Key Lime Pie Ice Cream Recipes

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TRULY KEY LIME PIE ICE CREAM



Truly Key Lime Pie Ice Cream image

I searched everywhere for a recipe like this on the 'net. Lots of looking but no success, so here's one I came up with. My family loves this, and it's much more versatile than the 'real thing'(I'm making it into popsicles next)!

Provided by Celiac_family_mom

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 1h17m

Yield 24

Number Of Ingredients 10

1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups milk
⅔ cup heavy cream
2 egg yolks, beaten
1 cup white sugar
1 cup lime juice
2 teaspoons lemon extract
1 (3 ounce) package lime flavored Jell-O® mix
6 whole graham crackers

Steps:

  • In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking frequently. Once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved. Whisk in the egg yolks, and remove from the heat. Stir in the lime juice and lemon extract.
  • Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. This recipe takes a bit longer to set up than the usual ice cream.
  • Once the ice cream is thick, open the canister, and place large pieces of graham cracker evenly on each side. They will break into smaller pieces as the machine churns. Mix for about 5 more minutes. Transfer to a freezer container, seal, and freeze until solid. I like to use 1 gallon resealable freezer bags.

Nutrition Facts : Calories 174.2 calories, Carbohydrate 26.6 g, Cholesterol 37.9 mg, Fat 6.2 g, Fiber 0.1 g, Protein 4 g, SaturatedFat 3.6 g, Sodium 86.3 mg, Sugar 24 g

KEY LIME PIE ICE CREAM



Key Lime Pie Ice Cream image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 6h20m

Yield 4 to 6 servings

Number Of Ingredients 5

1 1/2 cups sweetened condensed milk
1 1/2 cups heavy whipping cream
1 cup lime juice
1 teaspoon lime zest
4 to 6 graham crackers, for garnish

Steps:

  • Mix ingredients together and refrigerate until cold. Pour into ice cream maker and mix for 12 to 15 minutes. Transfer to another container and place plastic wrap on ice cream and cover container tightly with a lid. Place in freezer for several hours.
  • When ready to serve, garnish with graham crackers.

THE ULTIMATE KEY LIME PIE



The Ultimate Key Lime Pie image

Provided by David L. Sloan

Yield Makes 8 servings

Number Of Ingredients 16

For the graham cracker and cereal crust:
1 cup graham cracker crumbs from about 8 (2 1/4-inch by 4 3/4-inch) crackers
1 cup honey-nut cereal crumbs, such as crushed Honey Nut Cheerios
1/4 cup packed light brown sugar
7 tablespoons salted sweet cream butter, melted
1/2 teaspoon ground cardamom
For the filling:
6 large egg yolks
1 (14-ounce) can sweetened condensed milk
1 cup vanilla ice cream, softened
1/2 cup fresh or bottled Key lime juice
To serve:
1 cup heavy cream
3 tablespoons confectioners' sugar
Special Equipment
9-inch pie plate, nonstick vegetable-oil spray, stand mixer fitted with the whisk attachment

Steps:

  • Make the graham cracker and cereal crust:
  • Arrange a rack in the middle of the oven and preheat to 350°F.
  • Spray a 9-inch pie plate liberally with nonstick vegetable-oil spray.
  • In a medium bowl, stir together the graham cracker crumbs, honey-nut cereal crumbs, and brown sugar. Drizzle with the melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of the prepared pie plate and refrigerate for 30 minutes.
  • Make the filling:
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks for 1 minute. Add the sweetened condensed milk and beat until pale and aerated, about 6 minutes. Add the ice cream and beat until smooth then add the lime juice and beat until combined. Pour the filling into the pie shell and bake until just set in the center, about 12 minutes. Transfer to a wire rack to cool completely then freeze until chilled through, at least 1 hour. DO AHEAD: The pie can be baked and kept in the freezer, well wrapped, up to 3 days.
  • Garnish and serve:
  • Remove the pie from the freezer and thaw in the refrigerator for 20 minutes prior to serving.
  • In a medium bowl, combine the heavy cream and sugar and whip until soft peaks form. Cut the pie into slices and top each with a dollop of whipped cream.

KEY LIME ICE CREAM



Key Lime Ice Cream image

Best. Ice cream. Ever. A super refreshing summer treat!

Provided by AJ

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 3h15m

Yield 8

Number Of Ingredients 6

2 large eggs
1 ¼ cups white sugar
4 egg yolks
1 tablespoon lemon zest
2 ¼ cups half-and-half cream
¾ cup lime juice

Steps:

  • Whisk together the eggs, egg yolks, sugar, lime juice, and lemon zest in a saucepan over medium heat until well-blended. Continuously stir the egg mixture with a wooden spoon until thickened, 7 to 8 minutes. The mixture should be thick enough to coat the back of the spoon. Remove from heat, and stir in the half and half until smooth. Strain the mixture through a fine sieve set over a clean bowl. Cover and chill the mixture in the refrigerator, stirring occasionally, until cool, about 1 hour.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 36.6 g, Cholesterol 174.1 mg, Fat 11.3 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 6.1 g, Sodium 49.9 mg, Sugar 31.9 g

KEY LIME CREAM PIE



Key Lime Cream Pie image

I am very proud of this luscious no-bake beauty. It's so cool and refreshing-perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. -Shirley Rickis, Lady Lake, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 10

1 package (11.3 ounces) pecan shortbread cookies, crushed (about 2 cups)
1/3 cup butter, melted
4 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon coconut extract
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup Key lime juice
1/4 cup sweetened shredded coconut, toasted
Optional: Maraschino cherries with stems and sliced Key limes

Steps:

  • In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust., Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.

Nutrition Facts : Calories 646 calories, Fat 52g fat (30g saturated fat), Cholesterol 143mg cholesterol, Sodium 252mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 0 fiber), Protein 8g protein.

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