Creamy Key Lime Pie Ice Cream for a Refreshing Summer Treat

Enjoy a refreshing, eggless Key Lime Pie Ice Cream that is gluten-free and perfect for summer.

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Prep Time 10

Churning Time 20

Total Time 6

Servings: 6 scoops

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

Ice Cream Base

2 cups Heavy Cream Substitution: You can use half-and-half for a lighter version.
1 cup Whole Milk Note: Low-fat milk can be used, but it will yield less creaminess.
3/4 cup Organic Cane Sugar Substitution: Granulated sugar can be used instead.
1/2 cup Key Lime Juice Note: Freshly squeezed is preferred; however, bottled juice works well too.
1 pinch Salt Use only a pinch for balance.

Graham Cracker Crunch

1 cup Graham Crackers, Crushed Note: Mixing with butter before adding can enhance the richness.

Equipment

Ice Cream Maker
Mixing bowl
Rubber spatula

Method

Step-by-Step Instructions

In a large mixing bowl, combine whole milk, organic cane sugar, and a pinch of salt. Whisk on low until sugar dissolves completely, about 2 minutes.
Gently fold in the heavy cream and key lime juice into the sugar-milk mixture using a rubber spatula.
Pour the blended mixture into your ice cream maker. Churn for approximately 20-25 minutes, until it thickens to a soft-serve texture.
About 5 minutes before the churn cycle finishes, sprinkle in the crushed graham crackers.
Transfer the ice cream to a freezer-safe container, smoothing the top. Seal with an airtight lid and freeze for at least 5-6 hours.

Nutrition

Serving: 1scoopCalories: 300kcalCarbohydrates: 30gProtein: 2gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 0.5mg

Notes

Store in an airtight container to prevent freezer burn. Best enjoyed fresh but can last up to a month in the freezer.

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