ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Key Lime Ice Cream

Yield 1 quart (serving size: about 1/3 cup)
If you can't find bottled Key lime juice (or fresh Key limes to squeeze for juice), just substitute 3/4 cup of the more common (and less potent) bottled Persian lime juice.

Ingredients

  • 1 1/2 cups 1% low-fat milk
  • 2/3 cup bottled Key lime juice
  • 1/2 cup half-and-half
  • 1/8 teaspoon salt
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • Lime wedges (optional)

Nutrition Information

  • calories 119
  • caloriesfromfat 11 %
  • fat 1.5 g
  • satfat 0.9 g
  • monofat 0.4 g
  • polyfat 0.1 g
  • protein 3.8 g
  • carbohydrate 22.2 g
  • fiber 0.0 g
  • cholesterol 9 mg
  • iron 0.0 mg
  • sodium 78 mg
  • calcium 133 mg

How to Make It

  1. Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with lime wedges, if desired.