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Place the graham cracker crumbs in a bowl.
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.
Using a hand mixer or stand mixer, whip the cream until stiff peaks form.
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.
Stir in roughly half of the whipped cream, gently folding it in so as not to deflate the cream.
Stir in the remaining whipped cream and stir until everything is just combined.
Fold in the graham cracker crumbs. I try not to overmix them in so that there are swirls of crumbs throughout the ice cream.
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.
Place in the freezer for at least 4 hours – longer is better.
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!).