Key Lime Pie Ice Cream

Oxmoor House
The traditional summer pie gets a cool makeover. If you use an old-fashioned ice-cream maker, you may need more rock salt than normal in order to get the mixture to freeze properly.
10 servings (serving size: 1/2 cup)


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1 (14-ounce) can low-fat sweetened condensed milk
1 cup fat-free half-and-half
1 cup half-and-half
1/2 cup Key lime juice (such as Nellie and Joe's)
24 low-fat graham crackers (6 full cookie sheets; such as Honey Maid), coarsely crushed
1 (7-ounce) can refrigerated fat-free dairy whipped topping (such as Reddi-wip)


Prep: 13 Minutes
Other: 2 Hours, 25 Minutes

1. Combine first 4 ingredients, stirring with a whisk.

2. Pour mixture into the freezer can of a 2-quart ice-cream freezer, and freeze according to manufacturer's instructions.

3. Spoon ice cream alternately with crushed graham crackers and whipped topping into a freezer-safe container; cover and freeze 2 hours or until firm.

Created date

October 2009

Nutritional Information

Calories 230
Caloriesfromfat 20 %
Fat 5 g
Satfat 2.9 g
Protein 4.9 g
Carbohydrate 37.3 g
Fiber 0.3 g
Cholesterol 15 mg
Iron 0.3 mg
Sodium 137 mg
Calcium 191 mg