Key Lime Ice Cream Bars

These Key lime ice cream bars, shared by recipe creator Alex Bala, are a bright, citrusy treat that tastes like sunshine in every bite. They feature a no-bake shortbread cookie crust studded with creamy white chocolate and a luscious no-churn Key lime filling, making them perfect as an easy, make-ahead summer dessert.

And the best part is that you don’t even need an ice cream maker. Sweetened condensed milk is used for a rich, sweet base, while freshly whipped cream adds lightness and an airy, ice cream–like texture. The filling gets its refreshing zing from Key lime juice, and a splash of vanilla rounds out the flavors. The result is a smooth, creamy filling that freezes beautifully over the buttery crust.

Ingredients for Key Lime Ice Cream Bars

• Shortbread cookies: Sweet, buttery shortbread cookies are used to make the crust and crumbly topping. For the least mess, place the cookies in a zip-top bag and crush them with a rolling pin, or pulse them in a food processor. Aim for fine, sand-like crumbs.
• Brown sugar: The molasses in brown sugar adds a warm caramel note to the shortbread crust. Use light brown sugar for a subtle flavor, or dark brown sugar for a deeper caramel flavor.
• White chocolate: If we didn’t have you at shortbread, finely chopped white chocolate adds sweetness and a slight creaminess to the crust. This is the place for high-quality baking chocolate, like Ghirardelli or Lindt; it’ll melt more evenly than using white chocolate chips.
• Lime zest: Bright, tangy zest cuts through the sweetness of the crust and enhances the citrusy filling. Key limes are smaller than regular limes, which can make them a bit tricky to zest. If needed, zest a regular lime to get enough for this recipe.
• Melted butter: Melted butter helps bind the crust and adds richness. I’d reach for salted butter here for a subtle savory balance, but unsalted is just fine if that’s what you have.
• Sweetened condensed milk: Sweetened condensed milk is thick, sweetened canned milk that’s been cooked down to remove water, making it the perfect base for no-churn ice cream filling. Don’t confuse it with evaporated milk, which is unsweetened and much thinner.
• Key lime juice: Key limes are more aromatic and tart than regular limes, with a light floral flavor. You can sometimes find them fresh, especially during summer months, but bottled Key lime juice is a convenient option that’s available year-round. If you can’t find either, regular limes will work in a pinch.
• Vanilla: A splash of vanilla extract rounds out the tart lime with a warm, floral note.
• Heavy whipping cream: Stiffly whipped cream is the key to creating a light, airy ice cream filling without an ice cream maker. Heavy cream and whipping cream can be used interchangeably here, as they have similar fat content and will both whip well.

Directions

Step 1: Prepare the shortbread crust

In a large bowl, combine the crushed shortbread cookies, brown sugar, chopped white chocolate and 2 teaspoons of freshly grated lime zest. Add the melted butter and stir until evenly mixed; the mixture should hold together when pressed.

Scoop 1 cup of the crust mixture into the bottom of a parchment-lined 9-inch square baking pan. Set the remaining shortbread mixture aside for the topping.

Editor’s Tip: Leave a slight overhang of parchment on two sides of the pan to make it easy to lift the frozen bars out later.

Step 2: Mix the filling

In a separate bowl, combine the sweetened condensed milk, Key lime juice, lime zest and vanilla, stirring until they’re smooth.

In another bowl, use a handheld mixer to whip the heavy cream until stiff peaks form. Using a rubber spatula, gently fold the whipped cream into the lime mixture until no streaks remain.

Editor’s Tip: Chill your mixing bowl in the refrigerator for 15 minutes before whipping cream. Starting with a cold bowl and cold cream helps it whip faster and hold its shape when you lift the beaters.

Step 3: Assemble the bars, then freeze them

Spread the filling evenly over the crust. Sprinkle the remaining shortbread mixture over the top, lightly pressing it into the filling to help it stick. Freeze until the bars are set, at least 12 hours or overnight.

Editor’s Tip: Gently press a piece of storage wrap onto the surface of the ice cream bars, or tightly cover the pan with foil. This will help prevent ice crystals from forming, and will keep the bars tasting fresh.

Step 4: Slice the bars

Once fully frozen, lift the bars out using the parchment overhang, and cut them into squares.

Editor’s Tip: For clean slices, let the bars sit at room temperature for 5 to 10 minutes, then slice them using a sharp knife warmed under hot water. Wipe the knife dry between cuts.

Recipe Variations

• Dip them in chocolate: Give your frozen, sliced bars a fun, fudgy coating! Dunk them in melted chocolate (or drizzle it on top), then pop them back in the freezer for a few minutes to set.
• Finish with caramel: Sweeten things up with a drizzle of caramel sauce on top, or spread a thin layer between the crust and filling before freezing the bars for a rich, buttery surprise.
• Add texture: Toasted, chopped pistachios or pecans sprinkled on top add a satisfying crunch, while shredded coconut adds extra tropical flavor. You can even roll the edges of the bars in nuts or coconut; just let the bars soften slightly to help them stick.
• Make a graham cracker crust: Swap graham cracker crumbs for the shortbread cookies to capture the flavors of a classic Key lime pie.

How to Store Key Lime Ice Cream Bars

After freezing and slicing the Key lime ice cream bars, wrap each one tightly in storage wrap or parchment paper, then store them in an airtight container or resealable bag in the freezer. If the bars are hard straight out of the freezer, let them sit at room temperature for 5 to 10 minutes before eating them.

How long do Key lime ice cream bars last?

When properly stored in the freezer, Key lime ice cream bars will stay fresh for one to two weeks.

Key Lime Ice Cream Bars Tips

What’s the best way to slice Key lime ice cream bars?

The best way to slice Key lime ice cream bars is with a warm, sharp knife. Run the blade under hot water, then wipe it dry and cut the bars into squares, wiping the knife between cuts. Letting the bars sit at room temperature for five minutes before slicing them will make them easier to cut.

Can you make Key lime ice cream bars in a bigger pan?

Absolutely! To make a larger batch of Key lime ice cream bars, simply double all the ingredients. Press the shortbread crust into a 13×9-inch pan, reserving some crumbs for the topping. Prepare the no-churn ice cream filling, then assemble and freeze the bars as directed.

Can you make dairy-free Key lime ice cream bars?

Yes! To make these Key lime ice cream bars dairy free, use melted vegan butter in the crust and sweetened condensed coconut milk instead of regular sweetened condensed milk. Swap in whipped coconut cream for the heavy cream, and you’ll get the same creamy results without the dairy.