No Churn Coconut Key Lime Ice Cream
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 8 hours 23 minutes
- Yield: 10 1x
- Category: Dessert
Ingredients
Scale
- 8 graham crackers
- 5 tbsp butter (melted)
- 2 tbsp granulated sugar
- 2 cups heavy cream (cold)
- 15 oz cream of coconut
- 6 tbsp key lime juice
- 1 tbsp lime zest
Instructions
- Preheat the oven to 350°F. Place a piece of parchment paper on top of a cookie sheet.
- Add the graham crackers to a food processor and pulse until the crackers have become fine crumbs. Add the melted butter and granulated sugar to the food processor and continue to pulse until the mix becomes like wet sand. Press the graham cracker mixture into an even 1/4 inch layer on the prepared cookie sheet. Bake for 7-8 minutes until the crust is golden. Let cool completely, then break into small chunks using a spoon.
- Meanwhile, add the heavy cream to the bowl of a stand mixer. Mix the heavy cream on high until stiff peaks form. Add in the cream of coconut, key lime juice and lime zest, mix on low until everything is just mixed together.
- Place half of the crust pieces evenly in the bottom of an ungreased loaf pan. Pour the ice cream mixture over the crust, then pleace the remaining crust pieces over the ice cream mixture. Cover the pan with plastic wrap and freeze until completely firm, at least 8 hours or overnight.
Keywords: coconut, ice cream, key lime, no churn