Key Lime Pie Ice Cream
Key Lime Pie Ice Cream has all the flavors of classic Key lime pie—even the crust. The recipe calls for bottled Key lime juice for convenience, but you can also squeeze the juice from fresh Key limes (or the tiny round Mexican limes, if those are available) if your supermarket carries them. Though it’s more than 300 calories per serving, note that this recipe is for 3/4 cup (a larger portion than average), it cuts 150 calories off a small slice of Key lime pie, and, it packs over 25% of your daily calcium.
Ingredients
- 1.5 cup Reduced Fat (2%) Milk
- ½ cup Key Lime Juice (bottled or fresh)
- ½ cup heavy whipping cream
- 14 ounces Fat Free Sweetened Condenses Milk
- Dash Sea Salt
- 6 Graham Crackers (1.5 sheets is 6 crackers) crushed and divided
- 6 wedges Key Limes
Instructions
- Combine everything EXCEPT the graham crackers and lime wedges, in a bowl, stirring with a whisk.
- Add to your ice cream maker and freeze until ALMOST firm, according to your maker's instructions.
- Stir in 1/3 cup coarsely chopped graham crackers. Continue to blend in your ice cream freezer until ready to pack.
- Transfer to a freezer safe container, pack it with your ice cream, and freeze for at least 60 minutes, but preferably 90 minutes.
- To serve, sprinkle each 3/4 cup serving with 1 teaspoon of crushed graham crackers and garnish with 1 lime wedge.
“Well sugar, I’m not sure why anyone prefers Key Lime Pie over a classic Lemon Meringue Pie but this is very nice.” “Well Nana, it’s ice cream, though–” “Well yes of course. But I’m also giving you my opinion about pies.”
Tart and light
Delicious, thanks!