Beat the heat with a tropical paradise: easy key lime pie ice cream recipe for a refreshing oasis

Indulge in the tantalizing flavors of summer with our delectable key lime pie ice cream recipe. This refreshing dessert combines the tangy zest of key limes with the creamy richness of ice cream, creating a culinary masterpiece that will delight your taste buds and transport you to a tropical paradise.

Ingredients:

For the Crust:

• 1 cup graham cracker crumbs
• 1/4 cup melted unsalted butter
• 2 tablespoons sugar

For the Filling:

• 1 cup key lime juice (from about 12-15 limes)
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 2 egg yolks
• Pinch of salt
• 1 teaspoon vanilla extract

Instructions:

For the Crust:
1. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
2. Press the mixture into the bottom of a 9×13 inch baking dish. Refrigerate for at least 30 minutes.
For the Filling:
1. In a large bowl, whisk together the key lime juice, sweetened condensed milk, heavy cream, sour cream, egg yolks, salt, and vanilla extract.
2. Pour the filling over the chilled crust.
3. Bake at 350°F (175°C) for 15-20 minutes, or until the filling has set.
4. Let cool completely.
For the Ice Cream:
1. In the bowl of an ice cream maker, freeze the key lime pie filling according to the manufacturer’s instructions.
2. Once frozen, transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Variations:

• Graham Cracker Swirl: Add 1/2 cup of graham cracker crumbs to the ice cream maker during the last 5 minutes of churning.
• Key Lime Curd: Replace the sweetened condensed milk with 1 cup of key lime curd.
• Whipped Cream Topping: Top the ice cream with freshly whipped cream and a sprinkle of graham cracker crumbs.

Tips:

• For a more intense key lime flavor, use fresh key lime juice.
• If you don’t have an ice cream maker, you can freeze the key lime pie filling in a freezer-safe container for several hours, stirring occasionally to prevent ice crystals from forming.
• To make mini key lime pie ice cream cups, fill small paper cups or silicone molds with the key lime pie filling and freeze until solid.

Benefits of Key Lime Pie Ice Cream:

• Vitamin C Boost: Key limes are rich in vitamin C, an essential antioxidant that supports immune function.
• Refreshing Treat: The tangy and refreshing flavor of key lime pie ice cream is perfect for cooling down on a hot summer day.
• Versatile Dessert: This ice cream can be served on its own, topped with whipped cream, or used as a filling for pies or tarts.

FAQs:

Q: Can I use regular limes instead of key limes?
A: Yes, you can use regular limes, but they will have a less intense flavor.
Q: Can I make this recipe ahead of time?
A: Yes, you can make the key lime pie filling up to 2 days ahead of time and freeze it. When you’re ready to serve, thaw the filling and churn it into ice cream.
Q: How long does key lime pie ice cream last in the freezer?
A: Properly stored in an airtight container, key lime pie ice cream can last in the freezer for up to 2 months.