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.

How to Make It

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.

Ratings & Reviews

namakani's Review

namakani
July 29, 2011
I made this for an ice cream party and work and everyone loved it. I put about 1/8 cup more key lime juice than called for to give it an extra tang. It was wonderful! I will make it again, it tasted EXACTLY like key lime pie!

turtlelovin's Review

turtlelovin
March 08, 2009
This recipe is easy to make. Better yet is the great taste and creamy texture. Just like the real thing, but with so much less fat! It is a treat I make for myself and company, too.