| Prep Time: | Cook Time: | Serves: |
| 30 minutes | 10 minutes | 6 |
This recipe combines two all-time favorites—key lime pie and ice cream—into one amazing tropical dessert creation. Lightly sweet, cool and tart, it’s a wonderful dessert to savor on a warm summer night.
Why try? The incredible flavor of Key Lime Pie in a cool new form (really cool)—you have to try this!
Foodie Byte: Zest your limes before you cut them. It’s hard to zest a lime wedge. :)
Ingredients
- For Graham Cracker Mixture:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
- For Key Lime Mixture:
- 6 extra large egg yolks, room temperature
- 1/4 cup sugar
- 1 14-ounce can sweetened condensed milk
- 4 tablespoons grated lime zest; divided
- 3/4 cup freshly squeezed lime juice (4-5 limes)
- 1 1/2 quarts vanilla ice cream, softened
Preparation
- Preheat oven to 350°F.
-
Combine graham cracker crumbs, sugar and butter in a bowl. Press onto a cookie sheet and bake for 10 minutes. Allow to cool completely and set aside.
-
Beat the egg yolks and sugar on high speed with an electric mixer for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, 2 tablespoons lime zest, and lime juice.
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Fold the key lime mixture into the softened vanilla ice cream and freeze in an ice cream machine 30 minutes or according to ice cream machine directions.
-
To serve spoon some graham cracker mixture into the bottom of a glass and place 5 small scoops of key lime ice cream on top. Sprinkle with 2 tablespoons lime zest and the graham cracker mixture.
