Chill your ice cream bowl in the freezer for at least 24 hours
Add milk, sugar, and salt to a medium sized bowl
Whisk until the sugar is completely dissolved (check with your finger)
Stir in heavy cream, vanilla extract, and coconut extract
Cover mixture and refrigerate for at least 2 hours or overnight (I always do 24 hours)
Pour the chilled ice cream mixture into your frozen ice cream bowl and churn!
Cut the frozen key lime pie into bite size pieces. You'll need to use a sharp knife and run it under hot water frequently or else the pie will stick!
Put the chunks of key lime pie back in the freezer as the ice cream continues to churn (at least 10 minutes!)
Once the ice cream starts to thicken, about 15-20 minutes in, add in the graham cracker crumbles
Churn for another 5 minutes or so!
Pour 1/2 of the ice cream mixture into an air tight container
Layer half of the frozen key lime pie chunks on the ice cream, using a pastry scraper or metal spatula to lift them off the cutting board
Add the rest of the ice cream mixture, followed by another layer of the key lime pie pieces
Freeze for 4+ hours for a firmer texture! Enjoy!*