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Coconut Ice Cream with Key Lime Pie Swirl

This key lime pie ice cream features homemade key lime curd, crunchy graham cracker crumble, and creamy coconut milk for the perfect tropical scoop.

Key lime pie ice cream with key lime curd, graham cracker bits, and coconut milk

Summer calls for something bright, cool, and slightly tangy. This Coconut Key Lime Pie Ice Cream combines tart homemade key lime curd, buttery graham cracker crumble, and a silky coconut-based ice cream base. It’s an ideal make-ahead dessert for backyard gatherings, holiday weekends, or any time you want a scoop of tropical bliss.

I developed this recipe once I finally found fresh key limes. The curd highlights their bright citrus character, while the graham cracker pieces add the familiar texture of a pie crust. Using coconut milk in the base keeps the flavor tropical and adds a lovely, smooth mouthfeel.

Scoop of key lime pie ice cream garnished with toasted coconut and graham cracker crumbs

The finished ice cream has ribbons of tangy curd, crunchy graham bits, and a rich coconut-cream base—everything you love about key lime pie in scoopable form.

This Ice Cream Features…

  • Ribbons of tangy key lime curd
  • Crunchy graham cracker crumble
  • A creamy coconut milk ice cream base
Close-up of key lime pie ice cream showing lime curd swirls and graham cracker pieces

Making the Ice Cream

(Full recipe and instructions are below.)

Ingredients You Will Need

  • Egg yolks
  • Granulated sugar
  • Key limes (juice and zest)
  • Unsalted butter
  • Graham cracker crumbs
  • 2% or skim milk
  • Canned coconut milk
  • Heavy whipping cream
  • Vanilla extract
  • Optional: toasted flaked coconut for topping

Ice Cream Maker Suggestions

Any 2-quart ice cream maker will work for this recipe. Follow your machine’s instructions for best results. Churning time varies by model—watch the mixture as you add the curd and graham crumble during the final minutes to prevent overflow.

Container of churned key lime pie ice cream with swirls of curd

Tips for Perfect Ice Cream

  1. Keep ingredients cold: Refrigerate dairy until ready to assemble to help the mixture freeze properly during churning.
  2. Dissolve sugar in warm milk: Heat 1 cup of milk with the sugar until dissolved, then temper egg yolks by whisking in a little of the warm mixture before returning everything to the pan.
  3. Temper and cook carefully: When making the curd, whisk constantly over simmering water so the yolks do not scramble; cook until slightly thickened.
  4. Chill the base: Cool the milk-sugar mixture for at least an hour before churning to improve texture and reduce churn time.
  5. Add mix-ins late: Add half the lime curd and graham bits during the last 2 minutes of churning to preserve swirls and crunch, then swirl in the remainder after transferring to the container.
  6. Prevent overflow: The canister can get full once you add mix-ins—watch the final minutes of churning closely.
  7. Firm up in the freezer: You can serve immediately for soft-serve or freeze 1–2 hours for scoopable consistency.

Recipe Variations

Try a few simple swaps to change the flavor profile:

  • Different citrus: Use regular limes or lemons instead of key limes for a slightly different tang.
  • Alternate cookie crumb: Swap graham crackers for vanilla wafers or Biscoff cookies for a different texture and flavor.

Storing Ice Cream

Store in an airtight container in the freezer for up to 1 week for best texture and flavor. Properly covered, it will remain creamy; softer edges are normal if left longer.

Spoonful of coconut key lime pie ice cream with toasted coconut on top

The flavor is unmistakably key lime pie—tangy curd, buttery graham texture, and a smooth, coconut-forward base. It’s a bright, refreshing summer dessert that feels indulgent while staying light and citrusy.

Serve generous scoops and consider a sprinkle of toasted flaked coconut or a few extra graham crumbs on top.

Coconut Key Lime Pie Ice Cream

This coconut key lime pie ice cream combines key lime curd, graham cracker crumble, and a creamy coconut ice cream base for a bright tropical dessert.
Prep Time
30 minutes
Chill Time
3 hours
Total Time
3 hours 30 minutes
Servings
8 servings

Ingredients

Key Lime Curd

  • 2 large egg yolks
  • 1/4 cup plus 1 tablespoon granulated sugar
  • 1/4 cup key lime juice
  • 1 tablespoon grated key lime zest
  • 2 tablespoons unsalted butter

Graham Cracker Crumble

  • 1/2 cup graham cracker crumbs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon granulated sugar

Ice Cream

  • 3 cups 2% or skim milk, divided
  • 1 cup granulated sugar
  • 2 large egg yolks
  • 3/4 cup canned coconut milk
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Optional: toasted flaked coconut for topping

Instructions

Lime Curd

  1. Set up a double boiler: bring a few inches of water to a simmer. In the top bowl, whisk egg yolks, sugar, lime juice, and zest. Place over simmering water.
  2. Whisk continuously to prevent curdling until the mixture is smooth and slightly thickened, about 8–10 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, until incorporated.
  3. Cool slightly, press plastic wrap directly onto the surface, and refrigerate until chilled.

Graham Cracker Crumble

  1. Preheat oven to 350°F (177°C). Line a 9-inch square pan with parchment. Combine graham crumbs, melted butter, and sugar until crumbly.
  2. Press into an even layer and bake 3–5 minutes until lightly golden. Cool completely, then break into bite-sized pieces.

Ice Cream

  1. Heat 1 cup milk with the sugar over medium heat until the sugar dissolves; do not boil. Remove from heat. Whisk 1/2 cup of the warm milk into the egg yolks to temper them, then return the egg mixture to the pan and whisk until smooth. Chill the mixture in the refrigerator for 1 hour.
  2. Once cooled, whisk the chilled mixture with the remaining milk, coconut milk, heavy cream, vanilla, and a pinch of salt.
  3. Churn in an ice cream maker according to manufacturer directions. Add half of the lime curd and half of the graham cracker pieces during the last 2 minutes of churning. Watch to prevent overflow.
  4. Transfer the churned ice cream to a 2-quart container. Dollop the remaining curd and graham pieces on top and use a knife to swirl. Freeze 1–2 hours until firm. Serve with toasted coconut if desired.

Notes

Storing Instructions: Keep ice cream in an airtight container in the freezer for up to 1 week for best quality.

Nutrition

Serving: 1 scoop ice cream
Calories: 406 kcal |
Carbohydrates: 43 g |
Protein: 6 g |
Fat: 25 g |
Saturated Fat: 16 g

More ice cream recipes to try next:

  • Strawberry Crisp Ice Cream
  • Homemade Vanilla Ice Cream
  • Toffee Espresso Ice Cream
Final shot of coconut key lime pie ice cream in a bowl with graham cracker pieces

If you make this recipe, enjoy it with extra-large scoops and a few toasted coconut flakes on top. The combination of tangy curd, buttery crumble, and coconut cream is a summer favorite that keeps well in the freezer and is easy to scale for crowds.