No-Churn Key Lime Pie Ice Cream

0 Chill your heavy whipping cream so it whips up easily. Using a stand mixer or hand mixer, whip the cream until it reaches soft to medium peaks — you want it visibly thick and holding shape, but still smooth and slightly glossy (this helps keep the final texture airy).
1 In a large mixing bowl, combine the sweetened condensed milk, key lime juice, key lime zest, vanilla extract, and salt. Stir until everything is well‑blended and smooth — the mixture may look a bit thin at first but will integrate well.
2 Take about half of the whipped cream and fold it gently into the lime‑condensed milk mixture. Use a spatula and cut through the center, then lift and fold — this helps keep the air in. Add the remaining whipped cream and fold until thoroughly combined, making sure there are no streaks of plain cream.
3 Gently fold in the crumbled graham crackers so they’re distributed fairly evenly throughout the mixture — you don’t want to crush them too much, so you retain some texture contrast.
4 Pour the mixture into a freezer‑safe container (a loaf pan or shallow freezer dish works well). Smooth the top with a spatula. If you like, sprinkle additional graham cracker crumbs over the top for a crust‑like finish. Cover tightly with plastic wrap or a lid. Freeze for at least 6 to 8 hours (overnight is best) until firmly set.
5 Remove from the freezer and let rest 5–10 minutes at room temperature before scooping — this helps soften it just enough for easier scoops. Serve in bowls or cones, and garnish with extra lime zest or graham cracker crumbs if desired.