much more versatile than the 'real thing'(I'm making it into popsicles next)!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 3 quarts



  1. In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking frequently. Once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved. Whisk in the egg yolks, and remove from the heat. Stir in the lime juice and lemon extract.
  2. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. This recipe takes a bit longer to set up than the usual ice cream.
  3. Once the ice cream is thick, open the canister, and place large pieces of graham cracker evenly on each side. They will break into smaller pieces as the machine churns. Mix for about 5 more minutes. Transfer to a freezer container, seal, and freeze until solid. I like to use 1 gallon resealable freezer bags.

Share It

Reviews (47)

Rate This Recipe


I had to freeze in two batches. I considered letting the mixture cool before putting in my ice cream freezer but was afraid of what the jello might do. That batch did not work out well. The second batch sat in the refrigerator for nearly 24 hours before I put it in the ice cream maker. It came out beautifully and would rival any premium ice cream on the market.



This is a terrific recipe. I used the amount of graham crackers called for and it came out wonderful. I think using more would have detracted from the flavor of the key lime. My family also raved about this ice cream so I made another batch but doubled it, which kept very well in the freezer. Thank you for sharing your recipe!



One word - FABULOUS! Delicious recipe! I even added real Key lime juice in place of the regular lime juice. Had to use less as it is stronger though. :)

More Reviews

Similar Recipes

Key Lime Pie I

Key Lime Pie I

Vanilla Ice Cream IV

Vanilla Ice Cream IV

Key Lime Cream Pie

Key Lime Cream Pie

Banana Split Ice Cream

Banana Split Ice Cream

Key Lime Ice Cream

Key Lime Ice Cream

Key Lime Pie II

Key Lime Pie II


Amount Per Serving (24 total)

  • Calories
  • 174 cal
  • 9%
  • Fat
  • 6.2 g
  • 10%
  • Carbs
  • 26.6 g
  • 9%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 86 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Key Lime Pie I


next recipe:

Banana Split Ice Cream