This key lime pie ice cream is as simple as it gets. So why do I love the recipe so much? Because it’s fun, easy, stripped down, and the flavor is spot on. This is the best taste of key lime pie you’ll ever have. (At least without eating key lime pie!)
My tasters have all flipped for these treats. I think I’m going to be making them a lot. One taster (not a relative, thank you very much!) said that I should seriously sell these. Instead, I give them to you. For free. Just in time for a summer weekend.
The recipe for my lime ice cream is below. While the ice cream is delicious plain—I’ve eaten enough right off of a spoon to know—it’s definitely limey. Very limey. I developed the recipe with the sandwiches in mind. Try it out, and if you want to make a batch to eat straight out of the bowl, you can always reduce the lime juice to taste.
You should also allow this ice cream to harden for several hours or, even better, overnight. Because this is not a custard-based ice cream (on purpose; the lime flavor wasn’t sharp enough in the custard version), it’s airy and melts more quickly. You really need to churn it a lot and give it lots of freezer time to set.
Once you’ve got your ice cream made and grahams in order, generously scoop ice cream onto a cracker, gently push down with another to make a sandwich, fill in gaps around the edges with a spoon and, lastly, run a knife along all four edges to make the ice cream flush with the crackers. Wrap each sandwich tightly with plastic wrap and freeze for at least a couple of hours before serving.
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Ingredients
1 cup whole milk
1 cup granulated sugar
1 1/2 cups heavy cream
1 1/2 tablespoons lime zest
1/2 cup lime juice
Directions
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Whisk together or blend (using a hand blender) milk and sugar until the sugar nearly dissolves.
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Add cream, lime zest and juice.
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Add mixture to your ice cream maker and follow manufacturer’s instructions. Mine suggests churning the ice cream mixture for about 20 minutes; I churn this for more like 45 minutes. Though it will be soft before you transfer it to the freezer, it should be solid (just not hard-solid).
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Transfer ice cream to a freezer-safe container and freeze for at least several hours or, ideally, overnight.
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