Step 1

Place the graham cracker crumbs in a bowl.

Step 2

Melt the butter and then stir into the graham cracker crumbs. Stir well to combine and then set aside to cool while you prep the other ingredients.

Step 3

Using a hand mixer or stand mixer, whip the cream until stiff peaks form.

Step 4

Meanwhile, in a large mixing bowl, combine the sweetened condensed milk, lime zest, lime juice, vanilla, and salt. Mix until creamy and well combined – the lime juice may look separated at first. Keep mixing! It will all smooth out.

Step 5

Stir in roughly half of the whipped cream, gently folding it in so as not to deflate the cream.

Step 6

Stir in the remaining whipped cream and stir until everything is just combined.

Step 7

Fold in the graham cracker crumbs. I try not to overmix them in so that there are swirls of crumbs throughout the ice cream.

Step 8

Spread the mixture into an 8 x 8-inch or 9 x 9-inch baking dish, smooth out the top, and cover with plastic wrap.

Step 9

Place in the freezer for at least 4 hours – longer is better.

Step 10

To serve, allow the ice cream to sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and garnish with a sprinkling of lime zest and graham cracker crumbs (optional step!).