My dad isn’t much of a dessert eater, but key lime pies are kind of his thing. Not just any key lime pie… he’s even particular about what kind. I once made him a frozen key lime pie and pretty much held my breath the whole party until he finally ate it and declared that it passed. Phew.
If you asked, he’d probably say his love of limes came from growing up in California. But don’t ask. Trust me on this… once you ask it leads to what it’s like to live in California, how much he loves avocados, how different it was moving to Pennsylvania, how he likes to eat his avocados, how he likes limes in his drinks not lemons, how to make the best guacamole from avocados, how tart he likes his limes, what he misses about California…
Oh my gosh, guys, it’s like a kid playing that free association game! “I say a word, you tell me the first word you think of…” Except he’s playing it with himself!
But I’m going to go ahead and admit it here (since I don’t think he ever reads this)… I TOTALLY agree with his love of limes!
The tarter the better, in fact. I should get that on a bumper sticker.
I will pretty much eat any dessert that’s lime-flavored, so I knew I had to try it as ice cream!
This key lime pie ice cream was so smooth and creamy and I didn’t use any machine at all! That’s right all of you with storage issues in your kitchen! You don’t need an ice cream maker in order to have homemade ice cream!
The ingredients couldn’t be simpler too!
Key Lime Pie Ice Cream
- 2 cups heavy cream (well chilled)
- 1 14 oz. can sweetened condensed milk
- 2 limes (zested and juiced)
- 3/4 cup – 1 cup graham cracker crumbs
- In large bowl, beat the heavy cream until stiff peaks form.
- In separate bowl, mix sweetened condensed milk, lime zest, lime juice and graham cracker crumbs. (I added about 1/4 cup of extra lime juice to make it tarter)
- Fold the whipped cream into the sweetened condensed milk mixture until thoroughly combined. Pour into a freezable container and freeze for about 6 hours.