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Key Lime Pie Ice Cream

Becky Luigart-Stayner; Jan Gautro
Yield 6 servings (serving size: 3/4 cup)
This ice cream has all the flavors of classic Key lime pie--even the crust. We used bottled Key lime juice for convenience. You can also squeeze the juice from fresh Key limes if your supermarket carries them.

Ingredients

  • 1 1/2 cups 2% reduced-fat milk
  • 1/2 cup bottled Key lime juice (such as Nellie and Joe's)
  • 1/2 cup whipping cream
  • Dash of salt
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
  • Key lime wedges (optional)

Nutrition Information

  • calories 317
  • caloriesfromfat 27 %
  • fat 9.5 g
  • satfat 5.3 g
  • monofat 2.7 g
  • polyfat 0.3 g
  • protein 8.8 g
  • carbohydrate 50.3 g
  • fiber 0.1 g
  • cholesterol 36 mg
  • iron 0.4 mg
  • sodium 190 mg
  • calcium 275 mg

How to Make It

  1. Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.