Key Lime Pie Ice Cream

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.

Yield: 10 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Other: 2 Hours, 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 20%
  • Fat: 5g
  • Saturated fat: 2.9g
  • Protein: 4.9g
  • Carbohydrate: 37.3g
  • Fiber: 0.3g
  • Cholesterol: 15mg
  • Iron: 0.3mg
  • Sodium: 137mg
  • Calcium: 191mg


  • 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)


  1. 1. Combine first 4 ingredients, stirring with a whisk.
  2. 2. Pour mixture into the freezer can of a 2-quart ice-cream freezer, and freeze according to manufacturer's instructions.
  3. 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.
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