Key Lime Pie Ice Cream Recipe
If there’s an automatic ice cream machine at the ready (it’s a good idea to keep the freezing bowl in the freezer at all times), it takes only about 20 minutes for soft-frozen ice cream. However, it can be made up to a month ahead and frozen for cravings anytime. Any crisp cookies, such as graham crackers, vanilla wafers, crisp coconut cookies, ginger snaps, etc. can be used for the crust pieces, but Biscoff Clones are especially good and stay crunchy.
12 Servings (1 1/2 quarts)
1 14 oz. can sweetened condensed milk
2 cups heavy cream
1/4 cup skim milk
2 eggs, or the equivalent of pasteurized egg substitute
10 tablespoons freshly squeezed key lime juice, or other lime juice
12 Biscoff Clones, or other crisp cookies, coarsely broken
- Whisk together the sweetened condensed milk, heavy cream, milk, eggs, and key lime juice until well mixed (a blender makes quicker work of this).
- Pour the mixture into the frozen bowl of an automatic ice cream maker and freeze according to manufacturer's instructions.
- When frozen, add the broken cookies and let run a minute or two to mix.
- Transfer to an airtight container and place in the freezer to "ripen," about 1 hour or up to a month.
Amount Per Serving
Calories 307 Calories from Fat 180
Percent Total Calories From: Fat 59% Protein 7% Carb. 35%
Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 12 g
Cholesterol 101 mg
Sodium 101 mg
Total Carbohydrate 27 g
Dietary Fiber 0 g
Sugars 3 g
Protein 5 g
Vitamin A 15% Vitamin C 8% Calcium 0% Iron 1%
Don’t have an automatic Ice Cream Maker? Purchase one from Amazon:
Cuisinart ICE-20 Automatic 1-1/2-Quart Ice Cream Maker, White
Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker, White
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