#keylimeicecream

The sour taste of freshly squeezed key limes is mixed into this cool Key Lime ice cream, and a crunchy graham cracker pistachio crumb topping gives each bite a great texture and nutty flavor.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 1 cup granulated sugar. 1/2 cup freshly squeezed key lime juice. Zest of 4 key limes. 1/4 teaspoon salt. 1 cup crushed graham crackers. 1/2 cup chopped pistachios. 1/4 cup unsalted butter, melted.

Instructions: In a mixing bowl, combine heavy cream, whole milk, sugar, key lime juice, lime zest, and salt. Mix until sugar is dissolved. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. While the ice cream is churning, prepare the crumb topping. Mix crushed graham crackers, chopped pistachios, and melted butter in a bowl until well combined. Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container, layering it with the graham cracker pistachio crumb topping. Cover the container and freeze the ice cream for at least 4 hours or until firm. Serve scoops of the Key Lime Ice Cream topped with additional crumb topping if desired.

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in the refreshing flavors of a classic Key Lime Pie with this no-churn ice cream recipe. Creamy, tangy, and sweet, this dessert combines the zesty taste of key limes with the richness of condensed milk and cream, all layered with buttery graham cracker crumbs for a delightful crunch.

Ingredients: 1 can 14 ounces sweetened condensed milk. 1/2 cup key lime juice. 2 teaspoons lime zest. 2 cups heavy cream. 1 teaspoon vanilla extract. 1 cup crushed graham crackers. 2 tablespoons melted butter.

Instructions: Sweetened condensed milk, key lime juice, and lime zest should all be mixed together well in a bowl. Mix heavy cream and vanilla extract in a different bowl. Whip them together until stiff peaks form. Fold the whipped cream into the condensed milk mixture slowly until it is all mixed together. Crush graham crackers and melt butter in a different bowl. Mix the two together until they are well combined. In a loaf pan, spread half of the ice cream mixture and half of the graham cracker mixture out. Then, add the other half of the ice cream mixture and graham crackers and repeat the layers. It should be frozen for at least 6 hours or overnight until it is firm. If you want, you can serve ice cream scoops with extra lime zest on top.

Prep Time: 20 minutes

Cook Time: 0 minutes