Key Lime Ice Cream

Can’t decide between ice cream and key lime pie? This almost-effortless recipe blends the two seamlessly.

Key Lime Ice Cream
Yields: 1 quart
  • 1 cup graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup sugar
  • 2 cups heavy whipping cream
  • 1½ cups sweetened condensed milk
  • 2 teaspoons Key lime zest
  • 1 cup fresh Key lime juice
  • Garnish: Key lime zest
  1. Preheat oven to 350°.
  2. In a medium bowl, stir together graham cracker crumbs, melted butter, and sugar. Spread crumb mixture onto a sheet pan.
  3. Bake for 15 minutes. Let cool; break into pieces. Set aside.
  4. In large bowl, stir together cream, condensed milk, and lime zest and juice. Freeze for 1 hour.
  5. Pour mixture into an ice cream maker, and churn according to manufacturer’s instructions for 12 to 15 minutes. Transfer to a metal or glass container. Wrap tightly in plastic wrap, and freeze for at least 4 hours or overnight.
  6. To serve, top with graham cracker pieces. Garnish with zest, if desired.



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