I am pretty much LOVING all things key lime right now so I thought I’d “squeeze” (Get it?! Squeeze? Limes?? Umm, never mind.) in one more summertime recipe before the temps start falling and pumpkins and apples become the baking ingredients of choice.
A couple of months ago I saw a recipe from My Baking Addiction for Key Lime Pie Ice Cream and I knew there was no way I could let the summer pass by without making it. And I am so glad I didn’t! This ice cream is awesome and so simple…you basically whisk all the ingredients together in a large bowl, put the mixture in your ice cream maker and let it do it’s thing and then transfer to your freezer to harden up. That’s it!
I only changed a couple of things about this recipe. For starters, I wanted a REAL graham cracker crust in my ice cream and let me tell you it is worth the little bit of extra effort to make it. I also thought the mixture was a little too sweet so I doubled the key lime juice to balance out the sweet and tart–perfect! If I do say so myself.
Enjoy this recipe! And enjoy what’s left of summer!
- 8 T. Unsalted Butter, melted
- 2 c. Graham Cracker Crumbs
- Dash Salt
- 1½ c. Whole Milk
- 1 c. Fresh or Bottled Key Lime Juice (such as Nellie and Joe’s)
- ½ c. Heavy Whipping Cream
- Dash Salt
- 1 (14 oz.) Can Sweetened Condensed Milk
- For Graham Cracker Crust: Preheat oven to 350 degrees and spray a 9×9 pan with cooking spray.
- Stir together graham cracker crumbs, melted butter and salt. Press into the bottom of the pan and bake for 10 minutes. Let cool completely on a wire rack.
- For Ice Cream: In a large bowl, whisk together whole milk, lime juice, heavy cream, salt and sweetened condensed milk. Pour into your ice cream maker and freeze according to manufacturer’s instructions. Meanwhile, crumble your crust into small pieces and place in a bowl. Set aside.
- When ice cream is done, layer ice cream and graham crackers into a freezer-safe container. I had about four layers of each. Cover and freeze for one hour or until firm.