Dairy Free Key Lime Pie Ice Cream No Machine Required

Recipe Credit: Dinorah Rodriguez @itsdinorah Full Recipe Video: https://youtu.be/4DZQW5tEf-s My favorite dessert turned dairy-free treat! Yes, I know this isn’t technically “an ice cream” 🙃 I took the concept from a trifle recipe I’ve been making for years, froze it, and voilà we have a Dairy-Free Key Lime Pie Ice Cream. This technique of making dairy-free ice cream can produce an abundance of “ice cream” flavors. I will be sharing a few other flavors soon. Enjoy!

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Step 1

Add melted dairy free butter to crushed teddy graham crackers (or regular honey graham crackers) and stir until the crumbs look like wet sand and there’s no dry spots.

Step 2

Place crumb mixture on a cookie sheet in an even layer and bake in the oven at 350 F for about 8 minutes. Check it around 6 minutes to avoid boring, all ovens are different.

Step 3

Allow the crust to cool and break up with a spoon into bite-sized pieces and set aside.

Step 4

Zest key limes or limes to collect about 1 tablespoon of zest. If you’re using key limes use about 9 and if you’re using limes use about 3.

Step 5

Juice key limes or limes to collect about 1/4 cup of juice. Key lime juice is sold in stores or online (Brand: Nellie & Joe Key West Lime Juice), I typically use it when my local supermarket doesn’t have fresh key limes. Just don’t use the lime juice in the plastic lime.

Step 6

In a bowl whip the dairy free cream cheese until it’s fluffy.

Step 7

Add sweetened condensed oat milk to whipped dairy free cream cheese and mix until well incorporated.

Step 8

Fold in key lime or lime zest.

Step 9

On medium speed mix in key lime or lime juice into the mixture until it’s well combined.

Step 10

In a separate larger bowl that’s been in the freezer for about 10 minutes whip dairy free heavy cream until stiff peaks form. I used the Country Crock Plant Heavy Whipping Cream but the Silk Dairy Free Heavy Whipping Cream will also work in this recipe.

Step 11

Fold in key lime mixture into the plant based whipped cream in three parts until it’s well combined.

Step 12

In a freezer safe container ( I used a rectangle glass pyrex 8.5 w X 6.5 d X 2.25 h) layer the bottom with the crust crumbs followed by the key lime pie ice cream base and repeating this layering until all the base is used and there’s crust crumbs to cover the surface. In the freezer safe container I used, I did a layer of crust crumbs, key lime pie ice cream base, crumbs again, base again and final layer of the crumbs.

Step 13

Freeze over night or for at least 8 hours

Step 14

Use an ice cream scoop or a spoon that ’s been sitting in warm water for a few minutes to allow for a clean serving.

Step 15

Enjoy!