I know this is something most people have never given much thought to, but I personally have always had serious issues with key lime pie ice cream. I absolutely love key lime pie and every time I see it as a flavor somewhere I always get a sample (I've told you how I'm the sampling queen before, right?). Time after time I end up disappointed. For me, the best part about key lime pie is the tartness, and this is the part that most ice creams leave out. I know it's difficult to do "tart" in ice cream, why not just turn it into a sorbet? Sorbets are tart. Ice creams are creamy. I get it.

But, I don't want sorbet. I want rich, creamy ice cream that can somehow be tart at the same time. So demanding.

All I have to say now is, once again, I am so glad I follow the Sugar Cooking blog. She found the easiest and most amazing key lime pie ice cream in Cooking Light. Not sure how I missed this recipe since I read Cooking Light like it's my job, but I did. This ice cream tastes exactly like key lime pie. It also was by far the easiest ice cream recipe I have ever made...which means this recipe may have been a dangerous discovery. All you have to do is whisk together the ingredients, throw them in the ice cream maker and freeze them for an hour afterward. Why can't all ice cream be this easy? I'll stop myself here so I don't go on for too long about how amazing it is. Just make it and see for yourself!

Key Lime Pie Ice Cream
Recipe from Sugar Cooking (Adapted from Cooking Light)
  • 1 1/2 cups whole milk
  • 1/2 cup bottled Key lime juice (such as Nellie and Joe's)
  • 1/2 cup whipping cream
  • Dash of salt
  • 1 (14-ounce) can sweetened condensed milk (I used fat free)
  • 6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
  • Key lime wedges (optional)
Directions: Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.


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