Every year on Father’s day I make my dad a Key Lime Pie; it’s his favorite dessert. After indulging in that pie over the weekend, I wondered if it would also work as ice cream. After a few attempts, I discovered it was an excellent treat for summer. The ice cream is light and refreshing, with the perfect balance of sweet and tart. Toasted graham cracker crumbs give some texture and crunch, and the chilled cream will cool anyone down on a hot summer day.

No-Churn Key Lime Pie Ice Cream

If you own a Pullman pan, this works nicely to freeze the ice cream in (plus it has a lid!) but otherwise a 9 x 5 loaf pan works great.

• 14 ounces (1 can) sweetened condensed milk
• ¼ cup fresh lime juice
• 2 teaspoons vanilla Pinch of salt
• 1 ¼ cup heavy cream

In a medium bowl, stir together condensed milk, lime juice, vanilla, and salt.

With a standing mixer fitted with the whisk attachment, whip the heavy cream on medium-high until soft peaks form. Whisk one third of the whipped cream into the condensed milk mixture. Fold the remaining whipped cream into the mixture until it is incorporated. Pour into a loaf pan (see note), and freeze until firm, 6 hours (or, covered, up to 1 week).

Toasted Graham Cracker Crumbs

• 1 cup graham cracker crumbs
• 1 tablespoon sugar
• Pinch of salt
• 3 tablespoons butter, melted and cooled slightly.

Preheat the oven to 325 and line a baking sheet with parchment paper. Combine the crumbs, sugar, and salt in a medium bowl, and stir together. Pour the melted butter over the crumbs and stir until completely combined. Pour the crumbs on the baking sheet and bake for 8-10 minutes, until the crumbs are golden and toasted. Let cool completely before sprinkling on the ice cream.

Enjoy!