Key Lime Pie Ice Cream

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.

Yield: 6 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 27%
  • Fat: 9.5g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 8.8g
  • Carbohydrate: 50.3g
  • Fiber: 0.1g
  • Cholesterol: 36mg
  • Iron: 0.4mg
  • Sodium: 190mg
  • Calcium: 275mg

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)

Preparation

  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.
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