Key Lime Pie Ice Cream

Key Lime Pie Ice Cream Recipe
Becky Luigart-Stayner; Jan Gautro
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.


6 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional 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


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)


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.

Kathryn Conrad,

Cooking Light

July 2004
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