Ice cream is one of my guilty pleasures, and I’ve been eyeing this key lime pie ice cream recipe for a while. Be sure to use real key limes for this frozen treat. I was intrigued and delighted to see this recipe, which doesn’t include additional sugar or even require any cooking! Most custard- or cream-based ice cream recipes require heating a mixture of egg yolks, cream, and sugar. This recipe couldn’t be any easier to make, and the sweet-tart flavor of the key lime juice against the graham cracker crumbs really does taste like cool, refreshing key lime pie!
Source: Key Lime Pie Ice Cream, Cooking Light
1 ½ cups 2% reduced-fat milk
½ cup fresh or bottled Key lime juice (such as Nellie and Joe's)
½ cup whipping cream
Dash of salt
1 (14-ounce) can fat-free sweetened condensed milk
6 graham crackers (1 ½ cookie sheets), coarsely crushed, divided
Key lime wedges (optional)
Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir ⅓ cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.